Life · Gluten-Free Food · Gluten-Free Recipe

Round and Round

I have been thinking a lot about patterns this summer.  Perhaps it is something which happens when one quilts; I see patterns in windows and brickwork and think of patchwork.  Lately, it has been circular shapes catching my attention.

Nature likes a circle.

Just a quick glance around the kitchen and all the circles, spheres and round objects jump out.  Plates, bowls, pots, pans, lids, the curve of the teapot, mixing bowls, tomatoes, a colander, the light fixture, coasters, oranges and an old baking powder tin. Even things we don’t think of as round, become round when sliced, a zucchini, a cucumber or a banana for instance;  all of these elongated shapes slice into nice rounds.

Once round the kitchen…

“Running around in circles” isn’t necessarily the best thing…unless you are a dog chasing your own tail – he seems to get enjoyment out of it! But many of our routines do have a roundness to them.  Groceries (at our home, for example) begin with the delivery of the weekly flyers, followed by the shopping a couple of days later.  The fridge is filled for a day or two, and then the list starts again and before I know it the flyers are sitting in the mailbox. Full circle…

Of all the rounds I have noticed this week, I’d have to say the best rounds have nicely domed tops, bake in multiples and come in a variety of flavours.  Did you guess cupcakes? I was thinking cupcakes…and then one cake in particular came to mind (and it is just as good as a 9″ round, or as 12 cupcakes).

Enjoy,

Simplee

Gather….

  • 1/2 c sugar, granulated
  • 1/4 c canola oil
  • 1 large egg
  • 1 tbsn grated lemon zest
  • 1/2 tsp pure vanilla extract
  • 3/4 c white rice flour
  • 3 tbsn tapioca starch
  • 3 tbsn potato starch (not potato flour)
  • 1/4 c sweet rice flour (also called glutinous rice flour)
  • 3/4 tsp baking powder
  • 3/4 tsp baking soda
  • 1/2 tsp xanthan gum
  • 3/4 c buttermilk (can make own by adding tbsn lemon juice to milk)

Method…

  1. Prep pan, line bottom of 9″ cake tin with parchment paper.  Or line muffin tin with liners for cupcakes.  Preheat oven 350F.
  2. In medium bowl combine and whisk together flours, starches, baking powder, baking soda and xanthan gum.
  3. In stand mixer bowl, cream together sugar and oil.  Add egg and combine.  Add lemon zest and vanilla to creamed mixture and combine together.
  4. Add flour mixture to creamed mixture in 3 additions, alternating with the buttermilk (2 additions).  Mixing well after each addition.
  5. Pour into prepped tin.  Tap on counter to remove air bubbles.  Bake for 25 to 30 minutes in 350F oven, or until toothpick/tester comes out clean. (Adjust time if making cupcakes.)
  6. Allow to rest for 10 minutes, before removing from tin and allowing to cool completely on rack.  Remove parchment paper while still warm.

Waste not, want not…use the fresh lemon juice instead of milk in the buttercream for a double shot of lemon.

Quick Buttercream…1/4 cup softened butter, 2 cups confectioner’s sugar, dash of vanilla extract.  Add sugar 1 cup at a time and lemon juice by tbsn, as needed, until spreadable, or piping consistency.  Buttercream can be doubled or halved as needed.