For these recipes I am using the metric system, with grams instead of cups and ounces. This method is more accurated and, if it is important to weigh for any baking recipe, it is even more important with the gluten free flours. The gluten free flours are mostly constituted by starch: for this reason they have an extraordinary capability of liquid absorption. That’ s why one gram less or more of starch makes a big difference in the final texture.
COROLLO
Ingredients:
2 large eggs
150 gr sugar
100 gr mixed gluten free flour (rice and corn)
50 gr quinoa flour
50 gr fecola di patate – potato starch
80 gr extra virgin olive oil (mild taste)
160 gr whole milk
Grated lemon or/and orange rind to aromatize
2 gr salt
8 gr cremor tartaro – cream of tartar (It is a potassium salt of tartaric acid extracted from grapes or tamarind )
4 gr baking soda
Procedure:
Break the eggs in large bowl, start to beat adding sugar gradually. This is an important step, as the egg must be well whipped and foamy.
While beating, pour the extra virgin olive oil, gradually and constantly.
Mix all the flours (quinoa, potato, rice and corn).
Add some flour and some milk, alternating the ingredients, until they are finished.
Aromatize with citrus rind and season with the salt. At the end, mix the leavening agents.
Prepare a round baking pan, 22 cm diameter (about 8,5 inch): either grease with butter then dust with gluten free flour or line with baking paper.
Pour the batter in the baking pan: the batter must be soft and liquid.
Put it in the oven STILL OFF.
Turn on the oven at 160° c – 320 F .
The cake takes over 1 h. Check the cooking point by pressing the surface with a finger: it should bounce up again as ready.
GLUTEN FREE OLIVE OIL AND BLACK SESAME CAKE
Making an olive oil cake without gluten is not easy, as there is no development of the “fabric” that would support the fat in the dough. For this reason, all the ingredients must me calibrated to make a stable cake.
In this olive and black sesame cake I have reduced the sugar *), increased the egg content, changed a part of the gluten free flour with pulverized sesame seeds.
Ingredients:
3 large eggs, room temperature
120 gr sugar
170 gr mixed gluten free flour (rice and corn)
30 gr black sesame seeds
70 gr extra virgin olive oil (mild taste)
160 gr whole milk
Grated lemon or/and orange rind to aromatize
2 gr salt
8 gr cremor tartaro – cream of tartar (It is a potassium salt of tartaric acid extracted from grapes or tamarind )
4 gr baking soda
Procedure:
Put the sesame seeds in a blender to get a grainy powder. Break the egg in large bowl, start to beat adding sugar gradually. This is an important step, as the egg must be well whipped and foamy. Beat with electric beaters for at least 3 minutes.
Add some flour and some milk, alternating the ingredients.
Aromatize with citrus rind and season with the salt.
At the end, mix the leavening agents.
Prepare a round baking pan, 22 cm diameter (about 8,5 inch): either grease with butter then dust with gluten free flour or line with baking paper.
Pour the batter in the baking pan: the batter must be soft and liquid.
Put it in the oven STILL OFF.
Turn on the oven at 160° c – 320 F .
The cake takes over 1 h. Check the cooking point by pressing the surface with a finger: it should bounce up again as ready.
CHIA SEEDS AND OLIVE OIL GLUTEN FREE CAKE
For this cake you must start the day before, in order to soak the chia seeds in milk.
Ingredients:
50 gr chia seeds
100 gr whole milk
3 whole large eggs
120 gr sugar
200 gr gluten free mix (corn and rice)
50 gr extra virgin olive oil (mild taste)
60 gr milk (extra)
Cinnamon powder to aromatize
2 gr salt
8 gr cremor tartaro
4 gr baking soda
Procedure:
Soak the chia seeds in the milk over night in the fridge they will become a gel.
This is the result: it is not attactive, but it is very efficient.
Beat the egg yolks with the sugar, add the chia gel, then the extra virgin olive oil gradually.
Add, alternating them, the extra milk and the flour.
Aromatize with cinnamon and season with salt.
Mix in the two leaving agents.
Pour the batter in a 22 cm diameter round pan.
Put it in a pre-heated oven at 160° C. Bake for 50 minutes. Due to the reinforcement offered by the chia jelly, it is best to start this dessert with the oven already hot, unlike the two desserts presented above.
POPPY SEEDS AND RICOTTA CAKES
Ingredients:
250 gr ricotta
150 gr poppy seeds
100 gr sugar
100 gr (corn starch)
2 egg yolks (40 gr)
3 egg whites (90 gr)
50 gr extra virgin olive oil (mild taste)
1 vanilla envelope
4 gr cremor tartaro – cream of tartar
2 gr baking soda
Gluten free flour or extra corn starch to dust the ramekins
to decorate:
200 gr whipping cream
200 gr mixed berries
50 gr powder sugar
Separate the egg yolks from the egg whites.
Add the third white to the bowl and whip until stiff
Mill the poppy seeds very finely in the mixer, together 100 gr sugar and vanilla.
Separate the eggs and whip the egg whites until stiff.
Mix the ricotta with the beaters; add the egg yolks, one at a time, then 100 gr corn starch, passed through a sifter.
Add the extra virgin olive oil, pouring it gradually while beating.
Mix in the poppy seeds mixture.
Fold in the 3 egg whites.
Grease 6 ramekins 10 cm (4 inches) diameter and dust them with gluten free flour or corn starch
Pour in the batter, ¾ height.
Pre-heat the oven at 170° c.
Bake for 30 minutes.
Slightly cook the berries with powdered sugar for a few minutes. Blend the compote. Strain through a thin sifter.
Unmould the little cakes.
Serve with the berries sauce and the whipping cream.
More cakes to come within the year!