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Gluten-Free Vanilla-Mocha Cake

Vanilla-Mocha cake

Vanilla-Mocha cake

Vanilla-Mocha cake inside look

Vanilla-Mocha cake inside look


330 gr. Tami all-purpose GF flour
10 gr. (1 packet) baking powder
½ tsp. baking soda
½ tsp. salt
180 gr. room-temperature butter
300 gr. (1½ cups) sugar
1 tsp. vanilla extract
3 eggs

For the Mocha:
4 Tbsp. espresso coffee
1½ Tbsp. cocoa powder
1 Tbsp. milk

Bundt cake tin, buttered and floured.


Preheat your oven to 180C/360F.
Mix the flour, baking powder, baking soda and salt in a bowl.
In your stand mixer on medium speed, beat the sugar, butter and vanilla extract using the K beater until light and creamy.
Add eggs one at a time, waiting until each is fully incorporated.
Reduce to low speed, and add flour mix and milk intermittently.
Pour half of the mixture into the tin and smooth.
Mix the mocha ingredients, add to the reamining mixture in the bowl and incorporate fully.
Pour the mocha mixture over the vanilla mixture and smooth.
Using the spatula sideways, stab the center of the mocha mixture into the vanilla mixture almost to the bottom (creating a circle), to create the pattren.
Bake for 50 minutes until a toothpick/skewer comes out dry.

posted under Dairy, Kosher, Sweets, Gluten-free, Soy-free, Can prepare in advance, Cakes, Vegetarian, Make an impression | Comments Off on Gluten-Free Vanilla-Mocha Cake

Banana-Apple Crumble


5 minutes work, 20 minutes in the oven – sheer heaven!

2016-01-19 23.03.16

Ingredients per generous portion, or two moderate portions (double as needed)

For the Dough:
50 gr. Tami All-Purpose GF flour (or plain flour)
20 gr. GF rolled oats (or regular rolled oats)
30 gr. butter
25 gr. sugar
¼ tsp. cinnamon
For the Filling:
1 banana, peeled and sliced
½ Granny-Smith apple, peeled and sliced
¼ tsp. cinnamon
1 Tbsp. Demerara sugar


Preheat your oven to 440F/220C.
Mix all dough ingredients in a small bowl using your fingers until crumbs form.
Mix filling ingredients and put in small oven-proof dish.
Cover evenly with crumbs and bake until approx. 20 minutes crumbs are golden and fruit is bubbling underneath.
Place dish over heat-proof plate.
Serve with vanilla/cinnamon ice cream (I make my own).

Spiced Jamaican Banana-Nut Bread


2015-09-05 14.20.56

2015-09-05 16.32.22


3 ripe bananas, mashed
1 egg
2 Tbsp. vegetable oil
120 ml. (½ cup) milk
150 gr. (¾ cup) sugar
140 gr. (1 cups) Tami GF flour (or plain flour)
½ tsp. baking powder
¼ tsp. baking soda
1 tsp. ground cinnamon
½ tsp. ground cloves
½ tsp. ground ginger
¼ tsp. ground nutmeg
pinch of salt
2 Tbsp. Brandy/Rum (not extract)
75 gr. unroasted pecans, chopped


Preheat your oven to 175C/350F.
Mix all ingredients in a bowl.
Pour into oiled rectangular bread tin.
Bake for 30-40 minutes, until a wooden skewer/toothpick inserted in the center comes out dry with a few crumbs.
Let cool and slice.

posted under Christmas, Dairy, Kosher, Quickies, Sweets, Gluten-free, Dairy-free, Soy-free, Cakes, One-Bowl cakes, Fruit Cakes, Parve, Vegetarian | Comments Off on Spiced Jamaican Banana-Nut Bread

Sinful “Insult to injury” Chocolate Cake


2015-07-31 20.37.12

Base Layer Ingredients

3 Tbsp. cocoa powder, sifted
120 ml. (½ cup) milk (I use goats-milk, you can use soy/almond/rice milk)
150 gr. (¾ cup) granulated sugar
100 grams butter/Mazola
105 gr. (¾ cup) Tami All-Purpose GF flour (or plain flour)
1 tsp. baking powder
3 egg yolks
3 egg whites
50 gr. (¼ cup) granulated sugar
Round baking tin

Base Layer Preparation

Preheat your oven to 150C/300F.
In a small saucepan, bring milk, cocoa and ¾ cup sugar to a boil over low heat.
Remove from heat, add butter/Mazola and mix until fully melted.
Add flour, baking powder, and egg yolks and mix until incorporated.
In your stand mixture bowl put egg whites and remaining ¼ cup sugar.
Whisk until you get firm peaks.
Combine both mixtures gently using your whisk, until batter is cohesive.
Line bottom of round tin with baking paper, and oil sides.
Pour batter into tin and bake for 20-30 minutes until center is firm.
Let cool while you make the top layer.

