Wednesday, February 4, 2015

ROAST STRAWBERRY CAKE - GLUTEN FREE





I N G R E D I E N T S
For the Roasted Strawberries
8-ounces medium strawberries, hulled
  • 2 tablespoons maple syrup
  • 1 tablespoon olive oil
  • pinch of salt
  • 2 teaspoons balsamic vinegar
For the cake
  • 1 cup granulated sugar 
  • 1 tablespoon lemon zest (1 medium lemon)
  • 2 large eggs
  • 1/4 teaspoon salt
  • 1 teaspoon pure vanilla extract
  • 1/2 teaspoon pure almond extract
  • 3/4 cup gluten free flour mix
  • 1/4 cup almond flour
  • 1/2 teaspoon baking powder
  • 6 tablespoons/90 grams unsalted butter, melted and cooled
  • 1/4 cup sliced almonds

I N S T R U C T I O N S
  1. Prepare the strawberries: Place a rack in the center of the oven and preheat oven to 175 degrees C. Line a rimmed baking sheet with parchment paper (Be sure to use a rimmed baking sheet to catch any strawberry juices.) In a medium bowl, whisk together maple syrup, olive oil, and salt and balsamic vinegar until well combined. Arrange strawberries in a single layer on the prepared baking sheet and drizzle sauce over. Roast for 20-25 minutes, watching carefully towards the end—the juices will thicken and darken, but should not scorch. Gently scrape the berries and juice into a small bowl while still warm. Set aside.
  2. Prepare the cake: Center a rack in the oven and preheat the oven to 350 degrees F. Butter a 8-inch cast-iron skillet, other heavy oven-proof skillet, a 8-inch cake round cake pan, or a 9-inch pie dish. (If using pie dish, check baking time a few minutes ahead.)
  3. In a medium bowl, whisk the granulated sugar the lemon zest and the eggs. Whisk in the salt, vanilla extract, and almond extract. Sprinkle the almond flour, gluten free flour, and baking powder into the wet ingredients. Switch to a rubber spatula and fold to combine. Finally, fold in the melted butter.
  4. Pour the batter into the prepared skillet or pan and smooth the top. Scatter the sliced almonds over the surface.
  5. Bake the cake for 40- 1 hour, or until it is golden and lightly crisp on the outside, but the inside is still moist. Remove the pan from the oven and let cool for 5 minutes, then run a knife around the sides of the cake to loosen it. Let cool completely before slicing.