Sorrel Cake
This showy cake emerges from the oven a bright green color. Complemented by the berry filling and sorrel frosting, this stunner beautifully centers any dinner party table. The cake has a moist crumb a...
The tart, tangy flavor of sorrel pairs well with rich flavors. These crackers beautifully complement an oily smoked salmon or a rich creamy cheese. Goat cheese makes a particularly snappy pairing with some fig spread or pear slices. Crackers store for 6 months in the freezer and 10 days on the counter.
Ingredients
SERVINGS: 20-30 crackers Cocktail
- 1⅔ cups gluten-free flour (I used ½ cup almond flour, ½ cup quinoa flour, and ⅔ cup ivory teff flour)
- ½ teaspoon baking powder
- 1 teaspoon salt
- 2 teaspoons olive oil
- ½ cup water
- 1 cup packed fresh sorrel leaves (spinach may be substituted for a milder cracker)
Preparation
Preheat oven to 325° F.
Blend oil, water, and sorrel in a blender until smooth. Combine dry ingredients in a bowl, whisking together.
Add the sorrel purée and mix well. Add more flour if the dough is too sticky. Let the dough chill for 30 minutes or as long as overnight.
Between two lightly floured sheets of parchment, roll out the dough. Slice into desired cracker shape. Sprinkle with more salt if desired.
Bake at 325° F for 20–30 minutes or until dry and firm, but still green in color. If the crackers retain moisture, finish in a dehydrator at 200° F, or on the warm setting in oven, making sure they do not overbrown.
Find Hollis's companion recipes for sorrel cake, and frosting, and her list of words for sorrel used in Alaska.
First published in the Spring 202 issue of Edible Alaska.
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Find Hollis's companion recipes for sorrel crackers and cake, and her list of words for sorrel used in Alaska.
Words for Sorrel and Dock
Щabeлb – Russian word for sorrel
tl’aak’wách’– Tlingit word for sourdock
quagaq, quagak, quagat – Iñupiaq word for sourdock
quagciq / kangagatutu’li / angu’kuk / akkakuk – Yup’ik words for so...
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