I’ve been experimenting more than ever with baking lately, probably because baking brings back memories of the holidays with my family making cookies, trying out holiday dinner recipes, and just spending time together around food. I cherish those moments especially as I get older and life get’s more interesting/complex at times, and my focus and mission become more clear here with my work. I’ve confessed this before, but I’m not a baker. Baking is challenging enough for me, but put gluten free baking in the mix and it’s almost always a call for at least 4 recipe tries before I get the “right” one and then test that again, and again. For whatever reason, I welcomed the challenge this month, it felt refreshing to push myself in new ways and spend more time doing what I love and what brought me here sharing the blog to you in the first place- recipes and nutrition! With that said, I’m excited to share this one with you today, the Golden Savory Cake.
Needless to say, I had fun with this one. Reading along over the years (can you believe Nutrition Stripped will turn 3 in January!), I’m sure you’ve caught on to my love of global cuisine and mixing flavors together in a beautiful, whacky, yet delicious mess. Today is a combination inspired by the french clafoutis with indian spices mixed together in a “cake” that reminds me of a pound cake/bread/vanilla cake. I know, it all sounds too crazy to be good right? IT’S SO GOOD. I envision you making this for a breakfast to share with friends and family, for a dessert or main meal with a couple additional components to balance it out. But first, we gotta talk about these spices. Turmeric, you all know my feelings about this queen spice and obsession in using it any way possible; today’s no exception. Turmeric not only enhances the nutrition of this recipe but also gives it a beautiful golden color! To top it off, pistachios, sweet apricots, and spices like turmeric, cinnamon, ginger, black pepper, and coriander make an appearance too. Over the summer, I shared my first ever clafoutis with you which turned out to be one of my favorite sweet and savory recipes that entire summer. It’s always a hit to share with friends and guests who come over, it’s super simple to make, and is very flexible when it comes to adding what you love and keeping what you don’t out of it. I took my Summer Tomato and Cherry Clafoutis recipe and twisted it a bit more to make a custard-y cake out of it, served in a loaf pan versus in the cast iron skillet. The result, this beauty you see here today. Trust me, it’s just as delicious as it is good looking!
A note on baking this bad boy! Back in May, when I spent a good couple of weeks shooting the cookbook (which will be out next fall!), we came up with an issue with one of my recipes that we were baking off to shoot, and something that never happened to me before. When mixing turmeric with baking soda without the presence of an acid, it turns red. So at the time, I was planning on shooting a beautiful yellow baked good and it was completely red. Still absolutely beautiful, but the title of my recipe at the time involved the descriptors “yellow”, “golden”, etc.; so that obviously wasn’t going to cut it. SO be sure to follow this recipe exactly or you’ll end up with a red cake…still delicious just red.
Not that I think you’ll need my suggestions on how to serve this, BUT here are some of my favorite spreads and sauces that this cake will go beautifully with:
- Raw Caramel Sauce (seriously, it’s so good it hurts)
- Sweet Cashew Cream Cheese
- Pumpkin Butter or Apple Butter
- Coconut butter (this is my favorite brand)
- Drizzled honey
- If you want to make this a dessert, serve a warm slice with a scoop of Simply Coconut Milk Ice Cream on top!
- 3 whole eggs
- 4 tablespoons maple syrup
- 1 teaspoon vanilla extract
- ¾ cup almond milk
- 1 teaspoon baking soda
- 1 tablespoon apple cider vinegar
- 2 tablespoons lemon juice
- Pinch of sea salt
- ⅔ cup all purpose gluten free flour
- ½ cup almond flour
- ½ teaspoon sea salt
- 2 tablespoons coconut oil
- 1 tablespoon ground turmeric
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground ginger
- ¼ teaspoon ground black pepper
- ¼ teaspoon ground coriander
- ¼ teaspoon ground cayenne pepper, optional
- ¼ cup each chopped pistachios, chopped apricots, and raisins (tossed in gluten free flour)
- Preheat the oven to 350 degrees F. Grease standard loaf pan with coconut oil.
- Beat eggs with maple syrup, vanilla, and maple syrup. In another small bowl mix almond milk, vinegar, and baking soda. Set aside.
- Combine all the dry ingredients in a large mixing bowl. Pour the wet ingredients, both the egg mixture and the almond milk mixture into the dry ingredients and stir to combine. A batter will form.
- Pour the batter into the loaf pan and bake at 350 degrees F for 35 minutes or until golden brown.
- Serve with Salted Coconut Cream or a drizzle of honey, also see blog post for specific ideas.
My favorite bread pan to bake in, it’s silicone so no sticking which makes clean up super easy.
YOUR TURN: Have you tried making a clafoutis yet? What about egg bakes and egg-based cakes? Let me know what you think when you give this recipe a go! Leave a comment and rate it, rating helps me continue to improve recipes for you. I love seeing what you come up with so don’t forget to take a picture and tag it #nutritionstripped on Instagram!
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