Jana of Cherry Tea Cakes was our July Daring Bakers’ host and she challenges us to make Fresh Frasiers inspired by recipes written by Elisabeth M. Prueitt and Chad Robertson in the beautiful cookbook Tartine.
This was a great challenge, and something I had never made before. I really like the Tartine cookbook, and have made several other recipes in it, so I thought the recipe would be tasty. I used the recipes with a gluten free adaptation (explanation below) that worked out well. I have a lovely raspberry patch in fruit right now, so the “Frasier” turned into a “Framboisier” with a few ripe blueberries thrown in. See a very thorough recipe and explanation of the steps here: Daring Bakers Frasier Challenge and Recipes. I used a chocolate ganache for the topping, and pansies for decoration. The final cake tasted great, and looked ok. I would try to have a more dramatic side next time, and strawberries seem to be better for that precise pastry look. I made 4 small cakes just so I could have leftovers that still looked decent.
There are pictures on the Daring Bakers site of amazing creativity with this challenge. One of the best parts of participating in these challenges is seeing what others have done with the recipes and concepts.
I usually use many flours in gluten free baking, but recently saw a gluten free mix in a magazine called Canadian Family that did not have rice, so I tried it and substituted it for the flour amount called for in the recipe. The resulting sponge cake was delicious, and I will definitely make it again.
Changes to the Daring Bakers recipe (link above)
- gluten free flour mix instead of wheat flour
- added 1/4 tsp guar gum to the flour
- used 5 egg yolks and 5 egg whites (instead of three and 5)
Gluten Free Flour Mix from Canadian Family:
- 1/2 cup garfava flour
- 1/4 cup amaranth flour
- 3/4 cup corn starch
- 3/4 cup arrowroot flour
This makes more than you need, so use it in something else too!
The resulting cake was delicious, you really could not tell it was gluten free.