Category Archives: Cake

Dark Chocolate and Date Bakes

These are seriously dangerous to have in the house!

A great gluten free bake that is very forgiving.

Makes 12.

Ingredients

100g dark chocolate, 70% cocoa solids

125g pitted dates

130g ground almonds

3 egg whites

60g caster sugar

40g melted dark chocolate to decorate

Method

Preheat the oven to 180 degrees centigrade.

Line a 12 hole muffin tray with baking parchment.

In a food processor, blitz the chocolate until you have a light crumb. Tip into a large bowl.

Next, check each and every date for a stone and then blitz them in the food processor until finely chopped too. Tip the dates into the chocolate crumb.

Weigh the ground almonds into the same bowl and then, using your finger tips, break up any big chunks of dates so you have an even mix.

In another large bowl, whisk the egg whites until stiff peaks, add the sugar, a table spoon at a time until all of the sugar is incorporated.

Fold the chocolate mix into the egg white mix and spoon into the prepared tins.

Bake for 20 minutes. Once golden, turn the heat off but leave the bakes in the oven, with the door a jar, to cool completely.

Melt the remaining chocolate and then drizzle over the cool bakes.

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White Chocolate and Ginger Tart

If you aren’t into sweet treats, stop reading now!

My youngest came up with this recipe and has grudgingly shared small slices with the rest of us.

You could use a pastry shell but, as we are gluten free, the biscuit base is a nice quick alternative.

This tart fits a 25cm round tin or we use a rectangular tin and make two individual tarts for another night.

Ingredients

475g gluten free ginger nuts

150g butter

400g white chocolate

100g butter

400mls creme fraiche

Dark chocolate to grate over

Method

Melt the butter in the microwave or in a pan, add the crushed biscuits and mix well.

Press the biscuit mix into a loose bottomed tin or individual tins, packing tightly into the base and sides.

Refrigerate for 30 minutes.

Gently heat the chocolate and butter in the microwave, stirring frequently until melted.

Whisk in the creme fraiche until lump free.

Pour into the prepared tins and smooth the top.

Refrigerate for 2 hours.

Brownie Cakes

We have an ongoing argument in the family as to what to call these, bruffins is the boys choice but they really are just a brownie.

As they are a brownie, they come out of the oven puffed in the middle and rapidly fall as they cool, the icing then fills the gap but be warned, these are rich!

Makes 16.

Ingredients

120g dark chocolate, 70% cocoa solids

120g butter

70g smooth peanut butter

1 teaspoon vanilla extract

300g caster sugar

120g ground almonds, almond meal

3/4 tablespoon baking powder

3 eggs

ICING

130g butter, at room temperature

225g icing sugar

25g cocoa powder

Method

Preheat the oven to 160 degrees Centigrade.

Take two muffin tins and line 16 holes with muffin cases.

Either over hot water or carefully in the microwave, melt the butter and chocolate gently, stir in the peanut butter and vanilla.

In another bowl, measure out the sugar, ground almonds and baking powder.

In a third bowl, whisk the eggs until light and fluffy.

Pour the chocolate into the dry ingredients and then fold in the eggs gently.

Spoon into the prepared cases and bake for 25 minutes.

Remove from the oven and allow to cool in the tin.

Once the cakes are cool, make the icing.

In a food processor, blitz the icing sugar to get any lumps out or sieve it.

Add the cocoa powder and then beat in the butter.

Spread a little icing into the middle of each cake and then grate over some white chocolate.

Coconut And Chocolate Squares

Another sweet treat was required this weekend for cricket morning tea so, introducing one of the easiest sweet treats to make with no baking required.

Makes 30-50 pieces depending on how you cut them up.

Ingredients

600g desiccated coconut

420g icing sugar, sieved

2 x 395g condensed milk

2 teaspoons vanilla extract

1/2 teaspoon apple cider vinegar

50g plain chocolate, I use 70% cocoa 

Method
Line the base and sides of  a large roasting tin with baking parchment.

In a very large bowl, weigh out the coconut and sifted sugar, stir to combine.

Now add the condensed milk, vanilla extract and cider vinegar.

Using your hands, mix really well.

Pour the coconut mixture into the prepared tin and push down with the back of a silicone spatula to flatten it out evenly.

Melt the chocolate carefully in the microwave and drizzle over the coconut base.

