One of my best customers send me this beautiful photo of a recipe she made for Passover with Blends by Orly Sydney Blend. The original recipe calls for 1 cup of potato starch and 2 cups of matzah cake meal, but she replaced with 3 cups of Sydney Blend to make the recipe gluten free (and more delicious!) She also used crushed pineapple instead of raisins and chocolate chips instead of nuts. In the recipe below, I give you the option to use either iteration.
If you have a recipe that you love baking with Blends by Orly, send me the recipe and a photo and I will share it on my website!
Jodi's Gluten Free Carrot Pineapple Cake
2 cups sugar
1 1/2 cups oil
3 cups Blends by Orly Sydney Blend
2 tsp Baking Powder
1 tsp salt
1 tsp cinnamon
3 cups grated carrots
1 cup chopped nuts or chocolate chips
1/2 cup raisins or crushed pineapple
Heat: Preheat the oven to 350 F. Coat a 9” bundt pan with oil or butter.
Mix: Combine sugar, oil and eggs in a large bowl. Beat with an electric mixer at medium speed until well blended. The mixture should be light and creamy. Mix the dry ingredients in a separate bowl. Add the dry ingredients to the wet mixture and beat at low speed for two minutes. Add the grated carrots, nuts and raisins and mix well.
Bake: the cake for 1 hour or until a toothpick inserted into the middle of the cake comes out clean.