Gluten-free rice flour chiffon cake

 

Today, I have a special cake. 

Brown sugar nutty (Gluten-free)

This week, I spent most of my time in the kitchen.

Vegan Oatmeal Pumpkin Waffles

 For the people who don't have any allergy, food something that is full of happiness.

Basque cheesecake: Burnt and delicious cheesecake

 I saw photos of this cheesecake a long time ago, and I really wanted to know what it will taste like.

Chicken Teriyaki Khao jee Rice Burger (Khao jee: Grilled Thai Sticky Rice)

Khao jee is  Northeastern Thai (Isaan) style snack, it made from Thai Sticky Rice that had been dipped in the egg and grilled.

KANOM KROK: ขนมครก

Warm and gooey, you might see this little cake on streetside in Thailand.

Cloud Bread: Flourless bread

 I'm not a person who eat special diet, and yes, I'm not on diet too, haha.

Crustless quiche: Easy no pastry need!

There are a lot of easy, quick and delicious recipe that we can make in this world. We don't have to spend our whole day in the kitchen to get something yummy.

Flourless White Chocolate Soufflé Cheesecake

 You will be surprise how easy this cake is, plus the recipe is very easy to remember too.

Pecan Caramel Tart: Because you need some sweetness in your life

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Dairy and Gluten free Maple Yellow corm muffins

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Chocolate almond cake: Chocolate is good for you!

How many day that you can stay away from chocolate? For me, it's hard to do that, haha. I have a lot of chocolate, and can't stop myself from having some of them everyday.

Gateaux Chocolat: Rich chocolate cake

 I don't know how many chocolate cake recipes that you need in your life, but I think a lot of it will be great!

Happy Cooking with LG SolarDOM: Hazelnut meringue cake with fresh berries

 I spend most of my time baking and cooking, because it makes me happy ^^, and I know that many people are the same as me.

Flourless chocolate mini cake: Darkness on my plate!

 Yesterday, I tried to finish all my work, haha, anyway I couldn't -*-. So, I think that I should make myself happy by stop working today.

Chicken farm bakers' project # 38 : Egg white free, gluten free and also non dairy dessert, Allergen free Boston cream cake

It's not easy for me to make this project, the Chicken farm bakers' project # 38 : Egg white free, gluten free and also non dairy dessert, I had to thrown away the first trial of my cake.

Double delicious, Rich but light with Italian style cake

How can this cake is so delicious? This is the question that my friend asked me, well, how could I know because she told me after she baking it but I still don't have a chance to bake it!

When I told her that I never made this before, she just ordered me "Bake it now!, and you will understand what I say". So, I baked it (well, I was curious, ^ ^), and I found it's very delicious too.
The cake consists of the delicious ingredients, chocolate and hazelnut and this cake is good for the people who can't eat the gluten too, because there is no flour in the cake.
You might think that the cake will be heavy because there are a lot of nut and butter in the cake but the result is astonishing, it's light and you can finish one piece without feeling heavy at all. It's very easy to make too, start by grinding the hazelnut with the chocolate and butter and mix with the egg yolks, then the whipped egg white will lighten the texture of the cake.
The skin of the hazelnut can be the secret, because the little bitterness of it make the flavor of the cake more balance.
The recipe comes from one of my favorite book this book is very good for anyone who love to bake (haha, the name already said it all). Most of the recipe are reliable, and easy to follow too.
After reading this you might feel a bit curious about the deliciousness of this cake too, so I think it will be good if you just feed your curiosity by baking it! You will love it too.

Italian Hazelnut Cake
Serve 6-8

200g (7oz) hazelnuts(with skins on)
1 tsp baking powder
50g dark chocolate
100g (3½ oz) butter,softened
5 eggs, separated
175g (6oz) caster sugar
1 tsp vanilla extract
Pinch of salt

20cm (8 inch) diameter spring-form/loose-bottomed tin or 16 heart pan(6x5cm / pieces)
Preheat the oven to 170°C (325°F), Gas mark 3. Butter and line the sides and base of the cake tin with greaseproof paper.


Grind the hazelnuts with the baking powder and dark chocolate in a food processor until fine. Add the butter and combine.

Place the egg yolks in the bowl of an electric food mixer or use a hand-held electric beater. Add the sugar and whisk until the mixture become slightly ‘moussey’ and the mix holds a trail when you lift the beater. Add the hazelnut mixture and the vanilla extract and whisk until combined.

Whisk the egg whites and salt together in a large, spotlessly clean bowl until stiff peaks form, then gently fold into the nut mixture in three stages so as not to deflate the whites. Pour the mixture into the prepared tin, smooth the surface and bake in the oven for 55-70 minutes (if using small pan baking for 35-40 minutes)or until the cake feels firm and a skewer inserted into the middle comes out clean.The mixture is quite delicate so don’t be tempted to open the oven until close to the end of the cooking time. Allow to cool in the tin for 15 minutes, then very gently ease the sides of the cake out of the tin using a palette knife. Remove the base after another 15 minutes and leave to cool before cutting into slices.

