Tuesday, June 30, 2015

Black Raspberry Peekaboo Cake - Gluten Free, Dairy Free




This cake is the perfect picnic cake.  It makes a large quantity, with very little mess, and pleases an entire crowd.  Plus it's in one large pan so it's easy to travel with as long as you have some empty floor space in your vehicle. 
     It's called a peekaboo cake because the fruit filling peeks thru the cake batter.  Some call it a coffee cake but I thinks it's way better than a coffee cake. 
     This cake can also be made by using prepared pie filling.  Using pie filling makes it super easy but finding gluten free pie filling can be a challenge.
If you are going to use pie filling you will need two cans of your favorite pie filling
You will need a 10" x 15" jelly roll pan to make this dessert.  I have three of these pans and I use them for everything.

Berry Filling
4 cups of fresh black raspberries (if frozen thaw)
1 cup granulated sugar
1 T vanilla
5 T arrowroot starch


Place the raspberries and sugar in a large pot on a stove top burner.  Heat gently till the sugar starts to melt into the berries and the berries begin releasing their juices.  The sweetened berries should reach a steady simmer then remove from the heat.  Add the vanilla and stir to incorporate.

Pour about 1/2 cup of the berry juice from the pot into a glass 1 cup measure and add the arrowroot starch.  Using a fork, mix the arrowroot starch vigorously into the juice till there are no lumps.  Pour the arrowroot starch juice mixture into the berry pot and stir until well combined. This will make the berries thicken up like a prepared pie filling would be.

Place mixture into a bowl and put in the refrigerator to cool.

Preheat the oven to 350 degrees

Cake Batter
1 1/2 cups of sugar
1 cup of butter or ghee softened
4 eggs
1 t almond extract
1 t vanilla
1/2 t baking powder
3 cups of Bob's Red Mill Gluten Free Flour

Glaze

3 cups of powdered sugar
2 t vanilla
2 T melted butter or ghee
2 T almond milk 

In a mixing bowl add the sugar and butter/ghee and beat until the sugar in completely incorporated into the butter and appears fluffy.  Reduce the speed on the mixer and add one egg at a time, letting each egg completely incorporate into the mixture before adding the next egg.  Increase the mixer speed to help the egg mix into the butter mixture.  Repeat for the next 3 eggs.

After the eggs are incorporated add the almond and vanilla extract while the mixer is on low speed. Add the baking powder and then the  gluten free flour one cup at a time, letting each cup of flour get fully mixed before adding the next.  



Grease a 10" x 15" jelly roll pan and spread 2/3 of the batter onto the pan.  Now spread your black raspberry mix over the entire cake batter.  Then take spoonfuls of the remaining cake batter and drop them randomly over the top of the berries.  It doesn't look like the spoonfuls of batter could ever possibly cover much of the cake but it does and it's a beautiful thing. 
Baked cake with fruit "peeking" thru.

Spoon fulls of batter placed onto the berries.




















Bake for 20 minutes then turn the pan in the oven for the remaining 10-15 minutes of baking.  The  cake portion should be lightly brown  and is done when a tooth pick inserted is removed clean.   Remove the cake from the oven and allow to completely cool.  

Combine the ingredients for the glaze listed above in a mixing bowl.  I use a fork for mixing the glaze.  It's sturdier than a whisk and can break up any little lumps of powdered sugar.  Drizzle the glaze on the top of the cake and you are ready to serve. 


This cake is really awesome served up with some of your favorite dairy free ice cream.  Or regular ice cream if you are lucky.  

Enjoy!
SheShe



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