Tag Archives: arrowroot

Peach Frangipane Cake

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Peaches are in season again so we have been having them in everything from salsas and salad to cakes and muffins.

This cake is gluten free but looks and tastes like a regular cake I think. By placing the fruit on the bottom I don’t have to worry about it sinking either!

This cake can be jazzed up with a dollop of double cream to make it more of a dessert if desired with maybe a little fruit salad on the side.

Ingredients

150g butter, at room temperature

150g caster sugar

3 eggs, beaten

2 teaspoons vanilla extract

200g ground almonds

80g tapioca, arrowroot flour

80g glutinous, sticky rice flour

1 tablespoon gluten free baking powder

2 peaches, cut in to thin wedges, around 18-20 per peach

Method

Preheat the oven to 180 degrees Centigrade.

Grease and line the base of a 23cm spring form tin.

Lay the peach slices on the base of the prepared tin.

Cream the butter and sugar until pale.

Slowly add the egg, followed by the vanilla.

Add the almonds, flours and baking powder, mix well and spoon on top of the peaches.

Level the cake batter.

Place in the oven, middle shelf, and bake for 40mins.

Allow to cool for 20mins in the tin.

Turn over, fruit side up, onto a cooling rack, remove the cake tin base and paper.

Allow to cool completely.

Gluten Free Chocolate and Coconut Muffins

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Light gluten free muffins with a little coconut to help them keep their shape!

The boys love them as a school lunch treat!

This recipe makes 12 muffins.

Ingredients

80g tapioca/arrowroot flour

80g glutinous rice flour

3 tablespoons cocoa powder

150g brown sugar

100g desiccated coconut

2 teaspoons baking powder

1 teaspoon bicarbonate of soda

2 eggs, beaten

140mls milk

140mls vegetable oil

Method

Preheat the oven to 170degrees Centigrade.

Line a twelve hole muffin tin with paper cases.

In a food processor, measure in the flours, cocoa, sugar, coconut, baking powder and bicarbonate of soda.

Give it a whizz to get some air into it.

Add the eggs and then with the motor running, add the milk and oil.

You will have quite a runny batter! Don’t panic!

Now pour into the prepared cases.

Bake for 20mins until risen.

Allow to cool on a wire rack.