Skip to main content

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

Procedure
*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.

Comments

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

    ReplyDelete

Post a Comment

Popular posts from this blog

Quick Pickled Red Onions and Radishes

If you've been reading my blog for even a short amount of time, you probably know how much I love to pickle things. I was just telling a friend you can pickle - with vinegar - or you can ferment - with salt - for similar delicious effect. The latter has digestive benefits and I love to do that, but when I need that pop of sour flavor quickly, I whip up quick pickles that are ready in as little as a day or two. I've Pickled Blueberries , Pickled Asparagus , Pickled Cranberries , Pickled Pumpkin , and even Pickled Chard Stems ! This I did last night for an upcoming recipe challenge that requires I include radishes. Ummmm...of course I'm pickling them! Ingredients  makes 1 quart jar radishes, trimmed and sliced organic red onions, peeled and thinly sliced (I used a mandolin slicer) 3/4 C vinegar (I used white distilled vinegar) 3/4 C water 3 T organic granulated sugar 1 T salt (I used some grey sea salt) 6 to 8 grinds of black pepper Proce

Jamaican Stew Peas #EattheWorld

  Here we are at November #EattheWorld event. What a year this has been! This challenge has been one that gave us some excuse for virtual travel as we've been sheltered-in-place with the coronavirus epidemic for most of 2020. So, we've been able to read about different parts of the world and create a dinner, or at least a dish, with that cuisine. This Eat the World project is spearheaded by Evelyne of  CulturEatz . Read more about  her challenge . This month, Evelyne had us heading to somewhere tropical: Jamaica. I have actually been to Jamaica, but it was almost thirty years ago...and it was just a jumping off point for the rest of our Caribbean exploration. I don't remember eating anything at all! Pandemonium Noshery: Pumpkin Rice   Culinary Adventures with Camilla: Jamaican Stew Peas  Amy’s Cooking Adventures: Jamaican Chicken & Pumpkin Soup   Palatable Pastime: Jamaican Jerk Chicken Burger   Sneha’s Recipe: Jamaican Saucy Jerk Chicken Wings With Homemade Jerk Seas

Hot Chocolate Agasajo-Style {Spice It Up!}

photo by D For my Spice It Up! kiddos this week, I was looking for an exotic drink to serve while we learned about saffron. I found a recipe from food historian Maricel Presilla that mimicked traditional Spanish hot chocolate from the 17th century where it was served at lavish receptions called agasajos . When I teach, I don't always get to shoot photos. Thankfully, D grabbed my camera and snapped a few. Ingredients serves 14-16 1 gallon organic whole milk 3 T dried rosebuds - or 2 t rosewater 2 t saffron threads, lightly crushed 3 T ground cinnamon 3 whole tepin chiles, crushed 2 vanilla beans, split lengthwise 1 C organic granulated sugar 1 lb. bittersweet chocolate Procedure In a large soup pot that can hold a gallon plus, combine milk, dried rosebuds (or rosewater, if you are using that), saffron threads, ground cinnamon, chiles, vanilla beans, and sugar and warm over medium heat till it steams. Whisk to dissolve sugar, then lower heat an