Cannelés with amaretto (gluten-free option)

Traditional cannelés from Bordeaux have their particular taste because of a key ingredient : rum. But I don't like rum in cakes, an experience that dates back to Christmas cakes that looked so yummy as a child and taking that first bite and discovering they were doused with rum. So when I make cannelés I replace the rum with Amaretto, which stays more in the background and has such a nice almond fragrance.

Here's the classic recipe with a twist (about 40 mini cannelés or 20 regular size)

500 ml of milk

125 g of flour (or gluten-free blend with xanthan gum)

250 g sugar

2 eggs

1 egg yolk

100 ml amaretto

20 g melted butter (+ softened butter for molds)

2 tablespoons vanilla

A pinch of salt

In a bowl, beat yolks with sugar, add milk and melted butter. Add other wet ingredients. Add dry ingredients. Cover and refrigerate about 24 hours.

Preheat oven to 250° C / 450° F. Butter the molds. Fill molds with the batter up to 1/4" from top to allow rising. Bake on bottom rack for about 10 minutes, then 25-35 minutes in middle rack, lowering temperature to 180° C / 350° F. For mini-cannelés, total baking time is about 30-40 minutes. For the normal size, about 45 minutes to an hour.

A friend gave me silicone cannelé molds, which surprisingly worked wonders for well risen and easy to unmold cakes, they were even caramelized because of placing on the lower rack of the oven in the beginning.

For a gluten-free variety, I did bake a batch with rice flour + corn flour (because I didn't have gluten-free flour) and they turned out good as well, but a bit smaller, and careful because the rice flour tends to seep to the bottom of the batter overnight, which makes for a thicker dough on only the bottom side of the cakes. It's not easy to find gluten-free flour in shops where I'm from, lol. You do what you can ;)

Enjoy this batch nonetheless!

Comments

Cotton sponge cake with strawberries and cream cheese frosting

My kids had a birthday to celebrate so I made the cakes and they decorated. I used to do this when my children were small, set up a table for them to decorate cookies or gingerbread houses, even had parties like this, and to this day, they like assembling treats and are good cooks. Here's the batter recipe I often use which you can find in my other recipes (mocha sponge, apple cider cake...) : Cotton sponge cake recipe : 4 eggs, separated 1/2 cup (100 g) granulated sugar 1-1/4 cup (180 g) cake flour 3/4 cup (150 g) confectioner's sugar 1/4 cup cider (60 g) (French kind, or 4.5% alcohol) or beer or carbonated water 1/4 cup (60 g) sour cream (or thick cream) 1/4 cup (60 g) milk (as needed) 1 teaspoon vanilla extract 1 teaspoon baking powder 1/2 teaspoon salt Preheat oven to 180° F / 350° C. Line pan with parchment paper. I used a 7" spring-form pan and a small fluted brioche mold. Beat egg whites until soft peaks form. Add granulated sugar a little at a time and continue

Santa Swiss roll

Hello, everyone! Now that it's the season... Had quite a bit of fun making this yule log. I was dreaming of a red and white Santa-inspired cake with raspberries. I was so pleased with the result, the cake was so soft and not too sweet, the cream light and the raspberries added that perfect tanginess and sweetness. Here's the recipe for the pink velvet and raspberry base: 60 g cooking oil 80 g milk 100 g cake flour 70 g sugar + 3 tablespoons more for the egg whites 6 eggs, separated 1 teaspoon vanilla or 1 teaspoon of coffee extract 1/2 teaspoon salt 1/8 teaspoon red gel food color + fresh raspberries, rinsed and pat dried + macarons, candies, sprinkles to decorate Cream cheese frosting 200 g heavy whipping cream 200 g softened cream cheese 50 g confectioners sugar 1 teaspoon lemon juice Preheat hoven 340° F / 170° C. Line a large rectangular baking sheet with parchment paper (I used a 13" x 17" pan). In a bowl, whisk cooking oil, milk, sugar, egg yolks, vanilla, salt

Pink Black Forest cake

Hi guys ! A bit late but I did say I would post this recipe, which was a fun cake to put together for a birthday. I layered pink velvet and fudge brownie cakes with vanilla cream and candied cherries to make this Pink Black Forest cake for October Rose (breast cancer awareness month). Believe it or not, I didn't have fresh cherries, since it was late in the season, but here is reason to believe you can use frozen or preserved cherries and it works out well too. To be honest, I did make this cake over the space of 2 days. First I preserved the cherries, then made one cake layer and refrigerated everything. The next day I made another cake layer, as well as the cream and assembled it. Start with preparing the cherries. In a medium saucepan, over low heat, add 400-500 g of frozen or preserved (unsweetened in water) whole pitted cherries and 3/4 cup sugar, 3/4 cup of water, and 2 tablespoons of kirsch. Once simmering, add 1-1/2 tablespoons of cornstarch until dissolved and simmer ab

Islands in the sky, food & travel

Search This Blog