Gluten-free Lemon-Elderflower Cake

My current obsession is elderflower syrup. Because of the quarantine, I decided to buy a bottle and indulge. I just love the flowery scent and its distinct flavor. It’s one of my favorite add-ins to mocktails and yes, some boozy libations. 

I intended to only buy a small bottle, say 16 ounces, but I could not find one. My only choice was a one liter bottle via Amazon – so it will be elderflower for weeks!

As a result, I’ve been researching on what other ways I can use elderflower syrup. In my readings, I was rather surprised that I can make a cake with it. The cake recipe that inspired me was for 16 servings. While this was a good baking project, I decided that something smaller, and maybe healthier, would be more appropriate.


I searched a bit more. With some tweaks, here's what I have. Let me know what you think.

Lemon-Elderflower Cake
Inspired by Lemon ElderFlower Cake from Liv For Cake
Based on Elderflower Lemon Cake from The Kitchn

Ingredients

For the cake

• 1 cup rice flour
• 1/2 cup oats flour
• 2/3 cup of granulated sugar
• 2/3 cup low-fat Greek yogurt (I use 2%, will use 1 cup next time)
• 2 large eggs
• 1/2 cup butter
• 1 1/2 tsp lemon zest
• 1 1/2 tsp baking powder
• 1 tsp vanilla extract
• 1/4 tsp salt

For the syrup

• 1/4 cup of elderflower syrup
• 1 TBSP of lemon juice (about 1/2 lemon)

For the yogurt topping

• 1/2 cup yogurt
• 1 TBSP elderflower cordial or liqueur
• 1 TBSP granulated sugar (if using liqueur)

Directions

For the Lemon Cake

1. Preheat oven to 350F. Grease and flour 9" x 9" baking pan and line with parchment.
2. In a medium bowl, whisk flours, baking powder, and salt until well combined. Set aside.
3. Cream butter and lemon zest until smooth. Add sugar and beat on med-high until pale and fluffy (approx 3 mins).
4. Reduce speed and add eggs one at a time fully incorporating after each addition. Add vanilla.
5. Alternate adding flour mixture with milk & lemon juice, beginning and ending with flour. Fully incorporating after each addition.
6. Spread batter evenly in the pan and smooth the tops.
7. Bake for approx. 50 minutes or until a toothpick comes out clean.
8. Place cakes on wire rack to cool for 10 minutes then turn out onto wire rack to cool completely

For the syrup

1. While the cake cools slightly, combine elderflower cordial or liqueur and lemon juice.
2. After 10 minutes of cooling, prick the still-warm cake all over with a skewer. Drizzle the elderflower and lemon syrup over the cake so that it seeps into the holes.

For the yogurt topping

1. Combine Greek yogurt and elderflower syrup. Beat until incorporated.
2. When cake is cool and lemon-elderflower mixture is all soaked in, slice the cake and top with a dollop of the elderflower yogurt.

Verdict

This is a very delightful light dessert. I think it needs a bit more moisture so I may increase the yogurt next time. I also modified the recipe to make it gluten-free using rice flour and oat flour. I generally do not use the gluten-free flour blends because I don't like the resulting texture. I figured the eggs can provide sufficient binding.

With the Greek yogurt topping and paired with a light tea, this is a perfect breakfast or an afternoon snack. It brings a much needed taste of summer.

Small-batch Peanut Butter Balls

It’s getting a bit warm, so it is time to transition from warm treats to cooler ones. Actually, inland in the San Francisco Bay Area, we can get record breaking heats. As a result, my nice hot spicy oatmeal breakfasts become cold ones with cooling spices. If I have them on hand, I’ll sprinkle tropical fruits in it, like mango and pineapple.

Since I do not want to turn on the big oven during the summer months, one of my staple sweet treats are protein balls – specifically peanut butter. These are no-bake snacks that I can keep in the fridge and pop in when I get hungry. These are almost cookie-like and satisfy that sweet craving.

The recipe below was probably inspired from many many recipes. I am just not sure from where since I had it written down in my notebook for so long. I figured its time to type it up.

Small-batch Peanut Butter Balls

Makes about 8

Ingredients

• 4 Tbsp of Peanut Butter
• 1/3 cup of Rolled Oats
• 1 T + 1 tsp of nibs
• 1 T + 1 tsp of walnuts
• 2 tsp of honey (optional) 

Directions

1. Mix all ingredients together.
2. Roll into balls (I scoop them with either tablespoon or teaspoon measuring spoon).
3. Chill. Enjoy after 30 minutes.

Verdict. I love making these protein balls during the summer. It has a hint of carbs, lots of protein and lots of texture – thanks to the nuts and nibs. Since it has peanut butter, an added bonus is my hubby loves them.

