GLUTEN FREE Recipe Column by
Mrs. ElainE bodEnhEiMEr
GlutEnFrEE@baltiMorEJEwishhoME.coM
THE BALTIMORE JEWISH HOME
JULY 23, 2020
68
marble coffee cake Adapted from The Bais Yaakov || Cookbook
B A LT I M O R E J E W I S H H O M E . C O M
what you will need: CAKE 6 eggs-separated 2 cups sugar ½ tsp. salt 1 tsp. almond extract 2 tsp. vanilla 1 ¾ cups GF Gluten Free Flourwith no xanthan gum (I used Great Value from Walmart) 1 cup oil ½ cup rice milk 2 ½ tsp. baking powder
preparation: 1. Pre-heat oven to 350 degrees. 2. Grease 12 cup bundt pan with margarine. 3. Beat egg whites until stiff. Add sugar, almond and vanilla extracts. Beat to combine. 4. Add flour, oil, rice milk, baking powder, and egg yolks. Beat to combine. 5. Pour one half the batter into the bundt pan. 6. In small bowl, mix coffee, sugar, and boiling water. Add to other half of the batter. Mix to combine.
COFFEE MARBLE 2 Tbl. coffee granules 2 Tbl. Sugar ¼ cup boiling water
7. Pour over white batter and swirl with knife to marbleize.
COFFEE GLAZE 2 Tbl.coffee granules 1/3 cup boiling water 3 Tbl. Oil 2 cups confectioner’s sugar
9. To make glaze, dissolve coffee in boiling water. Stir in the oil. Add confectioner’s sugar and mix until smooth. Drizzle over the cooled cake.
8. Bake one hour. Let cool completely. Invert pan and remove cake.
Enjoy!
