Almond Flour Chocolate Cake

My guy wanted chocolate cake for Valetine’s Day. With chocolate icing. I don’t care for chocolate icing and was kinda tired of cake after the holidays. This cake has a more distinct crumb due to the almond flour…. the only other flour in it is tapioca starch so it is gluten free which I need. It is easy to make; no tricky process here plus it is dairy free which can be helpful to some folks. I made it but used half peanut butter icing and half chocolate: just made a half batch of each. It was a big it with my man; he took home the chocolate iced portion and I feasted on the peanut butter iced half.

Mine sunk a little in the middle; I think my 4 eggs were all kinda large; there is variation in a dozen eggs; try not to get the 4 largest from the box, live and learn. I did bake it the full time. The center was like fudge; quite yummy if squishy. The peanut butter icing was the bomb!!

Chocolate cake ingredients:

1 1/2 cup almond flour (not almond meal)

1/2 cup tapioca starch

1 1/4 cup sugar

3/4 cup cocoa

1/2 tsp. kosher salt

1/2 tsp baking soda

1/2 cup canola oil

4 large eggs at room temp

2 tsp. vanilla extract

Directions: mix the dry ingredients in a medium bowl; I used a whisk. Spray a 9 inch cake pan and line the bottom with a round of parchment paper. Heat the oven to 350 degrees, shelf for baking set in the middle. In a large mixing bowl beat the eggs until well blended, blend in the oil and vanilla until smoothly blended. Add in the dry ingredients 1/3 of it at a time; blend in and do the next third and then the final third. Pour into the cake pan. Let stand 5 minutes. Bake 30-34 minutes until tester comes out clean. Let cool in the pan for 15-20 minutes before turning out onto a drying rack. Ice when completely dry.

Chocolate icing (this is a half recipe)

1/4 cup room temp butter

2 tbsp. cocoa

1/2 tsp vanilla extract

a pinch of kosher salt (about 1/8 tsp)

1 cup powdered sugar

2 Tbsp. milk (may need another tsp)

Beat the butter with your mixer until fluffy, add the other ingredients and beat until fluffy; add extra milk if too stiff.

Peanut butter icing (half recipe)

1/2 cup creamy peanut btter

2 Tbsp. room temp butter

1/2 tsp vanilla

1 1/4 cup sifted powdered sugar

2 Tbsp. milk (may need another tsp or two)

Beat the peanut butter and butter until fluffy; add the rest of the ingredients and beat until fluffy; add extra milk if too stiff.

Ice half the cake with the chocolate icing and the other half with peanut butter. Enjoy!

Fig and Ricotta Cake, GF and Fabulous!

Figs, figs, figs! Enough to enjoy, not enough for making big batches of fig jam. I did make some sweet pickled figs in October and last week we enjoyed a lovely fig and sweet cheese galette. This time I went back to the best bake I ever have made with figs; the fig and ricotta cake. It is just so delish, I now call it THE Fig Cake. When I told my sister Karen I was making a fig cake she knew exactly which one; she and her hubby who is of Italian heritage loved it when I made it in September 2020 while visiting them and our mom for her big 100th birthday celebration. I made it about 3 weeks ago but last night I felt another ricotta cake was just the right way to use some of my last ripe figs from this season.

This recipe is a big favorite of Ina Garten; you can find it on her barefoot contessa website. I reworked it a tiny bit to make it gluten free. It has a lovely crumb and a delicate flavor that is delightful. I think this cake is definitely one I would like to try and make with other fresh fruit, cherries? Apricots? Plums? All seem like great possibilities.

You can use small figs like I did or get larger yellow ones. Which tastes better is definitely a personal decision! Dried ones will not work. I think orange zest might be a delicious substitution for lemon zest. I think you can use any cup for cup gf flour as long as it is meant for direct substitution in recipes.

Don’t forget to let the eggs and all dairy items come to close to room temp; cold from the fridge is not good for gf baking. DO not underbake the cake; the center needs to look firm not squishy. Better to bake 5 more minutes than have a soggy center.

I think this cake tastes great warm but once it is cool it is still delish; you can warm slices briefly in the microwave before serving; I did this once and loved it.

brown turkey figs just picked

Fig and Ricotta Cake

Mixing up a storm of yumminess!
ready for figs!

Ingredients:

10 Tbsp. butter, at room temperature

1 cup sugar

3 extra large eggs; I just picked the three largest in my dozen large eggs

1 cup whole milk ricotta; also at room temp.

