Throwback Thursday: Almond Pound Cake with Raspberry Swirl and Glaze from The Fearless Baker

It’s been awhile since I’ve had The Fearless Baker in my hands as it is quite the popular book at the library at the moment. I was so excited it was finally mine again because I could finally post about this most awesome cake that I’d tried but no longer had the recipe for.

When Bible study is on at our place, I often experiment with gluten free baking because one of our guests has an allergy. I usually look for a recipe that would be fairly easy to adapt and this fit the bill. The pound cake is a mixture of almond meal, gluten free flour, baking powder and salt combined with butter, sugar, eggs, vanilla and almond extracts and milk. Then once you’ve poured that into your bundt pan you swirl in 1/3 cup of raspberry jam and bake it for 45-60 minutes depending on your oven.

I just love a good bundt cake – they look like they take so much more effort than they actually do. But I really wanted this one to have wow factor, so I decided I wanted a berry glaze to go on top. Erin has a berry glaze recipe in her book so that’s what I was going to use until I saw that her recipe takes 2 cups of fruit juice and reduces it to 1/3 cup, similar to the bourbon/peach juice reduction in this pie. I’d been unimpressed with the reduced sauce that time so thought I’d take a shortcut and pushed raspberry jam through a fine mesh sieve to make 1/3 cup before mixing in some icing sugar mixture and some thickened cream. It needed the tiniest amount of rose pink food coloring to make the color pop, and then I poured it over the cooled cake.

It is by far the best glaze I’ve ever made, even Erin commented when I posted it on Instagram. Gotta be happy with that!

The Fearless Baker: Flourless Cocoa Cookies

This month, Food52 Baking Club is working through Erin McDowell’s book The Fearless Baker. I had the library order this book a few months ago, knowing that this was going to be coming up and was able to get my hands on it for about a week in December, and boy, oh boy am I excited to have it back!

I’ve made these flourless cocoa cookies a few times now, and I have to say they are by far the nicest naturally gluten free cookie I’ve had. They are like a cookie on the outside and while others have described the inside as a brownie, I’d say it’s more like a chocolate truffle – delectably rich and delicious.

People have had trouble with the sticky and thick batter, but I’ve found if you just use a handheld mixer to do the work, the trouble is virtually non-existent. And scooping the dough with a spring loaded cookie scoop keeps them uniform in size and while the shape isn’t smooth, that’s actually part of the charm.

Did I mention they have only 7 ingredients?! You simply whisk some eggs, add icing sugar, salt, cinnamon and cocoa, then stir in some vanilla and chocolate chips. You can seriously have the batter ready to go within 5 minutes. Scoop them onto a baking paper lined cookie sheet, sprinkle some salt on top and in my oven they took 8 minutes to get firm without overcooking.

I have had rave reviews about these every time I’ve made them and they will definitely be staying in my cookie rotation for the foreseeable future. A good start to what should be a great month of baking!