Flavor Flours by Alice Medrich

Author:Alice Medrich
Language: eng
Format: epub
Publisher: Artisan
Published: 2014-12-04T05:00:00+00:00

Equipment

12-cup muffin pan

One 6-ounce ramekin or custard cup

Stand mixer with paddle attachment

Position a rack in the lower third of the oven and preheat the oven to 350°F. Line the muffin cups and ramekin (for the extra batter) with paper liners.

Combine the brown rice and buckwheat flours, butter, sugar, and salt in the bowl of the stand mixer and beat on medium speed with the paddle attachment until the mixture is the texture of brown sugar, about a minute. Add the baking powder, baking soda, xanthan gum, coffee, eggs, and vanilla and beat on medium-high speed for 2 to 3 minutes; the batter should be smooth and fluffy and lightened in color. Beat in the dates.

Fill all 13 lined cups about two-thirds full (don’t try to fit all of the batter into 12 cups—they will overflow!) and bake for 25 to 30 minutes, until a toothpick inserted in the center of a cake comes out clean. Set the pan and ramekin on a rack to cool.

To serve, pour 2 to 3 tablespoons of Toffee Sauce into shallow bowls. Peel the liners off the baby cakes and place one upside down in each bowl. Top the cakes with a dollop of whipped cream. The cakes keep at room temperature, in an airtight container, for up to 3 days.

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