Love the comment about doing your research before leaving comments about copper bowls. I get the impression Glen is getting a tad annoyed reading the comments section
Turns out both are correct. Copper bowls are great for eggs because the ions that leach into the eggs stabilize the foam. Copper isn’t recommended for acidic foods, and not for daily use.
I don’t know, man! I heard Glenn used to look like a Canadian cross between Rowan Atkinson and Boris Johnson, with the sultry voice of Issac Hayes, before using copper bowls.
My son has celiac disease and has to have gluten free food (otherwise small intestine destroyed and vomiting). It is hard to find quality desserts that are gluten free that taste good. I really look forward to trying this cake out. It looks good. Also, I appreciate the “budget friendly” substitutions mentioned. I think it is important for us to know what ingredients we must use vs ones we can substitute without affecting the flavor. Love your channels ❤
You can use yogurt also. Good Greek yogurt, sour cream, whatever. And don't stop at lemon. If your son like orange, do the same cake but orange zest and orange juice syrup.
I tried the 1941 Chocolate Crispies recipe from a couple weeks back with pecan flour rather than the cake flour. Came out reasonably well. May need some tweaking but it was tasty and nothing caused me to think I had to add back wheat flour.
FWIW: The King Arthur GF mixes have all been great for us as well as their Flourless Chocolate Cake recipe. I have made their brownie mix and added a bit of orange and it really boosts it to the next level. We have used those since my husband was diagnosed. I am looking forward to trying this too for a change of pace. :)
Because of the court case here in the UK back in the 90's about Jaffa Cakes we have a definite test for cakes. The court case was about wether they were cakes or biscuits ( British biscuits ) biscuits are taxed more for some reason and the tax man wanted his share from Jaffa Cakes. Tax man lost. Cake goes hard when stale and biscuits go soft when stale. I don't think your cake is going to be around long enough to find out what happens to it.
hi guys, in my 71 years of shufflin along on this planet (of which I've dedicated 59 of those years to serious cooking and RESEARCH), I've been told a lot of weird things about what we should and shouldn't eat or do. In gerneral cooking you can pretty much do whatever you want. But in Baking where changing things can affect texture etc,, nothing replaces EXPERIMENTING until you get what YOU want. There are some cooking fundamentalists out there who think that recipes are edicts from heaven and that whatever tradition they come from is guarded by holy saints of 'correct' preparation. It's mostly nonsense. For example the ricotta-cottage cheese substitution. there might be a bit more fat or less protein or even traces of the 'coagulator' they used to make the cheese. just toss in a bit of something with active cultures (buttermilk, yoghurt, sour cream, etc) and you'll get even closer. As for Copper, it made me laugh because I was told by an English Teacher in the 1960s about the 'dangers of Aluminum" hahaha. Look dear ones...if you live long enough you might get sick and if you live even longer you will definately DIE. I have yet to meet anyone who 'avoids things' who actually lives a healthier life than those who simply don't. RESEARCH it my friends and stop worrying. All the best to everyone JIM
Thank you Jim for the comment, I completely agree with experimentation. There is no perfect catchall recipe for every person, each chef puts their own spin on dishes and that's what makes them so interesting.
The other big problem with taking recipes too literally is manufacturing changes, products come and ago, different regions have different names for things or different ingredients available. To be able to adapt a recipe on the fly, because you understand why something works, is the best skill you can have in the kitchen
@ JIM. I'm a bit older. I avoided smoking! Both first AND second hand. My younger sister, the little rebel, decided not to. And she was born 1950. She's been gone 16 years. Lung cancer too close to heart to operate so she left behind family members whose lives were forever changed I avoided DUI, by not drinking alcohol. My mother died by doing just that. She wasn't even 55 & left 3 children under age of 12. I don't regret never smoking and giving up alcohol. Each decision made has saved me a lot of grief. I didn't need to RESEARCH before hand. And some things, when I did do impulsive things, I regret that I didn't weigh consequences first. Would have not experienced being embarrassed. My lungs are healthy. My liver is healthy and folks that share the road aren't dead or maimed for life because I've avoided two known widow makers.
From someone with celiac who can't have gluten, I love a good old fashioned "Accidentally Gluten Free" recipe. Almond flour is great for cakes and cookies! If making this for a celiac friend or family member always check your cornmeal for wheat. Most brands are not GF because they are produced in the same facilities as wheat.
As a celiac, I make this cake a few times a year. I use whatever for the ricotta. Cream cheese, sour cream, ricotta, yogurt, marscapone, literally whatever I have in the fridge. I'm a big fan of using blood orange or regular orange when in season.
We had a lemon w/ raspberry cake for our wedding, and every year we do some sort of lemon and raspberry dessert for our anniversary, which is coming up soon. We just watched this episode and quickly decided this would be the lemon part of our anniversary. Thank you! 🙂
I thought my body was held together with gluten. Unfortunately, my body now rejects gluten. It's not pleasant. I promise you, people that request gluten-free ate doing it for fad reasons. We all would prefer gluten. And thank you for making something gluten-free. I'm learning how to bake without gluten. I miss cake.
