As may be evident by my recent posts, I’ve baked hardly a thing this summer. It’s been lovely and blissful, in its own way, to not turn the oven on. Instead I’ve thrown all that energy I would for baking into making ice cream and other frozen treats. (I have one more frozen treat recipe to share, for now.) One of the last things I baked before the summer heat settled in was Shirley’s perfect pound cake.
It’s a tall order to call something perfect and this pound cake is just so. In a chat on Twitter that I had with Shirley the first time I made her recipe, she told me that one of her readers had used it to make a birthday cake. So not only is it a perfect pound cake, but also perfect for all occasions as it is flexible. Like many gluten-free folks, Shirley uses a custom-made, gluten-free flour blend. I’ve yet to use a gluten-free flour blend – whether one made from scratch with someone’s recipe or my own, or store-bought – so I converted the amount with an equal ratio of cornstarch and brown rice flour (the only kind of rice flour I had on hand at the time), based on Shirley’s flour blend, and it worked really well.
Every time I’ve made it, the pound cake has been finished within one or two days (usually only making it to the second day if I’ve saved some and hidden it away).
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Not quite a sorbet, not quite ice cream…this lemon ice is somewhere in-between. Since I saw it in the July/August issue of Everyday Food, I wanted to try and make it. This will make the second frozen treat in a row since I last posted and I hope that’s okay, although with the heat we’ve all been having I’m sure no one is complaining.
The original recipe uses sugar and raw egg whites. As usual, I substituted the sugar with honey and instead of using pasteurized egg whites (as it was suggested) I made a syrup with the honey and water as if making meringue, the heat from the syrup effectively cooking the egg whites. When I first made it, I wasn’t sure if it would work since I couldn’t seem to fold the egg whites into the lemon juice; they made two layers. I hoped for the best and thankfully it did work out.
The result? A lovely frozen dessert that has a bright, full lemon flavour and is made light by the inclusion of the beaten egg whites. My family, who all tried it, loved it and needless to say, it didn’t last long.
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This is a simple, no-fuss frozen custard that I made over the weekend with fresh raspberries. It’s not too sweet and allows the raspberries’ tang to come through. It uses the coconut milk custard that I shared a little over a month ago here – the most you have to wait is for it to freeze, although the custard and raspberries blended together alone are thick and creamy enough for a milkshake, perhaps with a few scoops of vanilla ice cream added for good measure.
You could use an ice cream machine to make this frozen custard, if you have one, but it isn’t necessary. After blending the raspberries and custard together with a hand blender, I simply poured it into a container and stirred it periodically with a spatula, following David Lebovitz’s instructions for making ice cream without a machine.
Click after the jump for the recipe.
Continue reading “Frozen Raspberry Custard”