Wednesday 22 October 2014

Raspberry and Rosemary Cake - Gluten Free












Most Wednesday afternoons, my sister and niece come to my digs. We have coffee and cake and talk about everything, EVERYTHING! We laugh and sometimes cry and sometimes we laugh until we cry... and drink coffee and eat cake. It's all good.




Raspberry and Rosemary Cake - Gluten Free
adapted from here

125g unsalted butter, room temperature
200g (1 cup) coconut sugar
Finely grated zest of 1 lemon
1 scant teaspoon finely chopped rosemary, plus extra for sprinkling
2 eggs, room temperature
75g (3/4 cup) almond meal
105g (3/4 cup) fine brown rice flour
55g (1/3 cup) potato flour (potato starch)
1 1/2 teaspoons gluten-free baking powder
Good pinch of fine sea salt
2 tablespoons buttermilk
1 cup of frozen raspberries
Icing sugar for dusting

Preheat the oven to 170C. Spray a 23cm cake pan with cooking oil spray and line the base and sides with baking paper.

Put the coconut sugar into a food processor and blitz until you have a fine power. Coconut sugar is quite course and blitzing it will make it quicker and easier to cream with the butter. Set aside,

In a bowl, sift the flours, baking powder and salt together. Add the almond meal and stir combine. Set aside.

In the bowl of an electric mixer fitted with the paddle attachment, beat the butter, coconut sugar, lemon zest and rosemary on medium until fluffy, about 4 minutes, Add the eggs one at a time, beating well after each addition. Turn off the mixer and add the flour mixture and the buttermilk and fold until just incorporated. Spoon the batter into the prepared pan. Strew the raspberries over the batter and sprinkle with a little extra chopped rosemary leaves (not too much, as rosemary is has a  strong flavour). Bake for 45 - 55 minutes, until a skewer inserted into the centre of the cake comes out clean. Leave it in the tine for about 10 minutes before transferring to a wire rack to cool. dust with icing sugar before slicing.



14 comments:

  1. Nice one. I miss those types of catch ups with my sis!

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    1. They are the best kinds of catch ups. Thanks Liz.

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  2. Rosemary and Raspberries sound like such a delicious flavour combination. I definitely need to make the recipe, I can only imagine how good this cake tastes!

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    1. It's a killer combo Thalia. Thanks for stopping by.

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  3. I'm sure those moments are the best :) & with coffee plus this kind of cake, it can't get any better!!

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    1. Me neither Gabrielle. No dressing up or going out, just me and the girls in my kitchen. Good times.

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  4. Beautiful cake --- the color and texture look just perfect!

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    1. Thanks Sue. The coconut sugar give it that lovely rich colour.

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  5. I love the flavors in this cake. It looks so simple and elegant. Definitely something I would want to make for my favorites guests when they stop by.

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    1. Thanks Amanda. It's an easy cake to throw together and it doesn't need any frosting - Bonus.

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  6. Hi there, just stopped by to let you know you've been featured today over at Carole's Chatter. Cheers

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  7. There is no sadness in a world where there is cake to be eaten. There is nothing better than gathering around a table with a gaggle of girls and just letting it all out :) Can't wait to share this with my Mum and sister - lots of laughter, a few tears, but love through it all.

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    1. We girls really know how to eat cake that's for sure. I think you'll love this cake and I'm sure your Mum and sister will "help" you eat it. ;)

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