Gluten free hazelnut poundcakes with spruce tip ice cream
Keyword: Hazelnut meal, Rhubarb, Spruce Ham
Ice cream maker
1cuprhubarbdiced 1/2 in, plus an additional 1/4 cup sliced on the bias as thin as possible to garnish
1cuplight brown sugarplus 3 tablespoon granulated white sugar
2eggplus 4 egg yolks
8ozunsalted butter (2 sticks)
A pinch of kosher salt
1/4tspfresh ground cardamom
1tspfresh grated orange zest
2cuphazelnut mealalmond meal, or another nut flour
1recipe spruce tip ice cream
Toss the sliced rhubarb with 1 tablespoon of the white sugar and reserve. Preheat the oven to 325. In a mixing bowl or a stand mixer, cream the butter and sugar until very fluffy, about 4-5 minutes, then incorporate the remaining ingredients well. Lightly butter 6 four oz ramekins, then dust the sides with white sugar. Spoon the batter into the ramekins, then bake in the oven for 30 minutes, or until just set. Allow the cakes to cool.
To serve the cakes, gently reheat them in an oven at 300 or so until just warm, then run a paring knife around the sides of each ramekin and un-mold onto a plate. Top each serving with a scoop of the spruce tip ice cream, garnish with the macerated rhubarb, drizzling some of the sauce the rhubarb released over each cake and serve immediately.
See my spruce tip ice cream recipe here. Since there is no gluten in the cake, they can be a little delicate, nothing to be scared of though.You could play with the spices here however you want, allspice or cinnamon would be nice additions too, in small amounts.