Wednesday, June 16, 2010

Rosemary Pecan Spice Cake

Rosemary Pecan Spice Cake
Gluten-Free, Dairy-Free, Yeast-Free, Corn-Free, Soy-Free, Peanut-Free

This is an unusual cake with amazing flavour. One sniff, and you will not be able to help yourself from trying it. Flour made from sunflower seeds, fresh rosemary and pecans give this cake it's distinctive flavour. Perfect with tea or coffee.

Dry Ingredients
3/4 cup sunflower seed flour
1 cup brown rice flour
1/3 cup potato starch (not flour)
3 tbsp tapioca starch
3/4 tsp xanthan gum (or guar gum)
3/4 cup sugar
1 + 1/2 tsp baking powder
3/4 tsp sea salt

Wet Ingredients
3 eggs
1 cup olive oil
3/4 cup rice milk
1 + 1/2 tbsp fresh rosemary, chopped very finely
1/2 cup pecan pieces
extra olive oil for the baking dish

Pre-heat the oven to 350 degrees F. Oil a shallow, 9 inch baking dish (quiche pan, pie pan or fluted tart pan) with olive oil.

In a large bowl, sift all the dry ingredients together. Use a wire whisk to mix it more if it is not well combined. Make a well (hole in the center) and set aside.

In a separate bowl, whisk the eggs thoroughly, then add the milk, rosemary and olive oil (stirring after each addition).

Add the wet ingredients into the well of the dry ingredients, and gently combine them. Do not over stir the batter. Finally, fold in the pecan pieces until evenly distributed.

Pour the batter into the oiled pan, and smooth out the top. Bake 30-40 minutes, or until a toothpick inserted into the cake comes out clean.

No comments:

Post a Comment