Julie Van Rosendaal shares some gluten-free recipes she got from Matt Masters in her music/food mash-up series.
(Grain-free!) Blackberry-Lemon Cake
adapted from Good Food magazine, May 2008
3/4 cup butter, at room temperature
1 cup sugar
4 large eggs
175 g ground almonds
1 cup mashed potatoes
finely grated zest of 2 lemons
2 tsp. baking powder
1 cup blackberries, raspberries or blueberries
Preheat the oven to 350F. Butter a 9-inch round cake pan, and line the bottom with a circle of parchment.
In a large bowl, beat the butter and sugar until light and fluffy, then beat in the eggs one at a time, beating after each addition. Fold in the almonds, cold mashed potato, lemon zest and baking powder. Gently stir in the berries.
Spread into the pan, smoothing the top, then bake for 40-45 mins or until golden and springy to the touch. Serves 8.
1/2 cup butter
2 squares (2 oz.) unsweetened chocolate
1 cup sugar
1/2 tsp vanilla
1/4 cup plantain, quinoa or a gluten-free flour blend
1/4 tsp salt
1/2 cup chopped walnuts or pecans (optional)
Preheat the oven to 325°F.
In a small saucepan, melt the butter and unsweetened chocolate. Remove from the heat.
Stir in the sugar, then the eggs and vanilla.
Stir in the flour and salt, and the walnuts, if you're using them.
Pour into a greased 8x8-inch pan and bake for 35-40 minutes, until the edges are just starting to pull away from the sides of the pan, but the brownies are still soft in the middle. Cool and cut into 16 squares.