Tag Archives: cake

Stem ginger biscuits

Posted in biscuits, cake, eggs, ginger, gluten free, home baking, Uncategorized by

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Latest round of recipe testing has resulted in these gluten-free stem ginger biscuits. They passed the work colleagues taste bud test today 🙂

Ingredients:

Preheat oven to 180c  / gas mark 4. Makes about 16 biscuits.

Ingredients:

200 g gluten-free self-raising flour

150 g light muscovado sugar

150 g butter

2 eggs (1 if using non gf fl)

1 tbsp ground ginger

35 g stem ginger chopped in to small pieces

Method:

Put the butter and sugar in to a pan on a low heat until butter melted. Remove from heat and add all remaining ingredients and mix well together. Place heaped desert spoonfuls of mixture evenly spaced on a greased  baking sheet. Press each mound down with the palm of your hand until about 1/2 cm thick. Put in centre of oven for 12-15 minutes or untill golden brown. Allow to cool slightly before transferring to cooling rack.

Perfect served with a cup of tea.

Blackcurrant cake (gluten free)/redcurrant

Posted in cake, food, gluten free, home baking, pudding, Uncategorized by

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Delicious on its own – hot or cold, or served with custard, Greek yoghurt, creme fraiche or vanilla ice-cream.

I don’t add additional sugar to the blackcurrants (only what is in the cake) as we like it quite ‘sharp’. You may want to add natural sweetener to the currants.

Ingredients:

Preheat oven to 180c  / gas mark 4

Ingredients:

170 g gluten-free self-raising flour

150 g light muscovado sugar

170 g softened butter

4 eggs (3 if using non gf fl)

1 cup of blackcurrants – topped if desired – I don’t!

Method:

Mix all ingredients (except blackcurrants) together until smooth.

Fold in blackcurrants.

Put in 20cm square tin. Bake in centre of oven for about 30 mins

 

Alternatively…use the same quantity of redcurrants instead and make a cake or muffins.

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Rhubarb gluten free sponge

Posted in cake, Uncategorized by

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Preheat oven to 180c  / gas mark 4

Ingredients:

170 g gluten free self raising flour

150 g light muscovado sugar

170 g softened butter 

4 eggs (3 if using non gf fl)

2/3 stems of rhubarb chopped and softened by roasting in oven

Method:

Mix all ingredients (except rhubarb) together until smooth.

Fold in rhubarb.

Put in 20cm square tin. Bake in centre of oven for about 30 mins

 

Perfect as a pudding served with cream, yoghurt or custard.

Date and walnut cake

Posted in cake, food, gluten free, specialised diet, superfood, Uncategorized by

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Preheat oven to 180c / Gas 4

30 x 23 cm cake tin (12 x 9 inch) greased and lined

Ingredients:

250 g stoned and chopped dates

40 g butter

300 ml boiling water

3 large eggs (2 if using non gluten-free s r flour)

350 g gluten-free self-raising flour

150 g dark muscovado sugar

150 g chopped walnuts

125 g ground almonds

Method:

Soak the dates in the boiling water – allow to cool

Mix all other ingredients together and add the soaked dates (I don’t drain the liquid off)

Bake in the centre of the oven for 50 mins – 60 minutes or until cake is firm to touch

Turn out and cool.

I don’t add icing to my cakes but a lemon icing would taste good with this cake – topped with walnuts.

Fruit cake

Posted in cake, food, Uncategorized by

Prepare a 2lb / 900 g loaf tin

Preheat the oven to 150c / Gas 2

Ingredients:

225 g gluten free self-raising flour

175 g butter

160 g muscavado sugar

4 eggs ( 3 if non gf flour)

275 g mixed fruit

rind of lemon

1 tbsp milk if needed

Method:

Place all ingredients together in a bowl and mix thoroughly until well blended.

Turn in to the prepared tin and smooth the top. Bake in the oven for about 2 hours or until a skewer comes out clean. Allow to cool before turning out.

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Lemon drizzle cake

Posted in cake, food, Uncategorized by

Preheat oven to 180c / gas 4

Prepare a 20cm square tin

Ingredients:

175 g gluten free self-raising flour

175 g butter

160 g demerara sugar

4 eggs (3 if not using gf flour)

Rind of 1 lemon

1 1/2 tsps gf baking powder

Topping – juice of the lemon and 150g sugar

Method:

Put all the ingredients for the cake in to a bowl and mix well until smooth.

Turn mixture in to prepared tin.

Bake for about 35 mins – until skewer is clean.

Whilst the cake is still hot spoon the lemon/sugar mixture all over the top of the cake. Once cool remove the cake from the tin.

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Apple and cinnamon cake

Posted in cake, food by

Ingredients:

170g gluten free self raising flour

150g dark muscovado sugar

170g butter

4 eggs

1tsp baking powder

2tsps ground cinnamon

2 cooking apples peeled, cored and chopped in to slices

Method:

Put all ingredients ( except apple) in to a bowl and mix. Once all blended stir in the apple slices.

Line a 20cm square tin and tip mix in.

Bake in the centre of the oven 180c / gas 4 for about 30 minutes 120416