Posts Tagged: gluten free cake


19
Jun 13

Peanut Butter Cupcakes

 PBC1

Some of you may know that I run a cake company, Go Free Foods. We make award-winning allergy friendly cakes to order. We very occasionally make some special cakes on demand for customers who are after something specific. I recently made these for a customer’s 40th birthday and they went down a storm, so I thought I’d share the recipe with you.

With cupcakes, it’s really important to make sure the mixture is mixed really well at the wet stage – i.e. before the flour is added. This will make for a light and fluffy cupcake. Use electric beaters or a stand mixer if you can. The same goes with making the buttercream.

Use a great quality muffin pan – I used this super one by Kaiser, which is so great you don’t even need to use paper cases if you don’t want to.

PBC2

Peanut Butter Cupcakes

Makes 12

Ingredients

For the cakes

35g butter or dairy-free spread

145g caster sugar

1 tsp vanilla extract

1 large free-range egg, beaten

3 tbsp peanut butter (I used smooth)

100g gluten free plain flour or 125g wheat flour

120ml milk, or soya milk

For the cupcakes

250g icing sugar, sifted

70g butter, or dairy-free spread

4 tbsp peanut butter

2 tsp vanilla extract

50ml milk, or soya milk

Method

1)   Preheat the oven to 170C. Place your cupcake cases into your muffin tin.

2)   Place the butter and sugar together into a large mixing bowl. Beat together until light and fluffy.

3)   Add the vanilla extract and egg and beat into the mixture. Next, add the peanut butter and beat until smooth

4)   Sift the flour into the mixture and fold in gently.

5)   Now, add the milk and mix until smooth.

6)   Spoon the mixture into the cake cakes, so that they around half to two thirds full.

7)   Bake for 20-25 minutes until the cupcakes are well-risen and lightly golden.

8)   Remove the cakes from the oven and allow to cool fully.

9)   Whilst the cakes are cooling, make up the frosting. The cleanest way to make this is to do it in a food processor – I use a Magimix. Place all the ingredients together into the machine and blitz until smooth.

10)  Frost the cakes when they are cooled fully. Either spread on the frosting or pipe it on using a nozzle. The cakes will keep for 3-5 days in an airtight container.


12
Feb 13

St Clement’s cake

St. Clement's cake

St. Clement’s cake

This is one of my very favourite recipes to make at this time of year. Oranges are at their peak and this freefrom recipe makes the most of them by using them whole. You’ll need an electric mixer to purée the cooked fruit, as it needs to be as smooth as possible.

It makes a great cake for every day eating with a cup of tea, a delicious dessert or even a birthday cake, studded with gold candles.

St Clement’s Cake

Makes one 24” round cake – serves 10-12 people

N.B. recipe uses UK metric cups

Ingredients:

2 small oranges
1 lemon
1 cup Doves Farm plain white flour
1 Tablespoon gluten free baking powder
4 large eggs at room temperature
1/2 teaspoon salt
1 1/2 cups golden caster sugar
1 1/2 cups ground almonds
2/3 cup olive oil

Zest of 1 large orange and some flaked almonds to decorate

Method: 

1)     Cut the lemon into quarters and throw out the pips. Cut the orange into eight and discard the pips

2)     Put the oranges and the lemon in a large pan and add enough water to cover them. Bring to a boil, then simmer and cook uncovered for 30 minutes.

3)     Drain and allow to cool.

4)     Put the citrus into a food processor (the Vitamix is amazing here) and chop it up finely, then set aside.

5)     Preheat oven to 160 C (350 F)

6)     Sift flour and baking powder together into a bowl and set aside.

7)     In the electric mixer, combine eggs and salt, beat until foamy for 2 – 3 minutes

8)     Gradually add in the sugar, and continue to mix. Gently fold in the flour mixture using a spatula. Stir in chopped oranges and lemon, almonds, and olive oil until just incorporated.

9)     N.B. Mix very carefully and quickly as it is easy to over mix.

10)   Pour the batter into a greased tin.

11)   Bake for about 40-50 minutes, or until a cake tester comes out clean and the top is nicely golden.

12)   Allow to cool on in the tin for 20 minutes, then remove the tin and allow to cool on a wire rack for a further hour. Decorate just before serving


28
Jan 13

Cranberry and orange polenta muffins

Cranberry and orange polenta muffins

Cranberry and orange polenta muffins

There’s nothing like a spot of homemade baking on a cold winter’s day. Try these gluten free muffins (which can also be made dairy free) to warm you up and bring some cheer to these short, dark days.

One of the keys to making great muffins is using a good quality non-stick tin – there’s nothing worse than your baking getting stuck when you remove it from the oven. I have found these UK- manufactured tins by Great British Bakeware to be really good – they have a really nice scratch resistant, non-stick finish and are easy to clean. Using a good tin means you’re one step closer to the perfect muffin!

