Gluten Free Stuff

So, here's the first cake recipe:

POTATO FLOUR SPONGE CAKE

7 Egg yolks
2 eggs
1 3/4 cups powdered sugar
2 teaspoons lemon juice
1 teaspoon lemon rind
7 egg whites
7/8 cup sifted potato flour
1/8 tsp salt

Beat the egg yolks and eggs; gradually add the sugar, beating until thick and light in color. Stir in the lemon juice and rind.

Beat the egg whites until stiff but not dry. Pile onto the sugar mixture. Sift the potato flour and salt over it and fold in gently. Turn into a 10 inch tube pan, or sponge cake/ angel food cake pan.

Bake in a 350 degree oven 45 minutes, or until lightly brown and the sides shrink from the pan. Invert and cool. (Recipe from "The Art of Jewish Cooking")



PASSOVER LOW CARB NUT TORTE

8 eggs, separated
1/2 cup plus 2 tbsp granular sugar substitute (could use regular sugar instead)
3/4 cup finely ground hazelnuts (or almond flour)
1 tsp grated orange rind (better if from fresh orange)

Heat oven to 350 degrees. In bowl, whisk egg yolks and sugar substitute until creamy. Mix in nuts and orange rind. With electric mixer, beat egg whites until stiff peaks form. Fold 1/3 of the whites into nut batter, then fold in remainder. Transfer batter to 9" springform pan. Bake 35 minutes until cake springs back when lightly touched in center. (line entire pan with wax paper if possible). Cool upside down, then release from pan (don't wait too long or you won't get the wax paper off.

This can be served with fruit puree, fresh fruit, whipped cream, nuts, etc.


The above is the original Atkin's calendar recipe. I have altered it and you can find the altered version in a prior post as almond sponge cake. The bit about the wax paper holds true for any version--without it, clean-up is almost unbearable.

As for cheesecake, mix almond flour or ground hazelnuts with a little melted butter, press in the base of the springform and toast in the oven for 15 minutes or so, then you can put the rest of the cheesecake stuff on top and avoid gluten altogether.