Skip to main content

Nectarine-Topped Lemon Verbena Cake {Gluten-Free}


"Mom," asked the Enthusiastic Kitchen Elf, "what are you making for dessert?"

What?!?! Bear in mind that this is what the kitchen in our new house looks like right now. I wasn't planning on making anything except the bare minimum for dinner. I certainly hadn't planned on making dessert. D - I really don't know where anything is.


But I had a gallon of milk in the fridge that needed to be used and he offered to make a hot milk cake, so we dug through some boxes and adapted one of our favorite recipes to infuse the milk with dried lemon verbena leaves. Plus, we had some fresh nectarines that needed to be used right away to.


Ingredients makes one 9" square cake

  • 8 T (1/2 stick) butter + more for greasing pan/parchment paper
  • 1 C milk
  • 4 dried lemon verbena leaves
  • 2 C gluten-free flour
  • 1-3/4 C organic granulated sugar
  • 2 t baking soda
  • 4 large eggs
  • 3 ripe nectarines, pitted and thinly sliced

Procedure
Preheat oven to 325 degrees F. Line your baking dish with parchment paper and butter the paper.


In a medium sauce pan, heat milk with lemon verbena leaves. Once bubbles begin to form at the edge of the pan, remove the milk from the heat and let the leaves infuse for 10 minutes. Strain the leaves out and set aside. Melt the butter in a small pan.

In a large mixing bowl, stir together the flour, sugar, and baking soda. Whisk in the eggs until the flour is fully incorporated. Mix in the melted butter, then the milk mixture. Gently incorporate, whisking till smooth.

Pour into a parchment-lined baking dish and bake for 50 to 55 minutes or till the cake is well-risen, smooth, a deep golden brown, and firm to the touch. Loosen the cake from the pan and place on a cooling rack.


To serve, top the cake with sliced nectarines.


The Elf - and everyone else in the house - was happy that they got dessert. I'll admit: it was tasty and moist. Thanks, D.

Comments

  1. And you probably filled shelves and got organized as you were looking for stuff.

    ReplyDelete

Post a Comment

Popular posts from this blog

Meyer Lemon Custard-Filled Matcha Turtles #BreadBakers

#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. You can see all our of lovely bread by following our  Pinterest board  right here. Links are also updated after each event on the  Bread Bakers home page .  We take turns hosting each month and choosing the theme/ingredient. This month Stacy of Food Lust People Love  is hosting and she wrote: "Your bread can be large, as in one big animal, or small - animal-shaped rolls. Use your imagination! Points for flavor and shape!" If you are a food blogger and would like to join us, just send an email with your blog URL to Stacy at foodlustpeoplelove@gmail.com. Here's the animal-shaped bread basket from the #BreadBakers... Beef and Sweet Onion Dim Sum Pandas from Karen's Kitchen Stories Bird Bread Rolls from Ambrosia Easter Bunny Buns from Cook with Renu Ham and Cheese Elephant Rolls from Food Lust People Love Hedgehog Bread from Making Mir

Connecticut Lobster Rolls, Canned Lobster Bisque, and a 2019 Henry Fessy 'Maître Bonhome' Viré-Clessé #Winophiles

This month the French Winophiles group is looking at affordable wines from Burgundy.  Host Cindy of Grape Experiences wrote: "Burgundy, or Bourgogne, is known for its wines of Chardonnay and Pinot Noir... as well as Aligote, Gamay, Sauvignon, César, Pinot Beurot, Sacy, Melon in lesser quantities. Many of the well-known wines are quite expensive, but there are plenty of values to be found." Read her invitation here. And there won't be a Twitter chat for this event, so you will have to dive into the articles themselves to read about our pairings and findings. Here's the line-up... Wendy Klik from A Day in the Life on the Farm enjoys Domaine Chevillon Chezeaux Bourgogne Hautes Cotes de Nuits, 2018 Paired with a Maple Pecan Chicken . Camilla Mann from Culinary Adventures with Camilla shares her love of Connecticut Lobster Rolls, Canned Lobster Bisque, and a 2019 Henry Fessy 'Maître Bonhome' Viré-Clessé. Jeff Burrows of FoodWineClick! explains why we should Look t

Quick Pickled Red Onions and Radishes

If you've been reading my blog for even a short amount of time, you probably know how much I love to pickle things. I was just telling a friend you can pickle - with vinegar - or you can ferment - with salt - for similar delicious effect. The latter has digestive benefits and I love to do that, but when I need that pop of sour flavor quickly, I whip up quick pickles that are ready in as little as a day or two. I've Pickled Blueberries , Pickled Asparagus , Pickled Cranberries , Pickled Pumpkin , and even Pickled Chard Stems ! This I did last night for an upcoming recipe challenge that requires I include radishes. Ummmm...of course I'm pickling them! Ingredients  makes 1 quart jar radishes, trimmed and sliced organic red onions, peeled and thinly sliced (I used a mandolin slicer) 3/4 C vinegar (I used white distilled vinegar) 3/4 C water 3 T organic granulated sugar 1 T salt (I used some grey sea salt) 6 to 8 grinds of black pepper Proce