I have always considered myself quite a nice person. I like food of all shapes, flavours and colours. From every country and continent. I don’t discriminate, I am an equal opportunity eater. It’s only the doctors who say I’m intolerant. And certain foods who refuse to tolerate me. They certainly refuse to recognise and respect my right to eat them without major physical discomfort and distress.


Gluten and lactose are not my friends.


Despite the negative attitudes surrounding me from many of those I love best, (cakes, ice cream, hot toast) I decided to become a chef. Not always easy when you live in a bread and milk filled world. I like to think that this has helped me become a better person as I embrace my differences and refuse to let the gluten get me down. I believe InTolerance. I am the InTolerant Chef.

Food should not be about what you can’t eat, but what you can and what you enjoy eating. This blog is about my journey of cooking and eating and discovery. It’s not a definitive guide to allergy awareness nor do my intolerances make me an expert. Your body is your responsibility, not mine. I only know what works for me.


I can tell you this..... No glutens were harmed in the making of this website.

February 1, 2012

Mandarin Almond Syrup Cake






Just for a change...








When I was baking for cafes, I made dozens and dozens of Orange Almond Syrup Cakes each week. They just seem to be the ubiquitous gluten-free-go-to at every cafe around.

They are very good cakes, amazingly moist with the flavour deepening over time and great keepers, no problem lasting at least a week without issues, but I'm ready for change.

I've had my eye on this cookbook, Indulge, by Rowie  Dillon for a while now. I'd heard good things from other reviews and as I'd tried her successful range of baked goods, I knew it would hold lots of gluten free treasures. I was right.





















This recipe caught my eye straight away- I had made my own similar cakes for so long that I had a reference point to go to, mine were also gluten and dairy free, but this one had tofu, not something I've used in a cake before. Time to try something new!


















I admit I've changed out the oranges for mandarins, not that I have anything against oranges, I just wanted a break from the usual.

Mandarin Almond Syrup Cake

















2 Mandarins
400gr Almond Meal
200gr Tofu- The recipe called for silken, I only had firm but it still worked out OK
250gr Palm Sugar
1/2 cup olive oil
1 tsp Cardamom
1 tsp gfree Baking Powder

Place the mandarins in a pot full of water, then boil for an hour.

















Drain. Puree until smooth.

















Blitz the palm sugar, tofu, mandarins and olive oil until nice and smooth.

















I usually use Rice Bran oil for everything from frying to baking, I just think it's handy, a very high smoke point and extremely mild flavour. I was halfway through making this cake when I realised I was out! Oh no! I rummaged through my stash.... garlic oil, chilli oil, lemon myrtle, smoked, truffle.... then thank goodness- Homeleigh Grove Blood Orange! Close enough, yummy and very local. Win win!






















Sift the almond meal, spice and powder. Then add the blitzed ingredients stirring until smooth.

















Put mixture into a greased and lined 22cm cake tin and bake at 180* for an hour and 10 minutes.
















Serve with mandarin syrup.

Mandarin Syrup





















500ml mandarin juice
250gm palm sugar

Place sugar and juice in saucepan and heat gently until the sugar is dissolved.

Bring to the boil, and cook down for 15 minutes until thickened and syrupy.

Pour over cake.























This is a lovely cake indeed.

















Moist but still fairly delicate, and the flavour is certainly better the next day. The only thing that needs changing is when to pour the syrup. I would prefer to leave it off and just pour some over each slice as required. I found the syrup absolutely delicious, but a bit sweet for me and the cake tended to break up a bit as the syrup soaked in. That minor difficulty aside, I'll certainly be making this recipe again, but maybe playing around with it just a little more.


So Dear Readers, which is your favourite citrus fruit, and would you put it in a cake?











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31 comments:

  1. Lisa (bakebikeblog)February 1, 2012 at 1:31 PM

    oooh I have had my eye on that book too! And this cake...oh my - how very delightful! I am loving cakes like this at the moment so will have to make it YUMMO!

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  2. Hotly SpicedFebruary 1, 2012 at 1:33 PM

    Ms IC, you are a great cook. That is a wonderful recipe and the cake looks so moist and soft and delicious. What interesting ingredients too with all that palm sugar and no flour. The palm sugar must have given the cake a wonderful caramel flavour. And I've been loving your comments on my blog - too funny!

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    Replies
    1. The InTolerant Chef ™February 6, 2012 at 10:38 AM

      Charlie- why thankyou! Palm sugar has a lovely depth of flavour doesn't it? Thanks, I love your blog- it's so funny!

      Delete
  3. Melinda @ The Pickled CumquatFebruary 1, 2012 at 3:05 PM

    Wow tofu in a cake - I love it! Wish I was eating a piece right now!

