This is a recipe my friend Liz was making for The Gourmet Club which meets tonight. Each month we meet and someone hosts a themed 8 course dinner party. Liz chose “Spice: Journey of the senses through the Souk of Morocco.” The original recipe is from Epicurious, but my gluten free adaptation which tastes remarkably buttery. I was planning on bringing the whole thing to the party, but my kids and a playdate ate half of it at lunch with some homemade chicken soup. So I will only be bringing two pieces. My daughter said to her friend “Isn’t my Mom the best cook?” as they each ate their second piece of cardamom spice cake. I might have to make baking a cake on a Saturday a tradition.
1 cup gluten free flour mix (or 1/2 c. gluten free flour mix+1/2 cup ground raw cashews*)
14 tablespoons baker’s sugar or superfine sugar, divided
1 1/2 teaspoons baking powder
1/4 teaspoon coarse kosher salt
3 large eggs, separated
6 tablespoons sparkling water
1/4 cup macadamia nut oil or canola oil
1 teaspoon grated lemon peel
1/2 teaspoon whole cardamom seeds (removed from about 5 green cardamom pods)
-Preheat oven to 325°F.
-Butter two 8-inch-diameter cake pans with 1 1/2-inch-high sides.
-Line pan bottoms with parchment paper; butter parchment.
-Sift flour, 7 tablespoons baker’s sugar, baking powder, and salt into large bowl.
-Whisk yolks and next 4 ingredients in small bowl until smooth.
-Add yolk mixture to dry ingredients; whisk until smooth.
-Beat egg whites in medium bowl until soft peaks form.
-Gradually add 7 tablespoons baker’s sugar; beat until whites resemble thick marshmallow fluff. Fold whites into batter in 3 additions.
-Divide batter between prepared pans. Bake until cakes are golden and tester inserted into center comes out clean, about 25 minutes.
-Cool in pans on racks 15 minutes. Turn out onto racks, peel off parchment, and cool completely. (Can be prepared 1 day ahead. Wrap and store at room temperature.)
also: I like to put it in the freezer so it hardens which makes it easier to frost.
*I grind nuts in a coffee grinder to make nut flour, which adds some protein and healthy fat to sweet treats.