I used to bake all of my own bread, and then I find out three years ago that I have celiac from a random blood test. No symptoms or anything. Utterly destroyed. But I have been able to make really good breads, and generally speaking think GF deserts have a superior texture in 90% of cases. Keep it up! There are lots of great GF resources out there and once you get into cool special ingredients and techniques you won't miss it the same way anymore.
I’ve been gluten intolerant for more than 15 years. Now took away the dairy…. ‘Gluten free’ makes me people imagine that it’s terrible. Most don’t even understand what gluten is. Or, that you are an abnormal freak, Lol. My boyfriend finally admitted that he had no understanding of what gluten was, concluding that he’s not in a position to judge the food without trying it first.
@@adamjchafe a lot of people who think they have gluten issues really just need Bette quality of grains, I endorse gmos for the most part but some of the stuff they use these days is just wrong. I only recently found out a lot of my minor health issues came from the fact that my body really does not like Cotten seed oil or the other junk they use for shortening/filler these days. Now I use tallow and lard mostly
I sent this to my mom right away, for my bonus dad who's GF... I completely forgot she makes this nearly exact cake (Italian Nonna limoncello almond cake)!! So good
Gotta love cottage cheese and copper bowls!!! While I do not have a copper bowl I have been using Cottage Cheese instead of Ricotta in all sorts of applications for years. But a copper bowl is still on my wish list.
To the ricotta cottage cheese naysayers. I worked at an Italian restaurant, we cut our ricotta 50/50 with cottage cheese to reduce ingredient costs and not one customer ever noticed the difference from all ricotta.
Copper + eggs = the perfect symbiotic relationship! Not dead yet and have used / cherished my copper bowl for over 40 years. Beautiful recipe; it will be the finishing touch to our dinner tomorrow - you rule! Thank you.
I always love your videos! I like that you read the comment section. I don’t like that the negative comments affect you. Any comment good or bad helps your algorithm and helps your channel grow. The joke’s on them. They are 2 year olds and just crave attention. Ignore them!!
It's similar to a gourmet version of a traditional Brazilian "Fubá cake". Fubá is our cornmeal. In Brazil it can be a plain Fubá sponge cake or have variations like with shredded coconut/coconut milk, orange juice/zest, guava jam, anise, cheese, cream, yogurt... and some creamy variations with more liquid like milk, coconut milk, or cream.
This is why we learned to use cottage cheese as a substitute for ricotta. Our Italian neighbors taught us this because we couldn't always find ricotta. No, it's not the same, but it works just fine.
Traditional copper cookware is tinned on the surface that contacts food. In a copper saucepan you might be boiling acidic food for longer times & the risk of poisoning would be higher.
I've made cheese before, at home, Just looked up the recipe for cottage and ricotta cheese. Both use milk and salt. But ricotta uses lemon juise for the acid while cottage cheese uses vinegar for the acid.
Cottage cheese really does work in a lot of baking recipes that call for ricotta. I HATE cottage cheese on it's own, but in baking recipes, it's brilliant, heck I've tried it in pasta bakes, and it works well too. But for those who are just vehemently against using it in baking, you can make your own ricotta pretty easily at home with lemon juice, whole milk, salt, cheese cloth, and a pot. But I agree with Glen, cottage cheese really does work just fine- and this is coming from someone who dislikes the stuff in any context outside of baking with it.
Made this tonight and it was delicious! Great lemon flavor and we enjoyed the texture. Very moist! Though I noticed some shrink-flation on the ricotta, it was a 15oz tub instead of the usual 16, but it worked all the same. Plus it was the same price as the cottage cheese where I shopped
I'm sure you already know this, but for those who don't: copper is fine, so long as you never let it come into contact with anything acidic. The reason your chemistry teacher told you to avoid it is because people don't always know what ingredients might be a problem in them. It's safer not to use it. That doesn't mean that it's dangerous to use under any circumstances.
I made a very similar drizzle cake ( cornmeal and ground almonds ) but with oranges. It was a hit at a dinner party. And keep on whipping in your copper bowl.
There are similar recipes made with semolina. They are popular in Moroccan and mid eastern cooking. Interesting as corn meal and corn meal bake similarly. When I was unable to eat corn I would make corn bread with semolina and it came out very tasty and the texture was perfect (it did not really tasty like corn)
Sorry some folks don't like ingredient roulette. I like it. I imagine, with this recipe, we could swap around a variety of dairy products and make a slew of slightly different texture desserts. Cookies, cakes, muffins, pancakes, scones, etc. Buttermilk for instance, would likely do different things than say, sour cream, (along with different times and temps.) Corn is very flexible too. Whey might make a nifty flat bread, in cast iron. Pistachio instead of almonds..maybe with a sprinkling of black salt and zatar. That lemon & zest with those..mmmm Purist, I am not.
