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Spiced Mirliton Cake

October 31, 2014 By Steve Dunn Leave a Comment

  Mirliton top - Blog 3744

This little gluten free marvel comes to us courtesy of my friends at Leite's Culinaria.  I made it first in my role as a recipe tester for the site, and then again last weekend as an elegant and super tasty end to a dinner party I was hosting.  I don't know many people with full-blown Celiacs, but I dare say a quarter of my friends are trying to limit their intake of gluten and so a cake like this in my repertoire is most welcomed.

A twist on a French dacquoise, this cake serves up light and airy, nutty with ground almonds and hazelnuts, and bathed in warm spices that are just perfect this time of year.   Serve it straight up with tea or coffee in the morning or as an afternoon treat, or dress it up a little with chantilly and some fresh berries for a homey yet sophisticated dessert.

Mirliton tight - Blog 3746

A stand mixer is pretty much a required piece of equipment for this baby as the egg and sugar are whisked until tripled in volume, a procedure you are NOT going to want to do by hand.  Leftovers (not that you're likely to have any) will keep well in the fridge for up to a week if carefully wrapped.

Cheers – Steve

Spiced Nut Cake | Mirliton

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from Leite's Culinaria – click HERE for the recipe.

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I started Oui, Chef a few years back as a means to chronicle my efforts to teach my kids a few things about cooking, and how their food choices over time effect not only their own health, but that of our local food

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