Cinnamon Marble Cake
Ingredients
1/3 cup vegetable margarine, softened
1/2 cup raw cane sugar
1/3 cup finely ground blanched almonds
3 eggs
3/4 cup rice flour
1 tsp baking powder
1 tbsp ground cinnamon
Steps
1. Cream the margarine with the sugar. Add the finely ground almonds and the eggs, one at a time. Stir in the rice flour with the baking powder.
2. Mix well. Put half the batter into an oiled cake pan.
Add the cinnamon to the remaining batter and drop it by spoonfuls into the pan on top of the other batter.
Draw a knife through the batter in an irregular pattern to make swirls.
3. Bake at 400-425 degrees Fahrenheit for 25 to 30 minutes. (NOTE: DO NOT PREHEAT THE OVEN, IT WILL CHANGE THE RECIPE GREATLY, as the book says not to) The cake is done when a knife blade inserted in the center comes out dry.
More Notes:As everything else in this book, it is meant to serve 4 people, and I found that the cake wasn't very large, and didn't rise all that much. Another thing idea that we had, actually this was my mom's, was to cut it into strips and bake/dry out/whatever you do to make biscotti. Also, when I ate it, we didn't eat it in the traditional triangle piece shape, but in strips, it wasn't because of anything that was bad or flimsy about it, it just happened that way.
Anyways...Enjoy. To be specific, this is my entry into the Go Ahead Honey, It's Gluten Free May 2008 Breakfast edition, hosted by Naomi at Straight Into Bed Cakefree and Dried. Here is the post, that explains it.Also... Today is my one month post! I know...time flies. I can't believe that I decided to become part of the wonderful world that is gluten free blogging only one month ago. Ok I'm done my rant...you can go back to your daily lives now. Oh, and here is one more picture of the amazing Cinnamon Marble Cake, created by Valerie Cupillard. Well I made this one, but she did the recipe...you know what I mean...
xoxoLauren
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4 comments:
It sounds like a lovely cake! Maybe you could try baking it in a loaf tin for slicing like a regular tea cake (or maybe that's just and English thing).
Anyway as Micky says (from Maurice Sendak's, In the Night Kitchen) and that's why we have cake every morning. I'm not sure whether you will have come across that book, but it was a huge favourite in my childhood and I always assumed it meant Americans ate cake every morning. See, I was right!
You should check out chou at balance - there's a link on my side bar. She sometimes eats cake (not gluten free) for breakfast too. In fact, I have to be honest, I ate something not unlike cake myself this morning - going to post the recipe when I have it just right.
x x x
Naomi - It really was a good cake! But I think I'll try those baking methods (the book didn't say to use any cake pan in particular). As far as I know, I've never read that book, but I'm pretty sure that Cake is just a special treat for most of us, regardless of our continent, or the time of day. Anyone who eats cake for breakfast occasionally is good in my books, so I will look at balance soon... and I can't wait to see what cake-like thing you've cooked up, I hope to see it soon!
This looks really yummy! Thanks for putting me on your blog roll....I will add you to mine too! :-)
Katie
Katie - Thanks!!! Trust me, the cake is better than it looks, I absolutely love it.
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