I love old cookbooks, don't you? A bit tattered around the edges, with spills, stains, notes, and dog-eared pages. The spine is broken so it opens naturally to a few well-loved recipes.
You just know that someone loved that book, finding inspiration for everyday meals and special occasions. Maybe it's even been passed down through generations.
When I find a cookbook like that, I try to give it a home, and to learn from the cooks who loved it before me.
That's how I found this recipe. The cookbook is called 'The Home Cookbook." I have the 70th edition, published in 1877. Yup, 70th, edition, almost 150 years ago (read more about it here).
It's super-simple, with 4 ingredients. Just 3 steps: mix, bake, and enjoy.
Are you ready? Here we go!
Vintage White Cake
1 cup sugar
1 cup rice flour
5 eggs
1 Tablespoon flavoring of your choice: lemon and orange extract or juice work well
Preheat the oven to 375F/190C.
Mix the ingredients together in a bowl, stirring vigorously. Quickly pour the batter into a greased loaf pan or 8-inch square sheet pan. Bake for 15 minutes, then test for doneness with a toothpick. When the toothpick comes out clean and the top is lightly browned, take it out of the oven and cool before removing it from the pan.
I like to take a tart jam (apricot works well) and gently run a line of it down the middle of the cake before putting it in the oven. The jam sinks into the cake to make a filling. Wow that's good!
This simple cake is so versatile: top a slice with berries and cream, or ice cream and grated chocolate for an easy and delicious dessert. Sprinkle the top with a mix of cinnamon, brown sugar and cardamom before baking for a cinnamon coffee cake. Or enjoy it warm from the oven with a cup of coffee or tea, for a moment of peace in your busy day.
Find more easy recipes like this one in Easy, Tasty Gluten Free. Get your copy here
Follow me on Instagram for recipes and tips for a better gluten-free life.
Comments