Category Archives: Cake

Almond And Raspberry Muffins

These little muffins are a delight, no one can guess that they are gluten free and they are definitely very moreish!

This recipe makes 48 muffins and I can guarantee they will all be eaten but if you have a few leftover they freeze well, I pop them into the school lunch boxes frozen and they are ready to eat by lunch.

Ingredients

150g ground almonds/almond meal

30g coconut flour

50g cornflour

40g buckwheat flour

1 tablespoon gluten free baking powder

100g butter, melted

140g Greek yogurt

1 egg, beaten

125mls milk

120g raspberry jam

Method

Preheat the oven to 170 degrees centigrade. Line two 24 mini muffin trays with cases.

In a large bowl, combine the ground almonds, coconut flour, corn flour, buckwheat flour and baking powder. Give these dry ingredients a whisk to get some air into the mix.

In a seperate bowl, whisk the melted butter and yogurt, add the egg and milk and whisk again.

Now, pour the wet ingredients into the dry and fold in gently, as it begins to combine, spoon in the jam and fold again to just incorporate the jam.

Using a dessert spoon, spoon the batter into the cases, around two thirds full, no more or they will come over.

Once you have filled all the cases, slide the trays into the oven and bake for 20 minutes until golden.

Allow to cool a little on a wire rack, they are delicious still warm from the oven.

Chestnut And Chocolate Cake

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This has become one of our favourite gluten free cakes and rightly so!

Moist and not too chocolaty, it’s loved by the adults and kids and to be honest, you really can’t tell that it’s gluten free!

Serves 12-16.

Ingredients

200g 70% cocoa solids dark chocolate

6 eggs, separated

125g butter at room temperature

1x 439g tin unsweetened chestnut puree

70g caster sugar

4 tablespoons Baileys liqueur

Method

Preheat the oven to 170 degrees centigrade.

Grease and line a 23cm spring form tin.

Melt the chocolate, I cheat and use the microwave but keep an eye on it and stir frequently.

In a large bowl, whisk the egg whites until stiff.

In another large bowl, cream the butter, sugar and chestnut. Add the Baileys and slowly beat in the egg yolks, now add the chocolate and combine well.

Take around a quarter of the egg whites and fold into the chocolate mix, once combined, gently fold in the remaining whites.

Spoon into the prepared tin and pop in the oven.

Bake for 50-60 minutes.

Allow to cool in the tin.

I decorated ours with whipped cream and a little grated dark chocolate.

 

Chocolate And Cherry Cake

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This is a super moist cake that combines the classics of chocolate and cherry without any gluten or dairy!

I realise that adding cooked quinoa might seem very odd but it really does help here to keep the shape and certainly adds its own nuttiness.

I tend to cook a bigger quantity of quinoa, using some for a salad and reserving some for this cake.

I didn’t ice this cake as it’s for the school lunch boxes, just a little icing sugar over the top.

Ingredients

100g quinoa

250mls water

4 eggs, seperated

150g caster sugar

1 tsp vanilla extract

3 tablespoons cocoa powder

100g ground almonds

2x 415g tins cherries, drained and patted dry

Method

Preheat the oven to 190 degrees Centigrade. Grease and line a 24cm ring cake tin.

Pour the quinoa into a pan, add the water, cover with a lid and bring up to the boil and simmer, covered for 13-15 minutes. Leaving the lid on, allow to sit, covered, for 5 minutes and then allow to cool.

Beat the egg yolks and sugar until pale and fluffy.

Fold in the vanilla and cocoa followed by the cooked quinoa and ground almonds.

With clean beaters, beat the egg whites until forming stiff peaks.

Gently fold a couple of tablespoons of egg white into the yolk mix, then gradually fold in the remaining egg white in three or four stages.

Sprinkle one third of the cherries over the base of the prepared tin.

Spoon over half of the cake batter, spreading it out gently.

Top with a third of the cherries again and the remaining cake batter. Sprinkle over the last cherries and pop into the oven.

Bake for 45 minutes until the edges of the cake are coming away from the pan.

Allow to cool for 5 minutes in the tin and then tip onto a baking rack to cool completely.

White Chocolate, Cherry and Almond Slice

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These are such a treat!

I’m now trying to come up with homemade gluten free goodies for my youngest son who was recently diagnosed with coeliacs, these were a huge hit in the school lunch box and with the rest of the family.

If you are making these as gluten free you will need to check the labelling on your rice puffs as many of them contain barley.

Makes 24 pieces.

Ingredients

200g flaked almonds

200g glacé cherries, washed, dried and halved

100g sultanas

150g rice puffs

400g white chocolate

Method

Line the base and sides of a 22x30cm roasting tin with baking parchment.

Heat a large frying pan over a medium heat, add the almonds and toast gently until just colouring a little, tip into a large bowl.

Add the halved cherries, sultanas and rice puffs, stir well.

Melt the white chocolate, pour over the puff mix and stir very well.

Tip into the prepared tin and gently push down into the corners edges.

Allow to cool a little and then pop into the fridge for an hour or two until set.

Remove from the fridge, peel off the paper and cut into slices.

Australia Day Berry Pavlova

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I know that there is an ongoing argument about whether the pavlova comes from Australia or New Zealand but for the purposes of a gluten free dessert on Australia Day I claim it as ours!

You can make the meringues the day before but they need to be stored in an airtight container.

Serves 8-10.

Ingredients

4 large egg whites

220g caster sugar

400mls cream

500g fresh strawberries, hulled and halved

125g fresh blueberries

Method

Preheat the oven to 130 degrees Centigrade.

Take two pieces of baking parchment and draw around a dinner plate to give you a 26cm circle on each piece of paper.

Turn the paper over so the pencil mark is on the base and place each sheet onto a baking sheet.

Beat the egg whites in a clean bowl until forming stiff peaks.

Gradually add the sugar, around two teaspoons at a time, beating each addition in very well.

Once all of the sugar has been added, use a spatula to spoon half of the meringue onto the first sheet of prepared parchment, carefully spreading up to the line, I don’t do a precise spread and I like to have it a little uneven around the edges!

Bake the meringues in the oven for 90-120minutes, when they are cooked they will lift off the baking parchment easily.

Allow to cool completely on the baking sheets.

To assemble the pavlova, or pav as we call it, whip the cream until forming soft peaks.

Place one meringue on the serving plate, spread over half the cream and top with just under half of the fruit.

Top with the remaining meringue, again spread the cream and sprinkle over your fruit.

Raspberry Meringues

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In a household full of males, it’s always nice to sneak a little pink in!

Makes 50 mini meringues.

Ingredients

4 egg whites

170g caster sugar

4 teaspoons freeze dried raspberry powder plus a little extra for decoration

Method

Preheat the oven to 140 degrees Centigrade. Line two baking sheets with baking parchment.

In a large bowl, beat the egg whites until forming peaks, slowly add the sugar, no more than 10-15g at a time, beating really well between additions.

Once all of the sugar has been added, spoon over the raspberry powder and beat well.

Spoon the meringue into a piping bag and pipe into small meringues on the prepared sheets. My meringues are 2-3cm diameter.

Bake in the oven for 45-55 minutes until the meringues are lifting off the paper.

Remove the trays from the oven and sprinkle over a little extra raspberry powder for colour.

Allow to cool on the baking sheets and then store in an airtight container