I’m 100% Certain that you could easily substitute any nut and get the same results, however with a slightly different flavour. The same goes for any Citrus Fruit. I wonder how those Recipe Purists would react, if they found out that the Green Limes they commonly buy in the Supermarket, are actually Lemons. And how would they handle it, when they learn that a Yellow Meyer Lemon, is a cross bred Grapefruit and Green Lemon? They wouldn’t know what to do!
I have noticed you always separate the eggs over the rest of the whites. I do it over a cup then added the white to the rest. That way if i break a yolk, it doesn't contaminate the whites.
Teachers tell students all kinds of wives tales. Husbands mom was a teacher who told her students hummingbirds migrate on the backs of geese. I told him that was nonsense so he went to the library, got a book to prove his point, book said that a lot of people ‘thought’ it was true while it was not. He took the book, put it in his truck, on the way back to the library his dog chewed it up and then he had to pay the library for the book! I use that hummingbird analogy often when we argue a point 😆
This looks soooo delicious!!!!! I am definitely making this. I wonder what the texture difference would be if using polenta instead of cornmeal. Would it be grittier? Maybe the polenta could be parcooked ahead of time? Hm... I want to experiment now!
Regarding your comment on copper, copper is not poisonous to most people. I've used copper cookware all my life. Some people, however, are allergic to copper and have a reaction when coming in contact with it.
If copper kills, then I'm in BIG trouble because every ounce (or ml) of water in my home is transported through copper pipes. As it turns out, 95% of homes are similarly equipped. WE'RE ALL GOING TO DIE!!!! 😂
Also, chefs always say that a copper bowl is best for whipping egg whites, and I suspect that's a myth, too. I wonder if copper bowls are banned in California or if everyone puts the Proposition 65 warning on copper bowls when they are sold... like they do everything else like stainless steel sinks. By the way, look at your vitamins and you'll see they contain copper, which your body needs in small amounts.
The fresh and real lemon taste is very exciting. I have to wonder if the almond taste is as evident as the lemon. I'm a fervent fan of each ingredient in the cake recipe, and a lover of cornbread. I wonder if the lemons could be omitted next time round for pure almond extract, but what would replace the liquid? Almond milk? Open to ideas.
The copper IS dangerous if you add highly acidic ingredients. Cooper cookware is lined to protect you from that and not affect the heat properties. But that copper bowl Glen has is specifically for eggs whites. The copper helps them form a tighter bond when you whip them and they don't corrode the metal so it's nice and safe. It's all very cool science!
So I made this yesterday (using ricotta, not cottage cheese), tasty and very lemony. 👍 But it was somewhat dense and dry (still good, though). Any idea what I did wrong?
Thank you for a GF cake for my husband! If using cottage cheese, do we blitz it first with an immersion blender? I know cottage cheese is having a moment, and deservedly so.
I'm so old, my high school science teacher told me potatoes and tomatoes were poisonous. Adding this to my, "If it ever cools off again to turn on the oven" list.
I've made cookies like this, and I'm not sure you can replace the nut flour. Maybe a seed meal would come close. Any kind of grain flour would take up too much moisture. I mean, you could experiment and see, but you'd have to adjust a lot of variables.
Peanut meal/powder (peanuts are legumes, not nuts) or a reduced amount of finely ground oatmeal (oats absorb water). I've used both successfully in other recipes with a little adjustment in volume for people with allergies.
I’ve used lightly ground sunflower or pumpkin seeds. For more of a ‘peanut’ taste, use the sunflower seeds. For more of an ‘almond or tree nut’ flavor, use the pumpkin seeds. I’ve made frangipane with pumpkin seeds and it came out amazing😁
Can one put honey in the egg whites as a substitute for sugar. I just don’t buy sugar at all. Would love to bake a cake of some description without any sugar. It’s already great there’s no flour used. Ta😊❤
Hey Glen, that copper bowl is going to kill you. And you have to use ricotta (not cottage cheese!!!) for this recipe. 😄 Just kidding, have a great Sunday.
10:18 great looking cake. I love cornmeal. I want to make this for someone who needs gluten free but also dairy free. Is there a ricotta/cottage cheese non-dairy substitute?! Thanks.
There is no food delicious enough that it is worth making yourself sick over. Also, it's really important if you're cooking for someone who is actually gluten intolerant that there be no *traces* of it. The legal standard in Canada is under 20 parts per million. The little film in the corner of the pot from when you last made pasta or a stray crumb on the cutting board is all it takes to make someone seriously ill. This doesn't sound too difficult until you start reading the ingredient lists in your pantry and realize half your spices "may contain" gluten.
I see some celiac comments in here. My family is affected by it as well. Our favorite recipes and foods qualify as "accidentally gluten free" as you described. It would be awesome if you would consider tagging your recipes as such, especially deserts.
