| Walnut-Rosemary-Coconut Cake (Gluten-Free) |
Author: Nicole
Ingredients
Cake
- 1 cup sugar
- ½ cup canola oil
- 2 large eggs
- 1 cup gluten-free all-purpose flour (see Note)
- ½ cup ancient grains flour (gluten-free) (see Note)
- ¼ teaspoon baking soda
- ¼ teaspoon baking powder
- ¼ teaspoon salt
- 1 tablespoon finely chopped fresh rosemary
- ½ cup buttermilk (see Note)
- 1 teaspoon rosemary extract
- ½ cup chopped walnuts
- ½ cup sweetened flaked coconut
Syrup
- 6 tablespoons sugar
- 3 tablespoons water
- 1 tablespoon unsalted butter
- 1 teaspoon rosemary extract
- Garnish with powdered sugar
Instructions
- Preheat oven to 350°F. Wrap an 8-inch springform pan with two sheets of aluminum foil. Spray bottom of pan with cooking spray and line with a round of parchment paper (bottom only). Spray paper and sides of pan and dust with gluten-free flour.
- In the bowl of a stand mixer, beat sugar, oil and eggs for 2 minutes on high.
- In a separate bowl, combine both flours, baking soda, baking powder, salt and chopped rosemary.
- In a measuring cup combine buttermilk and rosemary extract.
- Alternate adding flour mixture and buttermilk mixture (beginning and ending with flour mixture) to sugar mixture, beating well after each addition.
- Stir in walnuts and coconut.
- Pour mixture into prepared pan. Bake for 60 to 70 minutes until a toothpick comes out clean.
- A few minutes before cake comes out of the oven, prepare the syrup. Combine sugar, water and butter in a small saucepan. Bring to a gentle boil over high heat and turn down to low for 5 minutes to simmer. Remove syrup from heat and stir in rosemary extract.
- Remove cake from oven and immediately pour hot syrup over cake. Let cool for 4 hours. Remove sides of springform pan, invert cake onto a plate, remove bottom of springform pan and parchment paper and invert again onto a cake plate.
- Dust with powdered sugar just before serving.
Notes
* Don't have an 8-inch springform pan? Use a loaf pan. Remove cake from pan before pouring hot syrup on cake. Use a pastry brush to brush syrup on sides of cake.
* Gluten-Free flours: I recommend a combination of Cup4Cup Multipurpose Flour and King Arthur Flour’s Ancient Grains Flour Blend.
* With Gluten flour: I recommend a combination of all-purpose flour (with gluten) and whole wheat flour or an ancient grains flour blend such as King Arthur Flour’s Ancient Grains Flour Blend.
* I recommend using SACO Cultured Buttermilk Blend in place of fresh buttermilk. You’ll find it in the baking section of your grocery store. Follow directions on the container for use. It keeps for a few years refrigerated so you always have buttermilk on hand.
* For rosemary extract, I used Star Kay White Extracts Pure Rosemary Extract.
* Gluten-Free flours: I recommend a combination of Cup4Cup Multipurpose Flour and King Arthur Flour’s Ancient Grains Flour Blend.
* With Gluten flour: I recommend a combination of all-purpose flour (with gluten) and whole wheat flour or an ancient grains flour blend such as King Arthur Flour’s Ancient Grains Flour Blend.
* I recommend using SACO Cultured Buttermilk Blend in place of fresh buttermilk. You’ll find it in the baking section of your grocery store. Follow directions on the container for use. It keeps for a few years refrigerated so you always have buttermilk on hand.
* For rosemary extract, I used Star Kay White Extracts Pure Rosemary Extract.
Recipe by Riegl Palate at https://www.rieglpalate.com/walnut-rosemary-coconut-cake-gluten-free/