Tag Archives: cake

Almond Bundt Cake

3 Dec

Domata Gluten Free Almond Bundt

 

 

 

Bundt cake is a family favorite of ours.  We live in Minneapolis, home of Nordic Ware the inventor of the Bundt pan.  This cake is so moist and delicious no one will guess it is gluten free!

Ingredients:

Non-stick cooking spray
8 ounces Almond Paste
2 cups sugar, use divided
½ cup (1 stick) cold unsalted butter, cup into tablespoon sized pieces
6 large eggs
2 teaspoons pure vanilla extract
1 ½ cups Domata Recipe Ready flour
½ teaspoon salt
1 ½ teaspoons baking powder
½ cup water
1 tablespoon pure almond extract

Directions:

Preheat oven to 350 degrees. Spray an 8 cup Bundt pan liberally with cooking spray.

Crumble the almond paste into the bowl of a food processor fitted with a steel blade. Add 1 ½ cups sugar and process until the mixture looks like coarse sand. Add the butter and process until the mixture starts to ball up in the processor. With the machine running, add the eggs one at a time, letting the machine run for a few seconds between each addition. Add the vanilla. Turn the machine off and add the flour, salt and baking powder. Process until the batter is combined. Pour the batter into the prepared pan and bake for 1 hour and 10 minutes or until golden brown and a toothpick inserted into the center comes out clean.

While the cake is baking, combine the remaining ½ cup sugar with ½ cup water and bring to a boil, stirring to melt the sugar. Remove from the heat and stir in the almond extract. Let cool.

When the cake is done spoon on the syrup and them let the cake sit for 30 minutes or until all the liquid is absorbed and the cake releases easily from the pan. Flip the cake onto a serving plate and serve.

Chocolate Cake

24 Apr

This wonderful recipe comes from the cookbook Gluten-Free Made Simple, which may be purchased from the website: http://www.gluten-freemadesimple.com/

Ingredients:

2 cups + 2 Tablespoons Domata Recipe Ready Flour

2 cups sugar

¾ cup unsweetened cocoa powder

2 teaspoons baking powder

1 teaspoon salt

½ teaspoon baking soda

1 ¼ cups water

4 large eggs

¾ cup canola oil

2 teaspoons vanilla

1 recipe Creamy Chocolate Frosting

Fresh raspberries (optional)

Fresh mint sprigs (optional)

Directions:

  • Preheat oven to 350 F. Generously grease two 8-inch round cake pans. Cut out an place a sheet of waxed paper to cover the bottom of the pans.
  • In a large mixing bowl, stir together flour, sugar, cocoa powder, baking powder, salt, and baking soda. Add water, eggs, oil, and vanilla. Beat with an electric mixer on low speed until just blended, scraping side of bowl as needed. Pour batter into prepared pans.
  • Bake about 35 minutes or until a wooden toothpick comes out clean when inserted in the centers. Cool cake layers in pans for 15 minutes. Turn out onto wire racks, carefully remove paper, and cool completely. Fill and frost cake with Creamy Chocolate Frosting. If desired, garnish with raspberries and mint. Serves 12

Creamy Chocolate Frosting

  • In a medium saucepan stir together 1 1/2 cups sugar, 6 tablespoons butter, 6 tablespoons milk, and 2 tablespoons light-color corn syrup.
  • Cover and bring to boiling over medium-high heat. Remove lid and boil for 2 minutes, stirring constantly. Remove from heat. Stir in 1 cup gluten-free semisweet chocolate chips until melted.

Note: When making a 2-layer cake that is gluten-free it is important to prepare the pans as directed so the cake layers do not stick.

If you want to freeze the layers, bake the cakes, cool them completely, and wrap each layer individually in plastic wrap. Place each layer in a resealable freezer bag and freeze for up to 2 months. To serve, thaw the layers completely and frost.

Fall Harvest Bundt Cake

22 Apr

Ingredients:

1 ½-cups of sugar

½-cup packed brown sugar

2-teaspoons cinnamon

2-teaspoons baking soda

½-teaspoon salt

¼-teaspoon nutmeg

¼-teaspoon ginger

1-cup oil

½-teaspoon vanilla

4-eggs

16-ounces pumpkin

2-cups sifted Domata Recipe Ready Flour ™

1-large apple, peeled and chopped

½-cup pecans

Directions:

1.  Mix together sugar, brown sugar, cinnamon, baking soda, salt, nutmeg, ginger, oil, vanilla, and eggs. Add pumpkin to mixture and stir well.

2.  Stir in 2 cups of sifted flour, ½ cup at a time. Stir in apples and pecans.

3.  Bake 85 minutes at 350 degrees F in a greased Bundt pan. Cover with foil last 15 minutes of baking. Let cool completely before cutting.

4.  Dust with powdered sugar.