Lemon Grass, Vanilla and Red Currant Cakes

The Washington Post, April 2, 2008

• • Course: Dessert, Snack

Summary:

The recipe for this moist, small cake is gluten-free, but all-purpose flour may be substituted for the white rice flour.

Mini-brioche tins make the best molds; that's what was used for the cakes shown in the accompanying photo.

Store the cakes in an airtight container for up to 4 days.

Makes 4 muffin-size cakes

Ingredients:

• • Unsalted butter for greasing the molds or muffin tins, plus 5 tablespoons melted
• • 1/4 cup white rice flour
• • 1/2 cup almond flour, sifted
• • 1/2 cup confectioners' sugar, sifted
• • Pinch salt
• • 1/4 teaspoon baking powder
• • Scrapings from 1/2 vanilla bean
• • 1 stick lemon grass, finely chopped (see TIP)
• • 2 large egg whites, lightly beaten until foamy
• • 1/3 cup red currants (may substitute red raspberries)
• • 1/2 tablespoon poppy seeds

Directions:

Preheat the oven to 350 degrees. Use butter to lightly grease 4 muffin-size molds or 4 wells of a large-muffin tin; place the molds on a baking sheet.

Combine the rice and almond flours, confectioners' sugar, salt and baking powder in a medium bowl. Add the vanilla bean scrapings and the chopped lemon grass; mix well. Make a well in the middle of the mixture and add the egg whites. Use a spatula to mix well, until a smooth batter forms. Add the melted butter; stir to mix well. Add the red currants and poppy seeds, gently folding them into the batter. Divide the batter among the 4 molds. Bake for 30 minutes, until the cakes are golden brown around the edges and light brown in the center. Remove and let cool for a few minutes before turning out onto a wire rack to cool.

Note About Chopping Lemon Grass for This Recipe:

Discard the tough outer layers, then cut the remaining lemon grass into small pieces. Process in a coffee grinder that you use just for spices. Or chop finely with a mezzaluna, removing any visible threads.

Recipe Source:

Adapted from LaTartineGourmande.com.

546 calories, 43g fat, 11g saturated fat, 38mg cholesterol, 125mg sodium, 33g carbohydrates, 7g dietary fiber, n/a sugar, 15g protein.