Ratio Rally Cake

It is that time again! A fabulous group of bloggers taking on the world of ratios, specifically cake! Rhulman's ratio for a sponge cake is fairly basic 1:1:1:1 (egg, sugar, flour, butter). Mine came out almost exactly that ratio! If you want to see other cakes, and I know you do, click on the Rally button above. :)

I started with this recipe from Gingerlemongirl as the push for my cake. Oh, heck. The real impetus as usual was the Monkey. He wanted something with apricots and blueberries. As usual, I tried to oblige him.

In playing with ideas, I decided to keep it sort of white and added in some of my favored coconut flour. I can't seem to stop myself. I created a peach-apricot filling as the peaches were going bad. I am now wondering if it wouldn't be better incorporated into the cake, and then drizzled over the top of the frosting. I will, also, note that I used granulated sugar. Not my first choice, but my Whole Foods has stopped carrying my coconut palm sugar. And I wasn't feeling creative in the sweetener department.

White Cake

100 grams white rice flour

80 grams coconut flour

50 grams arrowroot starch

120 grams granulated sugar

1 teaspoon baking powder

1 teaspoon baking soda

1/2 teaspoon guar or xanthan gum

1/4 Cup coconut oil, melted

3/4 Cup + 3 Tablespoons non-dairy milk

2 medium eggs

1 teaspoon vanilla

2 apricots

blueberries

Preheat oven to 350 degrees F. Spray angel food cake pan and set aside. In a large bowl, mix together coconut oil, milk, eggs and vanilla. In a medium bowl, pour each of the measure flours, baking powder, baking soda and gum. Pour slowly into wet mixture blending until just combined. Pour into prepared pan, and smooth out the top. Bake at 350 for about 40 minutes. Remove from oven and cool in pan.

Apricot-Peach Filling

2 medium peaches

2 small apricots

1/4 Cup powdered sugar

1 Tablespoon non-dairy milk

1 Tablespoon agave nectar

Boil peaches and apricots in water over medium heat. Let cool on cutting board. Remove peels and pits before placing in blender with powdered sugar, milk and agave nectar. Puree until combined and there are no chunks left. Place in an airtight container in the fridge overnight.

White Chocolate Buttercream

2 1/3 Cups powdered sugar

3-4 Tablespoons non-dairy milk

4 Tablespoons unsalted butter or non-dairy substitute

2/3 Cup white chocolate morsels

In a small bowl, melt chocolate and about 1/2 a Tablespoon of butter in the microwave for about a minute. Remove, stir, and microwave for another 30 seconds. Measure out 1 1/2 Cups powdered sugar in mixing bowl. Add white chocolate and butter. Mix well. Add milk a tablespoon at a time alternating with 1/4 Cups of powdered sugar. The frosting should be of a medium consistency.

Assemblage:

While still on the pan insert, slice cake horizontally. Remove top to paper towel and then place bottom on plate. Poke holes in the bottom with a fork. Spread apricot-peach filling over the bottom layer liberally. Let sit, and spread some more. Place top on, and begin frosting. Place your remaining 2 apricots, sliced thinly, in a pretty pattern on top of the cake leaving room for a small mound of blueberries around the mouth of the cake.

Remember since this is a buttercream with fresh fruit it should be refrigerated. Enjoy!