Eureka!

I get overexcited over pretty simple things, maybe to the point of embarrassment to those around me. I often catch myself overly panting and awkwardly commenting to myself when these periods of overwhelming elation happen. Case in point, the blueberry sale at whole foods yesterday. It was a “EUREKA” highlight and apparently my subconscious decided she had to celebrate publicly.


Let me paint a picture for you. I had been aimlessly wandering around the store prior to the eureka occurrence, pondering what kind of birthday cake I was going to make for my neighbor, and dear friend. It had to be quick. It had to be delicious. And, it had to be gluten free. Does anybody else feel the desperation that manifested itself while I mulled over these monstrous demands?

Ok, maybe not monstrous, but last second miracles rarely turn out as well as this did. I fist pumped the gluten free gods after this one.

I digress. After grabbing Pamela’s gluten free cake mix (yes I had to cheat friends, don’t judge), I found myself trying to find solace in the produce section. And there they were. Carton after carton stacked delicately upon wooden crates and screaming, “Here I am! Use ME in you cake and all your troubles will melt away.” I may have hit the point of frantic delirious cook at this point. Blueberries. Bright, juicy, unbelievable plump blueberries. The saliva pooled in my anxious dry mouth, and I began to tremble with excitement. Lemon zest, blueberries, whipped vanilla icing… perfection. And to pack in a real punch, and feed the crowd, I decided it had to be two layers. Yes, I embraced insanity and it never tasted so good.

Lemon Blueberry Gluten Free Cake
I have always liked how moist Pamela’s gluten free cake mix turns out for me. I am excited to try this recipe subbing my own almond flour mix next time, but trust me don’t overlook this recipe. The cakes stacked with fluffy delight on top of one another and burst with sweet blueberry and fresh lemony flavor.

Ingredients
• 1 bag Pamela’s gluten free vanilla cake mix
• 1 pint blueberries
• Zest of one large lemon
• ½ large lemon, squeezed
• 4 eggs
• 1/3 cup vegetable oil
• ¼ cup water

Directions
Preheat your oven to 350F. Grease two round cake pans.

In a large mixing bowl combine all ingredients except blueberries and mix well. Do not over mix. Gently fold in your blueberries. Pour evenly into the 2 pans.

Bake for 20-23 minutes. Cool for 10 minutes at least before transferring to stack. I made the cakes at lunch and let them settle and cool in the pans for a couple hours.

To assemble, tip first cake onto serving dish. Gently pat a thin layer of vanilla, whipped with a little lemon zest, icing over the top. Place second cake on top, and gently press down to help it stick. Lightly cover the top of the cake with another layer of icing. Add blueberries for decoration if you wish.

I let mine sit in the fridge until it was time to serve which helped it not crumble, and keep moist.

Prones & Cake

I will not call myself careless or irresponsible. I prefer saying I am prone to my flaws like it isn’t something I can necessarily help. I am currently prone to accidents (those walls move and that carpet jumps up when I walk), losing things (I KNOW I set it right there), OCD tendencies (those spots on the counter multiply against me), and well I am sure some other things. However, when one of my “prones” turns into a devastating situation that I somehow miraculously recover from or learn a lesson, I make sure it doesn’t reoccur. Those “prones” are funny like that huh?

Where am I going with this? My losing things prone (I am kind of making a new noun here but I think it works for this piece. Feel free to borrow) got me in a huge mess today. I thought I lost my engagement ring. I don’t think I have ever been so distraught. I couldn’t fathom how something so priceless, so irreplaceable was gone.

After turning everything in my world upside down over a something that turned my life right side up, it was found. It’s a crazy story, but hey, I know you’ve come to this blog for the food. Which I don’t blame you ‘cause I kind of enjoy it myself. So I’ll get to the goods.

When Greeks lose something we pray to St. Fanourios to help us find it. I am not kidding you, it works. As thanks we bake a cake. I know it’s a shocker that us Greeks decided to lope eating into this mix. But all the more reason to break out the pans and preheat the oven. And as you might have guessed, the recipe is very old and so not gluten free. That won’t stop me from giving thanks!

I crossed my fingers that my gluten free “thanks for helping me find my ring due to my losing things prone” wouldn’t fall short. That blessed dude found something very dear to my heart.

I think I would have made ol’ Fanourios proud and would have loved to share a slice with him. It was a last second cake so easy substitutions were necessary. It kind of had a sponge-like texture if you will. My husband had a slice, I had a slice, and then our new neighbors popped in as a surprise and enjoyed it as well! Get this…they’re Greek too!

Welcome to America Myrsini!

Here is the original recipe that I based mine on. Surely he wouldn’t want me to bake a cake and not eat it right? My fanouropita is below!

http://www.sprint.net.au/~corners/Aug97/StFanourios.html


Gluten Free Fanouropita (cinnamon, walnut cake)

Ingredients

• 3 ½ cups gluten free flour mix (I used Pamela’s baking mix)
• 1 tbs vanilla
• 1 tbs cinnamon
• 12 tbs orange juice
• ¾ cup vegetable oil
• ½ cup water
• 2 tbs organic sugar
• ½ cup grated lemon peel
• ½ cup chopped walnuts

Directions

In a large bowl combine your gluten free flour mix and cinnamon.

In a medium bowl beat oil, sugar, orange juice, lemon peel, and water. Add to the flour mix and beat very well. Fold in your walnuts.

Grease a medium round pan (I used earth balance) and pour in the batter.

Bake at 350 F for 30-40 minutes, or until the top is golden brown or when your toothpick comes out clean when inserted into the middle of the cake.

Remove and let cool for 10-15 minutes. Say an extra little thanks to that wonderful Saint that helped you with your lose things prone.

Plate, slice, and chow! Add a little dusting of confectioner’s sugar on top if you so please. My husband isn’t a huge fan so I omitted.

*It is said the cake tastes best if left for 24 hours, but who on earth can wait THAT long? Hehe