Thursday, October 8, 2015

Vanilla Bean Buttermilk Cake

Inspired amazing book , A Homemade Life, my version of Molly's

Vanilla Bean Buttermilk Cake

4 egg yolks
2/3 cup buttermilk
1 cup sugar
1 vanilla bean
¼ cup sweet rice flour
1 cup white rice flour
¾ cup sorghum flour
1 Tbsp baking powder
½ tsp salt
1 stick unsalted butter, softened

Split the vanilla bean in half (carefully) and scrape vanilla bean seeds into the sugar in a bowl. Stir to distribute. Beat in butter till well incorporated but stop before it gets fluffy.

In a separate bowl stir together the flours, baking powder and salt.

In another bowl, beat together buttermilk and egg yolks.

Add the three mixes together in an alternating manner, first 1/3 of the flours then 1/3 of the milk mixture, then flour then milk.

Bake in a greased 9” springform pan at 350 degrees for 45 minutes or till the top is lightly browned and when tapped by a finger the cake resists a poke.

The vanilla bean shell can be saved to flavor syrup.

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