If you are gluten free I am sure you have searched for the perfect pound cake recipe.
I am so excited to share this new lemon raspberry cake with you all! It is everything you dreamed of: light, spongy, citrusy, naturally sweet, balanced, super easy and fast to make and the glaze is dreamy. Thanks to Maskal Teff™ for sponsoring this post!!
When Maskal Teff™ reached out to me and asked me to create a Master Pound Cake recipe using their amazing teff flours, I was dreaming up ways to highlight their Ivory Teff four which is a fascinating ancient grain that has so many health benefits you wouldn’t believe it. I had baked with brown teff flour before but had not explored Ivory teff flour until my husband Erin and I discovered the most amazing Ivory Teff tortillas in the super market when we decided to go gluten free and that is how I found Maskal Teff™.
I wanted to create something new and I was inspired by the French Pastry Cakes de Voyage (travel Cakes) made with almond flour. The best recipes are those you can adapt and personalize don’t you think?
Teff is a nutritional power horse! It is an ancient grain, loaded with fiber, protein, all 9 essential amino acids, rich in calcium and iron and really a great ancient grain to add to your flour repertoire. Especially when you want to add more nutrient dense flours to your recipes. It bakes very well!
Here are my tips: (note all opinions are mine) to use teff in your recipes use only half of the what your recipe calls for of flour: add in lighter flours like I did: such as almond flour, a gluten free flour blend (I made my own: recipe below) or use spelt or a starchy flour to lighten the teff flour. It also bakes best with moist ingredients such as buttermilk, yogurt, coconut milk, olive oil. Please note: all opinions are my own.
- 1 egg: large, organic, pasture raised at room temperature
- ⅓ cup coconut sugar, Stir Sweetener or organic cane sugar (both work great!) I used cane sugar in this recipe to create a lighter color, but also tested it with Stir Sweetener and it baked beautifully)
- 1 teaspoon vanilla paste
- ⅓ cup maple syrup
- ⅔ cup buttermilk
- ⅓ cup olive oil or coconut oil or ghee melted (I loved Texas Olive Ranch Olive oil or Tin Star Foods Ghee: I used olive oil)
- 1 cup (127 gr) Ivory teff flour (Maskal Teff™)
- ⅓ cup almond flour (I loved the new Trader Joe's blanched almond flour)
- ⅔ cup gluten free flour blend * see recipe below (or try another GF All Purpose flour) or Spelt flour for a non gluten free version
- ½ teaspoon fine sea salt
- 1 teaspoon aluminium and gluten free baking powder (at high altitude use half a teaspoon)
- 1 teaspoon baking soda (at high altitude use half a teaspoon)
- zest of 2 lemons or 1 orange or 1 teaspoon Ceylon cinnamon
- Variations: add in ingredients: 1 cup berries: raspberries, or blueberries or cherries or mixed berries or frozen cranberries or chocolate chunks or pecans (I used raspberries)
- Raspberry Glaze:
- ⅓ cup fresh raspberries
- ½ cup Swerve Confectioner's sweetener
- ½ cup coconut milk powder
- or: simply decorate with
- Coconut milk powder
- Preheat convection oven to 345 F, (173 C)
- Grease a loaf cake pan and line the bottom with parchment paper.
- Sift almond flour, teff flour, gluten free flour, baking powder, baking soda + salt.
- In a medium bowl: with a whisk by hand mix egg, vanilla, maple syrup, sweetener of choice + olive or coconut oil and buttermilk.
- Add the sifted flour mix and combine. Add the zest of choice and mix.
- Add the add in ingredients of choice (reserve a few to put on top of the cake), mix batter lightly with a plastic spatula.
- Pour batter onto prepared cake pan. Bake for aprox 30 mins or until tooth pick comes out clean.
- Remove cake from pan.
- Let cool and decorate with the glaze.
- Prepare glaze:
- Mix all ingredients in a bowl and stir with a whisk until raspberries are crushed and pureed. Strain to remove seeds.
- Check the consistency to adjust and thicken or thin accordingly. To thicken add more coconut milk powder, to thin add some almond milk.
¾ cup brown rice flour must be superfine (I use Bobs Red Mill)
¼ cup potato starch
⅛ cup white rice flour must be superfine (I use Bobs Red Mill)
⅛ cup tapioca starch
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