Cranberry and orange polenta muffins

Makes 12

Ingredients

–  120g Wheat and gluten free plain flour blend

–    100g Polenta (N.B. Ensure is gluten free )

–    50g ground almonds

–    1 tablespoons baking powder

–    1/2 tsp bicarbonate of soda

–    1400g golden caster sugar

–    2 tablespoons freshly squeezed orange juice

–    Finely grated zest of 2 large oranges

–    250 ml sunflower oil

–    250 ml milk or soya milk

–    2 large free-range eggs

–    200g fresh blueberries

Method

1)    Preheat the oven to 200°C/400F/Gas Mark 6

2)    Line a muffin tin with paper cakes

4)    Sift the flour, baking powder & bicarbonate of soda into a bowl. Mix in the polenta, ground almonds and sugar and make a well in the centre.

5)    Pour the oil and the egg into the milk and orange juice and whisk until well combined.

6)    Pour the wet ingredients into the dry and mix gently. Stir in the cranberries and orange zest

7)    Divide the mixture into the cake cases and bake for 15- 20 minutes until golden brown.

8)    These muffins are delicious fresh for breakfast or a snack and also freeze extremely well.

Thanks to Great British Bakeware by George Wilkinson for the excellent muffin tin.


4
Oct 12

A very nice chocolate cake recipe

A dense, moist chocolate cake which keeps well. It’s a great cake to make for a celebration, or a dessert for a dinner party, or just because it tastes amazing. It’s naturally gluten free and is delicious eaten chilled.

Gluten free chocolate cake

Ingredients:

For the cake:

  • 200g dark chocolate, chopped
  • 150g butter, cubed
  • 6 eggs, separated
  • 75g caster sugar
  • 200g ground hazelnuts

To finish the cake

  • 3 tbsp double cream
  • 50g dark chocolate
  • Fresh raspberries

Method:

1) Preheat oven to 170°C/150°C fan-forced. Grease a 6cm-deep, 20cm/8″ round springform cake tin. Line base and side with baking paper.

2) Combine chocolate and butter in a small saucepan over low heat. Stir until melted. Set aside to cool slightly.

3) Place egg yolks and sugar in a bowl. Using an electric mixer, beat until thick and creamy. Add chocolate mixture. Beat to combine. Add hazelnut meal. Beat to combine.

4) Place egg whites in a bowl. Using an electric mixer, beat until soft peaks form. Using a metal spoon, stir one-third of egg whites into chocolate mixture. Gently fold remaining egg white through chocolate mixture.

5) Pour mixture into prepared pan. Bake for 45 minutes or until a skewer inserted into the centre has moist crumbs clinging. Stand in pan for 10 minutes. Turn out onto a wire rack to cool.

6) Make Chocolate icing: Place chocolate and cream in a saucepan over low heat. Cook, stirring constantly, for 3 to 4 minutes or until smooth. Spread over top and side of cake. Stand for 10 minutes or until icing has set. Decorate with fresh raspberries


22
Aug 12

Gooseberry, almond and elderflower cake

The cake, just before it went in the oven

Ah, the British summer time. One minute it’s glorious sunshine, and then next, it’s grey, gloomy and pouring with rain. Recently, I managed to get out and about one sunny afternoon. To my delight, I stumbled across a gooseberry bush and managed to pick enough berries to make this cake. The elderflower bush looks rather unpromising. With a rather scruffy appearance, like an uncared for bush, and branches spiked with nasty thorns, it doesn’t look inviting. But lift up the branches, and you will find beautiful marble-like bright green gooseberries lurking below. I like to pick them when they are soft to the touch. Grab them by the handful whilst you can. They won’t be around for long.

This is a delicious, seasonal, summery cake, which an be easily adapted to suit any dietary requirements.

Gooseberry, almond and elderflower cake

Makes 1 large cake

Ingredients:

  • 250g unsalted butter, softened
  • 250g unrefined golden caster sugar, plus an extra handful for sprinkling
  • 6 large free-range eggs, beaten
  • 1 tsp vanilla extract
  • 1 tbsp elderflower syrup
  • 100g plain flour (either wheat or gluten free)
  • 150g ground almonds
  • 1 rounded teaspoon of baking powder
  • 400g gooseberries, topped and tailed

Method:

1)   Pre-heat the oven to 180C and grease and line a 9” round springform cake tin

2)   Wash the gooseberries thoroughly and then top and tail them carefully

3)   Beat the butter and the sugar together until light and fluffy. Add the beaten eggs, vanilla extract and elderflower syrup.

4)   Next, add the flour, ground almonds and baking powder and gently fold in.

5)   Pour the cake mix into the prepared cake tin and smooth down the top with a spatula to make it level. Then, dot the gooseberries evenly over the top of the cake

6)   Place the cake in the oven and bake for approximately an hour. Test to see if the cake is cooked by sticking a cocktail into the centre of the cake. If it comes out clean, the cake is cooked. If it does not, return to the oven for a further 5 minutes and test again.

7)   Cool the cake on a wire rack. When it’s cool, enjoy on its own with a cup of tea, or with cream or ice cream as a dessert.

 

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