The Well Dressed Cake Swiss Meringue Buttercream with variations on CakeCentral.com Recipes. Posted by Anonymous This is the version of SMBC that I came up with. it uses less butter than most and is very light and tastes great. You can pipe with it and make flowers if you are patient. It takes flavorings well too. Ingredients 12 oz (3 sticks) unsalted butter at room temp 5 egg whites 8 oz (1 cup) granulated sugar 2 TBSP real vanilla extract Instructions Place the egg whites and the sugar in a clean mixer bowl, and place it over a pot of simmering water, whisking occasionally until it registers 160 degrees.Put it on the stand mixer and whip it with the whisk on medium high until it is reaches the stiff peak stage.While the meringue is beating, cut up the butter into tbsp sized pieces.When meringue is ready, switch to the paddle attachment, turn on low, and slowly add the butter.Add vanilla.Turn on medium high and let it rip until you have a lovely silky buttercream.
Torta Caprese (Almond-Flour Chocolate Cake) Chocolate Cake gets a makeover with this rich, decadent Torta Caprese recipe from Cooking Vacations! Torta Caprese (Almond-Flour Chocolate Cake) Courtesy of Valle Dei Mulini, Positano Ingredients 300 g dark chocolate, chopped finely 300 g butter 300 g sugar 12 eggs, separated 300 g almonds 300 g flour Preparation Melt the chocolate and butter together in a double boiler. In a separate bowl, whip egg whites until they form very stiff peaks. Meanwhile, in a food processor, chop the almonds to a fine flour and mix with the sugar. Gently combine the chocolate mixture with the egg whites folding gently from the bottom being careful not to deflate the egg whites. Pour into the prepared pan (buttered). When cooled, run a knife around the sides and gently flip the cake out of the baking pan onto a serving platter.
Sugar-Free Torta del Re - Low-Carb King's Cake Recipe - Gluten-Free. This is my low-carb and sugar-free version of a traditional cake of the Piemonte region of Northern Italy. It is also a popular Passover cake among Italian Jews. Prep Time: 20 minutes Cook Time: 30 minutes Total Time: 50 minutes Ingredients: 5 eggs, separated2 cups almond meal1/2 teaspoon salt1 teaspoon vanilla1 teaspoon almond extractZest and juice of one lemonArtificial sweetener equal to 1 and 1/4 cups sugar Preparation: Grease springform pan or 10" round cake pan. 1. 2. 3. 4. 5. 6. Nutritional Information:Each of 8 servings has 2.5 grams effective carbohydrate plus 3 grams fiber, 9 grams protein, and 185 calories.
For a version of the original Italian King's Cake, see this recipe from About's Guide to Italian Food. Vanilla Pound Cake (Gluten-Free Recipe*) Lemon and Almond Flour Cake - tasty and gluten free! This almond flour cake is made without any fat... instead eggs are used as the raising agent. With a light hand anyone can produce a gorgeous gluten free almond flour cake from the following recipe. It makes a wonderful treat for the tea table or a tasty addition to a picnic meal. Who said you can't enjoy food on a gluten free diet? Ingredients 6 eggs, separated200g (7oz) caster sugargrated rind of 2 lemons150g (5.5oz) ground almonds (also known as almond flour)juice of 2 lemons3 tbsp golden syrup Method Grease and line an 9 inch square cake tin.
Which does not need preparation. Preheat the oven to 180C/350F. In a large bowl, or your food processor, mix the egg yolks with the sugar, lemon rind and almonds to a stiff paste. In a separate bowl, whisk the egg whites until they reach the soft peak stage, as shown below. You can either use an electric hand mixer to do this or an egg whisk. Take a metal spoon and gently fold a spoonful of egg white mixture into the almond mixture to loosen it up. Italian Almond Cake (Gluten-Free) In 1994 I was diagnosed with celiac disease, which led me to create Celiac.com in 1995. I created this site for a single purpose: To help as many people as possible with celiac disease get diagnosed so they can begin to live happy, healthy gluten-free lives. Celiac.com was the first site on the Internet dedicated solely to celiac disease, and since then it has become an invaluable resource to people worldwide who seek information about celiac disease and the gluten-free diet. In 1998 I created The Gluten-Free Mall, Your Special Diet Superstore!
