I don’t seem to be getting much of a look-in in the kitchen right now…. Having just had half term, Miss GF has busily combined her boredom with creativity and produced yet more yummy treats! Yep….. Much quicker than I expected….. I bring you Miss GF Makes #2…..
Greatly encouraged by the interest generated with her recently baked Peanut Butter Cookies (thanks to everyone who commented, she was thrilled…..), she has made a lovely chocolate Marble Cake for us this week. The recipe comes from the same cookbook as her last bake : Adriana Rabinovich – The Gluten-Free Cookbook for Kids.
It’s interesting that she heads straight for this book, as it doesn’t contain any photos (which are usually what hooks her into wanting to try something)…… I think maybe the combination of the two words ‘gluten-free’ and ‘kids’ make it feel more accessible. Either way, she seems to have taken quite a liking to it, which is good with me as the recipes it contains are varied and reliable.
The decision to make Marble Cake was (with typical 10 year old (non) planning) on the spur of the moment, just before I was about to make tea. Impetuous maybe, but there was no hope of negotiating on the timing…… it had to be made then or not at all in her young egocentric head! I didn’t bother to argue….. Dinner could wait an extra half hour if it meant that her interest was reinforced. I have no doubt that her enthusiasm will come and go……. so I’ll bottle it while I can!
This cake was a little more tricky than the last recipe she made, with the butter and sugar needing to be creamed and the egg yolks being added separately from whisked egg whites which were folded in later. The chocolate had to be carefully melted and then added to only half of the mix. Although she needed a little help with some of the whisking (the hand whisk was pretty heavy), she managed the rest of the process herself with confidence and the resulting sponge is fantastic.
It has quite a dense texture (as described by Adriana in the book), but with the addition of the almonds and soured cream, is beautifully soft and moist. The marble swirls give the bake a twin experience of chocolate and vanilla which look perfectly pretty and ensure each slice is unique.
I think that Miss GF did rather well with this one! So well in fact, that I am sending a couple of (quickly disappearing) slices over to the following linkies to spread the joy that is a messy kitchen but a happy (fast-learning) child!
First up….. We Should Cocoa with the lovely, award-winning Choclette over at Tin & Thyme. This month’s theme is ‘Butter’. Although I will substitute butter for coconut or olive oil in some bakes, I have never been one to use margarine or spreads as alternatives (other than where specifically needing a dairy free alternative). I take the view that as butter (like coconut and olive oil) is a totally natural and delicious product, then there is no reason to replace it……
Love Cake with Jibber Jabber. February’s theme is The Month of Cake. February? Every month is a month of cake in our house! (Although I fear with Miss GF’s new-found skill, it could quickly become every day…..)
Tasty Tuesdays with Honest Mum.
Free From Fridays with the Free From Farmhouse
Marble Cake (a recipe by Adriana Rabinovich)
1 teaspoon xanthan gum
150g unsalted butter – room temperature
200g caster sugar
1 teaspoon vanilla extract
3 large eggs – separated
50 ml soured cream
100 ml milk
50g plain chocolate – chopped
- Pre-heat the oven to 190 C/325 F/Gas 5 and base line a 2 pound non-stick loaf tin with baking paper.
- Weigh and whisk together the flour, almonds, baking powder, xanthan gum and salt, making sure that all lumps are completely broken down. Set aside.
- In a large bowl, cream together the butter, sugar and vanilla extract until pale and fluffy.
- Add the egg yolks one at a time, beating well between each.
- Add the soured cream and beat well, followed by the milk.
- Add and fold in the dry ingredients.
- Melt the chocolate in a glass bowl either in the microwave on 30 second bursts (medium setting), stirring well between each until melted, or steaming over a saucepan of simmering water.
- In a separate bowl, whisk the egg whites to soft peaks. Add about a third of the whisked whites to the cake batter and stir through gently until incorporated (this will loosen the mix).
- Add the remaining egg white and gently fold until just combined. Be careful not to over-mix.
- Transfer half the mix to a separate bowl (we used the bowl from the egg whites to save on the washing up).
- Add the melted chocolate to one half and fold through evenly.
- Drop alternate spoonfuls of mixes into the prepared loaf tin and then use a knife to gently pull through the mixture and swirl together. Smooth the surface.
- Bake the loaf for approximately 45 minutes until well risen. The top should spring back to the touch and a skewer inserted should come out clean when done.
- Leave the cake in a tin to cool for about 15 minutes, before turning out on to a wire tack to cool completely.