Gluten Free Prosperity Cakes

Yes I've been busy and was excited about developing and tweaking three recipes using the popular Mandarin Oranges to usher in Chinese New Year. Gong Xi Fa Cai!

And when the festive ends, I'd just replace the Mandarins with the Sunkists!


1. Gluten Free Mandarin Pudding Cake

Gluten Free Mandarin Pudding Cake is sinfully rich and flavorful

A bite of this brings you to a different place. It is richly dense and moist, and mandarin orangey flavorful with a layered taste of pure aromatic sweetness with a bitter undertone. This stays with you for a while... The recipe uses whole fruit puree, almond meal and agave. Expect a bit of a drop at the centre but no worries, its thoroughly cooked. Cutting it could be a bit of a challenge, so use a warm serrated knife. It keeps moist for days with or without refrigerated in an air-tight container too.

You don't need frosting however you may eat it the way it is or you may want to go with butterscotch sauce and/or with a scoop of vanilla ice-cream. Up to you.

Gluten Free Mandarin Pudding Cake is 8"/20cm diameter and comes in a white box labelled la mere, sold at RM108.

Approximate weight with frosting 1 to 1.2kg

2.  Gluten Free Mandarin Orange Infused Cake

A very, very moist, very, very soft cake, like butter cake full of Mandarin orange juice.  Pure juice from real fruits. The juice is just infused into a hotly baked cake. 

Gluten Free Mandarin Orange Infused Cake

As may be expected, there's a slight drop in the centre because its a heavy cake with milk and juice and further infused fruit juice, not essences or extracts.

Enjoy!

Gluten Free Mandarin Orange Infused Cake is 9"/22cm diameter and comes in a white box labelled la mere, sold at RM118.

Approximate weight 1kg.







3.  Gluten Free Mandarin Orange Butter Cake

Gluten Free Mandarin Orange Butter Cake comes with
Vanilla Buttercream or Buttercream with Mandarin Orange Juice

A butter cake based flavored with juices from Mandarin oranges. It is moist and rich and goes very well with just Vanilla Buttercream frosting. However, if you prefer an orangey full taste all round, then go with the one with the fruit juice.

Gluten Free Mandarin Orange Butter Cake is 9"/23cm diameter and comes in a white box labelled la mere, sold at RM138.

Approximate weight with frosting 1 to 1.2kg

Gluten Free Lemon Butter Cake

A Slice of Gluten Free Lemon Cake

Gluten Free Lemon Butter Cake frosted with Vanilla Buttercream or Buttercream Frosting with Lemon Juice

Its been a while when I did nothing but to experiment with a simple yet challenging recipe. I must say here that having to be the only person who does the creation, experimenting, shopping, weighing, baking and frosting is quite a task. I sometimes wonder what the *$#@ am I doing. And the expletives cannot be more appropriate when I did the Gluten Free Lemon Butter Cake. I thought it would be simple enough to just reduce the milk and then replace them with lemon juice following the Moist Gluten Free Butter Cake. Boy was I wrong. After like 20 trials and errors, I think I finally got it. And have been baking this ever since. This cake is often requested and it lined second to the Gluten Free Gluten Free Chocolatey Cake. Compared to the butter cake, the earthiness of the cake is masked by a touch of the lemon juice.  Don't get me wrong about 'a touch of', you can be sure it is a lemon-ey cake. Not only that, it is also moist.


FLOUR MIX :            Whisk together                               OTHER INGREDIENTS :

Sorghum flour            1 cup / 120g                                    Butter                     250g

Tapioca starch            1 cup / 120g                                   Cane Sugar            180g

Almond meal            ½ cup / 60g                                      Eggs                        3 eggs

Xanthan gum            1 tsp                                                  Buttermilk              60ml

Baking powder            2.5 tsp                                           Vanilla extract       1 tsp

Baking soda             half tsp                                              2 Medium Lemons     45ml juice / zest from 2

METHOD

1.              Preheat oven to 180c degrees. Line base of a 9”/23cm pan.

2.              Weigh sugar and add lemon zest, mix. Set aside.

3.              Break eggs in a bowl and add the vanilla extract. Do NOT whisk. Leave aside.

4.              Beat butter and sugar/zest till light and fluffly, from low to medium speed for about 4 - 5 minutes.

5.              Add the egg mixture in 3 batches, Add a tablespoon or 2 of the flour mix if needed but make sure the batter does curdle at this point and the eggs completely mixed with the batter.

6.              Add flour mix in 3 or 4 batches, add buttermilk (flour, stop, milk, stop, flour, stop....sequence)

7.              Add lemon juice (45ml or 3 tbsp)

8.             Pour batter into ready pan, bake for 40 to 43 minutes.

Gluten Free Lemon Butter Cake with frosting comes in a white box labelled la mere, sold at RM133.

Approximate weight with frosting 1 to 1.2kg

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