Gluten Free, Tiger Nuts Winter Spice Cake & Hot Cake Sauce
Tiger Nuts Chef Kimberly has come up with this terrific Gluten Free Tiger Nuts Winter Sauce Cake with Hot Sauce, and it will be a huge hit in you house too, if you bake it can be the perfect addition to your Holiday repertoire.
Keeping in mind the dietary restrictions of family & friends, over the Holidays, doesn’t have to be a chore, boring or sub-par, when it comes to cooking & baking.
This cake may be gluten free, but it’s every bit a delectable bake in its own right – now top that with a hot cake sauce & you’re on your way to a Happy Holiday Season!
In this recipe, Chef Kimberly use Organic Tiger Nuts Flour, which is not only nut-free, but gluten-free, & cholesterol-freetoo. Made from ground up tiger nuts, this flour is light & super versatile for baking & cooking, alike!
Prep Time: 20 minutes
Bake Time: 45 – 60 minutes at 350 degrees F
Yield: 1 cake using a tube pan
The ingredients & instructions are listed below the video for measurements & directions.
* Note: It is important to have all ingredients at room temperature before you begin.
- 2 1/2 cups tiger nuts flour – sifted
- 1/2 tsp baking soda
- 2 tsp baking powder
- 1 tsp ground nutmeg
- 1 tsp ground cinnamon
- 1/2 tsp ground cloves
- 1 tbsp fresh ginger – finely grated
- 1/2 tsp pumpkin pie spice
- dash cayenne pepper
- 1/2 tsp salt
- zest 1 orange
- 3/4 cup butter – softened
- 1 1/2 cups brown sugar
- 4 egg yolks
- 1 tsp vanilla extract
- 1/2 cup eggnog – or milk, cream, buttermilk, sour cream, yogurt
- juice 1 orange
- 1/2 cup pumpkin purée – pumpkin pie filling or mashed sweet potatoes can be used
- 4 egg whites
- 1/4 cup white sugar
- 1/8 tsp cream of tartar
- Note: Have available a greased 9 inch tube pan, or 8 inch or 10 inch fluted tube pan.
- Preheat oven to 350 degrees F.
- In a bowl, whisk together until thoroughly combined, the following dry ingredients: tiger nuts flour, baking powder, baking soda, nutmeg, cinnamon, cloves, pumpkin pie spice, ginger, cayenne, salt & orange zest. Set aside.
- In a large bowl, beat butter until creamy, using a mixer or hand mixer.
- Gradually add brown sugar, and beat on high speed until light & fluffy –about 2-4 minutes.
- Beat in egg yolks, one at a time, and then beat in, vanilla extract & pumpkin purée.
- On low speed, add the flour mixture in 4 parts, alternating with the egg nog, and beat until smooth.
- Note: Be sure to scrape the sides with a rubber spatula, to ensure all the flour has been incorporated.
- Add orange juice & beat until smooth.
- Using clean beaters, in another clean bowl & on medium speed, beat egg whites & cream of tartar for 30 seconds.
- On high speed, gradually add white sugar to the egg whites, and continue to whip until stiff peaks form, but the whites are not dry.
- With a rubber spatula, fold 1/4 of egg whites into the flour & egg mixture, until well dispersed. Fold in the remaining egg whites.
- Scrape the batter into the prepared tube pan & spread evenly.
- Bake 45 – 60 minutes, or until a toothpick inserted into the center comes out clean.
- Remove cake from oven & cool for 30 minutes. Then, allow to cool upside down, on a wire cooling rack, until cake reaches room temperature.
- Run a small, sharp knife around edges of tube pan, before removing cake & turning it out onto a plate or pedestal.
Hot Cake Sauce:
This thick, Hot Cake Saucetopping my Winter Spice Cake has just a hint of maple flavor.
This is another dessert that warrants sneaking into the kitchen for a midnight snack. Mom and I often cross paths, during our late night forays into the kitchen for snacks.
Type: Sauce Recipe
Yield: about 2 1/4 cups
Prep Time: about 20 min
- 1/2 cup butter
- 1/4 tsp salt
- 1 cup brown sugar
- 1/4 tsp pumpkin pie spice or ground ginger
- 1 egg
- 1/3 cup water
- few drops of vanilla extract
- 1 tbsp maple syrup
- 1 tbsp heavy cream
- Melt butter in sauce pan.
- Stir in sugar, maple syrup, pumpkin pie spice or ground ginger, salt & water, and stir until sugar dissolves & thickens somewhat. Remove from heat.
- In a small bowl, whisk egg until frothy.
- Add a small amount of sauce to frothy egg, and whisk vigorously.
- Gradually add egg mixture to the sauce pan, stirring constantly.
- Return to heat, and stir until sauce has thickened to the degree desired.
- Remove from heat, and stir heavy cream into the sauce.
- Drizzle over or smother your winter spice cake with hot cake sauce, for a positively glorious dessert.
This dreamy sauce can be served drizzled over carrot cake or corn bread, over ice cream, yogurt or to dip fresh fruit, to name a few other uses. Try spiking it with 1-2 tbsp of rum, brandy, bourbon or liqueur of your choice for an adult treat!
This Gluten Free Tiger Nuts Winter Spice Cake is well complimented by Hot Cake Sauce.