Tuesday, September 2, 2008

Desserts: Wheat-free Sherry Walnut Cake

From Clafouti &c

Last Saturday I tried another recipe from The Wheat-Free Cook by Jacqueline Mallorca (my review here -- and don't hesitate to buy this book as it's now remaindered at Hamilton). The cake was wheat-free, cholesterol-free, and happily consumed by a picnic of costumers in 1920s vintage. Considering it shared the dessert table with a fabulous rum-drenched chocolate cake from a professional bakery, that was compliment enough for me. The simple cake was particularly with a bowl of late season peaches from the farmers market that morning.

From Clafouti &c

In Mallorca's innovative style, the cake uses eggbeaters, not real eggs, with dry sherry and finely chopped walnuts giving the flavor. She calls for orange zest, to which James is allergic, so I let the sugar sit with fresh grated nutmeg instead. (Seemed to go with the Spanish theme -- heart-healthy olive oil is the fat.)

I'm not sure how old the technique of beating eggs and sugar to the ribbon stage is, but a simple cake like this is certainly good for The Gatsby (1920s), impressionist dinners (1890s), and won't be out of place for an English Regency Russian tea later this month. It requires no refrigeration, travels well, and needs only a touch of powdered sugar and an attractive serving plate to appear in the best company. As the photos attest, the cake was well-received at some fine costumed events.

No comments: