Wednesday, March 24, 2010

Apple Torta

I sacrificed and tested the cake recipe several different times. I had my friends (gluten and sugar eating friends) try the cake, and it was a hit. They all thought it was great.

I'm going to link this to Go Ahead Honey, It’s Gluten-Free’s March Round-Up. Head over and check it out at Simply Sugar and Gluten-Free.UPDATE: Hey look! Here's my post linked up with all these other famous gluten-free bloggers. How cool is that?

Apple Torta
Adapted from Danica Pollard
1/2 cup agave nectar
1/4 cup canola oil
1 cup unsweetened applesauce
1 tsp vanilla extract
2 eggs
1 1/2 cups gluten-free flour mixture
1 Tbs baking powder
2 tsp baking soda
3/4 tsp salt
2 tsp cinnamon

The Flour Mixture
6 cups white rice flour
2 cups potato starch
1 cup tapioca flour/starch
3 Tbs xantham gum
Sift ingredients together well and store in an airtight container.

Preheat oven to 350.
Sift together the dry ingredients in a medium bowl. In another bowl, mix the wet ingredients until thoroughly combined. Slowly incorporate the dry ingredients until the batter is smooth.
Pour into a sprayed 8x8 pan. Bake for 20-25 minutes. The cake is done when a toothpick comes out clean. Be careful and don't overcook or the bottom will burn quickly.

Once the cake is cool you can top it with anything you like, frosting, powdered sugar, but I thought it tasted great plain.

Sunday, March 21, 2010


Who knew it could be so hard.

I am drastically modifying the Apple Torta that we made in my gluten-free desserts class. I thought it was amazing and delicious, so I want to be able to make it gluten-free.

I keep wondering though, why I don't seem to remember that I have never liked cake and why it doesn't seem to stay in my mind that cake doesn't even appear on the list of gluten-filled things that I miss. I'm concerned about my sanity.

Batch #1: too wet. Like wow, is this really cooked all the way wet.
Batch #2 (pictured above): Still quite wet. There is something wrong with it that I just can't put my finger on. It's not very sweet, which might be it, but I feel like there is something else wrong.

One of the problems is I have no idea what cake batter is supposed to be like. How runny is it normally? Should I have to use a spoon to push it into the corners?

If you've got suggestions or would like to taste my cake and tell me what is wrong, just leave a comment.