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Recipe Page
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Nurnburger Lebkuchen--Traditional German Honey Cakes
1 cup honey 1 tsp. cinnamon
3/4 cup brown sugar, packed 1 tsp. cloves
2 eggs 1/2 tsp. allspice
1 tbsp. lemon juice 1/2 tsp. nutmeg
1 tbsp grated lemon rind 2/3 cup finely-cut candied fruit
2-3/4 cups GF flour mix** 2/3 cup chopped nuts
1 tsp. xanthan gum additional lemon juice
1/2 tsp. baking soda powdered sugar
Bring honey to a boil; cool. Stir in brown sugar, eggs, 1 tbsp.
lemon juice, and lemon rind. Stir flour, xanthan gum, baking soda,
and spices together very well, and then blend into the honey mixture.
Mix in the fruits and nuts.
Spray and lightly flour two jelly roll pans. If you have only one
pan, use half of the dough and refrigerate the remaining dough for
later. By hand press the dough into each pan evenly to the edges.
The dough is sticky, so flour your hands as needed.
Mix a few tablespoons of lemon juice with enough powdered sugar to
form a soft icing.
Bake at 350-375 degrees F for 10-12 minutes, or until a light touch
leaves no imprint. Brush while still hot with the lemon icing; it
will melt, leaving a light glaze. Cool, cut into bars, and store in
air-tight containers or on paper plates in Zip-Loc bags. These
freeze very well and improve in flavor as they stand.
This recipe came from Toni Richardson. It can be found in our new
cookbook, _No More Gluten, Sprue, & You!_, published February 1995.
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Lemon Pudding Cake
1-1/2 cups sugar 6 tbsp. lemon juice (fresh is best)
1/2 cup GF flour mix** 1-1/2 tbsp. lemon zest, or 1/4 to 1/2
1/2 tsp. GF baking powder tsp. lemon oil, according to taste
1/4 tsp. salt 1-1/2 cups skim milk
3 eggs, separated
Whisk together 1 cup of the sugar with the flour, baking powder, and
salt. In a separate bowl, beat the egg yolks, lemon juice, lemon
zest or oil, and milk. Combine the two mixtures, stirring until
smooth.
In another bowl, beat the egg whites until foamy. Gradually add the
remaining 1/2 cup sugar, beating until smooth and glossy but not
ultra-stiff. Fold the egg whites into the lemon mixture.
Pour the batter into a greased 8" by 8" or 9" round pan. Set this
pan in a larger pan filled one inch deep with hot water, and place it
in an oven preheated to 325 degrees F. Bake for 40 to 45 minutes, or
until the top layer is set.
Remove the cake from the pan of hot water, and set it on a wire rack
to cool. It will sink a bit as it cools. Wait 30 minutes before
serving; this allows the sauce to thicken a bit. Refrigerate the
cake if you are planning to hold it overnight or longer.
This recipe originally came from *The Baking Sheet*, May-June 1995,
pg. 5, and was adapted to be gluten free by Vicki Lyles. *The Baking
Sheet* is published eight times a year by the distributors of King
Arthur Flour. Subscriptions are $20. For more information, call
(800) 826- 6836 or write to The Baker's Catalogue, PO Box 876,
Norwich, VT 05055.
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Cherry Squares
2 sticks butter 1 tsp. GF vanilla
4 eggs 1/2 tsp. xanthan gum
1-1/2 cups sugar 1 large can cherry (or blueberry, peach,
2 cups GF flour mix** etc.) GF pie filling
Cream together the butter, eggs, and sugar. Add in the flour,
vanilla, and xanthan gum. Spread on a well greased, floured jelly
roll pan. Spread the pie filling over the top and bake at 350
degrees F for 35-40 minutes.
This recipe came from the June picnic.
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** GF flour mix:
6 parts white rice flour
2 parts potato starch (NOT the same as potato flour)
1 part tapioca starch (also called tapioca flour)
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