Variations:

• You can toast the oats for some toasty flavor. I usually add the walnuts and nibs in the pan to give it dimension.
• If you have Tahini, you can substitute 1 Tbsp of Tahini to the Peanut Butter. Same reason: more depth of flavor. I have varied the proportion of Tahini to Peanut butter and made Tahini Balls instead – also good for that protein boost.
• You can also roll them in chocolate sprinkles. For tahini balls, I've used coconut or sesame seeds. They look like truffles and adds a bit of decadence.

Hope you enjoy!

Hafraklattar (Icelandic-style Granola "Bars")

I am a grazer. Although I do not skip meals, I usually have smaller meals and have snacks through the day. When we visited Iceland over the fall, I was no different. Whenever I have a chance, I would stock up on nuts, fruit like apples or bananas (lemons too), dark chocolate or breakfast items. Also since I really cannot enjoy buffets anymore (doctor’s orders), I usually have something handy in the event that I cannot find an appropriate breakfast… or lunch. Plus, I love trying out the local treats.

Yum! Morgunverður með kaffi - Breakfast with coffee.

I believe I bought my first hafraklattar in my first day in Reykjavik.  This hafraklattar from Matarkistan seems to meet all the criteria of a light breakfast or a big snack: portable and quick. Most importantly, it looks somewhat healthy although I do not know what the ingredients are… yet. It took me a couple of days for the jet lag to pass and consult Google Translate - on my phone - to figure out what is in it. Thank goodness WiFi was everywhere (even on the buses).  I did find out later that hafraklattar was relatively healthy: made with oats, pumpkin seeds, cranberries, apple sauce, butter and sugar. All were organic too.

Now that I am back at home but mentally still in Iceland…my mission is to replicate what I enjoyed in Iceland. Obviously, the bars in Reykjavik became my reference of what hafraklattar should look like: square and bar-like, much like a brownie. However, in my research, I found that these are actually normally round like a cookie. 

Ingredients: Relatively Healthy!

Also, I had to interpret the recipes that I did find because Google cannot translate everything perfectly. As an example, one of the instructions in the recipe translated to “Butter and sugar mix well”. Since I remember that the hafraklattar in Reykjavik was soft, I decided that it would be better to cream the butter and sugar mixture.

Also, since I am trying to have more gluten-free food – I used GF flour for this recipe. I really was not too sure about spelt flour, which is what most of the recipes called for. So, I just used a combination of oat flour and rice flour. I also tried to cut down on the butter and substituted half (about 1/4 cup) with unsweetened applesauce. The ingredient list in Matarkistan used applesauce, so I was encouraged. However, I was not sure what the proportions were. My test ratio, surprisingly, worked out very well. 

Here’s what I have so far. Why don't you give it a try and let me know how you like it!

Hafraklattar (Icelandic-style Granola Bar)

Based on a recipe from Tastebook.com by Auður Karitas Þórhallsdóttir

Makes about 9 cookies

Ingredients

• 3/4 cup gluten-free flour (I used 2/4 cup of oat flour and 1/4 cup of rice flour)
• 1/2 tsp baking powder
• 1/2 tsp baking soda
• pinch of salt
• 1 tsp cinnamon

• 1/4 cup soft butter, room temparature
• 1/4 cup applesauce
• 1/4 cup sugar 
• 1/4 cup brown sugar 
• 1 tsp vanilla
• 1 egg

• 1 1/2 cups oatmeal
• 1/4 cup raisins (optional)
• 1/4 cup chocolate (optional)

Directions

1. Preheat oven at 375 degrees F.
2. Mix flour, baking soda, salt and cinnamon in a bowl. Set aside.
3. Cream butter, sugar, brown sugar, vanilla and eggs in a bowl.
4. Fold in applesauce.
5. Fold in dry ingredients to wet.
6. Mix oatmeal and if using, the chocolate and raisins.
7. Created balls the size of tomatoes and slightly flat out (I used an ice cream scoop).
8. Bake at 375 F for about 13-15 mins.
9. They should be a little soft when they are taken out, but harden as they cool.

Verdict:

I really like this "bar". It actually has a consistency of a cookie – so I feel like I am having cookies for breakfast. Unlike a cookie, this is also quite filling. I am finding that a cookie and a half is more than enough. I may make smaller ones next time.

I may try to change the add-ins next time, maybe use dried blueberries, cherries, pumpkin seeds, chia seeds, or nuts… definitely add nuts... I am nutty that way. Also, I may make a crunchier version. No butter creaming, just melt it – or use coconut oil. But that may not be considered hafraklattar anymore.

Also, I am not sure what Hafraklattar translates to. All I know is it is an Icelandic-style granola bar/cookie. I hope some of you can shed some light to it.

Eplakaka (Icelandic-style Apple Pie)

This was my first attempt. The flavors brought me back to Reykjavik.

