Sarah’s Gluten Free Pound Cake with Elderflower Berry Compote as published in MIX Magazine

Feb 05

Sarah’s Gluten Free Pound Cake with Elderflower Berry Compote as published in MIX Magazine

Here is my recipe for Gluten Free Pound Cake with Elderflower Berry Compote as published in October 2011 MIX Magazine. Read more about the wine-drenched feast full of fresh farm fare, Big Table Farm Wines, local chefs and of course Gluten Free Cowgirl! View the recipe online at MIX Magazine.

Sarah’s Gluten-free Pound Cake With Elderflower Berry Compote

Gluten Free Cowgirl Pound Cake Elderberry Compote

From “Big Table Farm’s wine-drenched feast” by Clare Carver, October 2011

Recipe by Sarah Hahn

Makes about 8 servings

This rich and decadent cake is delicious with all types of fruit.

  • 1 cup (2 sticks) unsalted butter, at room temperature
  • 1 cup packed brown sugar
  • 1/2 cup raw cane sugar
  • 3 eggs, at room temperature
  • 3/4 cup gluten-free sorghum flour
  • 1/2 cup gluten-free almond meal
  • 1/4 cup gluten-free tapioca starch
  • 1/4 cup gluten-free potato starch
  • 1/4 cup gluten-free arrowroot starch
  • 1 teaspoon gluten-free xanthum gum
  • 2 teaspoons gluten-free baking powder
  • 1/4 teaspoon ground nutmeg
  • 1/2 teaspoon salt
  • 1/2 cup milk, at room temperature
  • 1 teaspoon gluten-free vanilla extract

Elderflower Berry Compote:

  • 4 pints blackberries
  • 2 tablespoons raw cane sugar
  • Elderflower syrup (see note)
  • 1 pint fresh red currants

Preheat oven to 350 degrees. Butter and flour an 8-inch-by-3-inch loaf pan.

In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and both sugars together until light and fluffy. Add the eggs one at a time, beating well after each addition.

In a medium bowl, sift together the sorghum flour, almond meal, tapioca starch, potato starch, arrowroot starch, xanthum gum, baking powder, nutmeg and salt. Measure out the milk and add the vanilla to the measuring cup.

With the mixer on low speed, alternate adding the dry ingredients and wet ingredients in batches, beginning and ending with the dry ingredients. Mix just until combined.

Pour batter into the prepared pan. Bake for 40 minutes, cover with foil, and bake another 10 to 20 minutes until a toothpick inserted in the center comes out clean. Let cool 10 minutes before turning onto a plate. Allow to cool

completely before slicing.

To make the compote: In a large bowl, gently combine the blackberries and sugar. Stir in elderflower syrup to taste.

To serve: Ladle the compote over the cake and sprinkle with currants on top.

— From Sarah Hahn,

Photograph by Taylor Schefstrom

Note: You can buy elderflower syrup at Ikea and online at


With love, berries and gf cake!


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