For several years, I have been eating a strict gluten-free diet. For several years, I have been pining away over the loss of angel food cake.
Those days are over!
I finally hit on a good recipe for a gluten-free angel food cake. It is what every angel food cake should be. The fluffy, soft, spongy texture melts in your mouth and the Meyer lemon sauce lends a perfect amount of sweet and tart. The blueberries are pure bliss.
Pure bliss, I say!
Because Easter is quickly approaching and this cake would make a lovely addition to your table, I’m sharing.
Last week was a difficult week. Because I was stressed out, I wanted something sweet. I’m healthy that way.
Since we deal with dietary restrictions and food allergies, wanting a sweet treat usually goes unfulfilled. After all, gluten-free convenience can be pricey. My frugal nature does not permit me to buy a six-dollar box of cookies. I just cannot do it. My mother once accused me of having lived through the Depression.
After rummaging through my fridge and pantry, I came up with a few items that seemed to go well together. They went so well together, in fact, that I made this a second time for our church potluck and I’ve had several requests for the recipe. So, here you go.
For the filling, you need:
16 oz. cream cheese, softened
zest and juice from 2 lemons (Meyer, if you have them)
1 cup granulated sugar
For the crust:
3/4 cup pecans
1 cup dried dates, pitted
1/3 cup unsweetened coconut flakes
1/4 tsp. cinnamon
1/4 tsp. vanilla extract
2 Tbsp. coconut oil
pinch of sea salt
For the topping:
sliced strawberries
white chocolate, melted
What to do:
In a food processor, pulse the pecans until they are a coarse crumb. set aside in a separate bowl.
Next, process the dates and the remaining crust ingredients until everything has a crumbly texture. Then add the pecan crumbs back to the mixture and pulse a few times to combine.
Dump the crust mixture into an 8-inch spring-form pan. I used a spring-form pan because I don’t have a tart pan. Use what you have.
Press the crust to the bottom of the pan, using the bottom of a measuring cup or a spoon to press evenly and firmly.
Place the crust in the refrigerator to firm up a bit while making the lemon cream.
Since I was making this on the fly, I had to zap the cream cheese in the microwave for 30 seconds to soften. Once again, plan ahead. Don’t be like me.
In a bowl, combine the cream cheese, sugar, lemon juice and zest. Beat until creamy.
Spread the lemon cream on top of the crust. Then lick the beaters. And the bowl. Don’t forget the spatula.
Now it’s time to make the top pretty. Layer the sliced strawberries and drizzle a little white chocolate on top. If you don’t have white chocolate, use dark, semi-sweet or milk chocolate.
Side note: The photo above is from the “test” recipe. This recipe will result in a filling with twice the thickness. Feel free to add more strawberries to the top as well. I didn’t take a picture of the final tart recipe, because I don’t have my act together. Thank you for listening.
A word of caution about the chocolate drizzle. Go lightly on the amount. To much chocolate covering the top will make slicing the tart difficult. You will mangle at least one piece beyond recognition and be forced to eat the evidence. Don’t say I didn’t warn you!
*I’ll let you in on a secret. I don’t know exactly what is in my gluten-free flour blend. I’ll explain, lest you think ill of me. Whenever I only have a little bit of gluten-free flour left in a container, I toss it in a large bin with an airtight lid. It ends up being a blend of sorghum, millet, teff and quinoa flours with tapioca, potato and corn starches. It might not be the best for baking when you need precise properties for the flour to magically transform into delicious baked goods, but it works well for crepes, flatbread, pancakes and as a thickener for gravy and cream sauces and soups.
I’m glad I got that off my chest. Thank you for listening.
Add all the ingredients in a blender and process until completely smooth. You may need to scrape down the sides with a spoon or silicone spatula to fully incorporate all the flour.
Once blended, place in refrigerator for at least 30 minutes before commencing with the crepe making. You can leave the batter refrigerated overnight if you want to speed up the process for breakfast or brunch.
Easter is this Sunday. These would be a delicious addition to Easter brunch. Just a suggestion. No pressure.
While the batter is chillin’ like a villain, (assuming villains spend time in refrigerated environments. It could happen.) make the Meyer lemon cream.
Angels just sang when I typed the words “Meyer lemon cream”.
