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I don't bitch about my food choices with celiac disease that much, because living in New York and making decent money, I've got it pretty good. There are lots of things it's hard to have spontaneously -- everything, it seems, requires a special trip, but mostly, it is there to be had.
Of course, this isn't always true. I will never be able to eat Darrell Lea coconut ice shipped in from Australia again. Same goes for Anzac biscutts and any number of weird Italian specialties I grew up with. But I manage pizza and pasta and find approximations of most things I've loved.
Two of the particular indignities of celiac disease have been the lack of black & white cookies and the lack of "wedding cake."
To clarify "wedding cake" is to me, those garish, striped cakes with the layers separated by raspberry or apricot jam and then the whole thing wrapped in chocolate. My parents used to buy them at the Italian bakery when I was little. It was, they said, what the inside of their wedding cake looked like.
Well, today, I found "wedding cakes" and black& white cookies in a D'Agastino on the UWS. Gluten -free and kosher for passover. I know the odds are high that they are seasonal, that I won't managed to find them again next year, and at $10 a box, they aren't cheap. But right now, I am so pleased.
Of course, this isn't always true. I will never be able to eat Darrell Lea coconut ice shipped in from Australia again. Same goes for Anzac biscutts and any number of weird Italian specialties I grew up with. But I manage pizza and pasta and find approximations of most things I've loved.
Two of the particular indignities of celiac disease have been the lack of black & white cookies and the lack of "wedding cake."
To clarify "wedding cake" is to me, those garish, striped cakes with the layers separated by raspberry or apricot jam and then the whole thing wrapped in chocolate. My parents used to buy them at the Italian bakery when I was little. It was, they said, what the inside of their wedding cake looked like.
Well, today, I found "wedding cakes" and black& white cookies in a D'Agastino on the UWS. Gluten -free and kosher for passover. I know the odds are high that they are seasonal, that I won't managed to find them again next year, and at $10 a box, they aren't cheap. But right now, I am so pleased.
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In the mixer beat 6 egg whites + pinch of salt, when it's foamy add 1.5 cups of sugar and beat until stiff. In a bowl mix the 6 yolks with half a cup of vegetable oil, half a cup of orange juice and 1 tbs vanilla extract. In another bowl mix 3/4 cup potato starch with 3/4 cup fine cornmeal, 1 tbs baking powder and 1/2 tsp baking soda. Beat slowly while adding the yolk mix first and then dry ingredients.
Pour into 2 pans and bake at 350 F just until dry (check with a tooth pick) 20-30 min. Once it's chilled you can put one layer on top of the other. Between them you can spread whatever - from jam to any flavor of cream. For chocolate flavored cake just add 4 tbs of cocoa to the dry mix. Enjoy!
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