Scd Gluten Free Daisys Savoury Parmesan Cake Recipes

PARMESAN POUND CAKE WITH FRESH BERRIES

Steps:

• Sift together the flour, baking powder, and salt into a large mixing bowl.
• Whisk in the Parmesan. Set aside.
• Cream together the butter and sugar with a mixer, about 5 minutes.
• One at a time, add eggs to the butter mixture, mixing well (at medium speed) after each addition.
• Add cream cheese and mix until smooth.
• On slowest speed, alternate adding the flour mixture and the crème fraîche, ending with the flour mixture. Do not overmix.
• Butter and lightly flour two (8x8) metal cake pans or one large metal baking pan (9x12 or 9x13).
• Pour the cake batter into the prepared pans and spread evenly. Tap the pan down sharply on the countertop a couple of times to release any air bubbles.
• Bake at 350°F for 45-55 minutes, or until toothpick comes out clean. Let cool.
• Invert the completely cool cake onto a cutting board, trim the edges away, and then with a serrated cake knife, cut the cake in half lengthwise. Cut widthwise into 1½-inch slices. You will end up with fourteen 4- by 1½-inch slices. (Or cut slices only as you need them, keeping the cake well sealed in plastic wrap).
• Serve with your choice of garnishes.

PARMESAN SPINACH CAKES

Steps:

• Preheat oven to 400°F
• Pulse spinach in three batches in a food processor until finely chopped.
• In medium bow. mix spinach, ricotta, Parmesan, eggbeaters, garlic, salt and pepper.
• Coat 8 cups of a muffin tin with Pam cooking spray.
• Divide the spinach mixture among the 8 cups.
• Bake the spinach cakes until set, about 20 minutes.
• Let stand in the pan for 5 minutes. Loosen the edges with a knife and gently lift out.
• Server warm, sprinkle with more Parmesan. A little fresh raw tomato basil sauce is nice with these.