Which was also another Internet first—it was the first gluten-free food site to offer a shopping cart-style interface, and the ability for people to order gluten-free products manufactured by many different companies at a single Web site. I am also co-author of the book Cereal Killers, and founder and publisher of Journal of Gluten Sensitivity. View all articles by Scott Adams If using whole almonds, grind into a fine paste in a food processor. A Flourless Almond Cake Recipe Thats Moist and Scrumptious. If you’re looking for a great almond cake recipe you’re in the right place. This one is easy and delicious, and can be almond flavored or lemon, or...
Variations of this traditional recipe have their roots in Europe, turning up disguised as layer cakes, tortes, and sponge cakes. This type of cake is sometimes referred to as an almond torte. And because it’s a flourless almond cake recipe, you can make it a low carb cake if you use a sugar substitute. I use palm sugar. This recipe is for a lemon almond cake, or gató, from the Mediterranean area of Spain, where both citrus and almonds are plentiful.
Instead of regular flour, almond flour is used, so the cake is gluten free. The almond flour, also known as almond meal, ensures that the cake is moist, and stays fresh for several days. The flavor can be varied by any kind of citrus or flavoring. To make a layer cake, either make two cakes or split in half, and fill with frosting or any kind of filling and/or frosting combination. Ingredient Tip: The Bojon Gourmet: (Gluten Free!) Meyer Lemon Almond Cake. The other day, a very dear friend brought me six huge plump and fragrant meyer lemons from her grandmother's tree. I'd had my eye on a lemon-almond cake recipe that I'd clipped from Vegetarian Times magazine several years ago, as I love a nice, rustic tea-cake. I decided to make it gluten-free for my intolerant sister (ahem, that is, gluten-intolerant) and substituted the flour with extra ground almonds and some tapioca flour.
I was also ecstatic to find attractive, organic, California-grown strawberries that weren't outrageously overpriced the other day. I snapped them up, and served them, quartered and macerated with a bit of sugar, with said cake. This dense, moist, not-too-sweet cake calls for a few different steps; toasting the almonds, grinding them with the tapioca flour, creaming the butter and sugar, whipping the whites to soft peaks, but they are all fairly simple to execute, and ensure delicious results. Strawberries! Spring can't be too far off, now... Healthy Chocolate Cake with a Secret. Chocolate Cake with Marshmallow Frosting | Agave Nectar Recipes - Madhava Agave. Organic Agave, a Sweet Beginning! Ten years ago, when Madhava Natural Sweeteners was the first company to introduce organic agave to the U.S. market, it was a little known "super sweetener" from Mexico. The all-natural, organic, Non-GMO Project Verified sweetener has continued to grow in popularity.
Today we have expanded our agave offerings to include new flavors and sizes so you can enjoy all of its benefits in coffee, tea, baking and more! How It's Made Madhava Organic Agave Nectar is made from the natural juice (aguamiel) of the agave plant, organically grown and sustainably farmed in the Sierra Madres region of Mexico. The heart of the plant is pressed to extract the agave juice. Liberty, Justice and Agave for All Our Organic Agave is gluten- and allergen-free, vegan and has a low Glycemic Index, so you can avoid energy spikes that may occur with other sugars. Flourless Chocolate Almond Cake Recipe. Gluten Free Chocolate Cake. Sugar-Free Coconut Cake - Recipe for Sugar-Free Gluten-Free Low-Carb Coconut Cake. It took me a long time to develop this cake, as coconut flour is tricky to work with. The result, I'm happy to say, is a light and tasty cake.
I used Aloha Nu coconut flour (available from Netrition). Coconut flour carb and calorie counts do vary by brand. I found that one cup of this flour weighs three ounces, and that is the amount I used to do the nutritional analysis of the cake. Ingredients: 12 egg whites¼ teaspoon cream of tartar8 egg yolks1 cup coconut flour½ cup melted coconut oil or butter, or (my favorite) ¼ cup of each¾ teaspoon salt1 cup water2 teaspoons vanillasugar substitute equal to 1¼ cup sugar (liquid preferred, see below)1 teaspoon baking powder1 teaspoon coconut extract (or can use Coconut Sugar-Free Syrup such as Da Vinci's to substitute for part of the sweetener and water). Preparation: Preheat oven to 350 F. 1. 2. 3. 4. 5. Note: Due to the high egg content, this cake should be kept in the refrigerator after cooling.
Serving suggestions: