Featured Post

20 min. Yeast-Free, Gluten-Free Italian Bread & Easy Mezzetta Olive Tapenade

Posted by
My favorite holiday memories are of having lots of family and friends over for big meals. I love doing the cooking, preparing holiday recipes, the noise and laughter in the house, and of course, eating the food. I've happily adapted most of my old recipes to gluten-free but I had one more challenge. I was missing crusty chewy   Italian bread that I could make into Crostini! I've always loved warm toasted chewy bites of Italian bread at holiday parties. Topped with Tapenade or made into Bruschetta, they are my favorite appetizers, but I hadn't quite found the right gluten-free flour blend to achieve that wonderful chewiness, until now! I'm so excited to share my NEW 20-minute Gluten-free, Yeast-free, Egg-Free, and Xanthan Gum-Free Italian Bread Rolls with you and did I say, they only take 20 minutes? No yeast, no rising and so easy to make. This amazing dough is also perfect patted out thin for flatbread or pizza crust. Scroll down to see my new Pizza crust u
27

Gluten Free Low Carb Burgtheater Cake

Posted by
This is my adaption of a very old and incredibly easy recipe from Europe. The other day I made a chocolate low carb bean flour cake that came out dry. I wanted to see if I could find a way to reuse it.

After much research, I read that the bakers in Vienna would use day old cake crumbs to make an inexpensive cake to serve at the Opera houses. I found that many bakeries even to this day, will save their day old cakes, failures or cookies and remake them into crusts, crumbles or new cakes.  Isn't that amazing?

Now I know you won't usually have cake to throw away, but just in case you do, this is how to save it.

Have you ever had baking disasters?
Gluten Free Burgtheater Cake

Ingredients
  • 5 large eggs
  • 7/8 cup of butter or gluten free margarine, softened
  • 2 tablespoons orange zest-opt  (I didn't add.  I like the almond and chocolate flavors to come thru)
  • 1 teaspoon gluten free cinnamon
  • 3 tablespoons cocoa powder
  • 1 cup of equivalent granulated sugar free alternative.  I used 1 cup of Splenda 
  • 1½ cups almond meal, finely ground, sift and regrind
  • 3 cups low carb GF chocolate cake, crumbled  (I used a chocolate bean cake that came out dry)
  • 1 cup sugarfree raspberry preserves
Instructions
  1. Preheat oven to 350ยบ
  2. Prepare a spring form pan: grease bottom and sides well.
  3. In a large mixer bowl or food processor, beat butter and sugar until creamy and light.
  4. Beat in eggs one at a time, add zest, cinnamon, and cocoa and stir
  5. Add almond meal and cake crumbles, and stir well.
  6. Pour into prepared pan.
  7. Bake for 40-45 minutes or until toothpick comes out clean.
  8. Cool in pan, then un-mold and turn onto a serving platter.
  9. Slice horizontally with a large sharp serrated knife  and lay the top gently aside
  10. Spread with raspberry jam evenly and replace the top
  11. Sprinkle with powdered sugar.

Comments

Post a Comment

Hi! Thanks for stopping by!
Thank you so much for your comments and questions. I respond as fast as I can, so please be sure to check back for your answer. By leaving a comment you are consenting to your email being collected for communication purposes only. Blessings, Ali