[ad_1]
[ad_2]
Recipe below. Subscribe to Hungry for more tasty recipes and how-to guides: http://bit.ly/PsJ96O
No birthday cake because you’re celiac is the WORST! Fortunately, Alex has your birthday wish covered with this celiac-friendly gluten free cake filled with merlot strawberry jelly and peanut butter icing!
Hungry is home to the best culinary videos on the YouTube! Join the party with recipes, how-to guides, big personalities, and plenty of flavor! Whether you’re grilling, baking, frying, or just looking for inspiration, we have something delicious for everyone. Satisfy your hunger by clicking the subscribe link below:
http://bit.ly/PsJ96O
Follow on Twitter! https://Twitter.com/HungryYouTube
And like us on Facebook! http://Facebook.com/HungryYouTube
Check out our other shows and get to know our awesome hosts:
How to Bake It in Hollywood with Ashley Adams: http://bit.ly/ZLPj09
Secrets of a Food Stylist with Megan Mitchell: http://bit.ly/YgZ63o
Gluten Free with Alex T: http://bit.ly/XqRGsP
Grill This with Nathan Lippy: http://bit.ly/OGuMHm
Casserole Queens with Sandy Pollock and Crystal Cook: http://bit.ly/No9ml5
Midnight Munchies with the Brothers Green: http://bit.ly/RLLFiH
Alex’s website: http://against-thegrain.com/
Tweet at Alex: @AlexThomopoulos – http://twitter.com/AlexThomopoulos
*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*
Gluten Free Peanut Butter and Honey-Merlot Berry Cake w Peanut Butter Cream Cheese Frosting
Cake:
4 1/4 cups AP Gluten free flour
4 teaspoons baking powder
2 teaspoons salt
2 ½ cups of sugar
2 sticks (1 cup) unsalted butter, softened
1 cup creamy peanut butter
4 large eggs
4 teaspoons vanilla extract
1 tsp cinnamon
2 cups unsweetened almond milk (or regular milk)
Preheat oven to 350 F. Sift flour, baking powder, and salt into a medium bowl; set aside. In the bowl of a stand mixer, beat sugar, 1 cup butter and peanut butter until creamy. Crack eggs into a small dish and add vanilla. Add the eggs one at a time to the butter , scraping down the sides of the bowl as needed. While the mixer is on low, add the milk and flour in alternating batches, starting and ending with flour.
Butter and flour 2 9 inch cake pans. Divide the batter evenly between pans.
Bake until golden brown and a toothpick inserted in the center of each cake comes out clean, 25-30 minutes.
Cool cakes 5 minutes. Invert on rack, remove pans and let them cool to room temperature.
Make the filling.
Filling:
1/2 cup honey
1/2 cup merlot
24 oz frozen or fresh berries
zest of 1 small lemon
2 tablespoon cornstarch dissolved in 2 tablespoons water
In a medium sauce pan add all the ingredients except for the cornstarch.
Allow all the ingredients to come to a boil and the sugar to melt. In a small bowl whisk the cornstarch with the water to create a slurry. Slowly pour ½ the slurry into the berry mixture. Allow it to thicken. If it’s still thin, add the rest of the slurry in small increments until you get a thick jam like consistency.
Remove from heat and allow to cool completely.
Frosting:
1 (8 ounce) packages of low fat cream cheese
½ cup creamy peanut butter
1 teaspoon vanilla extract
2 ½ cups powdered sugar
2 tablespoon milk
Mix together cream cheese peanut butter until smooth. Add vanilla and powdered sugar, 1 cup at a time, along with the milk and beat until it’s spreadable consistency.
To assemble slice cake in half and spread the berry mixture on bottom layer. Place top on, and frost the outside with peanut butter frosting.
