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Gluten-free pound cake topped with Stewed Fruit and Mascarpone.

Gluten-Free Pound Cake with Stewed Fruit and Mascarpone

  • Author: Quelcy Kogel

Description

Indulge in a cake that’s a whole-grain slice, perfect for anyone’s dietary needs.

Ingredients

Scale
  • 1 cup (137 g) brown rice flour
  • 3/4 cup (104 g) sorghum flour
  • 1/4 cup (28.25 g) tapioca flour
  • 2 tsp (8 g) baking powder
  • 1 tsp Xanthan Gum
  • 1/2 tsp Kosher Salt
  • 1 cup unsalted butter, softened
  • 1 cup (214 g) organic granulated cane sugar
  • 4 eggs
  • 2 tsp vanilla extract
  • Stewed fruit (from frozé) or fresh berries
  • Mascarpone

Instructions

  1. Preheat the oven to 350°F and grease a 9 x 5-inch loaf pan.
  2. Whisk together flours, tapioca starch, baking powder, xanthan gum and salt.
  3. In a separate bowl, cream butter and sugar until light and fluffy, about 5 minutes.
  4. Add eggs one at a time, mixing well after each one.
  5. Add vanilla extract and mix until incorporated.
  6. Add the dry ingredients to the wet and mix until well blended.
  7. Spread batter into the prepared pan and bake for 60 minutes, or until a toothpick comes outclean.
  8. Cool cake in pan for 10 minutes, then remove cake and cool completely on a wire rack.
  9. Serve with stewed fruit and a dollop of mascarpone.

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Find it online: https://www.tablemagazine.com/gluten-free-pound-cake-with-stewed-fruit-and-mascarpone/