In this collab episode in Portuguese (with subtitles) you are going to learn how to make a gluten-free clementine cake and a pumpkin gnocchi with butter and sage, by me and by Isadora, a very special girl who also makes cooking videos for her website, Gastronomismo, in Brazil.
In this episode we both speak Portuguese (there are subtitles provided by them) and we make two delicious dishes, the main course and the dessert, all based in the seasonal ingredients available at the time we filmed, Clementine/Pumpkin- Spring/Autumn. Our orange ingredients also inspired us to come up with an orange look - sweet and girly !
This cake is a great option for an afternoon tea with friends, it's not fancy or hard to make but it still tastes good and looks good. Cakes without flour are a little bit different texture wise then the ones with flour, they're more crumbly and dries out faster but it doesn't mean that they are less delicious. To me it's important to detach myself from average ingredients sometimes and explore new horizons and trust me, you don't have to be celiac to be making a gluten-free cake, you just have to want to eat a cake!
|By Frederico Leonardo Dora|
3 clementines - zest and juice
225g unsalted butter at room temperature - 1 cup
125g confectionary sugar- 1 cup
180g cornmeal- 1 cup + 2 tbsp
90g almond meal or ground almonds - 3/4 cup
15g baking powder - 1 tbsp
juice of 1 clementine
Preheat oven at 350F. Remove the zest and the juice from 3 clementines and reserve the zest inside the juice. In a separate bowl whisk together the butter with the confectionary sugar until pale yellow and very fluffy. Add one egg at a time whisking constantly until incorporated. Stop whisking and start adding the dry ingredients string with a spatula, add the juice and zest at last. Pour the batter in a 9in pan coated with butter and flour (if making for a celiac person use rice flour instead) and bake for approximately 30 minutes or until a toothpick comes out clean when inserted in the center of the cake. Don't let it gain color or it will dry out. Meanwhile over low heat melt the honey with the clementine juice just until it becomes liquid, don't let it boil. Unmold your cake still warm and pour the glaze over it, it will absorb better if still warm.
500g chopped pumpkin
pinch os salt
pinch of nutmeg
pinch of cinnamon
15g sugar- 1 tbsp
240g flour- 2 cups (approximately) + for dusting
for the sauce:
50g salted butter - 1/4 cup
1 garlic glove
30g sage- 1/2 cup
pinch of black pepper
Gnocchi:In a pan add the chopped pumpkin and cover half way up with water . Let it cook until very soft and whisk it to mash. Place it in a bowl and refrigerate to cool it. After cold add the egg, salt, nutmeg, cinamon and sugar and with a wooden spoon start adding the flour a little bit at the time until it becomes heavy to stir. Flour your countertop and roll out the gnocchi log, cut it in 1 in pieces and dust flour to avoid it from sticking. Bring a big pot with salted water to a boil and add the gnocchi to cook, as soon as it comes to the surface of the pan they're ready.
To make the butter with sage add the salted butter to a skillet, as soon as the butter melts add the garlic. When it starts to foam add the sage. Let it sauté for couple of minutes, add the black pepper and add the gnocchi to the pan. Stir it to coat all the gnocchi with the butter and serve it with a good parmigiano reggiano.