Double delicious, Rich but light with Italian style cake

Delice aux Myrtille (Cake with Blueberry buttercream)

This cake is for the fruit and butter lover the tangy from the blueberry and richness from the butter and almond from biscuit d’amandes are getting along very well with each other, plus it’s not complicate to make. The original recipe is from ベーシックは美味しい―オーボンヴュータン河田勝彦の菓子by 河田 勝彦 (Basic delicious cake (and pastry) from AU BON VIEUX TEMPS by Katsuhiko Kawada) But I didn’t have raspberry at hand so I make some change, and the result is still great (I feel a little excited when making it). Due to the fact that this cake use cornstarch instead of wheat flour so, it’s gluten free. This Biscuit d’amandes is easy to make than the one in Gâteau Moka – Patiserie Style Coffee Buttercream Cake , and the blueberry buttercream is easy too, (because all you have to do is mix all the ingredient together). I suggest you make the color almond (it takes a little time to make), not only for decorating but the crunchiness from it can give the cake a good contrast.

Adaptation from: ベーシックは美味しい―オーボンヴュータン河田勝彦の菓子by 河田 勝彦

Delice aux Myrtille (Cake with Blueberry buttercream)

Makes 11X3.5 inches (3 layers cake)

Biscuit d’amandes
200 g		Almond powder
200 g		Sugar
24 g		Egg white
A	2	Whole egg
	2	Egg yolk
42 g		Corn starch
150 g		Unsalted butter (melted and cooled)
Meringue	60 g	Egg white
	12 g	Sugar

Preparation:

Pan size: 12 X 12 inches pan lined with baking paper

Oven temperature: 180 °C

Sift the corn starch.

1. Mix almond powder and sugar in a large bowl, pour the egg white in the bowl and mix to form a paste.
2. Pour the (A) into the almond mixture and mix until combine.

3. Make the meringue by beating the egg white and sugar together until stiff peak form.
4. Pour the melted butter into the batter, and fold to combine.
5. Put the corn starch in the almond mixture fold to combine.
6. Fold the meringue into almond mixture in 2 additions; be careful not to knock off the air.
7. Pour the batter into prepared pan, and put into the oven
8. Bake for 25-30 minutes or until golden.

Blueberry Buttercream

200 g	Unsalted butter
80 g	Sugar
200 g	Blueberry puree (make by processing the blueberry in the food processor or blender)

1. Beat the butter and sugar until creamy and light in color; add the Blueberry puree and mix to combine.

*If using commercial puree, you can reduce the sugar to 60 g.

Colored almond

12	Almond (without skin)
	Water (just enough to mix the almond and color)
	Red color

Preheat the oven to 180°C

Chop the almond into small pieces.

Mix the almond with color and water, and roast in the oven for 5-7 minutes or until dry.

Assemble

1. Cut Biscuit d’amandes into 3 pieces (about 11 X 3.5 inches).
2. Spread the blueberry buttercream between cake layers and over top and sides.
3. Decorate with colored almond and sprinkle with icing sugar.

Apricot Financier (Gluten Free)

Not all people are the same, even in the world of sweetness. This recipe is coming from............... This book is devoted to the rice flour because the author wants to create the recipe that suitable for the people who allergic to wheat flour. I really love the idea even I don’t have any member in the family that allergic to wheat flour but using different kind of flour is quite interesting for me. The rice flour and wheat flour are different so it not easy to replace the rice flour for the wheat flour without adjusting the moisture in the recipe, so if you don’t want to use rice flour in this recipe you will need 18g of cake flour than 16g of rice flour.

PS. This is a super small recipe so you can double the quantity if you like.

Apricot Financier (Gluten Free)

Makes 8 pieces (5X3cm)

16g	Rice flour
16g	Almond powder*
40g	Egg white
40g	Caster Sugar
40g	Unsalted butter (melted and cool)
½ tsp	Vanilla extract
40g	Dried apricot (cut into small dice, not larger than 1cm)

*If you don’t have almond powder, you can make it by processing the slivered almonds with the rice flour in a food processor until finely ground.

Preparation:

Sift the rice flour and almond powder together.

Preheat the oven to 170°C

Butter the small muffin pan.

Put the egg white in the bowl with the sugar and vanilla extract and whisk until thick and white.

Pour the sifted almond powder and flour into the egg white mixture, using a whisk to combine.

Pour the melted butter in and using a rubber spatula fold to combine.

Pour the batter into the prepared pan and place the apricot on top

Bake the financiers for 20 minutes, until golden.