living on love... and zucchini cake

Last year, in spite have having great plans, we were unable to buy zucchini seeds... Imagine! so this year we are very happy to have four plants, and no need to raid the neighbour's garden to make this cake. Our bees are producing honey and our chickens are giving us about 9 eggs a day.

Gluten-free Zucchini Cake

Preheat oven to 325 F. Grease a bundt pan very very well. Get out a small pan for melting 1/2 cup of butter, a mixer, a small bowl for egg whites and 2 medium bowls for the wet and dry ingredients. Grate 2 cups of summer squash or zucchini. Ready? Go!

1 1/2 cups white rice flour
3/4 cups tapioca starch
3/4 cups potato starch
1/4 cup flax meal
1 tsp salt
1 tsp baking soda
1 tsp baking powder
1 Tbsp cinnamon
Mix these dry ingredients in a medium bowl. Set aside.
Separate 6 eggs.
Whip the egg whites until stiff. Set aside.
6 egg yolks
1/2 cup gently melted butter
3/4 cup golden sugar
2 cups grated zucchini
2 tsp vanilla.
Add dry ingredients to wet & mix only until blended. Fold in the egg whites.
Pour into the well greased bundt pan. Bake 60 minutes at 325F. (While the cake is baking, start the frosting) Test the cake with a toothpick to see if the toothpick comes out clean, and then cool the cake up-side-down on a rack. Ease the cake out of the pan.

Caramel Frosting:
In small saucepan cook over medium heat:
1 cup demerara sugar
1/4 cup butter
3 Tbsp coconut milk
When the sugar is melted the sauce starts to boil & get frothy, take it off the heat and wait for the cake to finish baking. When cool, whip and add up to 2 cups of icing sugar to make drippy frosting you can pour over the cake.

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