Gluten Free Dessert

Flourless Hazelnut Cake

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Makes 12 servings. 

A light tea cake which I like to serve with a raspberry sauce and fresh raspberries, this dessert is moist and has a bit of texture. It keeps fresh for many days refrigerated. Be gentle when you slice it, the hazelnuts make it difficult to cut. Keep this cake in mind for Passover.

INGREDIENTS FOR CAKE:

  • ¾ pound hazelnuts, toasted (See Note)

  • 1 tablespoon unsalted margarine

  • 2 tablespoons potato flour

  • 6 large eggs, at room temperature (See Note)

  • ¾ cup sugar

  • Zest of one lemon

  • ¼ cup lemon juice, about 1 large lemon

  • Confectioner’s sugar for dusting the cake

INGREDIENTS FOR RASPBERRY SAUCE:

  • One 12 ounce package unsweetened frozen raspberries, thawed

  • 3 tablespoons confectioner’s sugar

PREPARATION FOR CAKE:

  1. Preheat the oven to 350F 

  2. Chop the hazelnuts semi- coarsely, in 2 batches, in a food processor fitted with the steel blade. 

  3. Grease a 10x2 ½ inch spring form pan with margarine and dust with potato flour. Invert pan and shake off excess. 

  4. Beat egg yolks in an electric mixer at medium speed, adding sugar gradually until pale and thick, about 5 minutes.

  5. Lower the speed and add the lemon zest and lemon juice, beating until combined.  

  6. Beat egg whites at high speed until stiff. 

  7. With a large rubber spatula, fold half of the nuts and a quarter of the whites into the yolks.  Repeat with the rest of the nuts and another quarter of the whites.

  8. Now reverse the process, pouring batter over the whites. Gradually fold the two mixtures together, making a motion like a figure eight, until all the whites have disappeared. Pour batter into pan distributing the batter evenly and smooth the top, if needed.  

  9. Bake in the center of the oven for about 45 minutes. It’s ready when you insert a tester into the center and it comes out dry.  

  10. Cool on a wire rack. The cake may drop a bit.

  11. Release the sides with a metal spatula and remove the rim. Loosen the bottom as well

  12. Invert onto a platter.  If the bottom is not attractive invert it again. Dust with confectioner’s sugar. 

PREPARATION FOR RASPBERRY SAUCE:

  1. Puree the raspberries in a blender until smooth.

  2. Strain through a medium-mesh sieve. Push the solids through the sieve with the back of a wooden spoon to obtain as much puree as possible. Be sure to scrape the underside of the sieve.

  3. Discard the pulp left in the sieve.

  4. Season to taste with sugar.

NOTE:

To roast the hazelnuts spread in a single layer on a cookie sheet and place  in a preheated 350F oven for about 15 minutes. Rub in a dish towel to remove the skin (some skin will remain). 

I separate the eggs when they are cold. This prevents the yolks from breaking. Then leave them to warm a bit at room temperature.

 

Pear Cobbler

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Makes 6 servings. 

I make this dessert, which is both gluten free and easy to make, in the winter when pears are at their best.

INGREDIENTS:

  • 5 tablespoons pareve chilled margarine or butter cut into ½ inch cubes, plus 1 tablespoon for greasing the ramekins.

  • ¾ cup ground almond flour with skin (See Note)

  • ¾ cup old fashioned rolled oats

  • 1/3 cup sugar

  • ½ cup blanched sliced almonds

  • 3 medium-ripe Bosc pears

  • Zest of 1 lemon

  • 3 tablespoons lemon juice

PREPARATION:

  1. Preheat the oven to 400F. 

  2. Grease six ½ cup ramekins with 1 tablespoon of the margarine/butter and place on a cookie sheet.

  3.  In a large bowl combine almond flour, the rolled oats, sugar and almonds.

  4. Add the margarine/butter and mash with a fork to a coarse texture. Refrigerate until ready to use. 

  5. Peel, core and cut the pears into small cubes.  Place the fruit in a medium bowl and toss with the lemon zest and lemon juice. 

  6. Spread the fruit in the bottom of the ramekins and spread the crumble over the fruit. Cover with cling wrap.  You can do this step ahead of time and bake it straight from the refrigerator.  

  7. Bake the cobbler for about 20 minutes, the topping should be light brown. Serve warm.

NOTE:

I use Bob’s Red Mill ground, not blanched almond flour.

 
 

Pine Nut Cookies

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Makes about 5 dozen bite size cookies.

These cookies are pareve, gluten free, bite size and ideal on Passover. They keep very well, refrigerated and stored in a tight fitting container with wax paper between the layers. 

