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Rita Anastasiou

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About Rita Anastasiou

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  1. Everybody loves a wholesome, scrumptious cake that bursts with flavor. If you are one of those people who like your cake light, fruity and nutty, this gluten free cake, is definitely for you! Indulge in a gluten-free version of a traditional Greek apple cake recipe. Fluffy cake, fragrant juicy pears, the nuttiness of almonds and the kick of spices blend beautifully together and make you savor each bite! Ingredients: 5.3 oz( 150 grams) butter, softened 4.5 oz (130 grams) light brown sugar 1 teaspoon vanilla extract 1 teaspoon orange zest 2 eggs, room temperature 5.3 oz (150 grams) Bob's Red Mill gluten free flour mix, for baking 1 teaspoon baking powder 1/4 teaspoon salt 1.7 oz (50 grams) almond flour 3 medium soft pears (I prefer Bosc), cut in 1/4 inch slice (0.5 cm) 1/2 teaspoon cinnamon powder 2 tablespoons brown sugar 2 tablespoons orange juice 1/4 teaspoon nutmeg Almond flakes Directions: Preheat the oven at 350F (180C). Line parchment paper in a 9 x 9 inch pan (22 x22 cm) or you can use mini 3 inch pie paper pans like I did. Set aside. In a small bowl, add pears, cinnamon, brown sugar, orange juice and nutmeg. Toss them until thoroughly covered, let them release all the juices and the flavors to blend. Set them aside for 5 minutes. In a medium bowl, with a hand mixer beat the butter and sugar until creamy. Add the eggs, vanilla and orange zest and beat until well incorporated and creamy. Gradually add the flour, baking powder, salt and almond flour. Beat until dry ingredients are well incorporated, do not over beat. Pour your cake batter into your pan (or mini pans), add the pear filling on top and bake it for 35-40 minutes until golden brown or until a toothpick inserted comes out clean. The mini cakes need approximately 20-25 minutes. 3-4 minutes before your cake is done, toss them with the almond flakes and let them complete their baking. When completely cooled down, dust with some powdered sugar.
  2. Celiac.com 01/07/2017 - Crackly top, fudge and moist inside with an exquisite chocolate red wine ganache that will please the most refined taste buds! Ingredients: 3/4 cup plus 1 TBSP flour, gluten free 1/2 tsp salt 2 1/2 TBSPS cocoa powder 11 oz (312 grams) semi sweet chocolate chips or baking chocolate 1 cup (226 grams) unsalted butter, cut in 1 inch (2.5 cm) cubes 1 tsp instant coffee 1 cup granulated sugar 1/2 cup light brown sugar 5 eggs, room temperature 1/3 cup red wine 2 tsps vanilla extract 1/3 cup walnuts, chopped For the chocolate wine ganache: 1 cup heavy cream 1 cup semi sweet chocolate chips or baking chocolate 1/4 cup red wine Directions: To make the chocolate wine ganache: In medium saucepan heat cream to just boiling. Remove from heat. Add chocolate chips. Let sit for five minutes. Whisk until smooth. Add wine. Whisk to combine. To make the brownies: Preheat the oven at 350 F(180 C). Prepare a 9×9 inch (22×22 cm) baking pan by spraying with nonstick spray, and then lining with parchment paper leaving excess hanging over two sides of the pan. In a small bowl, whisk flour, salt and cocoa. Set aside. In a double boiler, melt chocolate chips with butter and instant coffee until smooth. When melted, remove from heat and add sugars. Whisk until thoroughly combined. Add 3 eggs to the chocolate mixture until well blended.Add the remaining eggs, vanilla and wine. Do not over mix. Add dry ingredients and walnuts to the chocolate mixture and fold with a rubber spatula. Do not over mix. When there are still a few small lumps of unmixed flour and cocoa powder visible, stop mixing. Pour the batter into the prepared baking pan and bake for 25-28 minutes, or until a toothpick inserted an inch away from the center comes out clean. Allow the brownies to cool slightly before you drizzle the chocolate wine ganache. Let them cool completely and then lift them out of the pan using the parchment paper. Cut into bars. Note: Store them in an airtight container. They can stay fresh both in room temperature and refrigerator for up to 3 days. (If they last that long!)
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