{Gluten-Free Magic Cake} – Prajitura magica fara gluten

gluten free magic cake

I’ve recently been invited to take part in a lovely campaing that focuses on special diets, such as gluten-free, grain-free or lactose-free and I said “yes”. I’ve been playing with the idea of gluten-free cakes lately so this campaign came at the right time. This post is one of the many recipes coming up as part of this campaign so stick around and find out what I other goodies I have for you coming up.

Everyone knows or has heard about the one and only magic cake, right?! But here’s a gluten-free magic cake that tastes just as good, except it has no gluten. It’s creamy, milky, rich and fragrant, you can barely tell it’s made with rice flour and not wheat flour. I’m thinking that using this as a base recipe, you can come up with a chocolate version or you could add various flavorings, such as lemon zest or orange zest.

5.0 from 2 reviews
{Gluten-Free Magic Cake}
 
Author:
Ingredients:
  • 115g butter
  • 500ml whole milk
  • 1 teaspoon vanilla extract
  • 4 eggs, separated
  • 1 teaspoon lemon juice
  • 200g white sugar
  • 115g rice flour
  • 1 pinch salt
  • butter to grease the pan
Directions:
  1. Grease a square or rectangle pan (30x30cm had my pan) with butter and dust with rice flour.
  2. Pre-heat your oven to 350F - 180C.
  3. Mix the butter and milk in a saucepan and heat them up slightly until the butter is melted. Remove from heat and stir in the vanilla extract. Place aside to cool down.
  4. Whip the egg whites with the lemon juice until fluffy. Add 50g sugar and mix until stiff and glossy.
  5. Mix the egg yolks with the remaining sugar until double in volume, creamy and pale.
  6. Stir in half of the milk mixture and the rice flour, as well as a pinch of salt.
  7. Incorporate the remaining milk and mix until smooth then fold in the whipped egg whites.
  8. Pour the batter in your prepared pan and bake in the oven for 40-50 minutes until golden brown on top and set - if the center of the cake looks giggly, continue baking a few more minutes.
  9. Allow the cake to cool completely before slicing and serving.
Notes
I used a 30x30cm pan, but I think a smaller pan will work as well. As you can see, the layer of cake was quite thin on mine so choose a slightly smaller pan, but make sure it has high sides as the cake tends to rise.

gluten free magic cake


ROMANIAN

 

Mananc Responsabil – Retete gustoase pentru persoanele cu nevoi speciale de alimentatie – O campanie organizata de Alimente Speciale si The Smart Cuisine la care am onoarea sa particip luna aceasta, o campanie bine-venita de altfel in contextul in care am tot mai multe persoane in jurul meu cu diferite afectiuni care necesita un regim alimentar special, de la intoleranta la gluten la diabet. Mai multe detalii despre campanie, obiectivul si mecanismul ei puteti citi pe pagina speciala dedicata #ManancResponsabil.

Aceasta reteta este prima dintr-o succesiune de retete dedicate unor astfel de afectiuni si sper eu sa fie de folos fiecare dintre ele. Recunosc ca a fost o provocare si am acceptat-o cu drag pentru ca imi doresc sa aflu mai multe despre aceste afectiuni si ingredientele permise fiecareia dintre ele, sa imi dau seama cum interactioneaza unele cu celelalte si cat de mult difera rezultatul fata de retetele facute cu faina de grau sau lapte, de exemplu.

Banuiesc ca Prajitura Desteapta sau Isteata ori Magica, cum mai este cunoscuta, nu va este straina. Da, e vorba despre acea prajitura care se separa singura in 3 straturi – blat jos-crema-blat sus – in timpul coptului si care se face ingredibil de usor. Mie una mi se pare absolut genial cum dintr-un aluat atat de simplu poate iesi ceva atat de bun si de efect! O reteta pe care te poti baza in orice situatie si salvarea mea atunci cand am nevoie de un dulce rapid, dar extrem de bun! Am adaptat reteta unei diete fara gluten si ce am obtinut mi s-a parut chiar mai bun decat reteta facuta cu faina de grau – cam ca un amestec de budinca de orez cu prajitura fina, un gust interesant, extrem de bun.

