Amidst coronavirus, I’m sticking to what I – and a lot of other people – love most: cooking and baking. One challenge I’ve presented to myself is to make a dish (or dishes) of international cuisines every week, learn some words from the language, and e-visit some of the country’s landmarks. Some of these dishes will be more complex than others, based on what ingredients I have available in the house.
Guten tag! This week, I’m off to Germany for some delicious baked goods. Worauf wartest du? (What are you waiting for?)
Sicilian summers are known for their blazing temperatures. Yet, despite this, Sicilians manage to cook hours on end in this weather. And for the most part without air conditioning.
I’m not at their endurance level, so when there was a cool day, I jumped on the opportunity to bake – I hadn’t done so in weeks! My inspiration for this cake came from a single ingredient: pistachios.
Valentine’s Day is here, and whether or not you have a significant other, it’s the day of love – so treat yourself! It’s pretty easy to think of a list of ways to treat yourself, but this gluten-free and dairy-free red velvet cake is pretty high on the list.
Now it doesn’t take a genius to realize that the traditional red velvet cake is typically not gluten-free and dairy-free (and in a dark red hue). I have two answers 1) you can’t tell that it’s gluten-free and dairy-free, and 2) it’s not bright red because it’s made with natural dyes! WARNING: do not underestimate this cake.
Enjoying chocolate frosting shouldn’t have to be full of guilt. Luckily, with this chocolate (avocado) frosting, you get the best of both worlds: the healthy fat and the decadent chocolate.
You’re probably thinking, “What?!?! First, she shows us black bean brownies, and now this?”
And again, trust me, this will be well worth your taste buds.
Black beans and chocolate. Probably not the first combination that comes to mind. But these decadent black bean brownies are the perfect vegan, gluten-free, and refined sugar-free dessert (and no one will ever guess that they’re packed with awesome, healthy ingredients… including beans)! Plus, you can make them using simply a blender. This is what I call a win-win-win situation 🙂
Can’t decide between a cupcake or cookie? You can have your cookie and cupcake with this innovative twist on the classic, the “Cookie Cupcake.” Not a keen cupcake decorator? When it came to testing out my brother’s birthday cupcakes, I have to admit they weren’t beautiful. Luckily, I have discovered the easiest way to decorate a cupcake that is sophisticated looking, and so easy, a little kid could do it!
The process is more simple than anything you’ve frosted before – you basically glue a cupcake and cookie together with chocolate.
A couple years ago, I attended a young boy’s birthday party. He was no ordinary boy – he was allergic to dairy, eggs, soy, nuts, the whole ordeal. So, I was extremely curious to see what dessert would be served at his event. His mom came up to me and offered me a slice of the moistest and most delicious chocolate cake I had ever tasted.
She proceeded to tell me the cake was called the “Depression Cake.” What?! A cake called the Depression for a kid’s birthday party?!
I have always been a fan of Mario Batali. It’s a real treat to go celebrate my birthday at one of his restaurants, Babbo, in New York City. The place is amazing. Gorgeous seating, lovely waiters, and above all, fresh, delicious, food. For dinner, I allowed myself to have one thing with gluten – the olive oil cake. It was absolutely delicious – one of the best cakes I have ever had.
After a couple of weeks thinking about it, I was determined to make it gluten free so everyone can enjoy it. I was fortunate to come across and discover Mario Batali’s book called The Babbo Cookbook, and I am proud to say that I have made it (and maybe even better than Mr. Batali).
I tested a couple of flour blends, and found that Bob’s Red Mill Gluten Free 1:1 Baking Flour worked the best. As for the olive oil you use in the recipe, you want to be careful not to pick anything with a strong flavors, which includes Spanish olive oil. Instead, I used Whole Food’s 365 Extra Virgin Cold Pressed olive oil (100% Italian) – it’s a little lighter, but it still is tasty. As always, Italians like to add lemon juice to all their desserts, so I add a tablespoon or more to add more flavor. Lastly, I cut down on the sugar of the recipe. You can really put this recipe into any pan, but in my picture I chose to put it in three small springform pans.
I served this during the holidays, and it was a hit! Enjoy!
Author: Kayla Butera (adapted from Mario Batali's The Babbo Cookbook)
Recipe type: Dessert
Cuisine: Gluten Free, Dairy Free
Prep time:
Cook time:
Total time:
Serves: 10
An easy recipe (with no hard to get ingredients) that will impress!
Ingredients
4 large eggs
⅔ cup sugar
⅔ cup extra virgin olive oil
1½ Bob's Red Mill Gluten Free 1:1 Baking Flour
1 tbsp baking powder
½ tsp salt
optional add ins:
vanilla extract
lemon
Instructions
Preheat oven to 325⁰F.
Coat a 9-inch circle pan with extra virgin olive oil.
In a bowl of an electric mixer, use the paddle attachment to beat the eggs for 30 seconds. Add sugar and continue to beat until the mixture is very foamy and pale in color.
With the mixer running, slowly drizzle in the olive oil.
If using vanilla extract or lemon stir in now.
In a separate bowl, whisk together the flour, baking powder and salt.
With the mixer on low speed, gradually add the dry ingredients to the egg mixture.
Pour the batter into the prepared pan.
Bake for 45 to 50 minutes, rotating the pan halfway through for even color.
The cake is done when it is golden brown.
Allow the cake to cool briefly in the pan, then tip out onto a cake rack to continue cooling.
This cake is best the day of. If there are left overs, refrigerate them.
