This gluten-free, grain-free recipe comes from my friend Sue Minkoff. This is one of my favorite cake recipes! You do need to be a pretty well seasoned baker to be able to play with this recipe as Sue is. She does not measure so no two breads come out the same. If you are a baker or love to invent in the kitchen like I do, then this recipe is for you. There are so many options and the possibilities are endless.
Tina- I don’t measure when I make this cake. I play and have fun so i is always different and delicious. Love, Sue
3 beaten eggs
5-6 apples, shredded
2 pears, shredded
½ c dried cherries
½ c light olive oil
Coconut flour and/or almond meal flour (coconut flour will soak up more liquid)
½ to 1 c hemp flour
For binders: a little potato flour and xanthan gum and arrowroot powder, sorghum and tapioca flour Optional: shredded carrots or can of organic pumpkin , 1-2 bananas in the food processor for sweetening Optional: Xylitol or stevia, to taste, Italian plums or your favorite fruit
3 egg yolks
½ to 1 c coconut milk
Xylitol or stevia to sweeten
Tad of vanilla
1. Mix 3 beaten eggs with some salt, cinnamon, baking powder, allspice, ginger, and a little vanilla.
2. Add shredded apples and pears, dried cherries, walnuts, olive oil, coconut flour and/or almond meal flour, hemp flour, and binders (a little potato flour and xanthan gum and arrowroot powder, sorghum and tapioca flour). Optional: Add shredded carrots or a can of organic pumpkin.
3. Add 1-2 bananas in the food processor for sweetening.
4. Taste batter. If it’s not sweet enough, add xylitol or stevia to taste.
5. Put in a spring form pan.
6. Bake at 350 degrees.
Optional custard chopping:
1. After a half hour to 40 mins, check the cake. If it’s almost done, add custard topping.
2. Mix 3 beaten egg yolks with coconut milk, xylitol or stevia, and a tad of vanilla.
3. Cut Italian plums in half, cut-side-up (or you can use your favorite fruit) on top of the cake.
4. Pour custard on top.
5. Bake until the custard just sets.
OK, ladies and gents, I challenge you to give this a try and please submit your picture and your recipe so I can share your success with Sue’s recipe. She would be delighted to know YOUR outcomes as well.
From our home to yours, Tina Turbin
If you have any questions or suggestions just email me at info (at) GlutenFreeHelp.info.