Wednesday 8th September 2010by leanne
I wish I could track my down 3U maths teacher from high school. “Mr Seines”, I would protest, “for your information, two Wongs made so many Wight’s this weekend!”.
The Hamptons was the destination and the forecast screamed drama. Hurricane Earl caused the first wrong. By the time Der Mann finished work on Friday, horrid storm warnings delayed our departure until Saturday morning.
Didn’t matter in the end, because some therapeutic baking too place turning this:
I substituted brown rice flour for regular flour to make a gluten free version. This usually works, as long as you add xanthun gum as a binder. Vegans take note, this is far from your ideal recipe – there’s butter, eggs and sour cream in here.
Gluten free plum and sour cream cake (Adapted from Food 52, JSCooks):
1.5 cups brown rice flour
1.5 teaspoons xanthun gum
1 tspn baking powder
1/4 tspn baking soda
1/2 tspn salt
grated zest of 1 lemon
1/2 cup butter, plus more to grease cake tin
2/3 cup granulated sugar
2 large eggs
3/4 cup sour cream
1/2 tspn pure vanilla extract
2 tablespoons demerara sugar
7 medium sized firm but ripe plums, halved and pitted
Preheat the oven to 350 degrees F. Butter and line a 9 by 2 inch cake pan.
Stir the brown rice flour, xanthum gum, baking powder, baking soda and salt.
Beat the butter and sugar until pale and quite fluffy (instructions call for a standing mixer or hand held mixer – I used a wooden spoon and perseverance and it worked). Use a spatula to mix in eggs one at a time, followed by the sour cream, vanilla and lemon zest. Add the flour mix until well combined, i.e. don’t over mix – the batter is quite thick.
Evenly spread a little more than half of the batter into the pan and sprinkle with 1 tablespoon of the demerara sugar. Arrange half of the plums face down. Dollop the remaining batter on top, and place the remaining plums, face up, on top. Even out the batter, sprinkle with the remaining sugar, and bake for 50-55 mins, rotating the cake half way through.
* My cake tin was a little bigger so after 45 mins my cake was done, the base was even a little burnt. Start peeping at around 35 mins and take the masterpiece out as soon as the cake starts to come away from the edges or a toothpick comes out clean.
It was bright and sunny all weekend, despite the wind on Saturday being a little wrong.
Didn’t matter though, it just emphasized the perfection of the rest of the weekend.
So right. A massive thank you to the gorgeous Marsha. I’ve been inspired by so many people during my time here in NY, this wonderful woman counts for about 10 of them.