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Now not only gain world wide fame and recognition, but if your recipe is chosen for the recipe of the month, you get a ** $20 Gift Certificate ** good for purchases on the Chocoholic.com site. So send in your favorite chocolate recipe, along with your name, city, state and e-mail address and share your secrets with fellow chocoholics.
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The May 2003
Recipe of the Month
Gluten-Free Apricot Cocoa Upside Down Cake
This recipe calls for corn starch and rice flour, and as such can be served to those who cannot have wheat or wheat products in their diets. It is important to check the ingredients on your mayonnaise jar to be sure to avoid wheat or wheat products, and also, it is best to use a new jar of mayonnaise to avoid the bread crumbs which may be in an opened jar, which can hurt a gluten-intolerant person. The recipe comes to us from a teen reader (age 14) who developed it so all her family could enjoy it.
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Ingredients
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- 15 canned apricot halves
- 1/2 cup raspberry or blackberry preserves
- 1/4 cup sliced almonds
- 1/2 cup brown sugar, packed
- 1/2 cup margarine
- 1 cup white sugar
- 3 eggs
- 1 1/4 teaspoon vanilla
- 1 3/4 cup rice flour
- 1/4 cup cornstarch
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/4 cup cocoa
- 1/4 teaspoon baking soda
- 1/4 cup mayonnaise
- pinch of cloves or dash of cinnamon
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Directions
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- Preheat oven to 350 Fahrenheit.
- Melt the preserves, almonds, and brown sugar in a saucepan over low heat. Stir. Pour into 10-inch pie plate or round cake pan. (You may wish to lightly spray the pan with cooking spray. --Ed.)
- Arrange the apricot halves, cut side down, onto the brown sugar mixture. You will pour the batter over this.
- Using a mixer, cream the white sugar and margarine together. Add the 3 eggs and then the vanilla, beat to incorporate air into the eggs.
- Combine the rice flour, corn starch, baking powder, and salt. Mix into the egg mixture, stirring until nicely smooth.
- Combine cocoa with baking soda (gives the cocoa oooomph. --Ed.). Mix into the batter, stir well until color is uniform.
- Last, add the mayonnaise and spice. Mix well.
- Pour batter over apricot/sugar arrangement in pan, being careful not to dislodge the apricots.
- Bake at 350 Fahrenheit for 40-45 minutes. Test with pick at the earlier time, as rice flour cakes can easily become dry and a bit crumbly.
- Cool briefly. Check to see cake edges are loose from pan sides, then, using oven mitts, place a serving plate (larger than cake) over the top of cake and flip over. Carefully remove pan. Cool and serve with whipped cream, ice cream, or even sweetened applesauce. Or, if it ended up a bit dry after
all, mix up another saucepan of the preserve/brown sugar mixture, and drizzle over the cake slices for a pretty effect.
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Enjoy!
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