This savory cake brings together two kinds of produce, radicchio and citrus, that shine on the shelves of Anchorage grocery store, Natural Pantry. Citrus is a particular favorite of “Produce Man” Sven Solberg, and radicchio a favorite of the author. With low sugar and a yogurt frosting, this cake is a perfect breakfast or tea time delight. The concept offers a gluten-free and egg-free, bright twist on the traditional Italian torta di radicchio, with radicchio bringing a bit of umami bite to this healthy, easy to make cake. It is a perfect cake for gathering whomever you call your Produce Family.
Note: this recipe incorporates pacing, attending to cooks with energy-limiting conditions. Total upright time: 30 minutes
Ingredients
- 1½ cups gluten-free flour
- 2 tablespoons tapioca starch
- 2 teaspoons baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- ½ teaspoon grated nutmeg
- ½ teaspoon cardamom
- 1¼ cups milk
- 2 tablespoons yogurt
- 1 teaspoon white vinegar
- ¼ cup applesauce
- 1/3 cup sugar
- ¼ teaspoon vanilla
- 1 cup radicchio, finely shredded
- 1 cup thick Greek yogurt (not 0 percent)
- 2 tablespoons cream cheese
- 2 tablespoons (or more) powdered sugar
- 2 small citrus
Preparation
Line two 6-inch springform pans with parchment paper. Preheat oven to 350° F. (Upright time: 5 minutes)
In a large bowl, stir together the wet ingredients until sugar is fully combined. Whisk together dry ingredients in a small bowl. (Upright time: 5 minutes)
Add dry to wet in three batches. Then, mix in radicchio. Because your batter is gluten free, you need not worry about overmixing. Batter will be thick. If it is thin, add 1−2 more tablespoons of tapioca starch. (Upright time: 5 minutes)
Scoop batter into prepared pans, evening out the top with a moist spatula. (Upright time: 5 minutes)
Bake on middle rack for about 45 minutes, or until browned and a cake tester comes out clean. Let cool completely.
About this recipe
For the frosting:
This can be made one day ahead.
Zest 1−2 small citrus and reserve zest. Juice these citrus, saving 2 tablespoons of juice for frosting.
In a small bowl, beat the cream cheese until fluffy and sift in the sugar. (Upright time: 5 minutes)
Beat in the yogurt and finally add the 2 tablespoons juice and reserved zest. Chill frosting for at least 6 hours. (Upright time: 5 minutes)
To assemble, spread ½ the chilled frosting on the top of the first cake layer. Stack the second cake layer, and spread the remaining frosting on it. Decorate with more citrus slices, zest, and/or small radicchio leaves.