2 Tbsp. sour cream; room temp.

1 Tsp. vanilla extract

½-1 Tsp. fresh grated lemon zest

1 ¼ cups Bob’s Red Mill One for One Gluten Free flour

1 Tbsp. baking powder

1 Tsp. kosher salt

8 large or 12 medium figs, stems removed! Quarter if large, halve if smaller

1 Tbsp. coarse sugar or finishing sugar

Directions:

Heat oven to 375 degrees. Butter and flour a 8 inch removable bottom round cake pan. Tap out excess flour.

Beat butter and sugar in stand mixer at medium speed for 3 minutes, scrape down as needed. Until it is fluffy. Then add eggs one at a time, beating well between eggs.  Add ricotta, sour cream, vanilla, zest and mix until smooth. Mix dry ingredients in small bowl and add in thirds, mixing well between additions. Pour into prepared cake pan. Place figs, cut side up in pan; I started with a ring around the outside and worked my way inside pressing them in a bit. Sprinkle with sugar. Bake 40-48 minutes until a cake tester in center comes out clean. I did 46 minutes. The top should be browned but not really dark.  Cool on a rack for 15-20 minutes before removing side panel. Serve warm with whipped cream, crème fraiche or ice cream. I actually like it best plain so I can focus on the amazing flavors and texture. Enjoy!

This is a re-blogging of the recipe first published by my blog in Sept, 2020. Minor text changes and some new photos. Recipe unchanged.

Fig and Ricotta Cake, GF 2.0

Figs, figs, figs! Enough to enjoy, not enough for making laborious batches of fig jam. Made one small batch and a smaller batch of fig mustard. Yeap, that’s a thing! Delish too. Anyway, I wanted to make another fig cake; a couple of weeks ago I made my beloved Turkish fig and yogurt cake which is super light and fluffy and I made an olive oil and honey fig cake the following week that was rather dense if delish and now this ricotta cake. This recipe is a big favorite of Ina Garten; you can find it on her barefoot contessa website. I reworked it a tiny bit to make it gluten free. It has a lovely crumb and a delicate flavor that is delightful. As much as I liked the other two I have recently made; this cake was perfect and is definitely one I would like to try and make with other fresh fruit, cherries? Apricots? Plums? All seem like great possibilities.

You can use small figs like I did or get larger yellow ones. Which tastes better is definitely a personal decision! Dried ones will not work. I think orange zest might be a delicious substitution for lemon zest. I think you can use any cup for cup gf flour as long as it is meant for direct substitution in recipes.

Don’t forget to let the eggs and all dairy items come to close to room temp; cold from the fridge is not good for gf baking. DO not underbake the cake; the center needs to look firm not squishy. Better to bake 5 more minutes than have a soggy center.

I think this cake tastes best warm but once it is cool it is still delish; you can warm slices briefly in the microwave before serving; I did this once and loved it.

brown turkey figs just picked

Fig and Ricotta Cake

Mixing up a storm of yumminess!
ready for figs!

Ingredients:

10 Tbsp. butter, at room temperature

1 cup sugar

3 extra large eggs; I just picked the three largest in my dozen large eggs

1 cup whole milk ricotta; also at room temp.

2 Tbsp. sour cream; room temp.

1 Tsp. vanilla extract

½-1 Tsp. fresh grated lemon zest

1 ¼ cups Bob’s Red Mill One for One Gluten Free flour

1 Tbsp. baking powder

1 Tsp. kosher salt

8 large or 12 medium figs, stems removed! Quarter if large, halve if smaller

1 Tbsp. coarse sugar or finishing sugar

Directions:

Heat oven to 375 degrees. Butter and flour a 8 inch removable bottom round cake pan. Tap out excess flour.

Beat butter and sugar in stand mixer at medium speed for 3 minutes, scrape down as needed. Until it is fluffy. Then add eggs one at a time, beating well between eggs.  Add ricotta, sour cream, vanilla, zest and mix until smooth. Mix dry ingredients in small bowl and add in thirds, mixing well between additions. Pour into prepared cake pan. Place figs, cut side up in pan; I started with a ring around the outside and worked my way inside pressing them in a bit. Sprinkle with sugar. Bake 40-48 minutes until a cake tester in center comes out clean. I did 46 minutes. The top should be browned but not really dark.  Cool on a rack for 15-20 minutes before removing side panel. Serve warm with whipped cream, crème fraiche or ice cream. I actually like it best plain so I can focus on the amazing flavors and texture. Enjoy!