Ingrediente:

  • 115g unt gras
  • 500ml lapte
  • 1 lingurita extract de vanilie
  • 4 oua, separate
  • 1 lingurita zeama de lamaie
  • 200g zahar
  • 115 g faina de orez (integrala am avut eu) – eu am cumparat faina dintr-un Plafar, dar gasiti aici faina de orez
  • 1 praf de sare
  • Unt pentru uns tava

Mod de preparare:

  1. Ungeti o tava patrata sau dreptunghiulara cu unt si tapetati cu putina faina de orez.
  2. Pre-incalziti cuptorul la 180C.
  3. Amestecati untul si laptele intr-un vas si incalziti-le pana la topirea untului. Dati deoparte si lasati sa se racoreasca.
  4. Mixati albusurile cu zeama de lamaie pana devin spumoase. Adaugati 50g zahar si mixati pana obtineti o bezea ferma si lucioasa.
  5. Mixati galbenusurile si restul de zahar pana isi dubleaza volumul si devin deschise la culoare.
  6. Incorporati jumatate din cantitatea de lapte, apoi faina de orez si un praf de sare si mixati bine.
  7. Adaugati si restul de lapte apoi incorporati treptat albusurile batute.
  8. Turnati aluatul in tava pregatita si coaceti pentru 45-50 minute pana devine aurie si centrul nu mai tremura ca o gelatina.
  9. Lasati sa se raceasca in tava apoi taiati in cuburi.

gluten free magic cakegluten free magic cake

{Fudgy Chocolate Loaf Cake} – Chec simplu cu ciocolata

fudgy chocolate loaf cake

And there are days when I don’t feel like stepping in the kitchen at all, there are days when I feel like chewing on a store-bought dessert and don’t even look at my baking pans or ingredients… but then I snap out of this mood and remind myself the baking, and cooking for that matter, is fun, is my passion, the one thing I have motivation and calling for. I mean, yes, baking can be that scary, complex and difficult to master thing, but luckily not every aspect of it comes with too many ingredients or far too complicated directions. And this fudgy chocolate loaf cake is precisely that – easy recipe that tastes amazing, definitely better and healthier than any store-bought dessert you can think of and so simple that even a child could master it. It’s the kind of recipe that you mix in one bowl and bake quickly then enjoy simple or with ice cream or with fruits or in a trifle or a pudding – it’s versatile so let your imagination go wild when it comes to toppings or garnishes!

{Fudgy Chocolate Loaf Cake}
 
Author:
Ingredients:
  • 225g sugar
  • 110g all-purpose flour
  • 45g Dutch processed cocoa powder
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ¼ teaspoon salt
  • 1 egg
  • 125g sour cream
  • 110ml hot water/coffee
  • 65ml vegetable oil
  • 1 teaspoon vanilla extract
Directions:
  1. Pre-heat your oven to 350F and line a loaf pan with parchment paper.
  2. Mix the dry ingredients in a bowl.
  3. Add the wet ingredients and give it a quick mix just until combined - don't overmix the batter.
  4. Pour the batter in the prepared pan and bake for 30-35 minutes or until well risen and it springs back if pressed gently on its surface.
  5. Remove from the oven and let it cool in the pan - as it cools it will slightly deflate.
Notes
These quantities are enough for a small loaf cake - 20x10cm - for bigger pans make 1½, up to 2 portions of batter and increase the baking time accordingly.

fudgy chocolate loaf cakeROMANIAN

Am zile cand nici nu vreau sa ma apropii de bucatarie, zile cand viata trece ca tavalucul si nu mai apuc sa fac mare lucru, insa ies repede din starea aia si imi amintesc ca sa fiu in bucatarie e ceea ce imi place, cofetaria e nu doar o meserie, ci si o mare pasiune. Si imi fac curaj si ma indrept spre bucatarie, unde, cel mai adesea in astfel de situatii, fac ceva rapid – stiti voi, genul de reteta care se face iin doi timpi si trei miscari si are un gust super fara prea mult efort. Pana la urma, cate napolitane din comert poate manca omul?! Si checul asta e exact genul ala de reteta – e atat de simplu incat nici vase de spalat nu veti avea prea multe!

