Saturday, April 5, 2014

Gluten-free peanut butter cake recipe

Peanut butter is a semi-solid and can therefor...
(Photo credit: Wikipedia)
Some may call this a cookie, since it doesn't rise like a traditional cake does, but the texture is most definitely cake-like, more like a torte. This is a great sweet treat for any suffering from celiac or gluten intolerance.

  • 4 eggs 
  • 5 ounces peanut butter 
  • 3/4 cup sugar 
  • 1/2 teaspoon vanilla
  • pinch salt
Generously butter a springform pan then line with parchment paper. Set aside. Preheat oven to 350 degrees F. Using a mixer, beat eggs for 5-6 minutes, until they have tripled in volume. Add sugar, vanilla and salt and beat for another minute to completely combine the ingredients. Add peanut butter to the egg mixture and gently combine until no streaks remain. Pour into prepared pan and for 20-25 minutes, until a toothpick inserted into the center comes out clean. Allow to cool completely before serving.

Cook's Notes
The key to achieving the right cake texture is making sure the eggs are whipped enough and retain their volume while mixing in the peanut butter.
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