Sunday, March 4, 2012

Pineapple Ginger Bundt Cake Love

Cake Love is a local bakery that started on U Street in D.C.  They were the first place I knew to offer gluten free cupcakes; and thankfully the gf cupcakes still tout Cake Love's signature light and fluffy buttercream icing.  Its owner, Warren Brown is active in the community and his now multiple stores.  I had the pleasure of meeting him one afternoon while shopping at Tyson's mall.  There he was, working the counter at their new location in the food court.  So I said, "Thanks for offering gluten free cupcakes!!!" to which he replied, "of course".  Or something along those restrained lines... 

I sometimes get put off when people don't match my enthusiasm.  But then I think- isn't that a good thing?  Gluten free foods should be more of a common place thing.  Along with other allergy, moral and religious friendly foods- we want the food market to adapt and we want providers and service people to be knowledgeable in the array of food issues.     

For this cake, I was on a clean out my pantry mission and was inspired by my last can of chopped pineapple.  Fresh pineapple is definitely a better option for this cake if you can use it.  I had also run out of honey and blanched almond flour, and wanted to use what I had.  Luckily, palm sugar and almond meal go well together.  The pairing creates an earthy, toffee flavor.  For another option, try my Raisin "Bran" muffins.  I have read that palm sugar is not SCD or GAPS legal, and I do notice that if I eat it too often I start feeling a little funny and my digestion is off.  Palm sugar is fine on the Paleo diets though, because it is a natural alternative to refined sugar.  So see what works for you.  If honey is a preferred sweetener, you will probably need to increase the amount of flour to soak up the extra liquid.  

Pineapple Ginger Bundt Cake Love

1/2 C butter melted
3 eggs
1/2 C palm sugar
2 tsp vanilla
1 C chopped pineapple
2 C almond meal
3 T coconut flour
1/2 tsp salt
1/2 tsp baking soda
1/2 tsp ground ginger

3/4 C chopped pineapple
1 tsp honey (depending on preferred sweetness)
1/8 - 1/4 tsp ground ginger (depending on strength of the ginger)

Preheat the oven to 350 and butter a bundt pan
To make the cake, whisk the butter, eggs, palm sugar and vanilla
In a separate bowl, mix together the almond meal, coconut flour, salt, baking soda and ground ginger
Mix the dry into the wet and mix well until fully combined
Fold in the chopped pineapple
Pour batter into the bundt pan and use a spatula to even out the top.  The batter will only reach about half way up the sides of the pan.
Bake for about 30 minutes until the edges are browned and the top is solid to the touch.
When the cake is ready, remove from the oven and let cool 20 minutes.  
To remove the cake from the pan, first hold it with two hands and gently shake it up and down, making sure the entire cake is loose.
Then, with a cake plate or stand ready, flip the cake over onto your hand and guide it onto the surface.  

To make the topping, blend the chopped pineapple, honey and ground ginger in a blender until pretty smooth.  Taste for sweetness and ginger flavor and adjust to your liking.  This is a nice, light alternative to icing.

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