2015-07-31 17.15.15

Top Layer Ingredients

75 gr. (~¼ cup + 1 Tbsp.) water
3 Tbsp. cocoa powder, sifted
1 tsp. instant coffee
50 gr. (¼ cup sugar)
200 gr. semi-sweet chocolate
1 container (250 ml) heavy whipping cream

Top Layer Preparation

In a small saucepan, heat water, cocoa, instant coffee, sugar and chocolate, mixing until chocolate is fully melted.
Remove from heat and let cool.
Whisk whipping cream into solid, but soft peaks.
Gently fold chocolate and cream mixtures, into a cohesive cream.
Pour over cool cake.

2015-07-31 17.23.20

Smooth cream layer, cover tin with aluminum foil and refrigerate for at least 2-3 hours before serving.

posted under Dairy, Kosher, Gluten-free, Cakes, Cream cakes, Chocolate cakes, Parve, Make an impression | Comments Off on Sinful “Insult to injury” Chocolate Cake

“Crembo” Cake


I’ll let the pictures speak for themselves…

2013-09-18 21.05.41

Base Ingredients

300 gr. semi-sweet chocolate
1 (250 ml) heavy cream
1 tsp. instant coffee
2 egg yolks
1 egg
2 Tbsp. Brandy
Round baking tin

Base Preparation

Preheat your oven to 180C/360F.
Put the chocolate in a glass bowl.
In a small saucepan, bring cream to a boil.
Mix in instant coffee.
Pour cream over chocolate and let rest for 2-3 minutes.
Using a whisk combine melting chocolate and cream well.
Let cool for 5 minutes and add egg and egg yolks – mix quickly (unless you want chocolaty scrammbled eggs).
Add Brandy and mix.
Pour into round tin lined with baking paper (including sides)
Bake for approx. 20 minutes (it will still be a bit jiggly in its center). Cool completely.

Cream Ingredients

1 cup milk
1 (250 ml) heavy whipping cream
1 packet instant vanilla pudding mix

Cream Preparation

Whisk together until cream is solid (i.e. it’s ready when you tilt the bowl and make sure the cream doesn’t move, then turn the bowl upside down and make sure the cream still doesn’t budge).
Do not over-whisk – cream may turn buttery if you do…

Chocolate Coating Ingredients

100 gr. semi-sweet chocolate
50 gr. butter
2 tbsp Brandy
4 tbsp milk

Chocolate Coating Preparation

In a microwave (short 10-20 second cycles) or in a Bain-marie melt your chocolate completely.
Remove from heat and add butter – mix until butter melts completely.
Add the brandy and milk and mix well.
Let cool for 5-10 minutes

Putting it all together

Pour the vanilla pudding cream over the baked base and spread evenly.
Pour the chocolate coating over the vanilla cream and spread evenly, so that it covers it completely (tilting the tin really helps with this).
Let cool in the refrigerator for at least an hour (the longer the better).

posted under Dairy, Kosher, Gluten-free, Cakes, Flourless cakes, Cream cakes, Chocolate cakes, Parve, Make an impression | Comments Off on “Crembo” Cake
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I’ve been thinking about setting up a blog documenting my food experiments and ensuing recipes for a while now… Food is my passion, and spending time in the kitchen creating yummy food is my favorite passtime!

I was almost there a few years back, when I found out my body doesn’t take kindly to certain types of food (Gluten, cow’s-milk, soy, peppers, eggplants, citrus fruit, yada yada yada).

So…. I took a couple of months to whine and feel sorry for myself. Then I got mad–I’m always at my best when I get mad–and started experimenting with substitutes. I can now make pretty much anything I used to make, within my limits.

This blog includes recipes I converted (with credit), or developed myself.

I take requests, and am happy to answer any questions about cooking and baking, and am honest enough to tell you straight when I don’t know the answer, and try to refer you to a source that does…

I hope you’ll join me on my journey.