Here’s a gluten-free cake that’s light and fluffy. Cut into wedges with fresh fruit salsa, it’s delicious served at any event. Serve with a dollop of yogurt or a scoop of ice cream.
In large bowl, place 1 tsp (5 mL) zest from orange. Squeeze juice from orange and add along with finely diced apple. Fold together to evenly coat apple with juice. Add remaining Berry Salsa ingredients and toss together. Don’t worry if raspberries break up. Drizzle with honey and gently fold in. Add balsamic, if you wish. Cover and set aside to marinate while making cake. Salsa can be refrigerated overnight, if you wish.
Preheat oven to 350 F (180 C). Grease bottom and sides of 9 in (23 cm) springform pan with some olive oil and line bottom with parchment paper. Grease parchment.
In medium bowl, combine almond meal, baking powder, cinnamon, ginger, and salt. Stir to blend and set aside.
In bowl of electric stand mixer, combine egg yolks and 2 Tbsp (30 mL) raw cane sugar. Beat together until thick and pale yellow, about 2 minutes. Beat in olive oil and orange zest. Do not worry if mixture appears to separate. Add to flour mixture and stir in until mixed. Do not beat. Mixture will be like a cookie dough batter.
Clean mixing bowl and beater and thoroughly dry. To cleaned and dried bowl, add egg whites, cream of tartar, and pinch of salt. Beat until foamy. Gradually beat in 2 Tbsp (30 mL) raw cane sugar until soft peaks form. Continue beating for about 2 more minutes until peaks are quite firm.
Stir 1/3 of beaten egg whites into flour mixture to loosen batter. Then fold in remaining egg whites, until no streaks remain. It’s okay if batter has small lumps. Scrape batter into prepared pan and tap bottom of pan on kitchen surface to remove any air bubbles. Bake in centre of preheated oven for 40 to 45 minutes, or until cake is puffed and a skewer inserted in centre comes out clean.
Cool cake in pan on rack for 10 minutes. Then run the thin blade of knife around inside edge of pan and remove sides. Cool to room temperature. Remove bottom of pan and peel off parchment. Place cake on serving platter or in portable picnic container. Refrigerate until ready to serve. Serve wedges with Berry Salsa scattered overtop.
When whipping egg whites, it’s important to have a completely dry bowl and beaters. Any slight drop of moisture will prevent whites from beating into a fluffy meringue.
Ever thought about making burgers as an appetizer or as a potluck meal for friends and family? Try making your favourite burger into bite-sized portions. They might be small in size, but they won’t be small in flavour. These burgers also pair well with a Greek salad for a delicious mid-week lunch or dinner. Fresh is best Squeeze fresh lemon on patties while cooking to give them the fresh zing of citrus.
What worldwide vacation is complete without a stop in Italy? Dad won’t miss the meat in this flavourful mushroom alternative complete with Italian spices and a zesty vegetable tapenade. Portobellos have a uniquely “meaty” texture and act as a sponge to lock in loads of flavour. This meaty plant-based burger is sure to become a favourite—even with any meat-lovers in your life. Custom-made! Don’t be afraid to customize your burger buns to fit your patties. If your bun’s too big, trim off excess and save the trimmed bits of bread, but don’t discard. Instead, cut into small cubes; drizzle with some olive oil, sea salt, and seasonings of choice; bake at 350 F (180 C) for 10 to 15 minutes, and you’ll have delicious homemade croutons for use in soups and salads throughout the week.
Next stop, Asia! This shrimp burger combines classic Asian flavours with unique toppings for rich umami flavour with the saltiness of the ocean. Whether served on a bun or over rice in a more traditional Asian-style meal, try some unique miso yogurt or wasabi mayo dressing for a fabulous flavour bomb. Keep those burgers juicy Place raw patties on a plate or tray, and cover and freeze or refrigerate for 15 to 30 minutes to keep them together and to lock in moisture.
While on your burger journey, visit Jamaica, where you’ll find the spicy jerk flavours native to this beautiful island. Maple syrup adds a unique, sticky sweetness, while fresh lime juice highlights the fresh, tangy flavours of the Caribbean. Try making your own jerk seasoning or purchase store-bought for an easy shortcut.