What can we say about Whoopie pies that hasn’t already been said? There is something irresistible about the combination of the fudgy cocoa cake and the sweet fluffy filling. It may not be an everyday food but surely an occasional treat. We wanted to make a gluten-free version because we know how well almond flour works in gluten-free baking. This recipe bakes into a nicely risen cake with some heft and not too much sweetness. (That’s what the marshmallow fluff filling is for.)
After some experimenting with a recipe we found on the blog, GlutenFreeBaking101, we made two discoveries: a small amount of cider vinegar definitely helps the texture of the muffin as does letting the batter sit a short time before portioning and baking. (Gluten-free baking expert, Beth Hillson, wrote us that “cider vinegar is a friend to gluten-free baking, especially if baking soda is present.”) These cakes are not the size of hubcaps but just the right size for a satisfying snack.
Spongecakes made with almond flour are centuries old and especially common in Mediterranean countries. In fact, the inspiration for this flourless carrot cake is a traditional Spanish almond torte. Instead of coarsely ground blanched almonds, we’re using American Almond® Natural Almond flour to give a speckled color and delicate aroma to the batter. With the grated carrots and cinnamon, this cake tastes familiar. But it is much less rich than a typical carrot cake because there is no oil in the batter. And because this cake is not too sweet, it makes the perfect foil for a thick layer of cream cheese frosting and marzipan carrots.
This cake is both tender and moist. Once this cake cools, we recommend that you transfer it to a cake round cut from cardboard. This will make the cake easier to fill and frost. We thank Ksegal and Faith Kramer of http://www.clickblogappetit.com/ for the Passover substitutions listed at the end of this recipe.
Pastry Chef Gale Gand is full of sweet surprises including her recipe for a moist almond tea cake spiced with ginger. The popular Food Network chef and cookbook author is pairing the cake with Pink Grapefruit Crème Legere, Lychee and Rose Pedals for the Palm Desert Food & Wine Festival’s James Beard Luncheon. We can’t be there in person, but we can – in spirit – by following her recipe.
March 23 brings the Jewish festival of Purim. The food most associated with the celebration is the flaky hamantaschen cookie. Fill the cookies with Love’n Bake® Almond Schmear, apricot jam and cream cheese. Or make them with a dollop or our prune lekvar or poppy seed filling.
“Kindness, I’ve discovered, is everything in life,” wrote Isaac Bashevis Singer. Anyone that shares these flaky Hamantaschen cookies with friends will be treated kindly.