@@GlenAndFriendsCooking I can spot the Whisky Butter cake in the back :). Anyhow just want to let you know you two always brighten up my day and your coffee-cinamon buns or my slightly adapted version of them.) became one recipe I make quite regularly. Greetings from (one of) Europes Pastrie-capitals.
You could try, but it would not work well. Corn absorbs moisture and helps bind it together. You'd need to add something else to serve that roll, like a bit of xanthan gum or cassava flour.
Substituting the ricotta is not all you need to do to reduce cost. Almond flour and eggs are expensive too ☹ It looks so good! Can you use corn flour and use almond essence instead?
I'm wary of using cottage cheese over ricotta cheese because of the difference in sodium levels between the the two cheeses. Nordica 4% cottage cheese is 290 mg per half cup and Tre Stelle Ricotta cheese is about 90 gm in a half cup. I suppose I could just leave out the pinch of salt if I use cottage cheese.
Quick question here. You mention "fine corn meal" in the ingredients.... Not something readily available in England, unless its the same thing as Polenta? Which I believe is Maize based.
As with anything it's the dose that kills you. Sure copper is poisenous but so is water and I would not advice going without water. Copper should be used with care (no acids and if you want to use them daily they should be tinned on the inside)
This recipe would be easy to make diabetic friendly without changing the recipe over much. Keep the honey. Stevia instead of sugar in the egg whites. Maybe use honey again in the syrup. Granted there's carbs in this cake. But, I don't think it will dramatically change your blood sugar.
Copper kills. Right. Reminds me of my first physics teacher in 5th grade, more than 30 years ago, who told the class that vitamins are bad for us because they cause allergies. Even at that age we just shook our heads.
😂😂😂 people commenting on your videos about occasional copper bowl use being dangerous lmao. There are far more “dangerous” things to worry about these days let’s be honest. Those people give the vibe that they heard something online once now they feel important and like they better than people who actually know 😂😂 Ps the cottage cheese tip is so great!! These days any tip like that is super welcome by so many ❤
Love the comment about doing your research before leaving comments about copper bowls. I get the impression Glen is getting a tad annoyed reading the comments section
Turns out both are correct. Copper bowls are great for eggs because the ions that leach into the eggs stabilize the foam. Copper isn’t recommended for acidic foods, and not for daily use.
I don’t know, man! I heard Glenn used to look like a Canadian cross between Rowan Atkinson and Boris Johnson, with the sultry voice of Issac Hayes, before using copper bowls.
@@LukeEdwardthere's no need to invoke Boris on anyone
Only when the food police or folks too lazy to look it up in Funk and Wagnells (look it up) comment.
@@TheErador HAHAHAHAHAHAHAHAHAHAHA!!!
My son has celiac disease and has to have gluten free food (otherwise small intestine destroyed and vomiting). It is hard to find quality desserts that are gluten free that taste good.
I really look forward to trying this cake out. It looks good. Also, I appreciate the “budget friendly” substitutions mentioned. I think it is important for us to know what ingredients we must use vs ones we can substitute without affecting the flavor. Love your channels ❤
You can use yogurt also. Good Greek yogurt, sour cream, whatever.
And don't stop at lemon. If your son like orange, do the same cake but orange zest and orange juice syrup.
I tried the 1941 Chocolate Crispies recipe from a couple weeks back with pecan flour rather than the cake flour. Came out reasonably well. May need some tweaking but it was tasty and nothing caused me to think I had to add back wheat flour.
FWIW: The King Arthur GF mixes have all been great for us as well as their Flourless Chocolate Cake recipe. I have made their brownie mix and added a bit of orange and it really boosts it to the next level. We have used those since my husband was diagnosed. I am looking forward to trying this too for a change of pace. :)
I have a neighbor who was celiac before it was trendy. Recipes like this are a blessing when invited over for a cook out.
Because of the court case here in the UK back in the 90's about Jaffa Cakes we have a definite test for cakes. The court case was about wether they were cakes or biscuits ( British biscuits ) biscuits are taxed more for some reason and the tax man wanted his share from Jaffa Cakes. Tax man lost. Cake goes hard when stale and biscuits go soft when stale. I don't think your cake is going to be around long enough to find out what happens to it.
hi guys, in my 71 years of shufflin along on this planet (of which I've dedicated 59 of those years to serious cooking and RESEARCH), I've been told a lot of weird things about what we should and shouldn't eat or do. In gerneral cooking you can pretty much do whatever you want. But in Baking where changing things can affect texture etc,, nothing replaces EXPERIMENTING until you get what YOU want. There are some cooking fundamentalists out there who think that recipes are edicts from heaven and that whatever tradition they come from is guarded by holy saints of 'correct' preparation. It's mostly nonsense. For example the ricotta-cottage cheese substitution. there might be a bit more fat or less protein or even traces of the 'coagulator' they used to make the cheese. just toss in a bit of something with active cultures (buttermilk, yoghurt, sour cream, etc) and you'll get even closer.
