Hopefully, you would never be able to tell from these pictures that the dessert that lies under the ice cream was a total disaster! No seriously, I have very little luck in my attempts to make upside down cake and this was one of those attempts.
As it is the season of fresh BC Cherries right now I bought a bag and wanted to do something fun with it. So I decided to try my hand at cherry upside down cake, and once again failed miserably. The top looked to be gold brown and the bottom was oozing caramel sauce, but when I took the cake out the middle was not baked through. What a let down! But who wants to waste $10 worth of cherries and who knows how much gluten free flour mix. That stuff isn’t cheap (speaking of which I hear rumours that Costco is carrying gluten free flour now … I have yet to check it out though).
On of my favourite shows on TV is called “Chopped,” and the chefs on that show, can always fix a disaster. So I decided to tear it all apart and throw it into a 9x13 baking pan and threw it back in the oven. Some bits got quite crispy, and I lost the beautiful caramel, but my cake was baked. Next I did up a quick batch of caramel using coconut sugar and butter and poured it back over my former dessert disaster. The moisture helped soften the crunchy bits, making it turn into quite the yummy dessert. It just wasn’t the dessert I started out making. So hopefully that will help you over come future dessert disasters … as with learning to bake gluten free, they will happen! Don’t throw away all your hard work straight away, as you may be able to salvage it.
On a completely unrelated note I’ve never had cardamom ice cream before, but I saw it in a Vancouver grocery store and at once decided I needed to have it. Of course, it was full on ice cream and I’m lactose intolerant, so I would have to make my own, and that is what I did.
Cardamom is used quite frequently in Indian cooking and has a very distinct and somewhat floral flavour to it. I think you either love it or hate it, and I love it. Since I had this lovely cherry dessert and it was a hot summers day, I figured why not top it off with some cardamom ice cream. So that is what I’ve made for you today. You may need to play with the amount of cardamom to suite your tastes … if you like it stronger add more, if it’s too strong try adding more coconut milk.
Cardamom Ice Cream (Dairy Free)
1 - 14 oz can of Coconut Milk (light or regular)
3-4 Cardamom Pods (I used black, but green works too)
1 Vanilla Bean
¼ cup Maple Syrup
Using a pestle and mortar crush the cardamom pods and place in a small or medium sized glass bowl. Cut the vanilla bean in half, scrape the seeds into the bowl and then throw the rest of the pod in there too. Pour coconut milk over the spices and refrigerate overnight or while you are at work for the day. Using a strainer (or spoon) remove the cardamom pods and vanilla bean from mixture. Next whisk in the maple syrup and then pour the mixture into your ice cream maker and follow the manufacturers directions.