This post is part of the Gluten-Free Ratio Rally, a group of gluten-free bloggers inspired and empowered by Ruhlman‘s Ratio and started by Shauna at Gluten-Free Girl. We get together each month and post many different takes on the same theme. This month that theme is Gluten-Free Tarts and the rally is being hosted by Adina from Gluten Free Travelette.
This post is brought to you by the number 1.
Since Big Bird isn’t at risk of getting fired, I thought a Sesame Street reference would be OK.
And the ratio is full of them, so there is that.
1:1:1:1 ish. Butter:Flour:Sugar:Eggs
And heck, throw in some liquid (up to 1 part) for good measure.
I mean, that is where pound cake got its name. A pound of butter, a pound of eggs, a pound of sugar and a pound of flour. Equal parts. Awesomely delicious.
Now, put that in a bundt and you have a winner.
I don’t want to get too crazy into the science here, but you can vary any of these ingredients by up to 20% and your ratio should still work. I added liquid, cut back a little on the sugar and added a little extra flour so that there was an even cup measurement for those of you who still bake by volume (someday you will see the light, I just know it). I also cut back on the butter and eggs, to make room for the liquid. (How the flavors got into the cake).
Kiss my bundt.
Ok, I just had to.
Mostly because Bundts are awesome. They are usually a dense cake, like a pound cake, baked in a pretty pan and topped with a glaze. Easy peasy.
How about a scene from a romantic comedy about bundts?
(I had to, mostly because I love that movie, even if it wasn’t filmed in Chicago)
Ok, enough sillyness.
Chai is one of my favorite things. I drink double dirty soy chai lattes. My first recipe on this blog was for Gluten Free Chai Latte Cupcakes. In my first Ratio Rally, I shared a recipe for chai gluten-free cream puffs.
And it is back again. Chai spiced vanilla bean bundt cakes. In minature.
Bundts are elegant and un-fussy, and can be whipped up in a jiffy. They are even a breeze to decorate. Excellent for a last minute birthday treat.
This month’s rally is over at GFTravelette – make sure you go check it out!
Gluten-Free Mini Vanilla Chai Bundt Cakes
- 1/2 cup (120 mls) milk
- 5 green cardamom pods
- 2 star anise
- 1 teaspoon grated fresh ginger
- 4 cloves
- 210 grams (1 1/2 cups) gluten-free all purpose flour
- 1/2 teaspoon xantham gum (omit if using a blend that includes this)
- 1 g baking soda (1/4 teaspoon)
- 2 grams (1/2 teaspoon) baking powder
- 1/2 teaspoon salt
- 175 grams (3/4 cup + 2 tablespoons) sugar
- 125 grams (1 stick + 1 tablespoon) butter, softened
- 1 tablespoon vanilla bean paste
- 2 eggs
- 1 vanilla bean
- 3 tablespoons milk
- 1/2-1 cup powdered sugar
- 1/4 teaspoon salt
- In a small sauce pan over low heat, simmer the milk, cardamom pods, star anise, cloves and fresh ginger for 20 minutes. Remove from heat and set aside to cool for a few minutes while you prepare your miss en place.
- Preheat the oven to 350 degrees and grease your mini bunt pan.
- Whisk together the flour, xantham gum (if using), baking soda, baking powder and salt in a medium bowl and set aside.
- Cream together the butter and sugar until light and fluffy, using a stand mixer on medium-high and beating for about 5 minutes. Add the vanilla bean paste.
- Beat in the eggs one at a time, scraping down the sides after each addition.
- Strain the steeped milk, and add 1/3 to the batter.
- When it is fully incorporated, add half the flour, and scrape down the sides of the mixer. Repeat until you are out of milk and flour (it should go milk – flour- milk -flour – milk). Mixing on no higher than medium, and scraping down the sides after each addition.
- Use a #40 scoop (or fill the wells of the pan no more than half way), and divide the batter into the pan.
- Bake for 20 minutes, until the cakes are golden brown and a tooth pick inserted into the center comes out clean. Cool on a wire rack.
- Bake the remaining batter.
- While the cakes are baking, split the vanilla bean and scrape the seeds into the 3 tablespoons of milk in a liquid measuring cup or a bowl with a spout. You want this to sit for 20-30 mins.
- When the cakes are done and cooling, whisk the powdered sugar and salt into the vanilla milk. You want a glaze that is thick and opaque, but not so thick it won’t pour. If it is too thin, it will run off the cakes. My advice? Have a test cake and when you think you are close drizzle a little and see how it works. If the glaze gets too thick, add a half a teaspoon of vanilla extract.
- Serve in cupcake papers for a pretty, special treat.