“Have your frosé and eat your cake too,” is a new motto I’m workshopping.

I was judgmental about frosé at the outset, but I gave it a go, and to my surprise, it was worth the hype. Crisp, refreshing, and dangerously easy to drink. If you’ve never made it before, you can try this recipe from our collection. If you have made it before, you know that at the end of the process, you’re left with a pot of stewed fruit. I’m a big believer in the “waste not, want not” ethos, so I couldn’t just pitch that fruit. Logically, my solution was to bake a cake to be the bearer of said fruit. Smart, right? And sustainable!

This cake is whole-grain and gluten-free, but don’t let that scare you. Whole grains do add a little more texture, but It’s not cardboard. The main whole-grain flour is sorghum, which you can typically find at the East End Food Coop or online through Bob’s Red Mill. Often used in its sweetener form in southern cooking, whole-grain sorghum adds an earthy, nutty, mild and sweet flavor to baking.

If this grainy tidbit interests you, be sure to check out my cookbook, The Gluten-Free Grains Cookbook for an even nerdier, deep dive into whole grains.

SORGHUM POUND CAKE WITH STEWED FRUIT & MASCARPONE RECIPE

Recipe adapted ever so slightly from Bob’s Red Mill

Ingredients

1 cup (137 g) brown rice flour

3/4 cup (104 g) sorghum flour

1/4 cup (28.25 g) tapioca flour

2 tsp (8 g) baking powder

1 tsp Xanthan Gum

1/2 tsp Kosher Salt

1 cup unsalted butter, softened

1 cup (214 g) organic granulated cane sugar

4 eggs

2 tsps vanilla extract

To serve

Stewed fruit (from frozé) or fresh berries

mascarpone

Instructions

Preheat the oven to 350°F and grease a 9 x 5-inch loaf pan.

Whisk together flours, tapioca starch, baking powder, xanthan gum and salt.

In a separate bowl, cream butter and sugar until light and fluffy, about 5 minutes.

Add eggs one at a time, mixing well after each one.

Add vanilla extract and mix until incorporated.

Add the dry ingredients to the wet and mix until well blended.

Spread batter into the prepared pan and bake for 60 minutes, or until a toothpick comes outclean.

Cool cake in pan for 10 minutes, then remove cake and cool completely on a wire rack.

Serve with stewed fruit and a dollop of mascarpone.

RECIPE, STORY, STYLING, AND PHOTOGRAPHY BY QUELCY KOGEL

Try some of TABLE’s other gluten-free recipes:

Gluten-Free, Vegan Jammy Blueberry Pie Bars

Vegan Mexican Chocolate Tart

Whole Grain, Gluten-Free Mixed Berry Pie

Don’t miss a single delicious thing:

Subscribe to TABLE Magazine here!

TABLE TO DOOR
subscribe today!