Ingrediente:

  • 225g zahar
  • 110g faina alba
  • 45g cacao neagra
  • 1 lingurita bicarbonat
  • 1/2 lingurita praf de copt
  • 1/4 lingurita sare
  • 1 ou
  • 125g smantana acra
  • 110ml apa fierbinte/cafea
  • 65ml ulei vegetal
  • 1 lingurita extract de vanilie

Mod de preparare:

  1. Preincalziti cuptorul la 170-180C si tapetati o forma mica de chec – 20x10cm aproximativ – cu hartie de copt.
  2. Amestecati faina si restul ingredientelor uscate apoi adaugati in acelasi bol si ingredientele umede.
  3. Mixati cu un tel doar pana la incorporarea completa apoi turnati blatul in forma de chec pregatita.
  4. Coaceti pentru 30-35 minute pana checul a crescut frumos si isi revine la forma initiala daca apasati usor la suprafata.
  5. Lasati checul sa se raceasca in tava inainte de a-l felia.

fudgy chocolate loaf cake

{Double Chocolate Muffins} – Muffins cu ciocolata

double chocolate muffins

After a fancy dessert like Religieuse, it was a must to make a simple, basic one and the first thing to come through my mind was chocolate – I always go back to it when in need of comforting desserts – but this time I put it in some muffins and moreover, I doubled the dose. Was that enough?! Obviously not and for a second I was tempted to turn these decadent double chocolate muffins into decadent cupcakes by topping them with a silky frosting, but then I thought that simplicity should prevale this time. And to be fair I wasn’t sorry for leaving them as simple as they are just because the double dose of chocolate is enough to turn them into amazing tiny treats – do add a cup of milk or a mug of warm tea next to them.. or why not your morning coffee.. and you’re set to have a lovely treat at any time of the day!

The recipe asks for coffee pwoder, but it’s not compulsory. I skipped adding it as my 5-year old likes to snack on these, but adding a touch of coffee really boosts the chocolate flavor so go ahead. Moreover, add a few white chocolate chips or some chopped nuts – see how easy it is to customize recipes?!

{Double Chocolate Muffins} - Muffins cu ciocolata
 
Author:
Serves:: 16
Ingredients:
  • 280g all-purpose flour
  • 50g cocoa powder
  • 1½ teaspoons baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • 2 eggs
  • 180g white sugar
  • 1 teaspoon vanilla extract
  • 1 teaspoon instant coffee powder (optional)
  • 85ml vegetable oil (like canola or sun-flower)
  • 260ml milk
  • 100g dark chocolate chips
Directions:
  1. Pre-heat your oven to 350F - 180C and line your muffin tin with muffin papers.
  2. Sift the flour, cocoa powder, baking powder, baking soda and salt in a bowl.
  3. In a different bowl, mix the eggs and sugar with an electric mixer until double in volume and pale.
  4. Stir in the vegetable oil, vanilla, coffee powder and milk and mix well.
  5. Add the flour mixture and mix just until incorporated.
  6. Using a spatula, fold in the chocolate chips.
  7. Pour the batter in your muffin tin, filling each muffin paper ¾ - these muffins tend to rise quite a lot.
  8. Bake for 15-20 minutes until a toothpick inserted in the center of one muffin comes out clean.

double chocolate muffins


ROMANIAN

Dupa reteta de Religieuse, se cerea un desert simplu si rapid si m-am intors la iubirea mea de-o viata – ciocolata… in doza dubla de aceasta data. Reteta in sine e cat se poate de simpla si o ador pentru ca uitati si voi cat de crescute sunt briosele astea! Si ce pufoase si aromate sunt, mai ales daca adaugati si cafeaua instant ce are rolul de a intensifica toate celelalte arome.