Pop the roasting tin into the fridge for three hours and then remove the paper and cut into squares.

I keep this in the fridge here as we are in summer but if you are in a cooler climate, in the cupboard is fine.

Almond And Cherry Mini Cakes

With the start of cricket season here in Western Australia it is time to get back to baking for the shared morning teas when the boys play matches at their home ground.

These are lovely sweet treats that disappear quickly. Any leftovers freeze very well and are perfect for school lunch boxes.

Makes 48 mini cakes.

Ingredients

150g ground almonds, almond meal

140g gluten free plain flour

80g caster sugar

1 tablespoon gluten free baking powder

100g butter, melted

140g Greek yogurt

1 egg, beaten

125mls milk

1 teaspoon vanilla extract

140g cherry conserve

Method

Preheat the oven to 170 degrees Centigrade. Line 2 x 24 hole mini muffin trays.

In a large bowl, combine the ground almonds, flour, sugar and baking powder. Give it a whisk to get rid of any lumps.

In another bowl combine the butter, yogurt, egg, milk and vanilla extract.

Pour the wet ingredients into the dry and begin to fold in, don’t over mix it.

Spoon the conserve into the batter in dollops and then fold in gently.

Spoon into the prepared cake tins.

Bake for 17-20minutes. Allow to cool on a wire rack.

Mocha Roulade

A sweet treat today, one for the coffee lovers!

The boys devoured this so it isn’t too strongly flavoured with coffee and it is gluten and nut free.

Cuts into 8 very generous slices.

Ingredients

6 eggs 

150g caster sugar

2 teaspoons instant espresso powder

50g cocoa powder

ICING

250g icing sugar

125g salted butter

2 teaspoons instant espresso powder

15mls boiling water

Method

Preheat the oven to 180 degrees Centigrade. Line a baking tray, 38x25cm, with baking parchment, folding it right into the corners as the cake batter is too light to weigh it down.

In a large bowl, whisk the egg whites with an electric whisk to stiff peaks, add 50g of the caster sugar and whisk in until the whites are shiny.

In another large bowl, using the whisk that you used for the whites, whisk the egg yolks, remaining sugar and coffee powder until really thick, creamy and the powder has dissolved. Sieve the cocoa over the bowl and fold in.

Now, fold a third of the whites into the yolk very gently. Once combined repeat with another third and then with the remaining third.

Spoon the batter, spreading it evenly up to the edges, onto the baking tray and bake for 20 minutes.

While the cake is baking boil the kettle.

In a food processor, whizz the icing sugar to remove any lumps, add the butter and whizz until creamy in the processor.

Measure out the coffee powder into a small cup, add the boiled water and stir to combine.

Slowly pour this coffee into the processor with it on to combine. Scrape down the sides and process again. You may neeed to do this a few times to get all of the coffee incorporated.

Once the cake is ready, remove from the oven and let it sit for five minutes.

Cover the cake with a clean tea towel and invert so you have the parchment up. Peel the parchment off.

Now, roll the cake, including the tea towel, skinny end to skinny end. Allow to sit and cool with the tea towel still in situ.

Once the cake has cooled, unroll gently, remove the tea towel, spread the inside of the roll with the icing and roll back up.

Sift a little icing sugar over and serve.

Gluten Free Donuts

Unfortunately, these don’t last long in our house!

Quick to make, baked not fried and leftovers, if you have any, freeze well.

Makes 18 donuts.

Ingredients

75g Greek yogurt

3 eggs, beaten

125mls oil

1 teaspoon vanilla extract

110g gluten free plain flour

80g ground almonds/ almond meal

2 teaspoons gluten free baking powder

200g caster sugar

Icing sugar to dust

Method

Preheat the oven to 170 degrees Centigrade.

Butter the donut tins very well.

Combine the yogurt, eggs, oil and vanilla

In a large bowl, combine the flour, almond meal, baking powder and sugar.

Pour the wet ingredients into the dry and fold in.

Pour the batter into an icing bag or a large plastic bag. If using a bag, cut the corner off to create a piping bag.

Squeeze the batter out into each individual ring, no more than a third filled.

Bake in the oven for 13-15 minutes.

Allow to cool a little in the tin before tipping out onto a baking rack.

Dust with a little icing sugar and serve.