Friday, July 25, 2014
Pudding cakes are a favorite in our house. They are so easy. Pretty much no-fail. Never dry. Being they are generally made in a 8 x8 just about the right size. Being egg free isn't a necessity in our house. There are times when Abby needs to avoid them but in general as long as we find safe eggs for her she does fine. I do know though in lots of households with food allergies eggs can be a huge issue, so felt good to share an egg-free dessert.
My personal favorite is a gingerbread pudding cake- there simply isn't anything better. The chocolate version is best known and then the lemon version is pretty well known too.
I was flipping through an old vintage cookbook and found a recipe for a fresh fruit pudding cake. I had not seen a fresh fruit version before. How could I resist?
We opted for fresh peaches. You could use any fruit(according to the recipe.) I did add a little ginger and allspice to my peaches- I never pass an opportunity to add spices or herbs they are such a terrific hidden source of nutrition.
The top is crisp and crunchy from the sugar and potato starch, the center is moist cake and the bottom full of a sweet "pudding" and peaches. Like the very best of a pie,cake, and cobbler all blended into one. The only downfall is that it isn't the prettiest, but I think you could add a spoonful of coconut whip cream or coconut vanilla ice cream? Might make it a little prettier, but who needs pretty when something tastes that good?
This of course was not a gluten-free recipe but since the recipe only called for 1 cup of all purpose flour I could sub straight across for 1 cup of gluten free. As long as the measurement for flour is 1 cup or less you can generally straight across swap. I am half tempted to try making this with just a Teff and tapioca starch blend, I suspect it might work.
2 cups fresh peaches(I cut big chunks you could use any safe fruit)
1 3/4 cup sugar
3 tablespoons grapeseed oil(or coconut oil would work )
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup coconut milk(or milk of your choice)
1 cup gluten free flour
1 Tablespoon potato starch
2/3 cup boiling water.
Preheat oven to 375
Grease an 8x8 baking pan.
Place fresh fruit in bottom of pan(I sprinkled a bit of ginger and allspice on mine)
In bowl mix 3/4 cup sugar(reserving 1 cup for later in the recipe),oil, baking powder,salt,milk,and flour together. This will be thick like a brownie batter. Spread/spoon over the fruit.
In another bowl mix remaining 1 cup sugar with the 1 Tablespoon potato starch. Sprinkle over the batter.
Lastly gently pour boiling water over the top.
Bake for 45 minutes at 375.
Best Served warm.