As for Copper, it made me laugh because I was told by an English Teacher in the 1960s about the 'dangers of Aluminum" hahaha. Look dear ones...if you live long enough you might get sick and if you live even longer you will definately DIE. I have yet to meet anyone who 'avoids things' who actually lives a healthier life than those who simply don't. RESEARCH it my friends and stop worrying. All the best to everyone JIM
Thank you Jim for the comment, I completely agree with experimentation. There is no perfect catchall recipe for every person, each chef puts their own spin on dishes and that's what makes them so interesting.
The other big problem with taking recipes too literally is manufacturing changes, products come and ago, different regions have different names for things or different ingredients available. To be able to adapt a recipe on the fly, because you understand why something works, is the best skill you can have in the kitchen
@ JIM. I'm a bit older. I avoided smoking! Both first AND second hand. My younger sister, the little rebel, decided not to. And she was born 1950. She's been gone 16 years. Lung cancer too close to heart to operate so she left behind family members whose lives were forever changed
I avoided DUI, by not drinking alcohol. My mother died by doing just that. She wasn't even 55 & left 3 children under age of 12.
I don't regret never smoking and giving up alcohol. Each decision made has saved me a lot of grief. I didn't need to RESEARCH before hand. And some things, when I did do impulsive things, I regret that I didn't weigh consequences first. Would have not experienced being embarrassed. My lungs are healthy. My liver is healthy and folks that share the road aren't dead or maimed for life because I've avoided two known widow makers.
From someone with celiac who can't have gluten, I love a good old fashioned "Accidentally Gluten Free" recipe. Almond flour is great for cakes and cookies!
If making this for a celiac friend or family member always check your cornmeal for wheat. Most brands are not GF because they are produced in the same facilities as wheat.
My grandma would've immediately added the ingredients to her shopping list and then had me stay to make the cake when I delivered her groceries 😋❤
As a celiac, I make this cake a few times a year. I use whatever for the ricotta. Cream cheese, sour cream, ricotta, yogurt, marscapone, literally whatever I have in the fridge.
I'm a big fan of using blood orange or regular orange when in season.
We had a lemon w/ raspberry cake for our wedding, and every year we do some sort of lemon and raspberry dessert for our anniversary, which is coming up soon. We just watched this episode and quickly decided this would be the lemon part of our anniversary. Thank you! 🙂
I thought my body was held together with gluten. Unfortunately, my body now rejects gluten. It's not pleasant. I promise you, people that request gluten-free ate doing it for fad reasons. We all would prefer gluten. And thank you for making something gluten-free. I'm learning how to bake without gluten. I miss cake.
I used to bake all of my own bread, and then I find out three years ago that I have celiac from a random blood test. No symptoms or anything. Utterly destroyed.
But I have been able to make really good breads, and generally speaking think GF deserts have a superior texture in 90% of cases. Keep it up! There are lots of great GF resources out there and once you get into cool special ingredients and techniques you won't miss it the same way anymore.
My sister has celiac was and awesome baker! Just learned substitutes. I’ve gotten adult onset Nut allergy, miss almonds.
I’ve been gluten intolerant for more than 15 years. Now took away the dairy…. ‘Gluten free’ makes me people imagine that it’s terrible. Most don’t even understand what gluten is. Or, that you are an abnormal freak, Lol.
My boyfriend finally admitted that he had no understanding of what gluten was, concluding that he’s not in a position to judge the food without trying it first.
@@adamjchafe a lot of people who think they have gluten issues really just need Bette quality of grains, I endorse gmos for the most part but some of the stuff they use these days is just wrong.
I only recently found out a lot of my minor health issues came from the fact that my body really does not like Cotten seed oil or the other junk they use for shortening/filler these days.
Now I use tallow and lard mostly
Lemon, honey and almonds sound like a match made in heaven. Thanks folks.
I sent this to my mom right away, for my bonus dad who's GF... I completely forgot she makes this nearly exact cake (Italian Nonna limoncello almond cake)!! So good
Gotta love cottage cheese and copper bowls!!! While I do not have a copper bowl I have been using Cottage Cheese instead of Ricotta in all sorts of applications for years. But a copper bowl is still on my wish list.
Yes! Gluten free!
My son and I have IBS and Celiac. Staying Gluten free just helps us have a better life. 😊
To the ricotta cottage cheese naysayers.
I worked at an Italian restaurant, we cut our ricotta 50/50 with cottage cheese to reduce ingredient costs and not one customer ever noticed the difference from all ricotta.
Copper + eggs = the perfect symbiotic relationship! Not dead yet and have used / cherished my copper bowl for over 40 years. Beautiful recipe; it will be the finishing touch to our dinner tomorrow - you rule! Thank you.
I'd rather just use a stainless steel bowl and and electric mixer.
