And after I do not know how many months !! ta da !! New post! This doesn’t mean that I have not eaten in these months…: -).
I ate a lot, but, simply I haven not photographed and I have not written (for the blog, I’ve written too much of other things …), meantime I give a new look to this blog that is a kind of virtual home.
I still have to make some arrangements, but let’s say that now I am ready to invite people speaking not only in Italian, but also in Spanish and English: see the flags in the top right.
The merit of this renewal is of Giuseppe Massaro, also called “Saintgiusseppemassaro“, because is also the art director of our site: Gluten FreeTravel & Living and he is the victim of 15 women in a crazy newsroom.
During all this time I went back and forth to the south and the north of the world, I have visited a couple of times the wonderful city of Madrid, I have relaxed in the Marche’s hills in Italy, where the landscape never ceases to give me a sense of wonder for their constant and ever-changing beauty. This year the summer was climatically uncertain, so I have found the landscape of colored of a sparkling green .
And I’ve written written written …. Who knows what will come out….
To return to this blog, I have chosen one of my typical baking recipes, perfect for a snack or an after-dinner coffee: a simple but irresistible Mandarin and honey cake.
I found The recipe on the internet a lifetime ago, in an American website, that I lost track because of the disorder that reigns between my sheets and notes. Obviously I have made a gluten-free translation of the recipe and I have prefered to make mignon cakes instead of a big one.
MANDARIN AND HONEY CAKE
150 g of butter (one cup)
250 g of honey (a cup and a half)
1 teaspoon of natural vanilla extract
300 g of gluten free flour (I used Schär C MIX)
12 g of fresh yeast (2 teaspoons) *
1/2 teaspoon of salt
1/2 cup freshly squeezed tangerine juice
2 tablespoons milk
1/2 cup of grated zest of mandarin
1 tangerine cut into small pieces (without the seeds)
2 tablespoons grated orange peel
For the glaze
300 g of powdered sugar *
100 ml of honey
30 g of butter (1/2 Spoon)
2 teaspoons grated zest of mandarin
15 ml of tangerine juice
You will need
A stand mixer or electric whisks
A large bowl for mixing
A wooden spoon and a pair of spatulas
A 12 mini cakes molds or a bundt cake mold 25 cm, 2,5 l
*It may contain gluten or gluten traces. Check the ingredients.
Preheat the oven to 180 degrees.
Grease and flour the molds (or the mold).
In a large bowl, combine gf flour, baking powder and salt.
Cream the butter with the honey in a stand mixer or with an electric whisk until creamy. (If you use the Thermomix: 1 ‘5, 4 speed)
Integrate the eggs, one at a time, stirring constantly. (Thermomix: 10 ” for each egg, vel 4)
Add the vanilla. (Thermomix: 30 “, vel 4)
Add the flour mixture to the creamed butter and eggs and beat the mixture to combine the ingredients well. (Thermomix: 1 ‘4.5 speed)
Pour the tangerine juice, then the milk. (Thermomix: 1 ‘vel 4)
Add to the mixture mandarin and orange zests, and then the pieces of mandarin and gently integrate them into the mixture with a spatula, do not use the mixer or the electric whisk at this stage.
Pour the mixture into the mini molds and bake in a hot oven for about 15-20minuti, if you make the big cake it will take 35-40 minutes.
Do the toothpick test, if it comes out clean and dry, it is ready.
Let the mini cakes or the cake cool for about 1o‘ then flip in a cooling rack.
For the glaze: mix all the ingredients together and spoon over the mini cakes or the cake.
The type of honey you use will give a different flavor to the cake, I used a yummy multi-flowers honey. If you use lavender honey or acacia surely will change the scent.
Try to find organic citrus fruits.
Avoid beating excessively the batter, in this type of cakes it is enough to integrate very well ingredients to have a light and spongy cake.
Not over cook the cake, also in this case when you just the see it slightly golden, check if it is ready.
It’s very good with a good cup of green tea.