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    1. The InTolerant Chef ™February 6, 2012 at 10:39 AM

      Melinda- I would send you a piece, but I don't think it would package well :)

      Delete
  4. Lorraine @ Not Quite NigellaFebruary 1, 2012 at 4:07 PM

    I love mandarins and I used to buy a lot of the Grove mandarin juice (which I called magic orange juice). Sadly it's not available anymore! :(

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    1. The InTolerant Chef ™February 6, 2012 at 10:41 AM

      Lorraine- Oh No! I got this just last week at Woolies, maybe it's just your local store? We love the Preshafruit (?) Strawberry and Apple juice, the kids call it Angel Juice :)

      Delete
  5. InaFebruary 2, 2012 at 1:31 AM

    What a lovely cake recipe! I like the idea of tofu plus blood orange oil? How delicious!

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    1. The InTolerant Chef ™February 6, 2012 at 10:42 AM

      Ina- It worked out really well, but I think I'll play around with some macadamia paste intead of the tofu- just an idea

      Delete
  6. chow and chatterFebruary 2, 2012 at 2:39 PM

    wow fun cake love the soft texture

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    1. The InTolerant Chef ™February 6, 2012 at 10:43 AM

      Rebecca- I definitely think it would be better if the syrup is poured 'as required' :)

      Delete
  7. Emma GallowayFebruary 2, 2012 at 5:07 PM

    Orange and almonds cakes have always been one of my favourites too, even long before I became gluten-free. I saw this book at the store the other day and stood there nearly crying! Such a beautiful book, but it's one that I was meant to write! ;-) *sigh*
    Love the use of tofu in it xx

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    Replies
    1. The InTolerant Chef ™February 6, 2012 at 10:45 AM

      Emma- I know how you feel- I felt so jealous! Good for Rowie, but it's my dream too. Know any publishers who'd like to talk to me? I'm full of great ideas :)

      Delete
  8. EA-The Spicy RDFebruary 3, 2012 at 10:37 AM

    Great cake! Rebecca from Chow and Chatter shared this with me :-) Can't wait to make it!

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    1. The InTolerant Chef ™February 6, 2012 at 10:45 AM

      EA- Nice to meet you! Hope you give it a try, let me know what you think of the finished product :)

      Delete
  9. Heidi - Apples Under My BedFebruary 3, 2012 at 4:49 PM

    Hello, gorgeous! I adore a citrus cake. Any of them! I tend to gravitate towards lemon, orange and blood orange though. They do keep so well. Oh so moist. Major craving now!!
    Heidi xo

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    Replies
    1. The InTolerant Chef ™February 6, 2012 at 10:47 AM

      Heidi- I love lime and lemon too, blood orange is just so pretty though. This really does keep forever, just keep the syrup separately.

      Delete
  10. celiaFebruary 5, 2012 at 4:48 PM

    Tofu! That's an unusual twist! It looks very moreish, Becca... xx

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    1. The InTolerant Chef ™February 6, 2012 at 10:48 AM

      Celia- dangerously so Celia! My freezer is becoming full of cake slices so we don't scoff them all at once. Maybe I should have a bake-sale :)

      Delete
  11. msihuaFebruary 5, 2012 at 7:29 PM

    Oh my that just looks so sinful! Especially the shot with the syrup pooled around the middle!! *Gasp*

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    Replies
    1. The InTolerant Chef ™February 6, 2012 at 10:48 AM

      Msihua- that syrup is awesome, but tooth achingly sweet! Needs the cake to tone it down :)

      Delete
  12. SimchaFebruary 6, 2012 at 12:19 AM

    Looks great love syrup type cakes and with the tofu in it even better!

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    Replies
    1. The InTolerant Chef ™February 6, 2012 at 10:49 AM

      Simcha- You so have to try this, let me know how it goes!

      Delete
  13. Baking AddictFebruary 6, 2012 at 6:16 AM

    Looks delicious! I've made orange and almond cake too and am intrigued by this recipe. Tofu? Must give this a go :)

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    1. The InTolerant Chef ™February 6, 2012 at 10:51 AM

      Baking Addict- this makes a nice change, I boiled up extra mandarins and froze them so I can make it whenever I get the fancy for it :)

      Delete
  14. AnonymousFebruary 6, 2012 at 10:36 AM

    Blood Orange and Olive oil, that sounds divine. oh the things you could do....Interesting addition of the tofu, but not as crazy as it sounds. Might try it myself

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    Replies
    1. The InTolerant Chef ™February 6, 2012 at 10:52 AM

      Curious Baker- I have some amazing lime oil too that would be gorgeous! Give it a try and let me know what you think :)

      Delete
  15. Cass @aperfectpantryFebruary 14, 2012 at 2:54 PM

    YUM! i love citrus cakes. I haven't tried a cake like this before but it looks like it would go down a treat with a big mug of tea. Nom :)

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  16. Nic@diningwithastudFebruary 14, 2012 at 4:24 PM

    Delish :D I tried tofu in a cake one and quite liked it. My friends however, not fans haha

    ReplyDelete
  17. Carol Simply Gluten FreeFebruary 14, 2012 at 10:27 PM

    Such a lovely and healthy cake! Plus I love cakes that tatse better the next day - so helpful with entertaining.

    ReplyDelete

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