Tuesday, September 6, 2016

Spiced Fig Cake with Sweetened Saffron Cream {Gluten-Free}

Gluten-free baking requires a lot more ingredients than using regular flour. And I used to be intimidated by that. But, after months of experimenting, I think I finally have it dialed in. It has definitely made me weigh my dry ingredients for precision.

I had some leftover saffron cream this weekend, so I wanted to turn it into a sweet topping for a breakfast cake. Done.

Ingredients makes one 9" square cake
  • 100 g brown rice flour
  • 100 g white rice flour
  • 120 g packed organic dark brown sugar
  • 120 g organic granulated sugar
  • 70 g organic cornstarch
  • 28 g tapioca starch
  • 2-1/2 t ground cinnamon
  • 2 t baking soda
  • 1 t ground ginger
  • 1/2 t ground nutmeg
  • 1/2 t xanthan gum
  • 1/2 t salt
  • 1/4 t ground cloves
  • 1 C whole milk ricotta
  • 1/2 C milk (I used a hazelnut milk)
  • 1/2 C butter, melted
  • 2 large eggs
  • 8 fresh figs + more for garnish
  • 1/2 C saffron-infused heavy whipping cream*
  • 1/2 C heavy whipping cream
  • 2 T organic granulated sugar, divided

*You can make the saffron cream ahead of time. Place 1/2 C whipping cream in a sauce pan. Add a pinch of saffron threads.

Bring to a simmer over low heat. Remove from heat and let stand for 5 minutes. Let cool completely before refrigerating.

For the Cake
Preheat oven to 350°F. Butter baking dish and set aside.

In a medium mixing bowl, whisk together brown rice flour, white rice flour, brown sugar, granulated sugar, cornstarch, tapioca starch, cinnamon, baking soda, ginger, nutmeg, xanthan gum, salt, and cloves.

In a large mixing bowl, combine ricotta, milk, melted butter, and eggs. Whisk until thoroughly combined. Add dry ingredients. Whisk until smooth and the dry ingredients are fully-moistened adn combined.

Pour batter into baking dish. De-stem and slice figs in half lengthwise and press gently into the top in whatever design you like. I made rows.

Bake for 35 to 40 minutes. The cake should be browned and nicely risen. Let the cake cool in the pan for at least 15 to 20 minutes before slicing.

For the Creams
While the cake cools, beat your whipped creams in two separate bowls with 1 T sugar in each bowl.

To Serve
Place a slice of cake on an individual serving plate. Add a dollop of whipped cream on top. Top with a fresh fig quarter. Serve immediately.

1 comment:

  1. I just love figs...they are very expensive here but I splurge whenever they are in season.