Monday, January 25, 2010

GLUTEN FREE FRENCH DESSERTS AND BAKED GOODS BY VALERIE CUPILLARD

This is a beautiful book, with exceptional photographyby Philippe Barret and Myriam Gauthier-Moreau that inspires the reader to try these lovely recipes by Valerie Cupillard. Typically, the ingredient list is much shorter than those in American gluten-free cookbooks, and if the recipe tested below, Almond Cake a L'Orange, is any example, the results are spectacular with very little effort required. This almond cake would be reminiscent, for an American audience, at least, of the traditional citrus pound cake, and it is a pleasure to be able to whip up such a delicious dessert or snack so quickly--even non-gluten-free friends will agree! 

Ingredients:

1/2 c vegetable margarine

1/2 c raw cane sugar

1/2 c finely ground blanched almonds

6 drops vanilla extract

3 eggs

3/4 c rice flour

1 tsp baking powder

1 T orange zest


Instructions:


Melt the margarine in a medium pan over low heat. Remove from heat and stir in sugar, finely ground almonds, and vanilla extract. Mix in the eggs, one at a time. Then mix in the rice flour, baking powder and orange zest.

Pour into an oiled bread pan and bake at 400 degrees Fahrenheit for 10 minutes. Raise the heat to 425 degrees and bake for 15 to 20 minutes longer. This cake batter tends to brown very quickly, so you may need to protect it during baking. 



Notes: This recipe will work with the following adjustments: regular white sugar for raw cane sugar; 1 tsp vanilla extract, 1 tsp orange zest and 2 tsp lemon extract, instead of flavorings listed. For the almonds, use blanched almond flour. Unblanched will probably not work. Honeyville is a good source for blanched. There are others online, too. Kalustyan at 28th & Lexington in NYC carries both rice flour and almond flour. They also have an online store. You might want to substitute melted butter for the margarine to give the cake more of that old-fashiioned pound cake flavor.


Recipe reprinted with permission of The Book Publishing Company,  


DON'T MISS A RECIPE OR REVIEW: SUBSCRIBE!

2 comments:

Shelley said...

Looks like a great recipe, and so simple. I just need to find raw cane sugar, I guess Whole Foods would have it.

G.F.Veg said...

Shelley!

thanks for your comment, which reminded me i forgot to add my notes to this recipe. i wouldnt spend the extra money for raw cane sugar, which i think most health food stores have. i actually think the best almond flour you can get is more important (probably honeyville). it's not cheap but the texture is incredible.