I saw Alton Brown make this cake on the Food Network and thought it sounded tasty. This was my first time using quinoa flour, which I have steered away from using in the past because I thought it would have too strong a taste. I decided to give it a fair chance to see what it might actually be like.
My youngest son climbed on a stool we have for the kids to use the sink (he is quite clever) and pulled off a bit of cake as it was cooling. He likes it and couldn’t wait for it to be done! Thankfully I was able to cover it up with the cream. The cream is much like diplomat cream and is a nice contrast with the soft texture of the cake. I did not notice the pepper at all. I decided not to make the full recipe of the cocoa mix. What I have below is roughly what I estimated for the smaller portion.
I prefer teff and amaranth flour over quinoa, despite the nutritional benefits of a complete protein. As soon as I smelt it I was thinking it was like millet, and the taste is similar. I forgot to add the vanilla extract to the cake and perhaps the taste would not have been as strong if I hadn’t. Mixing it with other flavours, such as berries, chocolate, cinnamon, or ginger might mellow it. I smell more experiments! I always enjoy another reason to bake.
Alton Brown’s Gold Cake with Cocoa Whipped Cream
140g (3/4 cup) butter-flavoured shortening (I used 170g (3/4 cup) butter)
300g (1 1/4 cup) caster sugar
300g (1 1/2 cup) gluten-free flour blend (I used quinoa flour, sweet rice flour, and arrowroot starch)
1 1/2 teaspoons xanthan gum
3 teaspoons baking powder
1/4 teaspoon salt
8 egg yolks, beaten (130g)
180 ml (3/4 cup) milk
1 teaspoon vanilla extract
Preheat the oven to 175C (350F). Grease two 23 cm (9 inch) cake tins and set aside.
Cream together the shortening (or butter) and sugar. Combine the flour, xanthan gum, baking powder and salt. Slowly alternate adding the dry ingredients with the egg yolks and milk, beginning and ending with the dry ingredients, and mix until well combined. Add the vanilla extract and mix well.
Pour into the prepared tins, Alton says about 550g of batter (or roughly half), for each tin. Bake for 18 to 20 minutes or until a skewer comes out clean. Mine took 22 minutes. Remove from oven and cool on a rack.
Cocoa Whipped Cream
2 tablespoons water
1 teaspoon gelatine or agar-agar
475 ml (2 cups) cream
80g (1/2 cup) Good Eats cocoa mix (recipe below)
Chill your mixing bowl and beaters. In a metal measuring cup or a small saucepan combine the water and the gelatine. Let this sit for 5 minutes, then place over low heat for 2 minutes to melt.With your mixer on low, combine the cream and cocoa mix in the chilled bowl. Slowly pour in the melted gelatine. Add the vanilla extract and turn mixer to high and whip to medium peaks.
Good Eats Cocoa Mix
20g (3 tablespoons) icing sugar
15g (2 tablespoons) cocoa
45g (3 tablespoons) milk powder (may omit)
1/4 teaspoon cornflour (cornstarch) (I used arrowroot starch)
pinch cayenne pepper, more as desired (optional)
Notes: After the cake had time to sit, I noticed that the pepper has a small kick. It’s nothing overwhelming, but if you don’t want that, you could omit the pepper.