@@brockreynolds870 To each their own!
You do you, I'm sticking with copper and a whisk.@@brockreynolds870
I always love your videos! I like that you read the comment section. I don’t like that the negative comments affect you. Any comment good or bad helps your algorithm and helps your channel grow. The joke’s on them. They are 2 year olds and just crave attention. Ignore them!!
I feel like this would be even more fantastic if you cut it in half and added a layer of lemon curd across.
Damn, even I didn’t think of that! Great idea.
I was thinking lemon custard I like a thicker filling.
Looks like another must try! Laughed when Glen said gluten holds him together! I always also appreciate the correcting of false info!!🙂
The texture of the batter as you smoothed it into the pan was amazing!
It's similar to a gourmet version of a traditional Brazilian "Fubá cake". Fubá is our cornmeal.
In Brazil it can be a plain Fubá sponge cake or have variations like with shredded coconut/coconut milk, orange juice/zest, guava jam, anise, cheese, cream, yogurt... and some creamy variations with more liquid like milk, coconut milk, or cream.
Mighty fine cornbread you made there, Glen. 😁🍰
Thank you for the cottage cheese tip! That’ll come in handy. I always have cottage cheese, hardly ever have ricotta
This is why we learned to use cottage cheese as a substitute for ricotta. Our Italian neighbors taught us this because we couldn't always find ricotta. No, it's not the same, but it works just fine.
My mouth is watering!
If copper is so poisonous, then the French would all be dead.
You had me at cornmeal. This looks fabulous!
Traditional copper cookware is tinned on the surface that contacts food. In a copper saucepan you might be boiling acidic food for longer times & the risk of poisoning would be higher.
All the water pipes in my house are copper, it is toxic, everyone who has ever lived or visited here would be dead.
I've made cheese before, at home, Just looked up the recipe for cottage and ricotta cheese. Both use milk and salt. But ricotta uses lemon juise for the acid while cottage cheese uses vinegar for the acid.
Love this recipe! And thanks for keeping my $ in my wallet. Saturday mornings are more enjoyable watching you cook.
What's not to like!!?!? Cornmeal! Lemons! and Almonds! YUM, thanks for sharing w us!
Thanks for this gluten free recipe!
There is a lot of nutrition packed into this cake!
Cottage cheese really does work in a lot of baking recipes that call for ricotta. I HATE cottage cheese on it's own, but in baking recipes, it's brilliant, heck I've tried it in pasta bakes, and it works well too.
But for those who are just vehemently against using it in baking, you can make your own ricotta pretty easily at home with lemon juice, whole milk, salt, cheese cloth, and a pot.
But I agree with Glen, cottage cheese really does work just fine- and this is coming from someone who dislikes the stuff in any context outside of baking with it.
alrighty!!! i am gluten free so this is no accident for me 😁 yay! can't wait to try it!
That looks divine. When you poked it. I thought "lemon hokie pokie!". Yum yum. I need corn bread!
Seeing Julie's reaction was so nice.Now I will make it.Good work !Can't wait to try it out on my daughter whose is severely gluten intolerant
It sounds like a delightful tea cake.
Perfect timing for this. I just got a celiac disease diagnosis yesterday. Will definitely try this out (I adore lemon).
I need gluten as well ^^
And this looks so good! I imagine a wonderfull lemon flavor. Hmm. Lemon cake is always good.
That is a very pretty cake. I am drooling right now because I love lemon flavored treats!
I’m making this right now. I’ll let you know how it turns out. Thanks for sharing!!
Made this tonight and it was delicious! Great lemon flavor and we enjoyed the texture. Very moist! Though I noticed some shrink-flation on the ricotta, it was a 15oz tub instead of the usual 16, but it worked all the same. Plus it was the same price as the cottage cheese where I shopped
I love knowing substitutions that work. Thank you!
I'm sure you already know this, but for those who don't: copper is fine, so long as you never let it come into contact with anything acidic. The reason your chemistry teacher told you to avoid it is because people don't always know what ingredients might be a problem in them. It's safer not to use it. That doesn't mean that it's dangerous to use under any circumstances.
This looks absolutely delicious 😋😍
Thanks for sharing this recipe looks great
love that jumpcut to "I guess the point I really want to get across"
I made a very similar drizzle cake ( cornmeal and ground almonds ) but with oranges. It was a hit at a dinner party. And keep on whipping in your copper bowl.
I'm definitely going to make this.
There are similar recipes made with semolina. They are popular in Moroccan and mid eastern cooking. Interesting as corn meal and corn meal bake similarly. When I was unable to eat corn I would make corn bread with semolina and it came out very tasty and the texture was perfect (it did not really tasty like corn)
I would expect corn meal to bake like corn meal does, but what do I know
This looks amazing!
This reminds me of a limoncello cake I made from Donal Skehan's recipe. His recipe used crème fraîche instead of ricotta. It was very good!