My first encounter with Eplakaka was quite accidental. It was a rainy day in Reykjavik, much like today, and we decided to spend the day visiting museums. We wanted to get an early start so we skipped breakfast. However, halfway through our walk, we needed to dry up and took shelter at the Maritime museum. We took that opportunity to have breakfast.

My husband had his usual ham and cheese sandwich. He has been having a ham and cheese sandwich almost every day while we were in Iceland, and he wanted to be consistent. For me, I had my eye on a yummy looking cake. Since I typically have something sweet for breakfast, I knew that was the one I wanted to try. I am always up for a food adventure -- as long as it's in my doctor-approved list (health first, you know). When I asked the server what it was, she said was apple pie.

Original Eplakaka from the Maritime Museum

Sure enough, it was delicious: apples baked in the dough, lightly topped with confectionaire's sugar and served with fluffy light whipped cream and a hint of chocolate sauce. I knew I had to recreate it when I get back home. What timing! Since I made a peach galette during the summer, I have been meaning to make an apple galette for the fall. I figured why not make an Icelandic-style apple pie, instead. I may still have apples that I froze before the trip at home.

I researched the recipe, but all I found were recipes in Icelandic. Thank goodness Google Translate made it easier. However, there were some items where the translation was a bit questionable, so I had to guess based on other recipes. One of the changes that I made was also use recipes for apple cake. Reason is that although the lady said this was an apple pie, the consistency of the crust was more like an apple cake, so I used other apple cakes for reference (mostly non-Icelandic).

Given my current preference for gluten-free treats nowadays, I used a combination of oat flour and rice flour.  I only made half of the recipe since we were watching our sugar intake, but you can easily double it. I found that this is size is perfect for me and my husband and the cat. 

Here's what I have so far... let me know what you think.

Gluten-Free Eplakaka (Icelandic-style Apple Pie)

Based on the Silken Apple Cake and Hot Vanilla Sauce recipe from Guldur Raudur Graenn & Salt 

Serves 4

Ingredients

• 1 cup of gluten-free flour (I used 1/2 cup of rice flour and 1/2 cup of oat flour)
• 1/2 stick of butter
• 1/3 cup of sugar
• 1 egg
• 1/2 tsp baking powder
• 1/2 tsp of baking soda
• 1 tsp cinnamon
• 1/4 tsp of nutmeg
• Pinch of salt
• 2 apples (medium size), sliced (about a cup and a half)
• 1/4 cup raisins (optional)
• 1/4 cup walnuts or pecans (optional)
• Yogurt (Greek or Icelandic) (optional for serving)

Directions

1. Butter or grease a loaf pan.
2. Preheat oven to 350 degrees F.
3. Whisk together flour, baking soda, cinnamon and nutmeg, salt
4. Cream butter and sugar.
5. Add eggs and vanilla to the butter mixture. Continue mixing until combined.
6. Add dry ingredients to butter mixture.
7. Scrape the mix in to the pan.
8. Add apples and raisins on top of the batter
9. Bake for about 30-35 minutes or until a toothpick comes out clean.
10. Let cool and serve with whipped cream or Greek (or better yet, Icelandic) yogurt

Verdict

This recipe came very close to what I had in Reykjavik. The first time I made this, I used apples that I froze before the trip. I thought it was fortunate and quite appropriate to use those the frozen apples since they also survived the trip to Iceland (It was also one of my first freezing tests, and it was successful).

The first time I made this I put the apples on top instead of mixing it in the batter. I think I found a recipe that said the apples would sink in the batter in the baking process, so I thought I would use that technique. Unfortunately (or fortunately), only some of them sunk and the others baked on top. As a result, it actually gave it the apples that galette/tart consistency. I like it.

Added some dough on top of the crust: pie like?

I've also experimented in presentation and used some of the dough and putting it on top (much like a pie crust or coffee cake). This ended up with the same look as the cake I had in Reykjavik. I like this method too... it just depends on my mood.

In doing my research, I was also surprised that Icelanders use a lower temperature to bake. Not sure why, but I find that increasing the temp here in California a bit makes it cook better. Any ideas why?

Lastly, I did not make the vanilla sauce since the cake that I had in Reykjavik came with whipped cream (and I was and still am watching my sugar and fat intake as it is). However, if you want to make it, the recipe is below. The full recipe is below, so you can put as much vanilla sauce as you want.

Hot Vanilla Sauce (full recipe)

Based on the Silken Apple Cake and Hot Vanilla Sauce recipe from Guldur Raudur Graenn & Salt 

Serves 8

Ingredients

• 4 Tbsp butter
• 1/2 cup of cream (125 ml)
• 1/2 cup sugar (100 g)
• 1/2 tsp vanilla

Directions

1. Make vanilla sauce by putting the butter, cream and sugar together in a saucepan and stir constantly until the sugar has melted. 
2. Let them simmer gently for about 10 minutes, stirring frequently. 
3. Remove from heat and add vanilla.