Kickas.org Forums Treatments, Drugs and Alternatives Diet-Specific Recipes A Trifling Request - NSD, GF, DF?

Love these almond flour recipes and looking for one more.

I'm making a trifle for the family Xmas meal and of course it will be non-standard. I'm leaning heavily towards an almond/cherry/chocolate/cream? trifle as i cannot imagine anything better. The sherry may become Cointreau or a coffee liquor. The custard may become thickened coconut cream or even dairy cream which being fat i tend to tolerate pretty well.
Anyway, i'm not sure quite how to create the base cake as all the net recipes seem to use sponge cake and just add some almond flavouring or sprinkled nuts. I am expecting to separate eggs for different purposes, but cannot find the recipe i need - although all the requisite parts are out there in different recipes i'm sure.

So any comprehensive recipe would be appreciated...

Ted

I've got Crohn’s disease...
...and he's got mine...
Spike Milligan

Hi Ted,

Your idea sounds yummy! I don't know if this will work or not, but I'm going to give you the recipe. It may be that someone will come up with something a lot better.

This is a pancake/waffle recipe. I've made it twice now, and this last time, I added frozen blueberries (actually too many!!) and it was taking insufferably long to make as pancakes so I put the rest of the batter in a bread pan and baked it. It was really moist on the bottom with the blueberries, but tasted good. It might work in a bread or cake pan for your purposes--- although you will need to double or triple the recipe.

Midasgold Pancakes/Waffles from www.scdrecipe.com

1 c. almond flour
4 eggs
2 T honey
1 t. vanilla (you could use almond flavoring instead)
1/4 t. salt
1/4 t. baking soda

Mix together and cook according to waffle iron instructions, or cook as pancakes. (In your case, I would place in a non-stick or greased cake or bread pan and watch for doneness. Test with a knife.)

Whatever you come up with, let us know how it went and share the recipe if it works out! It sounds fabulous -- chocolate and cherries!!

There are many good recipes on http://www.enabling.org/ia/celiac/rec/desindx.html

Here is one for Almond Cake (leave out the confectioner's sugar as it may contain starch).

2-1/2 cups whole blanched almonds (or 13 oz. almond meal)
1-1/2 cups sugar
7 eggs
pinch salt
grated rind of one lemon
1 teaspoon vanilla extract
confectioners' sugar to dust cake

1. If using whole almonds, grind into a fine paste in a food processor.

2. Add sugar and process to blend.

3. Place 3 whole eggs and 4 egg yolks in a large bowl, reserving whites.
Beat with an electric mixer while slowly adding the almond paste. Mix until
fluffy.

4. Add salt, lemon rind and vanilla.

5. Whip the egg whites until stiff but not dry and fold into the mixture.

6. Butter a 9 or 10 inch springform pan, and line with well-buttered
parchmont (or wax) paper. Pour the batter into the pan.

7. Bake in a 350 degree oven for 45 minutes, or until toothpick comes out
dry when inserted in the center of the cake.

8. Cool. Turn the cake out of pan upside down into a serving dish, and
carefully remove parchmont. Dust with the confectioners' sugar.

Ted, aloha

i've been thinking about your quandry...just about non stop...i couldn't imagine anything better than a traditional
English triffle...but i know you can't have the sponge cake or the pastry cream as tradition would dictate.

so...1st thought you might make a creme anglaise...half freeze it and fold in whipped cream with some sort of
biscuit that's gluten free...then creative juices...

2nd thought...make the flourless chocolate cake in recipe section...it's a sponge cake and has no gluten and
using dark bittersweet chocolate will make it starch free...i think...it's moist and delicious...then make a starchless
lemon curd( see below) and after it's well-chilled....whip a half pint of heavy cream with 1/4 cup superfine sugar
and fold the whipped cream into the lemon curd...

that give's you a rich cake...rich creamy diplomated lemon custard and a great base for your peaches, raspberries,
blackberries...then remember to make a sweet rich whipped cream to top the delight...cinnamon sugar

lemon curd...learned from bruno nevue, pastry chef at the ritz in paris

2 scant cups of sugar- divided
5 oz cold-hard unsalted butter- cut into 10 pieces
3/4 cup fresh squeezed lemon juice (6oz)
the zest, finely grated of three lemons
4 egg yolks and 6 eggs...

