This week the chefs were busy at bevo creating a seasonal dessert to serve at a local corporate luncheon here in Colchester. It’s not uncommon these days for customers to request a gluten free option on the menu. Below is the recipe for the Gluten Free Pound Cake w/Meyer Lemon Curd & Citrus Supreme we served:
4oz unsalted butter (room temp)
3/4 cup granulated sugar
1/4 cup packed light brown sugar
2 tbsp of finely grated orange zest
4 large eggs
1.5 tbsp. vanilla extract
1/2 tbsp. salt
2 cups Gluten Free flour
1 tsp. of xantham gum
1 tsp. of cinnamon
Per Chef Thomas “We make a vanilla sugar with fresh vanilla beans…for a little extra flavor!”
With your oven on 350, lightly butter or spray a loaf pan (4/12 x 8 1/2). In a kitchen aid (using paddle attachment) cream the butter (on med- high), add sugars & orange zest & beat until light & fluffy. Add the eggs, one at a time (beating well after each egg to mix well) Scrap down the side of the bowl as needed (butter sometimes sticks to the side). Add vanilla & salt. Turn mixer to low speed, add the flour , xanthan gum & cinnamon, mixing until “just combined” being careful not to over mix. Pour into buttered loaf pan, smooth the top out with spatula. Bake for 30 minutes, checking in 15 min. intervals. Checking with a toothpick in the very center, until the toothpick comes out clean.
We served this with a myer lemon curd and marmalade. It was delicious! Watch for the curd recipe next week! Enjoy!