This weekend, I tried out a new cake recipe that got two thumbs up from the Taste Testers. The tapioca cake I have been making has been fine. But that is all. Just fine.
I can’t imagine making a just fine cake for the next eighteen-plus years.
So I have been on the look-out for a good recipe, and I found one by an amazing chef that is on a gluten-free diet {celiac disease, maybe?}. However, she is not dairy-free, soy-free, or anything else, so I find I need to modify any recipe I try from her blog, and some of them I just skip because it is so different that I figure it won’t even begin to resemble what she was trying to do!
If you want to look at the original recipe, it is here. If you want to look around her blog, just a slight word of warning. She posts a lot of art work with her recipes, and for the most part they are simply beautiful, but every once in a while they are a bit…racy.
So here is my modified recipe. I took out anything containing dairy or corn, and I was happy with the results. I think I might be able to modify this pound cake {which is dense in the traditional way} and use some additions to make it light and fluffy for a birthday cake in the future. But I’ll let you know if that actually works.
Anyhow…the recipe!
GFCF Pound Cake
Ingredients
1 cup + 2 Tb Spectrum Naturals organic shortening
1.25 cups sugar
4 large eggs
2.5 tsp GFCF vanilla
1 cup sorghum flour
1/2 cup arrowroot powder
1/2 cup tapioca flour
1/2 tsp GFCF baking powder
1/4 teaspoon sea salt
zest of 1 lemon
Directions
Preheat oven to 325°F then grease a 9 x 5” bread pan {using the Spectum shortening} and set aside on top of two cookie sheets.
In a large mixer with a paddle attachment, cream together the shortening and sugar on high speed for five whole minutes. While the butter is creaming, whisk together the flours, baking powder and salt. Then grate the lemon zest right into the dry ingredients and set aside. After your five minutes is up, add the eggs, one at a time, being sure to whip for a full minute after each addition, scraping down the sides of the bowl and the paddle as needed.
Once the eggs are fully incorporated, add the vanilla. Then, lower the mixer speed to medium and add the dry ingredients all at once and rotate for three to five minutes more. When the batter looks very aerated and is the color of clean limestone, it is ready. Pour the batter into your prepared pan and bake at 325°F for 50-60 minutes or when a knife inserted into the middle comes our clean. After 25 minutes of baking, check on your pound cake. If it has begun to darken rather quickly, loosely cover with an aluminum tent and resume baking.
Allow to cool completely in the pan on a cooling rack. When the pound cake feels cool to the touch, gently remove from the pan using a butter knife and return it to the cooling rack, right side up for serving. {I only edited these directions to make them dairy- and corn-free, otherwise they appear the same on the blog I linked to above.}
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