Sorry some folks don't like ingredient roulette. I like it.
I imagine, with this recipe, we could swap around a variety of dairy products and make a slew of slightly different texture desserts.
Cookies, cakes, muffins, pancakes, scones, etc.
Buttermilk for instance, would likely do different things than say, sour cream, (along with different times and temps.)
Corn is very flexible too.
Whey might make a nifty flat bread, in cast iron. Pistachio instead of almonds..maybe with a sprinkling of black salt and zatar. That lemon & zest with those..mmmm
Purist, I am not.
I’m 100% Certain that you could easily substitute any nut and get the same results, however with a slightly different flavour.
The same goes for any Citrus Fruit.
I wonder how those Recipe Purists would react, if they found out that the Green Limes they commonly buy in the Supermarket, are actually Lemons.
And how would they handle it, when they learn that a Yellow Meyer Lemon, is a cross bred Grapefruit and Green Lemon?
They wouldn’t know what to do!
I have noticed you always separate the eggs over the rest of the whites. I do it over a cup then added the white to the rest. That way if i break a yolk, it doesn't contaminate the whites.
And it looks beautiful, too! That is a cake to serve on a buffet where everyone can see it.
Teachers tell students all kinds of wives tales. Husbands mom was a teacher who told her students hummingbirds migrate on the backs of geese. I told him that was nonsense so he went to the library, got a book to prove his point, book said that a lot of people ‘thought’ it was true while it was not. He took the book, put it in his truck, on the way back to the library his dog chewed it up and then he had to pay the library for the book! I use that hummingbird analogy often when we argue a point 😆
This looks soooo delicious!!!!! I am definitely making this. I wonder what the texture difference would be if using polenta instead of cornmeal. Would it be grittier? Maybe the polenta could be parcooked ahead of time? Hm... I want to experiment now!
oh, i have to make this cake!
Regarding your comment on copper, copper is not poisonous to most people. I've used copper cookware all my life. Some people, however, are allergic to copper and have a reaction when coming in contact with it.
If copper kills, then I'm in BIG trouble because every ounce (or ml) of water in my home is transported through copper pipes. As it turns out, 95% of homes are similarly equipped. WE'RE ALL GOING TO DIE!!!! 😂
Also, chefs always say that a copper bowl is best for whipping egg whites, and I suspect that's a myth, too.
I wonder if copper bowls are banned in California or if everyone puts the Proposition 65 warning on copper bowls when they are sold... like they do everything else like stainless steel sinks. By the way, look at your vitamins and you'll see they contain copper, which your body needs in small amounts.
Oh YIKES! My water too! I've even got about 100mg in my body - all the time!
It's a real killer! Bacteria are terrified by it!
The fresh and real lemon taste is very exciting. I have to wonder if the almond taste is as evident as the lemon. I'm a fervent fan of each ingredient in the cake recipe, and a lover of cornbread. I wonder if the lemons could be omitted next time round for pure almond extract, but what would replace the liquid? Almond milk? Open to ideas.
Is an acid source needed for the chemistry of this cake?
I think the person who says copper is poisonous is getting mixed up with lead.
The copper IS dangerous if you add highly acidic ingredients. Cooper cookware is lined to protect you from that and not affect the heat properties. But that copper bowl Glen has is specifically for eggs whites. The copper helps them form a tighter bond when you whip them and they don't corrode the metal so it's nice and safe. It's all very cool science!
Copper is considered a "Heavy Metal" and therefore it is toxic. The amount of copper leaching into Glen's egg whites is negligible.
Oh gosh I want to have a party now so I have an excuse to make this!!
Looks great, might attempt it when I end my diet.
So I made this yesterday (using ricotta, not cottage cheese), tasty and very lemony. 👍
But it was somewhat dense and dry (still good, though). Any idea what I did wrong?
Damn Glen, you are a romancer with those words in this video. I gotta make this!!!
Thank you for a GF cake for my husband!
If using cottage cheese, do we blitz it first with an immersion blender? I know cottage cheese is having a moment, and deservedly so.
Oh, YUM!
I'll try a sugar-free version and let you know how it turns out! I might even try some fresh St. John cheese!
I'm so old, my high school science teacher told me potatoes and tomatoes were poisonous.
Adding this to my, "If it ever cools off again to turn on the oven" list.
What would you use in place of ground almonds? Nut allergy.
I've made cookies like this, and I'm not sure you can replace the nut flour. Maybe a seed meal would come close.
Any kind of grain flour would take up too much moisture. I mean, you could experiment and see, but you'd have to adjust a lot of variables.
Peanut meal/powder (peanuts are legumes, not nuts) or a reduced amount of finely ground oatmeal (oats absorb water). I've used both successfully in other recipes with a little adjustment in volume for people with allergies.