Ingrediente:

  • 280g faina alba
  • 50g cacao
  • 1 1/2 lingurita praf de copt
  • 1/2 lingurita bicarbonat de sodiu
  • 1/4 lingurita sare
  • 2 oua
  • 180g zahar
  • 1 lingurita extract de vanilie
  • 1 lingurita cafea instant (optional)
  • 85ml ulei vegetal
  • 260ml lapte
  • 100g fulgi de ciocolata neagra

Mod de preparare:

  1. Preincalziti cuptorul la 180C si tapetati o tava de muffins cu hartii speciale de muffins. Daca nu aveti in casa, nu-i bai, le puteti face ca aici.
  2. Cerneti faina, cacaoa, praful de copt, bicarbonatul si sarea intr-un bol.
  3. In alt bol, mixati ouale cu zaharul pana isi dubleaza volumul si se deschid la culoare.
  4. Adaugati uleiul, vanilia, cafeaua si laptele si mixati bine.
  5. Incorporati faina apoi adaugati fulgii de ciocolata, incorporandu-i cu o spatula.
  6. Turnati aluatul in hartiutele de muffins, umplandu-le 3/4 caci briosele astea tind sa creasca foarte mult.
  7. Coaceti pentru 15-20 minute pana trece testul scobitorii.

muffins cu cioco-1-7b

muffins cu cioco-1-3b

{Chocolate Mug Cake} – Tort de ciocolata la microunde

chocolate mug cake

I don’t always have the time to make ellaborate desserts, but my sweet tooth doesn’t care about that. In exactly this situation I was today – I just needed a quick sweet fix, one that had chocolate and could be served with the fresh strawberries I just bought. And this chocolate mug cake seemed like the right choice. Only after I baked it I realized how good it tastes and how amazing it is to have such a quick and easy option for those busy days. I made this cake in both mugs and ramekins and it turned out just as good either way. Moreover, the recipe is quite versatile – you can add a dollop of Nutella over the batter or mix chocolate chips in the batter then bake. How about a dollop of peanut butter to make it even better?! And it’s all done in under 10 minutes – how great is that?!

The recipe is incredibly simple and easy and you can watch me making it on my brand new Youtube channel – Pastry Workshop. Please Subscribe and stay tuned for new videos as this new activity is actually quite fun to be honest.

{Chocolate Mug Cake}
 
Author:
Serves:: 1 serving
Ingredients:
  • 4 tablespoons all-purpose flour
  • 2 tablespoons cocoa powder
  • ½ teaspoon baking powder
  • 1 pinch salt
  • 2 tablespoons white sugar
  • 6 tablespoons whole milk
  • 2 tablespoons vegetable oil
  • ½ teaspoon vanilla extract
  • 1 small piece of chocolate
  • Whipped cream, ice cream, chocolate sauce or fresh fruits for serving
Directions:
  1. Combine all the ingredients in a mug that can go in the oven.
  2. Mix with a fork until just combined.
  3. Place the chocolate piece over the batter.
  4. Cook in the microwave for 60-90 seconds on high settings. 60 seconds yields a fudgier cake, 90 seconds yields a fluffier texture.
  5. Allow the cake to cool before serving it.
  6. It is great served with whipped cream, ice cream, fresh fruits or various sauces.

chocolate mug cake


ROMANIAN!

Ce sa fac, m-ati prins cu mata in sac ca sa spun asa – nu tot ce fac eu dulce e complicat, cu straturi multe sau arome exotice ori neobisnuite. Cateodata ma loveste pofta de dulce asa, in plin, si atunci as da orice pentru un felie de tort. Norocul meu ca nu e nevoie decat de 5 minute si imi pot satisface pofta cu varf si indesat. Serios, 5 minute aveti nevoie pentru a face acest tort de la cap la coada! Doar 5 minute si va puteti bucura papilele cu un tort ciocolatos, cu gust de brownie, dens, umed si neasteptat de gustos avand in vedere ca e facut in 5 minute la microunde. Mai mult decat atat, puteti urmari intregul proces in noul meu clip de pe Youtube. Nu uitati sa va Abonati caci in mod cert vor mai urma retete.

