Fact: I have had this draft window open since 9:15 am. It is 3:50 pm now and I still don't know what story I want to tell you today.
Fact: I decided to shoot 2 recipes and process 50 photographs, because it gave me an excuse to not think of a story.
Fact: I have read all my blogs I follow and all the new stories on Feedly. I have no more unread mails, unread RSS feeds, unread anything. I need a story.
Fact: I have planned two entire vacations with 3 date options for each of, with and without CC points and I have booked neither because I am scared to commit. I still need a story.
Fact: This week was full, great and very long. I don't want to do anything for the next three days but also feel guilty for thinking that. I mean how can I waste a precious weekend dawdling at home. You don't want this story. It isn't that interesting.
Fact: It's Friday y'all. I want cake. I want soup. I want to celebrate something. Maybe that I did not step out of house or had a shower or basically done anything I need to. Ok, I also made granola. Maybe, the cake is a good story?
Ok, let's go with cake.
Fact: This one I have today is from sometime ago. But, it is still awesome. Only this morning someone mailed me asking to happily share on of my chestnut recipes with all the photos for... wait for it ... blog credit! Woot? NOT!
Fact: Chestnuts are really cool. And, really warm. What?!! Yes, they are. I love them. I may have eaten them everyday when I was Istanbul last December.
Fact: I don't remember anything from when I had actually baked this cake. So, what should I tell you? Perhaps, that it was really tasty. I remember that. Yes, that should do. Right? I mean, it is pretty.
So, I guess no story but here is cake.. For you. Go make it and tell me your story. I want to hear it all. Every small detail.
Oh yes! I remember, it is gluten free too. Yay!
Fact: I want this cake now. Hmmmm.....!
P.S. Fact: I think I just created a record for the least amount of time from starting word to publishing for a post! 34 minutes!
Gluten Free Chestnut and Plum Cake
This recipe makes a 5 inch two person cake. Perfect for that cozy tea with a friend.
25g rice flour
40g chestnut flour
60g potato starch
70 g super fine sugar
50 g butter, melted
2 T whole milk
2 eggs, separated
1/2 tsp baking soda
1/2 tsp vanilla extract
powder sugar for dusting
2 ripe plums, cored and sliced thin {use other fruit as per season. Pears would be awesome in Fall/Winter. You can also do thin orange slices.}
In a bowl, cream together the yolks and sugar until pale yellow and fluffy. Add milk and incorporate.
Sift all the dry ingredients together.
Pour in the butter and scrape in the yolk mixture. Use a wooden spoon to incorporate. It will be thick. Here is where the whites come and save the day.
Whip the whites to frothy and doubled. Fold a third into the batter to loosen it and then fold in the remaining quickly and limited strokes until there are no white streaks.
Arrange the fruit slices on top in any pattern you like. I particularly like the rosette.
Bake at 350F for 30 minutes unit until golden brown and springy to touch.
Cool on rack and dust with powdered sugar when fully cooled.
