Gluten-Free Almond and Pistachio Financiers

I starting to feel like the sun may never come out! I needed a little gluten-free treat to brighten up the afternoon and these financiers (little tender cakes) went perfectly with my espresso and did, indeed lighten the mood. Enjoy!

Ingredients:

6 tbs. coconut oil, melted and cooled slightly

1 cup almond flour

4 tbs. gluten-free flour (store bought or I use this recipe: https://tangerineandspice.com/category/gluten-free-lemon-desserts)

2 pinches of baking powder

1/8 tsp. sea salt

3/4 cup confectioner’s sugar

1/3 cup egg whites (about 2)

1/2 tsp. almond extract (or Italian floria di scilia)

3 tbs. ground pistachio nuts

Method of Preparation:

  1. Preheat the oven to 400 F. Lightly grease and flour (use a gluten-free flour) financier molds or mini-muffin tins. Melt the coconut oil an set aside.
  2. Mix the almond flour, gluten-free flour, baking powder, salt and confectioner’s sugar in a medium-sized bowl. Stir in the egg whites and extract into the almond/flour mixture.
  3. Gradually stir in the melted coconut oil.
  4. Divide the batter among the molds or tins and sprinkle the tops with ground pistachio nuts.
  5. Bake for 12-15 minutes or until a tooth pick inserted in the center of the financier comes out clean.
  6. Cool on a rack.
  7. These financiers keep for 1 week in a sealed container at room temp.
  8. Yield: approximately 10 financiers or more if you use a mini-muffin tin.

Gluten-free Lime Pound Cake

In these winter months when citrus fruits are at their best, I love to use them in cakes, muffins, tarts, salads and more. This recipe was adapted from the NY Times Key Lime Pound Cake by Kim Severson.

I used a gluten-free flour blend adapted from Dana at the minimalist baker: http://minimalistbaker.com/diy-gluten-free-flour-blend/.

Gluten-free Flour Blend

1 cup brown rice flour

1/2 cup almond flour

1/2 cup potato starch

1/4 cup white rice flour

1/4 cup tapioca flour

Blend together in a large bowl and store in a jar or zip lock bag

Ingredients:

1 cup unsalted butter (I used cultured butter for an extra tang)

2 cups gluten-free flour (see above)

1 1/2 tsp. baking powder

1/4 tsp. xanthan gum

4 oz. soy cream cheese

1 1/4 cups cane sugar

4 eggs, room temperature and lightly beaten

2 tbs. lime zest

1 tbs. lime juice

Glaze:

3/4 cup confectioner’s sugar

2-3 tbs. lime juice

Method of Preparation:

1. Grease and flour (using rice flour) a 9×5 loaf pan. Preheat oven to 350 F.

2. In the bowl of a mixer, cream the butter and soy cream cheese on medium speed for 1 minute. Scrape down the sides of the bowl. Gradually add the sugar and beat on medium speed until light and fluffy, about 3 minutes. Add the beaten eggs, slowly and mix until incorporated. Scrape down the sides of the bowl with a spatula. Add the lime zest and mix for 30 seconds.

3. Add the dry ingredients alternately with the lime juice. Be sure to begin and end with the dry ingredients. Scrape the sides of the bowl and mix  until thoroughly incorporated.

4. Pour batter into the pan being careful not to overfill. You want 3/4-inch of space between the batter and top of the pan.

5. Bake on the middle rack of the oven for 45-60 minutes. Check the cake after 20 minutes and if it’s browning too quickly, cover the top loosely with foil. When the cake is done, a toothpick inserted in the middle will come out clean.

6. Cool for 30 minutes and then turn the cake out onto a rack. Prepare the glaze by whisking the confectioner’s sugar and lime juice until you have thick glaze. Pour it over the warm cake. Garnish with some lime zest. 8-10 servings