Peek-a-boo Shamrock Surprise Pound Cake

Servings: 12

Author:

Course:

Cake Gluten Free dairy free gfcf St. Patrick's Day desserts & treats

🧂 Ingredients

1 cup sugar

cane juice crystals, or sucanate
½ cup oil

I usually use a mild tasting olive oil
2 eggs

or 2 T ground flax seed with 6 T hot water
1½ cups finely grated small zucchini

packed and extra moisture squeezed out
1½ cups bean flour blend

or 5 tablespoons garfava flour, 3 tablespoons sourgum flour, ½ cup corn or potato starch, and ½ cup tapioca starch
¾ tsp xanthan gum
1 tsp cinnamon
1 tsp soda
½ tsp salt
green coloring

if desired
To make pound cake:
1/2 cup gluten & dairy free margarine

I used Earth Balance
2 tablespoon oil
1 cup granulated sugar
3 large eggs
2 teaspoons gluten free vanilla extract
1 teaspoon gluten free lemon extract
1/2 cup sorghum flour
1/3 cup corn starch
1/3 cup tapioca starch or flour
1/4 cup sweet rice flour
3/4 teaspoon gluten free baking powder
1/2 teaspoon xanthan gum or guar gum
¼ teaspoon salt
very finely minced zest of one lemon
1 cup gluten free powdered sugar
1/2 teaspoon gluten free vanilla extract
1/2 teaspoon gluten free lemon extract
1 to 2 tablespoons gluten & dairy free milk substitute of choice

as needed to get glaze to textured desired
1/2 cup toasted chopped pecans

if desired

Instructions

1 Bake the zucchini bread: Cream together sugar and oil. Beat in eggs. Mix in
zucchini. Combine dry ingredients well and add to sugar mixture. Mix with large
spoon or mixer until well blended. Add and mix in green coloring, if needed.
Pour into an oiled 8"x4" loaf pan. Bake at 350 degrees F for 45-55 minutes or
toothpick inserted in center comes out clean. (The time needed to bake will
depend on how wet your zucchini is.) Allow to cool completely. Slice ends off of
bread, then slice zucchini bread into thick slices. Freeze on a lined baking
tray for 20 minutes, then cut shamrock shapes from bread. Pop shamrocks back
into freezer while making pound cake.
2 To make pound cake: Preheat oven to 325°F. Grease an 8"x4” bread pan and set
aside. In a large mixer with a paddle attachment, cream together the margarine,
oil and sugar on high speed for three minutes. While margarine is creaming,
whisk together the gluten free flours and starches, baking powder, xanthan gum,
and salt. After your three minutes is up, add eggs, one at a time, whipping for
a full minute after each egg added, scraping down the sides of the bowl and the
paddle as needed.
3 Once the eggs are fully incorporated, add the dry ingredients and mix in until
incorporated. Scrape down mixer and whip for three minutes. Scrape batter into a
freezer bag. Snip corner of bag and use to pipe pound cake batter. Put 1/4 of
the batter into the greased pan. Set shamrock shapes next to each other up and
down (see above photo) then set into the batter. Pipe remaining batter around
and ontop of shamrock shapes. Smooth batter being sure to completely cover
shamrocks. Bake cake at 325°F for 50-60 minutes or when a cake tester inserted
into the middle comes out clean. After removing from oven, allow to sit for 5
minutes, then remove cake from pan and allow to cool on a cooling rack.
4 After cake is cooled, mix together glaze ingredients. Pour glaze over cake. Top
with nuts, if using, while glaze is still wet. Allow glaze to set before
slicing.

Peek-a-boo Shamrock Surprise Pound Cake

Course:

🧂 Ingredients

Instructions

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