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.
Braising these hearty beans not only changes their texture but leaves them creamy and satisfying. Using a savoury broth with saffron for braising provides the traditional Spanish flavour, similar to a paella. This dish is served as a shared side, but it could also be served with rice and vegetables as a delicious stand-alone dinner or as a satisfying nourish bowl. Swap your spirits Try substituting vermouth for white wine in this recipe, if you have some on hand. It’s a great alternative to wine and will last much longer in your cupboard. An added perk? You can save that nice wine for sipping.
With Spain’s expansive coastlines and multiple islands, seafood is a staple of the cuisine. This quick and easy prawn dish will add a pop of protein and a wonderful smokiness to your tapas-style lineup. Sustainable seafood When choosing prawns (or any seafood), opt for sustainable varieties that recognize and even reward sustainable fishing practices. As an important protein in many cultures, seafood, caught sustainably, helps contribute to healthy oceans < and > healthy communities.
This vegan take on classic shepherd’s pie is jam-packed with bold and rich flavours that will ensure no one will miss the meat. While a great source of fibre, lentils also contain the highest amount of folate out of all plant-based foods. Oven ready If you don’t have an ovenproof skillet, you’ll need to transfer cooked lentil filling to a baking dish before topping with mashed sweet potatoes and baking.
Cauliflower has been having a moment lately, and this salad proves exactly why. Tender caramelized cauliflower is crowned in a glorious sweet and savoury crumble that will ensure it a place on your table all month long. Of all tree nuts, pecans have the highest concentration of flavonoids, which offer beneficial anti-inflammatory effects, and they also protect your cells from oxidative damage. Crumble perfection This crumble topping is too good not to use it on other preparations. Sprinkle over a carrot ribbon salad to add some extra pizzazz, use as a glorious garnish on a soup or stew, or consider generously spooning over your next vegetable “steak” to add some delicious textural variation.