Today I feature a recipe I made up all by myself. This is big. Typically, I am a baker who follows recipes with scientific precision. Only recently have I been able to conjure up my own creations. Then I write it down before I forget, since I’d never be able to replicate it!
This recipe was inspired by those microwave-cakes-in-a-coffee-cup recipes. I prefer to use the microwave for reheating purposes, so I’m not fond of eating something that has been cooked entirely by the microwave.
I needed to make cake for the members of the family who cannot eat chocolate or wheat flour. So I considered the ingredients that are in many full-sized cakes and attempted to scale it down for a small batch of mini-cakes.
N.B.: This is not health food. This is not healthy. It was for a birthday, so that those who have food sensitivities could indulge in a treat like the rest of the family!
We own some small metal baking pans, about 5 inches in diameter and 1.5 inches high. Presumably, they are used for small tartelettes. This recipe fills three of these little pans.
This goes by the prosaic name of. . . .
wait for it . . .
Gluten-free, Legume-free, Nightshade-free Cake
Mix together with a fork:
1/3 cup butter, softened
4 TBL sugar
Pour on top of these and then stir:
2 TBL arrowroot powder
1 TBL tapioca flour
½ tsp salt
½ tsp baking powder
1 tsp vanilla
Pour into the pans. Grease, if the pans are not coated. Bake at 350* for 15-18 minutes. The cakes will test done, just as a standard wheat flour cake. The result was a spongy textured cake. Not grainy, as many gluten-free flour recipes.
I frosted our cakes with a raspberry buttercream frosting. Yum!