Queen of Sheba Cake

EatingWell - - SWEET POTATOES -

AC­TIVE: 25 min TO­TAL: 50 min

EQUIP­MENT: 8- or 9-inch spring­form pan

This French clas­sic gets a mi­nor up­date with less su­gar and but­ter and a whis­per of flaky sea salt on top—all of which lets the fla­vor of a spe­cial choco­late shine. Whip­ping a greater por­tion of the su­gar into the egg whites makes them less easy to over­beat and cre­ates a pleas­ing crust on top that con­trasts with the moist and creamy in­te­rior. (Photo: page 112.)

1/2 cup al­mond flour

2 ta­ble­spoons gluten-free bak­ing

blend or all-pur­pose flour 10 ta­ble­spoons gran­u­lated su­gar, di­vided

1/4 tea­spoon salt

6 ounces dark choco­late (70% ca­cao),

coarsely chopped

10 ta­ble­spoons un­salted but­ter,

cut into pieces

4 large eggs, sep­a­rated, at room


1/8 tea­spoon al­mond ex­tract

1/4 tea­spoon cream of tar­tar

1/8 tea­spoon flaky sea salt, such as Mal­don

Whipped cream (op­tional)

1. Pre­heat oven to 375°F.

2. Whisk al­mond flour, bak­ing blend (or allpur­pose flour), 2 ta­ble­spoons su­gar and salt in a medium bowl. Set aside.

3. Bring 1 inch wa­ter to a bare sim­mer in a medium saucepan. Com­bine choco­late and but­ter in a metal bowl large enough to rest in the pan with­out touch­ing the wa­ter. Cook, stir­ring oc­ca­sion­ally, un­til melted and smooth, about 5 min­utes. Re­move from heat. Whisk in egg yolks and al­mond ex­tract. Set aside.

4. Beat egg whites and cream of tar­tar in a stand mixer on medium high speed (or with a hand-held mixer on high speed) un­til soft peaks form. Grad­u­ally sprin­kle in the re­main­ing 8 ta­ble­spoons su­gar and beat un­til the mix­ture holds stiff, shiny peaks.

5. Whisk the flour mix­ture and one-fourth of the egg whites into the choco­late. With a rub­ber spat­ula, gently fold in the re­main­ing egg whites just un­til in­cor­po­rated. Scrape the bat­ter into an 8- or 9-inch spring­form pan and spread evenly.

6. Bake un­til a tooth­pick in­serted into the cake 11/2 inches from the edge emerges clean, 20 to 25 min­utes.

7. Run a sharp par­ing knife around the edge of the cake to loosen it and al­low it to sink slightly. Sprin­kle with flaky salt. Let cool com­pletely in the pan on a wire rack, about 1 hour.

8. Re­move the pan sides and trans­fer the cake to a serv­ing plat­ter. Serve with whipped cream, if de­sired.

SERVES 12: 1 slice each


Au­thor and pas­try chef ALICE MEDRICH’S most re­cent book, Gluten-free Fla­vor Flours: A New Way to Bake with Non­wheat Flours, won the James Beard Award for best bak­ing & desserts book in 2015.

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