Tag Archives: gluten-free

Oct22

Strawberry Ginger Cake

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Strawberry Ginger Cake

My experience with ginger was very limited before coming to the islands. The spicy root is used much more liberally here and it is everywhere. I decided very quickly that any root that created such beautiful flowers had to be explored more. It really is an acquired taste, so if you don’t love it like we do, please just omit it from this cake. For this recipe, I used homemade strawberry-ginger jelly (recipe follows), but any strawberry jelly will work. Vegan or dairy free versions of this cake could use flax eggs and a butter substitute for the frosting. This cake is better the next day, so make it in advance when you can. Aloha!

Quality loose Green Tea is wonderful with this dessert! Black, oolong or white teas also pair well. This month we are supporting breast cancer efforts and Republic of Tea’s sip for the cure Strawberry Hibiscus truly brings out the subtle strawberry flavor of this cake.

Cake:

2 cups brown rice flour

1 cup mochiko (sweet rice flour)

2 tsp baking powder

pinch of salt

3/4 cup extra virgin olive

3 eggs

2 cups strawberry-ginger jelly

touch of vanilla

Preheat oven to 350 and grease Bundt Pan

Combine all dry ingredients and set aside. In large bowl, combine eggs, jelly , oil and vanilla. Mix in dry ingredients until just combined, don’t over mix. Pour into prepared pan and bake for 25-30 min, when tester comes out clean! Let cool completely before frosting.

Frosting:

1 cup butter (lightly softened)

2 cups powdered sugar

touch of milk

Beat butter until smooth, gradually beat in sugar and milk until evenly combined. continue to beat until frosting becomes a little fluffy! Don’t hold back when frosting the cake. It seems like a lot of frosting, but the cake is not very sweet and it complement nicely. Enjoy!

Strawberry-Ginger Jelly

2 1/2 quarts strawberries

1 inch cube fresh ginger grated

5 cups sugar

1/4 cup lemon juice

1 box sure jell+ 1 cup hot water

Cook Strawberries,ginger, sugar and lemon juice to a rolling boil . Add pectin and water and continue to boil until it will boil even when stirred. Remove foam from top and pour into your favorite jelly jars. This makes about 6 8oz jars. Aloha!

Oct19

GF Banana Spice Cake

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GF Banana Spice Cake

Who hasn’t had an entire bunch of bananas go instantly ripe on them? On the islands, bananas are in season year round and I recommend the apple banana for this cake. This is a great kid friendly cake for the pickiest of eaters. I love to use this recipe for kids tea parties or a keiki’s first birthday luau! If you have a dairy intolerance just substitute the butter for your favorite frosting recipe. This is also a wonderful cupcake! If serving to kids under 1, please omit the honey!

Any quality loose Black Tea, Republic of Tea Ginger Peach, or  your favorite Chai Tea are all great pairings for adults. If hosting a kids tea party, Republic of Tea has a great line of little citizen teas. You can also serve with warm milk with a touch of honey and cinnamon. Aloha!

Cake:

2 cups brown rice flour

1 cup mochiko (sweet rice flour)

3/4 cup brown sugar

7 apple bananas or 4 bananas mashed

1/2 cup olive oil

2 eggs

2 tsp baking powder

2 tsp cinnamon

1 tsp allspice

pinch of salt

1 vanilla bean scraped out or a splash of vanilla extract

Preheat oven to 350

Grease Baking pan with butter and set aside. I use a 12″ oven safe skillet or 2 9″ cake pans. If making cupcakes, line your muffin pan and set aside. Combine all dry ingredients well and set aside. Mash sugar into the bananas and add oil and eggs. Add dry mix into wet and stir until just combined. Pour into  pan of choice and bake 23-27 min until toothpick comes out clean. Let cool completely before frosting.

Frosting:

1 cup slightly softened butter

1/3 cup raw honey

1 cup powdered sugar

pinch of cinnamon

Beat butter and honey on medium speed until smooth, slowly add in powdered sugar until you combined. Continue to beat until frosting becomes a little fluffy. Add cinnamon and enjoy!

Don’t forget the tea!