Lemon Yogurt Cake


California lemons at the Farmer's Market


Luscious Lemon Cake...



From deep in the Gluten-Free Goddess archives, a lemon cake you may have missed... Ever since I saw Ilva's sumptuous Almond and Ricotta Cake I've been jonesing for something with lemon. The odd thing is- her cake doesn't even have lemon (strange the way our mind works and sweeps us away along memory traceries of scent and flavor) but I started craving a cake laced with citrus- not too sweet and not too light. A cake with character and heft.

The day I decided to bake, of course, I had no ricotta, but I did have organic plain yogurt and plenty of blanched almond flour. Inspired by Ilva's recipe, I tweaked her ingredients with those I had on hand and baked up a lovely simple cake that reminds me of a coffee cake I remember liking as a child, a bakery cake called Louisiana Ring made by Freihofer's- yet in truth, that cake featured a hint of orange rather than lemon.

There's that memory glitch again.

Some intuitive leap from taste to taste. An image, a smell can trigger a remembrance as vivid as the day you experienced it, enhanced, I imagine, by hindsight. This ability sharpens as you get older.

Time seems to condense into the senses (invoking forgotten details). You start believing the Buddha's theory about ten dimensions. You start savoring the smallest moments. Your husband hands you a mug of green tea, the steam rising in the late afternoon sun slatted through the bamboo window shade, and a loss from the past heals for a moment.

Next time I make this recipe I think I'll use oranges.


Sweet Potato Black Bean Enchiladas - Gluten-Free Fabuloso

Award winning enchiladas- my sweet potato and black bean combo.



Karina's Sweet Potato Black Bean Enchiladas


This budget-friendly vegetarian enchilada recipe is one of those happy accidents that spring from a burst of creative inspiration. I was craving the soft and spicy comfort of enchiladas one windy spring night back in 2003, and I had none of the usual suspects on hand (no chicken, or beef, no pinto beans).

But I had one lovely mother of a sweet potato.

I had a can of organic black beans in the pantry.

Some roasted green chiles.

One lonely lime.

And your intrepid Mamacita at large thought, Hmmm. Why not?

Deliciousness ensued.

These wrapped little gems are soft and creamy and a little bit spicy- just like a certain cook, my point-scoring husband wisecracks. It's the yams, I tell him. Er, sweet potato. I can never tell the difference. In the end, it doesn't matter.

What matters is how it tastes.

And Babycakes, these are so very mucho scrumptious. Seriously. I kid you not. Make a batch for a girls' night in, or a laid back Sunday brunch.

Or dazzle a vegetarian on Meatless Monday.


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