I'm a lazy bum, I'll always opt for for recipe as simple as possible, yet delicious. Today, i'm to going share a simple recipe of making cempedak cake. At the same time, I have non gluten-free cake for comparison, to give us an idea how different in making gluten free cake.
Ingredients (for 3-4 servings):
Gluten Free Cempedak Cake Non Gluten Free Cempedak Cake
100 grams grapeseed oil 125grams butter
100 grams sugar (I typically reduced to 80g) 100 grams sugar
125 grams gluten-free flour 125 grams self raising flour
2 eggs 2 eggs
100 grams of chempedak flesh, deseeded 100 grams of chempedak flesh, deseeded
Steps:
- Mix sugar and butter into mixer, and stir until fluffy.
- Add flour and eggs alternately. (Make sure you have sifted the flour)
- Mix in cempedak flesh gently with spatula.
- Bake at 180deg C for 45 minutes.
Peel off the fruits, use a kitchen scissor to cut the flesh to tiny pieces.
I'm using Healtheries Simple Wheat and Gluten Free Baking Mix.
I'm using Healtheries Simple Wheat and Gluten Free Baking Mix.
Batter of "Non Gluten Free" and "Gluten Free".
"Non Gluten Free" and "Gluten Free" Cempedak.
The baking mix i used has pre-mixed with raising agent, so i was very happy to see the cake raised as well as non gluten-free cake. The texture of gluten-free cake is much more "sticky" as compared to cake from all-purpose flour. This is most probably because it's using rice flour instead of wheat flour. The taste wise, to be honest, non gluten-free cake may still taste better, which i find it has the fragrant of wheat. After all, gluten-free cake is still good to go with the cempedak fruit fragrant and sweetness within it.
A very sastifying baking :)