Ingrediente:

  • 4 linguri faina alba
  • 2 linguri cacao neagra
  • 1/2 lingurita praf de copt
  • 1 praf de sare
  • 2 linguri zahar
  • 6 linguri lapte
  • 2 linguri ulei vegetal
  • 1/2 lingurita extract de vanilie
  • 1 cub de ciocolata neagra/ciocolata cu lapte sau alba sau 1 lingura Nutella sau unt de arahide

Mod de preparare:

  1. Amestecati faina, cacaoa, praful de copt, sarea, zaharul, laptele, uleiul si vanilia intr-o cana care poate fi pusa in cuptorul cu microunde. Puteti folosi si un ramekin in loc de cana.
  2. Mixati ingredientele cu o furculita doar pana obtineti un aluat omogen.
  3. Puneti un cub de ciocolata sua o lingura de Nutella peste aluat si coaceti tortul in cuptorul cu microunde, setari maxime, pentru 60-90 secunde. Doar 60 secunde veti obtine un tort mai dens si umed, 90 secunde e putin mai uscat, mai pufos.
  4. Lasati tortul sa se racoreasca si garnisiti cu inghetata, frisca batuta, sos de ciocolata, sos de fructe ori fructe proaspete.

 

{Chocolate Brioche Pizza} – Pizza cu ciocolata

 

chocolate brioche pizza

You surely don’t correlate pizza with chocolate, don’t you?! I didn’t either until today. Here’s the thing: I had a batch of brioche dough in the fridge for a simple brioche bread which we love with a glass of milk and it’s nice to have around for a quick breakfast. But then my little man had this brilliant idea of making a sweet pizza with chocolate and sprinkles, lots of sprinkles. It sounded fun and who am I to stay in the way of my son’s creativity, right?! So we used part of the brioche dough for a medium size chocolate brioche pizza, topped with chocolate ganache, mini marshmallows and plenty of sprinkles. And we loved it. Apart from the brioche dough which takes quite a lot of time to rest, the recipe  is simple and so much fun for an activity with kids or even a party. The chocolate topping could be replaced with Nutella for a quicker alternative of ganache and the topping can be anything from fruits to sprinkles. I’d love to see a “make your own pizza” kind of party for kids, I’m sure they would have so much fun playing with toppings and creating their own sweet pizzas.

The brioche is made after a recipe Julia Child and Nancy Silvertone presented in one of her TV show’s episodes. I love this one for its fluffy, soft texture and buttery taste, but you can also use the brioche recipe I made for my Chocolate Sweet Bread, which is just as good and soft. They both preserve well, taste great and are perfect for this kind of recipe. It’s up to you which one you use, I highly recommend both of them.

{Chocolate Brioche Pizza}
 
Author:
Ingredients:
Pre-ferment:
  • 20g fresh yeast
  • 80ml warm milk
  • 1 egg
  • 280g all-purpose flour
Brioche Dough:
  • The pre-ferment
  • 4 eggs
  • 100g white sugar
  • 1 teaspoon vanilla extract
  • 1 teaspoon lemon zest
  • 250g all-purpose flour
  • ½ teaspoon salt
  • 180g butter, softened
Topping:
  • 100g dark chocolate
  • 80ml heavy cream
  • Sprinkles
  • Mini Marshmallows
  • Fruits
Directions:
Pre-ferment:
  1. Combine the warm milk with yeast and egg and mix well.
  2. Add ½ of the flour quantity and give it a good mix then cover with the remaining flour and allow the pre-ferment to rise for 40 minutes.
Brioche Dough:
  1. Mix the eggs with sugar, vanilla and lemon zest in a bowl until light and fluffy.
  2. Combine the pre-ferment and the egg mixture in the bowl of your mixer.
  3. Add the flour and salt and mix well for 15 minutes or until the dough doesn't stick to the sides of the bowl anymore.
  4. Add the butter, in 3 additions, and mix just until incorporated.
  5. Transfer the dough in a slightly greased large bowl.
  6. Cover the bowl with plastic wrap and place in the fridge over night.
  7. The next day, place the dough on a lightly floured working surface.
  8. Cut a part of the dough and roll it into a 1cm thick round sheet. Transfer the dough in a baking tray lined with parchment paper.
  9. Fold the edges of the dough over themselves to create a slightly raised edge.
  10. Allow the brioche to rise in the pan for 1 additional hour then bake in the preheated oven at 350F - 180C for 20 minutes or until golden brown and well risen.
  11. Let the pizza cool completely in the pan.
Topping:
  1. Make a ganache by bringing the cream to the boiling point in a saucepan.
  2. Remove from heat and stir in the chocolate. Mix until smooth.
  3. Allow the ganache to cool then spread it over the pizza.
  4. Top with sprinkles, marshmallows or fresh fruits and serve it fresh.
Notes
I used ⅓ of the dough for the pizza and made a simple brioche loaf with the remaining dough so consider making half of this recipe if you only want to make the pizza.

chocolate brioche pizza


ROMANIAN!