Turkish Fig and Yogurt Cake

We enjoyed the most amazing cake last night.  I used 10 of my own homegrown figs in it.  It is sort of like if your cheesecake recipe and your dessert souffle recipe had a baby together: light in texture, delicate orange hints and quite scrumptious. Simply exquisite in my estimation. chicken-gumbo-002

Not that much sugar, lots of Greek yogurt, a few eggs, some flavorings and very little flour.  It was very easy to put together; sort of like making a dessert soufflé. I mixed the yolks with the sugar and then the flour added in bit by bit with a whisk.  My stand mixer made the egg whites into fluff and I folded them into the yolk/sugar mixture.  Spooned into a buttered cheesecake pan and laid the cut halves of the figs into the batter. Bake it and BOOM; an amazing dessert fit for a king and queen!  It does puff up a lot as it bakes; don’t worry; it will sink somewhat; can’t stay puffed when it cools.

The flavor was a lemony, fluffy light cake but the figs were the star attraction.  If you like figs; this is your cake!

The recipe is from fearless dining: here is a link to the original I used to create my cake.  http://www.fearlessdining.com/recipe/gluten-free-turkish-fig-yogurt-cake/.

I made only a couple of changes to fit what I had in my pantry.  This is a spectacular cake to serve to company. Just need those fresh figs and some yogurt. I got mine at Aldi’s.  Their store brand Greek yogurt in a big size has wonderful flavor and texture. Great price point too.

Turkish Fig and Yogurt Cake

Ingredients   (at room temperature)

4 eggs, separated

½ tsp. cream of tarter

½ cup sugar

3 tbsp. gf flour – I used King Arthur blend

½ tsp. xanthan gum (leave out if your flour has some in it already)

1/2 to 1 tsp. lemon or orange extract

1 tsp. water

1/2 tsp. lemon zest

½ tsp. orange or tangerine zest (optional; add if you don’t have orange extract)

1 ½ cup plain Greek yogurt, preferably whole milk

7-12 figs (big ones; only 7, small; use more) Halved

A tsp. of butter for greasing the pan

A bit of powdered sugar to sift on top.

Directions:  see the original post for directions –  http://www.fearlessdining.com/recipe/gluten-free-turkish-fig-yogurt-cake/.fig-cake-006

Black Forest Cake 2.0 Version

In these difficult days we sometimes need a little cake. This is a quick and easy version of Black Forest Cake, hence the 2.0 my shorthand for easy peasy version. Made with a chocolate mix from Aldi’s. You can use a box mix of any kind you like. It is a lush and sensuous dessert worthy of a special occasion but great when you are in a low place emotionally. The whipped cream and cherries are a real treat together with the dark rich chocolate layers. The sides have grated chocolate on them and the top is a pool of cherry yumminess. I think these flavors together are timeless. I am wondering why I haven’t made it in years. Maybe I was inhibited by the seemingly complex nature of this layer cake. I actually baked it in a single size petal cake pan and cut it into two layers using toothpicks stuck half way up the sides as a guide but you can use 2 8 inch round pans at much less effort.

black forest cakeBlack Forest Cake 2.0 (easy version)

Ingredients:
1 chocolate cake mix plus the add ins. I used an Aldi’s mix; added 3 eggs, ¼ cup melted butter and the milk the recipe says (it says ¾ cup water but I always use milk for added moistness and better texture)…use the gf mix you prefer.

Toppings/fillings
1-2 Tbsp chocolate syrup
1 can cherry pie filling
2 cups whipping cream
1/3-1/2 cup powdered sugar
2 oz of dark or semisweet chocolate grated

Directions: Make and bake cake according to box directions. Let cool completely after removing from pan. Put bottom layer on a wide cake plate. Top with brushed on chocolate syrup. Pour cherry pie filling on; do not put to the edges; leave ½-1 inch perimeter to allow for squishing out once you lay the top layer on. Put top layer of cake on. Whip cream to soft peaks. Add powdered sugar and beat just a bit more; not too hard or it will start to turn (to butter). Spread cherry filling over the top center of the cake; about half way out. Then spread the whipped cream over the rest of the top and down the sides. I used a cake spatula to smooth it a bit. I had grated the chocolate by hand while the cake baked. You have to get it on the sides. You can toss it at the cake, blow it on or flick it at the cake with your gloved fingers. Not an easy task. But you get to lick your fingers when you are all done! Put a few cherries plucked out of the pie filling on top around the edges to decorate. Serve cold.

black forest cake slice

Excuse the messy background. We were celebrating my guy’s birthday so I didn’t have time to make things neat. It was a glorious birthday cake for sure!Enter a caption

We actually found it tasted even better the next day. It is far easier to make than it looks. Makes a spectacular adult birthday cake! Enjoy.