You will need:
8 oz. cream cheese, softened (inspiration struck and I couldn’t wait for the cream cheese to soften, so I microwaved it for 30 seconds. Plan ahead. Don’t be like me.
zest of one Meyer lemon
juice of one Meyer lemon
1/2 cup sugar
Combine all ingredients in a bowl and mix with a hand mixer until blended and fluffy. Leave at room temperature to make spreading on the crepes easier.
Meyer lemon cream
Now for the crepe-making fun and festivities!
I used two different types of pans to speed up the process. The cast iron Lodge allowed for larger crepes. The smaller non-stick pan allowed for flipping the crepes. I like to flip. It makes me feel fancy. Then I speak with a French accent and make my kids secretly hope the aren’t really related to me. Sorry kids. You are.
Heat whatever pan you choose over medium-high heat. If using cast-iron, a slightly lower temp is best.
When drops of water dance across the surface of the pan, it is ready to roll.
I use a soup ladle to measure out the batter. About half a cup is sufficient.
Pour the batter in the center of the pan and immediately begin to rotate the pan to spread the batter thinly and evenly in a larger circle.
Cook for about 30 seconds or until the surface of the crepes loses its shine.
Flip the crepe, either my your fancy flipping skills or with a spatula, and cook on the other side for another 30 seconds or so.
Move crepes to a plate. Some people layer parchment in between their crepes. I don’t bother and I’ve never had a problem with them sticking together. Go with your heart.
Now for the fun part. Take a crepe, spread with a generous amount of Meyer lemon cream and fold over. Dust with powdered sugar, if you so desire.
Then, eat daintily like a lady or gentleman, using the proper fork and dabbing your mouth gently with a napkin.
*I’ll let you in on a secret. I don’t know exactly what is in my gluten-free flour blend. I’ll explain, lest you think ill of me. Whenever I only have a little bit of gluten-free flour left in a container, I toss it in a large bin with an airtight lid. It ends up being a blend of sorghum, millet, teff and quinoa flours with tapioca, potato and corn starches. It might not be the best for baking when you need precise properties for the flour to magically transform into delicious baked goods, but it works well for crepes, flatbread, pancakes and as a thickener for gravy and cream sauces and soups.
I’m glad I got that off my chest. Thank you for listening.
Add all the ingredients in a blender and process until completely smooth. You may need to scrape down the sides with a spoon or silicone spatula to fully incorporate all the flour.
Once blended, place in refrigerator for at least 30 minutes before commencing with the crepe making. You can leave the batter refrigerated overnight if you want to speed up the process for breakfast or brunch.
Easter is this Sunday. These would be a delicious addition to Easter brunch. Just a suggestion. No pressure.
While the batter is chillin’ like a villain, (assuming villains spend time in refrigerated environments. It could happen.) make the Meyer lemon cream.
Angels just sang when I typed the words “Meyer lemon cream”.
Gluten Free Crepes with Meyer Lemon Cream
You will need:
8 oz. cream cheese, softened (inspiration struck and I couldn’t wait for the cream cheese to soften, so I microwaved it for 30 seconds. Plan ahead. Don’t be like me.
zest of one Meyer lemon
juice of one Meyer lemon
1/2 cup sugar
Combine all ingredients in a bowl and mix with a hand mixer until blended and fluffy. Leave at room temperature to make spreading on the crepes easier.
Meyer lemon cream
Now for the crepe-making fun and festivities!
I used two different types of pans to speed up the process. The cast iron Lodge allowed for larger crepes. The smaller non-stick pan allowed for flipping the crepes. I like to flip. It makes me feel fancy. Then I speak with a French accent and make my kids secretly hope the aren’t really related to me. Sorry kids. You are.
Heat whatever pan you choose over medium-high heat. If using cast-iron, a slightly lower temp is best.
When drops of water dance across the surface of the pan, it is ready to roll.
I use a soup ladle to measure out the batter. About half a cup is sufficient.
Pour the batter in the center of the pan and immediately begin to rotate the pan to spread the batter thinly and evenly in a larger circle.
Cook for about 30 seconds or until the surface of the crepes loses its shine.
Flip the crepe, either my your fancy flipping skills or with a spatula, and cook on the other side for another 30 seconds or so.
Move crepes to a plate. Some people layer parchment in between their crepes. I don’t bother and I’ve never had a problem with them sticking together. Go with your heart.
Now for the fun part. Take a crepe, spread with a generous amount of Meyer lemon cream and fold over. Dust with powdered sugar, if you so desire.
Then, eat daintily like a lady or gentleman, using the proper fork and dabbing your mouth gently with a napkin.
the simple hive 