Boil a medium-sized pot of water on the stove, with the juice of the lemon and two tablespoons of sugar. Pull apart the head of the radicchio, and trim off the thicker white center of each leaf. Add the trimmed radicchio leaves to the pot of boiling water and blanch for two minutes. Remove the radicchio and drain well in a colander. Set aside until cooled. Press out any excess water and chop finely.
Sift together gluten-free flour, xanthan gum, baking soda, baking powder, salt, cinnamon, nutmeg, ground ginger, allspice, cloves, and black pepper in a large mixing bowl and set aside.
Sift together gluten-free flour, xanthan gum, baking soda, baking powder, salt, cinnamon, nutmeg, ground ginger, allspice, cloves, and black pepper in a large mixing bowl and set aside.
Using a spatula, fold in the chopped radicchio; pour into the prepared cake pan and smooth out the batter with a knife or spatula. Let the batter rest on the counter for 15-30 minutes (see note below).
Place the cake (still on the wire rack) on a counter protected with plastic wrap or parchment. Pour the ganache on the top of the cake until it falls over the edge and coats the whole cake. Let the ganache firm up on the cake for 15-30 minutes, then carefully transfer it to a cake stand or plate using a large offset icing spatula to lift the cake off the rack.
Dust the cake with powdered sugar using a fine mesh sieve; serve at room temperature.
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