INGREDIENTS:

  • ¾ cup pine nuts
  •  1 ¾ finely ground almond flour with skin (See Note)
  •  2/3 cups sugar
  •  1 ½ to 1¾ large egg whites, at room temperature, well whisked

PREPARATION:

  1. Preheat the oven to 325 F.
  2. Line an 18 x13 inches cookie sheet with parchment paper.
  3. Place the pine nuts on a piece of wax paper.
  4. In a medium bowl combine the almond flour with the sugar.   
  5. Add 1 ½ egg white to the almond flour. Combine with a wooden spoon until the mixture becomes a paste (it may take a few minutes. If it is still too dry to roll into a ball add some more egg white).
  6. Roll the dough into cherry size balls. They will expand when baking.
  7. Roll the balls in the pine nuts, pressing gently.   
  8. Place on the parchment paper and bake for 25 minutes. The underside should be lightly golden.
  9. Cool on a wire rack.

NOTE:

I use Bob’s Red Mill ground almonds flour with the skin. Once opened, I freeze it.

If you find it difficult to roll the cookies, do it with wet hands.

 
 

Almond Tea Loaf

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Makes 12-14 servings.

The glaze on this gluten free and light loaf keeps the cake moist, and it freezes very well. Even though I am featuring the recipe with butter, I have made it with margarine with the exact same proportions and the same baking time. Maybe you try both and see which you prefer.

INGREDIENTS:

  • 10 tablespoons unsalted butter at room temperature plus
  • ½ tablespoon for greasing the pan, or same amount of margarine, cut into small pieces
  • ¾ cup scant measure sugar
  • 4 whole large eggs, at room temperature
  • ½ teaspoon baking powder
  • Zest from 1 orange
  • Zest from 1 lemon
  • 3 cups unblanched almond flour (See Note)
  • ¼ cup blanched sliced almonds

GLAZE:

  • 2 tablespoons orange juice
  • 2 tablespoons lemon juice
  • 1 tablespoon confectioners sugar

PREPARATION:

  1. Preheat the oven to 350F.
  2. Butter a 9 by 5 inch loaf pan. Line with parchment paper, extending the shorter ends to make it easier to lift the cake after baking. 
  3. Place the butter in a bowl of an electric stand mixer. Using a balloon whisk attachment, beat the butter/margarine at medium speed, adding sugar gradually, until light and fluffy, about 4 minutes.
  4. Add one egg at a time, and beat at low speed until very well combined, add the baking   powder. With a rubber spatula fold in both zests, then the almond flour.
  5. There should be no traces of flour visible.
  6. Spoon the batter into the pan, smooth the top and sprinkle the almonds evenly. Bake for 50 minutes.
  7. The cake should be lightly golden and springy to the touch.
  8. Mix well the glaze ingredients.
  9. Remove the cake from the oven, place on a wire rack, poke the top with a pointed knife. Spoon over the glaze. Leave to cool.
  10. When cool, lift the loaf holding onto the paper and then transfer to a platter.

NOTE:

I use Bob’s Red Mill ground unblanched almond flour. It is readily available in health food stores and many supermarkets.

 
 

Plum Cobbler

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Makes 6 servings.

This is a delicious, gluten free dessert, which I serve from oven to table. My favorite fruit for this cobbler are the large Italian plums. Unfortunately they only appear late in the season so I often use regular plums. To make this dish more special, you can serve it with sorbet or ice cream depending whether you use margarine or butter. Also you can make this dessert in individual ramekins.

INGREDIENTS:

  • 8 tablespoons unsalted margarine/butter chilled and cut into ½ inch cubes, plus ½ tablespoon for greasing the flan dish 
  • 1 cup ground almond flour with skin (See Note)
  • 1/3 generous cup sugar
  • ¾ cup blanched almonds, 3 ounces, sliced or chopped
  • 6 red plums or 8 -10 large Italian plums
  • 1 tablespoon cognac or fruit-flavored brandy

PREPARATION:

  1. Preheat the oven to 425F.
  2. Grease a 10 by 1½ inch ceramic or glass flan dish.
  3. Combine the almond flour, sugar and almonds in a large bowl. Add the margarine or butter and rub with your hands until the mixture is combined. Refrigerate until ready to use.
  4. Rinse the plums, pit them and cut into ½ inch pieces. Place the fruit in a bowl and toss with the liqueur of your choice.
  5. Spread the fruit in the bottom of the dish. Top evenly with the almond crumble.
  6. Bake the cobbler until the topping is golden brown, about 25 minutes. Serve warm.
  7. This cobbler can be assembled a few hours in advance, refrigerated and baked straight from the refrigerator.

NOTE:

I use Bob’s Red Mill almond flour with skin. It is readily available in all health food stores. It is simply unbleached almonds ground to a flour texture. Once opened, I keep mine in the freezer to have on hand.