Gluten free doesn't mean that you can't have cake. This dessert was a huge success and I dare say the cake was better than any boxed cake I have every tried. The best part was the delicious homemade mango jam given to us during a recent visit with family. The mangoes grow in their backyard in Florida and there is yearly mango/garlic exchange between our extended families. Can it get better than that?
Klatt Farm Ingredients In This Recipe: Basil
Ingredients:
One Betty Crocker Gluten Free Yellow Cake baked as directed in an 8x8 pan
8 oz of the jam of your choice (we used Marcy Klatt's fresh made mango jam)
8 oz of heavy cream
one small bunch of basil leaves 4-5 (medium size leaves)
2 packs of stevia.
Directions:
1. Make cake according to directions. Cool in pan.
2. Once cake is cool. Poke all over with a straw to make holes in the cake.
3. Spread 8 oz of jam over the cake.
4. Chop up basil leaves w/ Stevia in a mini food processor.
5. Whip up heavy cream. Once you have stiff peaks, stir in the sugared basil.
Enjoy!
Oh, I'm so glad you like it! We call it the "Garlic for Mango Program" here :) This time we got garlic and shallots!!!
ReplyDeleteLove it!
DeleteJust a thought though, are you using Splenda or stevia, you mention both here? Though I'm sure that the copious amounts of sugar in the jam would counteract both. Also, why the gluten free recipes which I have noticed before?
ReplyDeletelol. I used Stevia, which I try to use whenever I can. We have some gluten reduced here on the farm so many of the recipes we have been making are gluten free in some way. Yesterday, our dinner guest cannot have gluten at all...thus this cake was a winner.
Delete