Wednesday, May 20, 2015
I have been grinding my flours more ourselves, but I found a red bag of rice flour in my stash. Again, not sure about it's cornfree status, but Abby tolerates it now and then when a superfine flour is a must.
We have been busy with packing up and cleaning so I just haven't had the time to putter in the kitchen. Today I threw in the towel and gave in and very glad I did!
This bread was tender. The bread was a mild tamarind flavor but the glaze offered a wonderful tangy and sweet punch so be liberal!
Tamarind Pound Cake:
1-1/4 cups superfine rice flour, plus extra for dusting pan(asian market red bag)
1/2 cup potato starch
1/3 cup tapioca starch
1-1/2 teaspoons homemade baking powder
1/2 teaspoon salt(we use pink himalayan,but use what is safe for you)
1/2 teaspoon guar gum
3/4 cup Tropical Traditions coconut oil, room temperature
1 cup C&H organic cane sugar
2 eggs, at room temperature
1/2 cup homemade coconut yogurt
1/2 cup tamarind puree(I make mine with the "seedless" block of tamarind)
1 teaspoon homemade vanilla extract
Preheat oven to 350
1)Cream the coconut oil and sugar together. Beat in eggs. Then add yogurt,tamarind,vanilla and mix well.
2)In separate bowl combine all dry ingredients and mix well.
3) Slowly beat in the dry ingredients into the creamed mixture.
4) Pour into greased and floured loaf pan.(The batter will be thick)
5) Bake at 350 for 50-60 minutes until knife in center comes out clean.
3 tablespoons tamarind puree
1 cup homemade powdered sugar
water if needed to thin glaze.
Spread over loaf while it is still warm. We prefer this pound cake chilled. Anytime we used to eat lemon based desserts we preferred them chilled and have the same preference with tamarind desserts.