Wine & Other Stories

A cake and Florus Banfi 2017

Written by Veronica Lavenia

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Rustic recipes should be pure and simple and, at the same time, elegant. Just like these gluten-free cakes with Chantilly and dark glaze. They are ideal served as a dessert at the end of a meal and accompanied by a good dessert wine. Alternatively, for a sweet afternoon treat, they are great with a hot drink.

The suggested wine is FloruS Banfi 2017, from the Toscana Banfi winery. 100% Moscadello, Late Harvest, “The sip is full-bodied, accompanied by an important residual sugar. Good persistence of taste and smell of candied fruit”.

FloruS 2017 - Banfi

© Piero Pardini – The Wolf Post – Tuscany – ITALY

Ingredients for 10-12 cakes
  • 250 g (9 oz) brown rice flour, sifted
  • 15 g (½ oz) organic baking powder
  • 1 large organic egg
  • Pinch of sea salt
  • 75 ml (3 fl oz) coconut sugar
  • 125 ml (4½ fl oz) organic milk at room temperature 1 tsp organic “Bourbon” vanilla powder
  • 75 ml (3 fl oz) mild EVOO (or 100 ml (3½ fl oz) cold-pressed organic sunflower oil)

For the Chantilly Cream

  • 1 tsp organic “Bourbon” vanilla powder
  • 250 ml (9 fl oz) heavy fresh whipping cream

For the Chocolate Ganache

  • 100 g (3½ oz) dark chocolate 70%
  • 100 g (3½ oz) milk chocolate
  • 50 ml (2 fl oz) heavy whipping cream
  1.  Preheat the oven to 180°C (350°F).
  2. Sift the rice flour with baking powder and set aside.
  3. Beat the egg, add a pinch of sea salt and then the sugar a little at a time.
  4. Pre-heat the milk to room temperature and pour gently over the egg. Add the vanilla powder, rice flour and baking powder, previously mixed together.
  5. Divide the dough into cups and bake for 20 minutes.

© The Wolf Post- Veronica Lavenia

For the Chantilly Cream:

  1. Mix the vanilla with whipping cream and let it sit in the fridge for at least 2–3 hours. Filter and whip the cream. Keep in the fridge.
  2. Once the cakes have cooled, cut them in half and stuffed with Chantilly.

For the Chocolate Ganache:

  1. Melt the chocolate bars with light whipping cream and decorate the surface of the cakes.

About the author

Veronica Lavenia

Writer, book author and magazine contributor, some of her works have appeared in the most popular International magazines.
Digital Content Manager and Communication Manager at "The Wolf Post", since the birth of the platform.

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