Sweet Orange Corn Cakes With Tangy Lemon Cream Cheese Frosting

Ok, remember yesterday when I said I had made a successful gluten-free muffin and I was super proud?  Well, I have out done myself today.  This recipe is a definite keeper.  In fact, it's the best GF cake I've EVER HAD.  It's a cornbread and orange cake hybrid with the most amazingly tangy lemon-orange "cream cheese" frosting.  The cake texture is dense and slightly grainy like cornbread, but it has a lovely flavor.  Most importantly, it doesn't hang around like sand in your mouth like a lot of gluten free cakes seem to do.   I wish I could give everyone I know one of these adorable little cakes right now.  Instead, I will post the recipe and hope with all my might that it reaches a GF person with a little bit of kitchen ambition.  I promise, even though this recipe requires some fore-thought, you won't regret making these sweet and tangy citrus corn cakes.

The first thing you will need to do is make candied orange peel.  When you make candied orange peel, you also make an orange infused syrup as a by-product.  Save the orange infused syrup in a heat proof container, and once it has cooled, pour into a plastic squeeze bottle if you have one.  These steps need to occur at least one day before you intend to make the cakes in order to give the orange peel time to set.

Sweet Orange Corn Cakes With Tangy Lemon "Cream Cheese" Frosting

This gluten-free & vegan recipe is by Emily Haydel 
makes 9 small cakes

Ingredients:

For the cake:

1 cup finely ground corn meal (also called corn flour, but not to be confused with cornstarch)

3/4 cup coconut flour

1/4 cup all purpose gluten-free flour blend (I used Pamela's baking and pancake mix)

1 teaspoon baking powder 

1/4 teaspoon baking soda

1/2 teaspoon salt

3/4 cup candied orange peel + more for garnish

3/4 cup orange syrup + 2 tablespoons to drizzle

3/4 cup applesauce

2 tablespoons olive oil

1/2 cup almond milk

1 teaspoon apple cider vinegar

1 tablespoon chia seeds + 3 tablespoons almond milk

For the frosting:

1/4 cup orange syrup

4 oz earth balance

6 oz gluten free, vegan cream cheese (I use Tofutti brand)

1/4 cup powdered sugar

juice of 1 lemon

Directions: 

preheat oven to 375 degrees F

1.  In small dish, mix chia seeds with 3 tablespoons of almond milk.  Let sit while preparing other ingredients.

2.  In small bowl, mix almond milk and apple cider vinegar and let sit while preparing other ingredients

3.  In medium bowl, add cornmeal, coconut flour, GF flour, baking powder, baking soda, salt.  Whisk to combine.

4.  In a separate medium bowl, stir together orange syrup, applesauce, and olive oil.  Add this mixture to the dry ingredients and stir to combine.

5.  Add chia mixture to batter and stir until incorporated.

6.  Add the almond/vinegar mixture to the batter and mix until combined

7.  Stir in candied orange peel, saving some for the garnish

8.  Spoon the batter into lightly greased muffin pan (I used a mini bundt pan).  Pat into the pan so the tops are level.  They do not rise very much, so fill them pretty full.

9.  Bake for 15-20 minutes or until they begin to brown around the edges

10.  When you remove them from the oven, squeeze or drizzle about a teaspoon of orange syrup over each one.  It will sizzle as it sinks down into the cake.

11.  When cool enough to touch, carefully lift from the pan onto a wire cooling rack

For the frosting:

1.  Add vegan cream cheese and earth balance to the bowl of a food processor.  Pulse until smooth.  Add the orange syrup, lemon juice, and powdered sugar.  Blend until smooth.  Sweeten to taste.

2.  Spoon frosting over cakes and garnish with orange peel 

Picnic Bakery Hosts A Garden Party

Emily of Picnic Bakery

I spent the past month composing a playlist full of songs about sunshine and gardens.  This was my version of a prayer to the weather gods, and I am so pleased to report that it worked like a charm!  This past weekend, San Francisco had the VERY rare true summer weather.  I mean, it was actually hot enough for summer dresses.  You're welcome, San Francisco.  If anyone is interested in this magical musical cure for fog, you can play it here: Picnic Garden Party Playlist.  It's three hours of summery lyrical cheer.  

So, why was I so concerned with this weekend's weather?  Well, I had a garden party/photo-shoot planned for Picnic Bakery.  Thanks to the attendance and help of several beautiful, stylish, and hungry people, the party went off without a hitch.  

I spent two days of non-stop baking for this event.  I was actually in a baking trance.  I'm not kidding.  At the end of day two, I walked into the bathroom and realized I hadn't seen the room all day.  I slowly climbed into the shower to let the flour and sugar run off.  That's when, due to a pain on my foot, I discovered that not only had I developed a blister without noticing, but it had also popped.  It was like a spell had lifted and suddenly EVERYTHING hurt.  I proudly whined about all my hard work and battle wounds for the rest of the night as I made bunting with my very tolerant and very helpful boyfriend. 

The next morning,  Ralph and I loaded the car with boxes filled with desserts and glassware.  We headed to the Red Vic and set up two tables in a private garden behind the building.  It was a gorgeous morning to be in a flower garden:

Megan and Jenn were the first two people to arrive at the party. They had fascinators in their hair and an adorable vintage suitcase in tow. 

The fabulous Megan & Jenn

Of course, they were fabulous.  These ladies are always stylish, and I encourage you to check out their fashion and food blog, Pork Is The New Black.  They brought a suitcase filled with props for the photo-shoot, including the blue tablecloth in the above photograph and several pretty serving trays.  They kindly helped to hang tarps and bunting and set up tables.  

Soon, more people turned up and a party ensued.  There were lots of pretty floral dresses and lots of smiles:

To drink, we had champagne cocktails and Pimm's with lemonade and sliced fresh fruit:

I may have walked around with both.  At the same time.  Twice.  Don't worry, I switched to cucumber water after that.

Finally, let's talk about the desserts I made:

Chocolate Mousse Trifles~ Layers of chocolate mousse, chocolate cake, chocolate cookie crumbs, strawberries, and topped with whipped coconut cream:

Chocolate Mousse Trifles

Gingerbread tiny cakes~ spicy gingerbread with "cream cheese" frosting, topped with candied orange peel:

Gingerbread Tiny Cakes

Peach filled coffee cake~ a rich, "buttery" cake baked with sliced peaches and a cinnamon streusel:

Peach Filled Coffee Cake

Peanut butter pies~ Chocolate cookie crust filled with peanut butter mousse and topped with drizzled chocolate:

Peanut Butter Pies

Peppermint pandas~ Chocolate sandwich cookies with a peppermint filling:

Peppermint Pandas

The Spread

I also unveiled my new business cards at the party:

They (along with Picnic's logo) were designed by artist Laura Allen.  She does amazing work and I will be posting more info about her on a future date.  

The party has been over for two days and I'm still washing glasses and packing them away for the next big event.  I've still got six gallons of lemonade to drink.  I put the last of the leftover cake in the compost bin yesterday.  I don't think I'll try to get it back out.  

All of the photographs seen here are courtesy of Ralph Pyne.  Thanks, love!

A Food Truck, Of Course

TaDa!  I'm going to put picnic in a food truck.  Or possibly a modified airstream.  Or a retro trailer of some sort.
Picture this:

Plus this:

Plus this:

Plus this:

Plus this:

Plus this:

Plus this:

Plus this:

And this:

Equals:

My new goal!  Oh, it's gonna be beautiful!