This is a modified version of an old family recipe for Sicilian breakfast cake that I originally got from Georgia Colton. I’ve experimented with it a bit, and the chocolate is still my favourite.
Here’s the basic recipe first and then the modifications for the:
Infamous chocolate version
1 1/8 cup maple syrup
½ cup oil
1/3 cup water (or other liquid – cold coffee, juice, etc.)
3 ½ heaping tsp. baking powder
2 cups gluten-free flour (I prefer 80% amaranth, 20% buckwheat, or you could use rice, bean, or any commercial blend of gluten-free flour. If using coconut flour, you’ll need to adjust the amounts of liquids and flour.)
- Separate the egg whites from yolks. Blend together the egg yolks, maple syrup, liquid and oil.
- In a separate bowl, beat egg whites until stiff.
- Fold one tablespoon egg whites into other liquid ingredients, then blend together.
- Add the rest of the egg whites to the liquid ingredients, and blend together, slowly adding the baking powder while blending.
- Fold/sift the flour into the mixture gradually, mixing with a whisk only until all flour lumps are gone.
- Pour into a buttered angel food cake pan, put into COLD oven, closing oven door gently.
- Turn oven to 300 degrees, and bake for one hour (use the standard fork/toothpick test)
- If you want to add flavouring, make the flavouring part of the liquid ingredients (e.g.: vanilla, lemon extract, coffee, etc.)
- Add chopped nuts, fruit, poppy-seeds or chocolate chips while folding in flour.
For a deluxe triple chocolate mocha cake:
- Substitute ½ Dutch Cocoa for flour in the flour mixture
- Use cold espresso instead of water
- Add about a half-cup of finely-shaved dark chocolate (the darker the better, preferably at least 70% cocoa, the less sugar the better).
- Sprinkle a handful of dark chocolate chips over the mixture in the pan.
Because the chocolate is so rich, it may take an extra 10 minutes of baking time depending on oven, altitude, etc.
~ Anna Melnikoff,
Teacher, Level 3