YIELD: 24 CAKES
These take a little finesse and time to put together, but the end result is so fun, you’ll want to do it all over again! These are an especially good choice to bring along to potlucks, or to serve at a dinner party, a la mode with a little Matcha Cashew Ice Cream, perhaps?
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Ingredients
CAKE
2 cups sugar
1½ cups olive oil
3 teaspoons vanilla extract
1 teaspoon salt
2 teaspoons baking powder
1¾ cups sorghum flour
¼ cup besan/chickpea flour
½ cup tapioca flour
½ cup potato starch
2 teaspoons xanthan gum
1 cup non dairy milk
2 tablespoons vinegar
3 tablespoons lemon juice
FILLING
½ cup raspberry preserves
8 ounces Marzipan
GLAZE
1 recipe Lemon Glaze or Vanilla Glaze
2 ounces non dairy chocolate, melted, for drizzling
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Directions
- Preheat oven to 350 °F.
- Grease and (sorghum) flour in a 9 × 13-inch baking pan.
- In a large mixing bowl, combine the sugar, olive oil, vanilla extract, and salt and mix until smooth.
- In a separate bowl, whisk together the baking powder, sorghum flour, besan, tapioca flour, potato starch, and xanthan gum.
- Add about 1 cup of the flour mixture to the sugar mixture and mix well, and then stir in the nondairy milk.
- Blend in the remainder of the flour mixture and mix well, for about 1 minute or fifty-five strokes.
- Stir in the vinegar and lemon juice.
- Spread evenly into a prepared baking pan.
- Bake at 350 °F for 40 to 45 minutes, undisturbed, until knife inserted in middle comes out clean.
- Let cool for about 30 minutes and gently run a knife around the edge to release.
- Flip over onto a wire rack and let cool completely, for at least 2 hours.
- Once the cake is cool, cut into 1 × 1-inch squares.
- Cut the squares in half, and then spread a bit of preserve (about ½ teaspoon) onto one of the cakes, and top with another cake to form a sandwich.
- Repeat until all cakes have been cut and sandwiched together.
- Place the marzipan in between two sheets of parchment paper and roll as thinly as possible without tearing the marzipan.
- Cut evenly into 1 × 1-inch squares and place one small square on top of the sandwiched cakes until all have been covered.
- Prepare the glaze and immediately dip the cakes into the glaze, one by one, and then place them onto a wire rack with a large cookie sheet underneath.
- Let the cakes harden briefly and then repeat with another layer.
- Drizzle with melted chocolate and let rest for at least 1½ hours, or until firm.
- Store covered in an airtight container for up to 2 days.