I’ve used lightly ground sunflower or pumpkin seeds. For more of a ‘peanut’ taste, use the sunflower seeds. For more of an ‘almond or tree nut’ flavor, use the pumpkin seeds. I’ve made frangipane with pumpkin seeds and it came out amazing😁
Could you use Masa instead of cornmeal have the finer texture be slightly more flour like?
Can one put honey in the egg whites as a substitute for sugar. I just don’t buy sugar at all. Would love to bake a cake of some description without any sugar. It’s already great there’s no flour used. Ta😊❤
Hey Glen, that copper bowl is going to kill you. And you have to use ricotta (not cottage cheese!!!) for this recipe. 😄 Just kidding, have a great Sunday.
10:18 great looking cake. I love cornmeal. I want to make this for someone who needs gluten free but also dairy free. Is there a ricotta/cottage cheese non-dairy substitute?! Thanks.
There is no food delicious enough that it is worth making yourself sick over. Also, it's really important if you're cooking for someone who is actually gluten intolerant that there be no *traces* of it. The legal standard in Canada is under 20 parts per million. The little film in the corner of the pot from when you last made pasta or a stray crumb on the cutting board is all it takes to make someone seriously ill. This doesn't sound too difficult until you start reading the ingredient lists in your pantry and realize half your spices "may contain" gluten.
Can I substitute corn meal with semolina or flour
I see some celiac comments in here. My family is affected by it as well. Our favorite recipes and foods qualify as "accidentally gluten free" as you described. It would be awesome if you would consider tagging your recipes as such, especially deserts.
How many cakes did you bake and taste that day?
Four - It was a busy day!
@@GlenAndFriendsCooking I can spot the Whisky Butter cake in the back :).
Anyhow just want to let you know you two always brighten up my day and your coffee-cinamon buns or my slightly adapted version of them.) became one recipe I make quite regularly.
Greetings from (one of) Europes Pastrie-capitals.
Glen can you use only almond flour instead of corn meal?
Better yet, how about with out the almond flour for those who are allergic?
Here you go, combine the two or make as is: ruclips.net/video/dSIp5XLLkuE/видео.html Just search almond cake here on RUclips.
You could try, but it would not work well. Corn absorbs moisture and helps bind it together. You'd need to add something else to serve that roll, like a bit of xanthan gum or cassava flour.
@@robertandersen9886 I guess almond lemon cake isn’t for those people then 😂😂😂 Jfc
Substituting the ricotta is not all you need to do to reduce cost. Almond flour and eggs are expensive too ☹
It looks so good! Can you use corn flour and use almond essence instead?
No. You absolutely couldn't.
This celiac sufferer will add this to his cake arsenal.
I'm wary of using cottage cheese over ricotta cheese because of the difference in sodium levels between the the two cheeses. Nordica 4% cottage cheese is 290 mg per half cup and Tre Stelle Ricotta cheese is about 90 gm in a half cup. I suppose I could just leave out the pinch of salt if I use cottage cheese.
Is the texture gritty?
Quick question here. You mention "fine corn meal" in the ingredients.... Not something readily available in England, unless its the same thing as Polenta? Which I believe is Maize based.
Yes. Whiz it in the food processor or blender if it's too coarse. You want slightly coarser than the almond flour.
Gluten will kill me so this cake might be worth a try
Totally down with the cottage cheese sub. Recommend giving it a good blitz, depending on the dish
As with anything it's the dose that kills you. Sure copper is poisenous but so is water and I would not advice going without water.
Copper should be used with care (no acids and if you want to use them daily they should be tinned on the inside)
Also:
Accidentally suitable for Passover!
Is it puddiny or mealy?
Can I use Blue Agave instead of sugar for the lemon-glaze?
Since agave syrup is almost all Fructose (a sugar) - go right ahead.
Is that a 10 jnch cake pan
Can you make um ali next
Best regards
This recipe would be easy to make diabetic friendly without changing the recipe over much. Keep the honey. Stevia instead of sugar in the egg whites. Maybe use honey again in the syrup. Granted there's carbs in this cake. But, I don't think it will dramatically change your blood sugar.
Water lines in houses are made of copper. It's fine.
Looks delicious💜💜💜
Those who think copper is to be avoided, should visit a few quality chocolatiers and distilleries.
I mean most places have copper pipes for water lines. .so there's that. 😮
Never heard that one. Copper is an antibacterial
Why at the start of this vid was I expecting him to wave his arms in the air and call for miss piggy and fozzi bear. Sounded just like kermit
Copper kills. Right. Reminds me of my first physics teacher in 5th grade, more than 30 years ago, who told the class that vitamins are bad for us because they cause allergies. Even at that age we just shook our heads.
😂😂😂 people commenting on your videos about occasional copper bowl use being dangerous lmao. There are far more “dangerous” things to worry about these days let’s be honest.
Those people give the vibe that they heard something online once now they feel important and like they better than people who actually know 😂😂
Ps the cottage cheese tip is so great!! These days any tip like that is super welcome by so many ❤
Mmm… 😋