Category Archives: cake

Jack is Cooking Pastry # 5

Posted on by under cake, croissants

Well Hello Internet!

During this class we made a Queen of Sheeba Cake.  its a “flourless” cake but not totally gluten free.  although it could be modified pretty easy to make it so, because it only had about 30 grams of flour in it.  that could easily be replaced with GF flour.  the cake part basically has almond flour and lots of meringue.  the decoration as lots of fun!  I actually haven’t eaten it yet because its so pretty looking im scared to cut into it!

Oh yeah, we also made a butt-load of croissants.  we made the dough the other day and made them during this class.  we made 4 types – plain, almond, chocolate (pain au chocolat), and chocolate almond (pain au chocolat avec amande)  that one i made up!  but it probably exists somewhere!!!
here they all are!
mmmm mmmmm delicious!

Jack is Cooking Gluten Free Rhubarb Cake

Posted on by under cake, gluten free, rhubarb
Well Hello Internet!

The other day i made a rhubarb cake.  this is a cake my grandmother makes all the time for my dad.  its his favorite cake!  i have modified the recipe to make it gluten free!  

its a fairly easy recipe.  its just a basic yellow cake (not that uranium stuff….) recipe, except using gluten free baking mix instead of cake flour.

heres what you’ll need:

for the cake:

2 cups gluten free baking mix (i like to use arrowhead mills  gluten free all purpose baking mix)
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup butter, softened
1 cup sugar
3 large eggs, room temperature
2 teaspoons vanilla
3/4 cup milk

First!  Preheat the oven to 350°  and grease up 2 round baking pans

then in one bowl mix the flour, baking powder, and salt with a wire whisk.

in another bowl (i use my mixing machine to do this) Cream butter and sugar until light and fluffy.  (sugar and butter is delicious.  don’t eat it!) then Beat in the eggs.  Add the vanilla and mix until it is totally combined . Slowly add flour and milk.  do this alternately.  a little bit of flour, a little bit of milk. 
when its done it should be nice and smooth.  i found that with the gluten free flour it was even a little airy!  

divide the batter evenly between the two pans, and bake at 350° for about 30 minutes, or until a tooth pick comes out smooth.  while this is cooking you can make the rhubarb filling.

heres what you’ll need
4-5 long pieces of rhubarb
lemon juice
water
1/4 cup or less of sugar

First chop of the rhubarb, and put in a large pan.  put just enough water to cover.  stew this for about 30-45 minutes, until the rubarb falls apart and most of the water has evaporated.  it will look a little bit like jam.  then add in some lemon juice, and add sugar to taste.

After the cake has cooled down, and the rhubarb has cooled down take a good amount of the rhubarb and put it on one side of the cake.  take the other cake and put it on top.  dust it with some powdered sugar!  and that’s all there is to it!



this cake is excellent with tea!


mmmm mmmm delicious!

Jack is Cooking Gluten Free Carrot Cake

Posted on by under cake, carrot, gluten free, walnuts

Well Hello Internet!

Last night i made a Gluten Free Carrot Cake.

its pretty easy to make!  heres what you’ll need:

2.5 cups gluten free flour  (i used arrowhead mills all purpose gluten free flour.  it is a fantastic GF mix)
3 teaspoons baking powder 
1 teaspoons salt 
1 teaspoon cinnamon 
1 cup sugar 
3/4 cup corn oil
4 eggs slightly beaten 
1 tablespoon REAL mayonaise 
2 cups grated carrots 
1/2 cup chopped walnuts 
9 oz or so canened crushed pineapple with juice 
1/2 cup dried cranberries


What you’ll need for the frosting:
Cream cheese frosting: 
1/2 cup melted
8 ounces cream cheese softened 
1.25 cups of powdered sugar
1 teaspoon vanilla 

Directions 
preheat the oven to 350°
i did this in my kitchen Aid, but you can do it by hand if you want.   mix flour, baking powder,  salt, sugar and cinnamon.  Mix in the  corn oil, eggs, and mayonaise. Stir well. Stir in the carrots, the nuts, the cranberries, and pineapple. 
i used 2 circular 9″ cake pans.  this mixture makes the perfect amount for these two pans.  grease the pans and fill them with the batter.  bake for 35 minutes, or until a toothpick comes out clean.

Cream Cheese Fosting 
whip all ingredients together till fluffy.


when the cake cools down, put one layer down, and spread frosting on the first layer.  put the second cake on top, and spread the frosting all over the top and the sides!  then you can put nuts all around the side, and a little more on top. 

(yes this is actually the cake that i made! did i mention i am a photographer?  i took the cake to work with me, so i could take a picture outside of my kitchen)
mmm mmm delicious