The original recipe for this week actually called for upside-down baby cakes made with rhubarb. Since we had neither baby cake pans nor rhubarb, we decided to change things up a bit. Upside-down cakes are extremely versatile, allowing for easy substitutions, and are among our favorite cakes for this very reason. The other issue we ran into, looking at the original recipe, was the fact that it called for bourbon, not something we are particularly fond of. However, we could see ourselves using some sweet white wine for poaching some pears. Good thing our local store happened to carry some delicious fresh Bosc pears.
Sadly, our own pear tree will not bear any fruit this year, since some unexpected late storms packing high winds, followed by frost, pretty much destroyed all the newly emerged blossoms overnight. Growing fruit at high altitude has its challenges. Hopefully, some other local growers faired better than we did, perhaps offering some of their crops at the farmers’ markets later on this summer.
Getting back to the recipe, other than the substitution of pears poached in white wine, we converted the recipe to gluten free, using a combination of chestnut flour, brown rice flour, sweet rice flour and tapioca flour. An interesting addition that we also included in this recipe, in place of the typical gums and binder, was psyllium seed powder (1-1/2 tsp. dissolved in 2 Tbsp. of warm water). Why psyllium seeds you might ask? Well, we have been using rice bran as a thickening agent in the past (works really well in bread recipes and muffins but has mixed results in delicate desserts and cakes). Psyllium seed powder has a funny name and is surely known to many you as the agent that keeps you “regular.” You know what we are talking about. However, don’t knock it, it works very well as a binding agent in gluten free baking. For the caramel, we kept the amount of sugar suggested in the recipe, but substituted equal amounts of coconut sugar and sucanat for the brown sugar. We love coconut sugar for its low glycemic index and delicious molasses-like flavor, a perfect addition to caramel. We only used half the amount of sugar called for in the batter, and replaced the granulated sugar with sucanat.
If you are interested in the original recipe, please check out the beautiful site of this week’s host, Erin of Pastry Brush. You can also find the recipe on page 244 in Baking with Julia, by Dorie Greenspan. Also, do check out the many contributions by our talented fellow Doristas at TWD.
As we mentioned earlier, we used a larger cake pan (9″ spring form, lined with parchment paper), set on a heavy cookie sheet, to prevent spillage. After peeling, halving and coring the pears, we poached them in about 3/4 cup of white wine (Alice White Lexia Muscato, from Southern Australia). While the pears were poaching, we prepared the caramel, as suggested, substituting the same white wine for the bourbon. We continued with the rest of the recipe, exactly as described in the book. The cake rose and baked beautifully, but needed an additional five minutes of baking time – this could be attributed to our high altitude, or our oven, which can be temperamental at times. Once baked, we let it cool for a few minutes in the pan, just loosening the outer edges with a sharp knife. The recipe suggests flipping the cake immediately on to a cooling rack. Flipping a cake takes courage and conviction – you have to believe you can do it ahead of time. The rules for baking gluten free are slightly more challenging. We knew that we could flip the cake, but were less sure whether it would survive the cooling rack, followed by another transfer to a platter. So it went straight onto a platter, fingers crossed and breath held. Success – a beautiful cake after all.
After the cake had sufficiently cooled, we could finally enjoy the reward of sampling a slice. This cake immediately moved high on our most favorite list. The combination of flavors is outstanding. Delicate, subtle and sweet and completely satisfying. Do give this dessert a try. We loved it.
Top each one with a few raisins and then spread the prepared chocolate sauce evenly on the rice cakes, covering the nut butter spread completely. Sprinkle some shredded coconut over the chocolate and place the finished rice cakes in the freezer for a few minutes to let the chocolate set. If you have more time on your hands, you can also refrigerate them for an hour.
