Indulge

It was a first time for me. Wanting to indulge in wheat free dishes!  Rowie Dillon’s fabulous recipe book Indulge is an amazing collection of gluten free food that has the average Joe  wanting to give up gluten and jump into the test kitchen.

More than ten years ago Dillon discovered her own intolerance of gluten. Encouraged by her family and friends who affirmed her culinary skills, in 2001 Dillon  opened Rowie’s Cakes, a kitchen that bakes wheat, yeast, dairy and gluten-free. More than ten years on, Dillon has had much media attention following the release of her book Indulge and developed a real following. For the amateur gluten free cook like myself it is an inspiring go to manual. She has a fabulous glossary of flours she uses for different recipes for example rice, potato, quinoa and so on. The photography is playful and fun. I am hoping to try this wonderful looking cake. And….the morning slice looks fabulous and easy! Enjoy.


LIME AND COCONUT ISLAND CAKE
INGREDIENTS
150g unsalted butter, chopped and softened 230g (1 cup) caster sugar
5 eggs
140g (11⁄4 cups) coconut flour
11⁄2 teaspoons gluten-free baking powder 150g (13⁄4 cups) desiccated coconut
430ml (13⁄4 cups) buttermilk
SYRUP
230g (1 cup) caster sugar
zest and juice of 1 lemon
zest and juice of 1 lime
125ml (1⁄2 cup) water
ICING
2 egg whites
2 teaspoons lemon juice
375g (3 cups) pure icing sugar, sifted

Preheat the oven to 175°C. Grease and line a high-sided (approx 9.5cm) 20cm springform cake tin. Cream the butter and sugar in a large bowl with electric beatersuntil pale and fluffy (the sugar needs to dissolve and the mixture should be very creamy). Add the eggs, one at a time,beating well after each addition. Sift thecoconut flour and baking powder into a separate bowl and mixin the desiccated coconut with a whisk. Fold the coconut mixture and the buttermilk

into the egg mixture. Pour the batter into the prepared tin and bake for 1 hour, or until firm on top. Cool in the tin on a wire rack. To make the syrup, place all the ingredients in a medium saucepan and bring to the boil, stirring, until the sugar is dissolved. Reduce the heat to medium-low and simmer for 10-15 minutes without stirring. Pour one third of the syrup over the cake in the tin. After 5 minutes pour over another third of the syrup. If your cake still needs more liquid, after a further 5 minutes, pour over the remaining syrup being careful not to add more than it can absorb. Set the cake aside for at least 3 hours or overnight. To make the icing, beat the egg whites and lemon juice with electric beaters until stiff peaks form. Gradually add the sugar and beat until the icing is thick and holding perfectly smooth and shiny ‘standing’ peaks. Be very careful not to overbeat, this will cause the icing to break down into clumps. Using a palette knife, quickly (the icing sets fast) and evenly spread the icing over the entire cake to create peaks all over the top and sides.



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