In New York there is no shortage of Italian bakeries, and as a rule I try to poke my head in as many as possible to peek at the offerings. Italians are creative masters, and of course it’s always the Italian rainbow cake that first catches my eye. Probably I’m just hypnotized by a cool color palette, like a puppy watching TV. When choosing your preserves for this one, spend a little extra on the good organic stuff. The success of your cake depends on it! If you are allergic to almonds, omitting the extract won’t compromise your cake.
Recipe information
Yield
serves 15
Ingredients
Preparation
Step 1
Preheat the oven to 325°F. Line three 8-inch round cake pans with parchment paper and lightly coat with coconut oil. Set aside.
Step 2
In a medium bowl, whisk together the flours, potato starch, arrowroot, baking powder, baking soda, xanthan gum, and salt. Add 1 1/4 cups of the coconut oil, the agave nectar, applesauce, vanilla, the almond extract, if using, and the hot water. Stir with a rubber spatula until the batter is smooth.
Step 3
Divide the mixture evenly among 3 medium bowls. Add several drops of one food coloring to each bowl and mix until the color is evenly distributed and to your liking.
Step 4
Pour the batter into the prepared pans. Bake for 12 minutes, rotate, and bake until a toothpick inserted in the center comes out clean, about 15 minutes more. Let cool in the pans on a rack for 30 minutes. Run a knife along each cake’s edges to remove it from the pan.
Step 5
To assemble, place the green cake layer on a serving plate. Spread the raspberry preserves over it. Place the yellow cake layer on top of it. Spread with the apricot preserves. Top with the red cake layer and pour the chocolate sauce on the top and on the sides, spreading it evenly over the entire cake with a rubber spatula.
Step 6
Chill the cake for 20 minutes to harden chocolate glaze.
