Gluten-Free Makeovers (76 page)

In a large mixing bowl, combine the flour blend, both sugars, baking powder, baking soda, ginger, cinnamon, and nutmeg. In a separate bowl, mix together the eggs, milk mixture, and vanilla. Stir into dry ingredients, mixing until combined. Add the melted chocolate mixture to the batter and beat until the mixture is smooth.

Spoon the batter into the prepared pan and bake for 40 to 50 minutes, until a toothpick inserted in the center comes out clean. Cool on a wire rack. Run a knife around the side of the pan to release the cake. Remove the side of the springform pan. Set the cake with the bottom of the pan on a serving plate and cool completely.

Make the glaze: Combine confectioners’ sugar, water, vanilla, and ginger in a bowl and mix well. Taste and add more ginger if necessary. Drizzle the glaze over the cooled cake.

Elegant and easy, this recipe was inspired by one that I saw in
Bon Appétit
several years ago. The first time I made it for company, everyone was surprised when I served myself a piece. If you don’t have fresh plums, try peaches, apricots, or nectarines or use frozen, thawed fruit.

Preheat the oven to 350°F. Lightly oil a 9-inch springform pan. Combine the cake flour blend, baking powder, and xanthan gum in a bowl; set aside.

Beat ¾ cup of the sugar and butter in a mixing bowl until fluffy. Add the dry ingredients and lemon zest and beat until crumbly. Add the eggs one at a time, beating after each addition. Add the lemon juice and beat just to incorporate. Spread the batter evenly in the prepared pan.

Arrange the plum slices on top of the batter so that they touch and form concentric circles that cover the batter. Press into the batter lightly. Don’t worry if the slices are not perfect. The cake will partially cover the fruit as it bakes. Combine the remaining 3 tablespoons sugar and the cinnamon and sprinkle over the batter.

Bake 55 to 60 minutes, until golden and a tester inserted into the center comes out clean. Run a knife along the side of the pan to release and remove the side of the pan. Serve slightly warm or at room temperature with whipped cream or ice cream.

My friend Connie sent me a blueberry cheesecake recipe from an issue of
Bon Appétit.
When I heard that several guests at a Memorial Day gathering were severely lactose intolerant, I raced to the store to pick up dairy-free replacements for cream cheese and sour cream. I added cherries because they are delicious and juicy at that time of year. The result was this light dessert that made everyone happy. If you are not avoiding dairy, you could use equal amounts of regular cream cheese and sour cream. This should be prepared the day before it is served.

Make the crust: Preheat the oven to 375°F. Spray the bottom and sides of a 9-inch springform pan with vegetable spray. Wrap the outside of the pan with heavy-duty foil.

In a medium bowl, combine the graham cracker crumbs and buttery spread. Mix with a fork until the crumbs are moist. Press the crumb mixture firmly onto the bottom and 2 inches up the side of the prepared pan.

Bake about 8 minutes, or until the crust begins to brown. Transfer the crust to a rack and cool. Maintain the oven temperature.