Wednesday, December 14, 2011

Decadent Gluten Free Pecan Raisin Strudel Cake

 As I sit here typing, sipping on my cup of hot, strong tea sweetened with honey, I am also licking the plate after I downed a slice of this cake- classy huh?  I really wish I had another slice, but this cake disappeared real quick this week. 

Moist, dense, crunchy, gooey, rich tasting with a candy sweet center- this is one delicious recipe.  And still, it is high in protein, fiber and nutrients from the blanched almond flour and coconut flour.  Lower on the glycemic index than sugar with the use of honey and coconut palm sugar.  And complimented with all-natural treats like toasted pecans, cinnamon and organic raisins. 

Decadent Gluten Free Pecan Raisin Strudel Cake
serves 16

Preheat the oven to 350
Grease a loaf pan or line it with parchment paper (as I did in the photo- one rectangle cut to fit lengthwise, and one widthwise)
First, make the filling and allow the raisins to soak in the mixture while you mix the batter

Strudel Filling:
3/4 C organic raisins
1/2 C raw, unsalted chopped pecans (save another 1/4 C for the topping)
1/4 C honey
1/4 C coconut palm sugar
1/4 C grapeseed oil (or other fat like butter or coconut oil)
1 T cinnamon

Mix ingredients together in a bowl and allow the raisins to soak in the mixture while you make the batter

Cake Batter:
4 eggs
1/2 C butter, melted and cooled
2 T vanilla extract
1/2 C honey
1/2 C coconut palm sugar
3 C blanched almond flour
1/4 C coconut flour
1 tsp salt
1 tsp baking soda

In a large bowl, whisk the eggs, honey, coconut palm sugar, butter and vanilla
In a separate large bowl, mix the blanched almond flour, coconut flour, salt and baking soda
Blend the wet into the dry ingredients, mixing well
Divide in two and place one half of the batter in the loaf pan
Give the Strudel Filling a good mix and then dollop evenly over the batter, then spread gently (it will not be a perfect layer)
Place the second half of the batter on top and spread evenly
Top with 1/4 C chopped pecans and an even sprinkle of cinnamon
Bake for 45 minutes or until the top is just set, it can be slightly jiggly
Remove from the oven and let cool in the pan for 20 minutes
Gently and evenly, lift up two sides of the parchment paper to pull the loaf out of the pan
Slice into 1 inch slices and then in half

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