bring one cup sugar, lemon juice and zest, and cold butter to a soft boil in non reactive sauce pan, when hot
wisk eggs together and stream in one cup sugar while wisking vigorously...beat well;
temper hot lemon juice one ounce at a time into egg/sugar mixture...turn all back into sauce pan.
bring to soft boil over medium heat stirring constantly with wooden spoon...let it boil WHILE STIRRING for three minutes.
it's gonna have a foam on the surface when you start cooking, the foam will disappear...clear, glossy, thick.
pour hot lemon curd thru fine strainer onto metal sheet pan, cover with plastic wrap...make sure the plastic
touches the surface of the lemon curd or a crust will form.(keeps for a week in fridge)
VERY LEMON luscious

good luck, best of the season to you
aloha Ben

Thanks for the cake recipe, Sam. Another one to add to my AS diet book! And much more helpful than the pancake recipe I posted.

Paula

Thanks everyone for ideas.
I was sold on a Black Forest approach to the trifle and it worked.
I used a blend of several of these recipes and recent posts on the NSD forum - sorry i cannot give exact measures as i work in imperial dollops, imperial handfuls and improvisation. It is LSD and uses dairy cream - which i tolerate well. The lemon curd could replace it. Different version next year.

Almond/Black ForestTrifle
1. Baked an almond base cake with eggs, honey and baking soda - it was light and airy, as expected does not rise, 40 min @ 160 deg. I used the approach of a very dry mix and added enough flour to produce that. Added some cocoa powder in that mix - a bit starchy, but i can handle it as easily as rice so i think it must have the branched starch. It is simply cocoa ferment (chocolate) with the cocoa butter removed which ups the starch concentration.
2. Diced cake into the glass bowl
3. Added Kahlua in place of sherry
4. Dropped in a kilo of fresh, un-pitted, primo quality cherries
5. 2 mixes of port wine jelly to set
6. Decided to keep it light and missed the lemon curd/ custard section, but in retro would add just a thin layer of same.
7. Whipped equal portions of cream and pure coconut cream - Aayum brand from Malaysia here. Coconut milk would make it too liquid to whip.
8. Topped it with low-sugar, dark chocolate cooking buttons.

Was also ready on the day with raspberry jam - heated to thin it and lime juice added for a topping, but got waylaid by a very nice champagne...
as one does.

This recipe is dedicated to that cherry and dripping dark chocolate profiterol tiered cake in November that flatttened me.
Corn starch-thickened dairy is the pits

Ted

I've got Crohn’s disease...
...and he's got mine...
Spike Milligan

Almond/cherry/chocolate trifle time again and as some family members will be off travelling, it's an early Xmas dinner - like Dec 10.
Mistakes of '04 will be corrected
Successes will be compounded
Lemon layer added
Jelly will be my own instead of a flavoured packet

Fruit Jelly
Fresh fruit jelly is easy to make and delicious served with good-quality ice cream.
T = tablespoon
t = teaspoon

Measure 1 litre of fruit juice Dewlands Lychee/grape
Place 1 cup of the juice in a small bowl, sprinkle with two x 10g cachets of powdered gelatine (1½ T) and leave to soften for 5 minutes
Bring the remaining juice with 2-3 T of sugar to the boil, stirring to dissolve
Taste, add?
Remove from heat, stir in the juice with gelatine until dissolved
Add quarter cup vodka or schnapps or fruit flavoured spirits
Pour into small or large containers to cool
Refrigerate until set.
Yum

Any fresh fruit can be used except pineapple - inhibits setting.
Champagne or sweet wine is also good.
Add more gelatine if using large decorative mould or if weather is hot.
Fresh raspberries, strawberries, cherries can be set in jelly.
Yes, Xmas is in summer down under
Use powdered of leaf gelatine. Six leaves will set one litre.

bump for the dessert guy


hey, ted, how'd it turn out this year?

I make trifle every year too. I think for next year I'll try making the cakes from nut/coconut flour. I usually use a custard-y filling like lemon curd, which I make without sugar and just use eggs, lemon juice/zest and artificial sweetener like erythritol or liquid splenda (to avoid the starch).

I've heard you can whip up coconut cream like whipped cream, but I haven't ever tried it.