Pizza si ciocolata sigur nu e o combinatie pe care v-ati imaginat-o pana acum si sincer nici eu.. pana ce piciul meu mi-a propus sa facem o pizza dulce, cu ciocolata si bomboane si tot ce vrea sufletelul lui dulce. Si pentru ca deja aveam in plan o paine briosa, am folosit o parte din aluat pentru aceasta pizza. Topping-ul e ganache de ciocolaya neagra, plus bombonele mici si colorate si bezele moi in miniatura.

Aluatul briosa/brioche e facut dupa o reteta a Juliei Child si e clasicul aluat dulce de briosa cu lapte, oua si unt, fara prea mult zahar dar cu suficienta vanilie si putina coaja de lamaie pentru aroma. Ciudatenia e ca pana acum cateva luni de zile nici nu as fi zis ca o sa-mi placa genul asta de aluat prea mult. Daca ma intrebai, lucrul cu aluaturile dulci cu drojdie era departe de a fi in topul deserturilor preferate. Dar oamenii se schimba, preferintele se schimba si am inceput sa prind gustul acestui gen de aluat, mai ales briosa care se lucreaza atat de usor, in pofida timpilor lungi de asteptare. In plus, rezultatul final nici nu se compara cu alt aluat dulce dospit la cald cateva ore in materie de pufosenie si gust.

Ingrediente:

Maia:

  • 20g drojdie proaspaa
  • 80ml lapte caldut
  • 280g faina alba, cernuta

Aluat brioche:

  • Maiaua de mai sus
  • 4 oua
  • 100g zahar
  • 1 lingurita extract de vanilie
  • 1 lingurita coaja de lamaie
  • 250g faina alba
  • 1/2 lingurita sare

Topping:

  • 100g ciocolata neagra, tocata
  • 80ml frisca lichida
  • Bombonele, marshmallows, fructe pentru decor

Mod de preparare:

Maia:

  1. Amestecati laptele cu drojdia si oul intr-un bol.
  2. Adaugati jumatate din faina si amestecati bine. Presarati cu restul de faina si lasati la crescut pentru 40 minute.

Aluat brioche:

  1. Mixati ouale, zaharul, vanilia si lamaia intr-un bol pana devin cremoase si albicioase.
  2. Combinati maiaua si ouale intr-un bol.
  3. Adaugati faina si sarea si framantati pentru 10-15 minute pana aluatul nu se mai lipeste de bol.
  4. Adaugati untul, treptat, in 3 aditii, framantand bine (un mixer e foarte util cand faceti acest aluat).
  5. Transferati aluatul intr-un bol uns cu ulei si acoperiti cu folie alimentara apoi lasati sa creasca in frigider peste noapte.
  6. A doua zi, puneti aluatul pe masa de lucru infainata si intindeti intr-o foaie subtire. Nu e nevoie de tot aluatul pentru o pizza, eu am facut si o painica din aceasta cantitate de aluat. Evident, puteti face 2 pizza daca vreti.
  7. Transferati foaia de aluat intinsa intr-o tava si impaturiri usor marginile astfel incat dupa copt sa puteti umple pizza cu ciocolata.
  8. Coaceti la 180C pentru 15-20 minute apoi lasati sa se raceasca in tava.

Topping:

  1. Faceti un ganache din frisca infierbantata si ciocolata tocata. Amestecati bine pana ciocolata e topita complet apoi lasati sa se raceasca.
  2. Intindeti ganache-ul peste pizza si decorati cu bombonele, marshmallows sau fructe proaspete.

chocolate brioche pizza