"Cherry" flavored cake Recipe Gluten-free, dairy-free (casein-free) and hypotoxic

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ORGANIC INGREDIENTS

Raspberry puree concentrate:

  • 300 g (1 1/2 cups) frozen raspberries
  • 185 g (3/4 cup) water
  • 105 g (1/3 cup) maple syrup

Cake:

  • 185 g (1 1/3 cups) all-purpose flour "La Merveilleuse"
  • 10 ml (2 tsp) baking powder
  • 1/4 tsp (1 ml) salt
  • 2 large eggs (110 g)
  • 145 g (2/3 cup) cane sugar
  • 125 g (1/2 cup) raspberry puree
  • 100 g (1/2 cup) sweet olive oil
  • 5 ml (1 tsp) of vanilla extract
  • 3/4 tsp (3.5 ml) almond extract

Pink icing:

  • 140 g (1 cup) cashews, soaked for at least 4 hours and drained
  • The rest of the raspberry puree
  • 45 ml (3 tbsp) maple syrup
  • 5 ml (1 tsp) of vanilla extract
  • 1 ml to 2.5 ml (1/4 to 1/2 tsp) beet powder (optional) *
  • Water, as needed

PREPARATION

Raspberry puree concentrate:

  1. Combine all the ingredients in a small saucepan.
  2. Bring to a boil and simmer over low heat, uncovered, for 8 to 10 minutes, stirring frequently, until all excess liquid has evaporated. The end result should look like a very thick jam.
  3. Puree in a blender and reserve 125 g (1/2 cup) for the preparation of the cake (the remainder will be used for the pink icing).

Cake:

  1. Preheat the oven to 180 °C (350 °F).
  2. In a small bowl, mix together the flour, baking powder and salt. Set aside.
  3. In a large bowl, using an electric mixer, beat the eggs and gradually add the sugar, beating, until creamy and smooth.
  4. Then add the raspberry puree, oil, vanilla extract and almond extract and beat again until foamy.
  5. Stir the dry mixture into the liquids and beat, still using an electric mixer, until the mixture thickens (about 1 minute).
  6. Divide batter into paper-lined muffin cups.
  7. Bake on center rack for 25 to 30 minutes or until a toothpick inserted in the center comes out clean.
  8. Remove from the oven and let cool on a rack.

Pink icing:

  1. Strain all the ingredients together in the blender until smooth and even. If necessary, add a little water.
  2. Cover and refrigerate until ready to use (the frosting will thicken when cooled).
"Cherry" flavored cake Gluten-free, dairy-free (casein-free) and hypotoxic recipe

You will be completely delighted to find the unique flavor of the famous "cherry" flavored cake, now in a gluten-free version!

TIP

It is the marriage of concentrated raspberry puree with almond extract that elicits the familiar "cherry" flavor. To get there, you really have to make sure you have obtained a very concentrated raspberry puree and use a tasty almond extract. Almond oil bought for a long time will have a less pronounced taste.

You can bake this cake in a 23 cm (9 in) diameter pan, oiled and lined with parchment paper. The baking time will simply be a little longer than for cupcakes. For Valentine's Day, why not opt ​​for a heart-shaped mold?

* The beetroot powder is optional, it just helps accentuate the color of this icing. You can easily get it at many health food stores.