Terra Americana

I love the story behind this.  The savarin evolved from the baba.  The baba was the creation of a Polish  King exiled in France.  He did not like the cakes he found so he made his own and soaked it in rum for good measure.  Why settle for less?

I needed to make mine gluten free, which was a challenge.  I do not like to over complicate ingredients, but that is what is often done to get wheat free flours to rise.  My first try was like a failed souffle, so I had to rethink it all together for my second try.  What ended up doing was using a recipe a knew would be a good sponge, rather than a yeast-ed creation.  The result is a melt in your mouth confection.

With inspiration from Elana's Pantry, this is what I did;

For the cake:

• 2 ¾ cups almond flour
• ¼ tsp celtic sea salt
• 1 ½ tsp  baking soda
• 2 eggs
• 2 tbsp agave nectar or honey
• 2 tbsp apple cider vinegar
• 1 cup Paolucci Fragoletta, wild strawberry liqueur

In a large bowl combine almond flour, salt, and baking soda.  In a smaller bowl combine eggs, agave and apple cider vinegar.  Mix wet ingredients into dry.  Butter a savarin or bunt pan and spread dough into it.  Bake at 350° for 30 minutes.  Remove from the oven and pour strawberry liqueur over the cake while it is still in the pan.  Allow to cool.

For the fruit;

• 1 pint strawberries, hulled and sliced
• 1 cup Paolucci Fragoletta, wild strawberry liqueur

Lightly saute strawberries in liqueur for 10 minutes.  Take off the heat and cool.

Watch Baba and Savarin with David Blom on PBS. See more from Baking With Julia.

• Hungarian Shortbread
• Gingerbread Baby Cakes                
• French Apple Tart
• Gingerbread Baby Cakes