Chocolate fruit cake

Chocolate Fruit Cake

A fruit cake is a very versatile thing. It works well without gluten, eggs and lactose but is open to the addition of so many good things such as chocolate and spice! This is a very comforting cake yet so easy to make.  

Ingredients:

175g unsalted butter/dairy free margarine

140g dark chocolate

3 tablespoons potato starch

10 tablespoons water

3 tablespoons vegetable oil

250g plain gluten free flour

130g soft brown sugar

1 teaspoon ground cinnamon

1/2 teaspoon ground ginger

1/2 teaspoon fennel seeds

10 green cardamom pods

1 pinch salt

225 g mixed dried fruit

3 teaspoons cocoa powder

Preheat the oven to 160C/fan 140C and grease and line the base of a 10 inch loose bottomed cake tin.

Pop the dark chocolate into the microwave for 2 minutes. Mix the potato starch and water in a bowl and set to one side.

In a large mixing bowl, beat the butter/margarine until softened. Grate the apple into the bowl including the skin. Add the sugar and beat until soft. Pour in the melted dark chocolate, potato starch mixture, oil and continue to beat.

In a small pan over a medium heat, add the fennel seeds and cardamom pods and warm for about a minute until the seeds begin to pop and are browned. Grind the fennel and cardamom in a pestle and mortar until the seeds are ground. Sieve the ground spices into the cake mixture and discard the cardamom skins. Next add the flour, cinnamon, ground ginger, cocoa powder and salt and mix to combine. Add the mixed fruit and beat to combine. Pour into the prepared tin and level the surface.

Pop into the oven for about 90 minutes. Take the cake out of the oven and remove the cake from the tin to cool on a wire rack. 

Lime shortbread

Lime Shortbread

Have you ever wondered why lemons are always in the limelight as far as baking is concerned (excuse the pun!)? Limes can be more tart and perhaps are better suited in savoury dishes but limes go so well in a curd. This recipe combines a baked curd on top of shortbread.

 

Ingredients:

175g gluten free plain flour

50g rice flour

80g golden caster sugar

140g unsalted butter/dairy free margarine

2 tablespoons rice/dairy free milk

4 limes, juice and zest

4 eggs

50g gluten free plain flour

150g golden caster sugar

Preheat the oven to 180C/fan 160C and grease and line a 10 inch loose bottomed tin. 

Place the flours, sugar and butter/dairy free margarine in a large mixing bowl. Rub the butter/dairy free margarine with the tips of your finger into the flours until you have fine breadcrumbs. Pour in the milk and use a knife to incorporate into the breadcrumb mixture. Pour into the prepared tin and press down so that it covers the base evenly. Push the dough around the sides slightly so that you have a subtle case. Pop into the oven for 20-25 minutes until golden brown. Reduce the oven to 160C/fan 140C. 

Zest the limes into a large mixing bowl and mix in the flour and sugar. Juice the limes in another bowl and mix in the eggs. Pour this mixture through a sieve into the large mixing bowl and whisk thoroughly for 3 minutes. Pour the mixture onto the cooled shortbread and pop back into the oven for 15 minutes or until just set in the middle. 

Jaffa Cake Loaf

Jaffa Cake Loaf

This recipe started out as a clementine cake but after I caught the first smell and taste of this cake I was brought to the distinctive jaffa cake. Whilst there has long been a debate about whether a jaffa cake is a cake or a biscuit (the English tax tribunal ruled that they are indeed a cake), there is no doubt that this is a cake. It has a wonderful citrus aroma which combines well with the dark chocolate coating. It celebrates the wonderful flavour of a clementine. 

Ingredients:

140g unsalted butter/dairy free margarine

200g self-raising gluten free flour

1 1/2 teaspoons bicarbonate of soda

140g soft brown sugar

3 eggs

2 clementines, zest and juice

6 tablespoons rice milk/dairy free milk

40g golden caster sugar

75g dark chocolate

Preheat the oven to 180C/fan 160C and grease a loaf tin. 

Beat the butter/margarine until softened then beat in the sugar. Add the eggs, beating one at a time then mix in the clementine zest flour, bicarbonate of soda and milk. Whenever you are using zest in a mixture, be sure to zest the fruit directly into the mixture in order to catch all of those priceless oils which give so much flavour. 

Pour into the oven and bake for about 50 minutes. 

10 minutes before the end, prepare the clementine syrup by heating the clementine juice together with the sugar in a small saucepan over a medium heat. This will take about 5 minutes although be careful not to bring it to the boil too much or else you will evaporate all of the juice and be left with a caramel! The clementine can be a bit tricky to handle when juicing so I had to use a sieve as the clementine broke up in my hands.  

When the sugar has melted take the syrup of the heat and leave to one side. 

When the cake is golden on top and cooked through (knife inserted in the middle comes out clean), turn off the oven and insert the knife a few more times evenly through the top of the loaf. Spoon the syrup evenly over the top of the cake. Leave to cool in the tin. 

Melt the chocolate by popping in a non-metallic bowl and zapping for about 2 minutes in a microwave. Use the melted chocolate to cover the top of the cake. 

Gluten free farmhouse bread

Gluten Free Farmhouse Bread

Everybody deserves to savour the crusty delight of bread and this includes those with an intolerance to gluten. This recipe produces a wonderfully crusty and light bread without the need for any gluten. No longer do you have to endure brick-like bread or insipid but acceptable bread anymore! Making your own bread also has the advantage of being more cost-effective as anyone will know who has to buy branded gluten free bread. 

Ingredients:

400g plain gluten free flour

1 tablespoon xanthum gum

1 teaspoon salt

1 1/4 tablespoon soft brown sugar

1 tablespoon fast action yeast

4 tablespoon canola oil

1 teaspoon lemon juice

1 egg, beaten

400 ml hand hot water

Sift the flour and xanthum gum into a large mixing bowl and then add the salt, sugar, yeast, oil, juice and egg.

Pour in the water and mix to form a thick paste with a electric whisk or hand whisk for at least 4 minutes. The mixture should be smooth and sticky. 

Grease a loaf tin with some oil and dust the tin with some gluten free flour. You can use a metal tin or a silicone tin. 

Carefully transfer the dough to the tin and smooth the surface. Cover loosely with oiled cling film and leave in a warm place for about 30 minutes until well risen - about three times its original size. In the loaf tin that I used it reached level with the top of the tin. Dust the top with some gluten free plain flour using a sieve to avoid clumps of flour. 

Preheat the oven to 200C/fan 180 and place the tin in the oven for about 90 minutes. The bread should be golden brown and sound hollow when tapped on the surface. 

Remove the loaf and allow to cool on a wire rack. This bread will keep for at least four days if stored in a dry, cool place. It can be enjoyed sliced or toasted.   

Fluffy coconut and lime cake

Fluffy coconut and lime cake

Coconut and lime is one of those combinations that work just so well. This is a simple cake which highlights that combination in a light and fluffy cake which goes so well with a passion fruit curd.

Ingredients:

175g unsalted butter/dairy free margarine
130g golden caster sugar
175g self-raising gluten free flour
3 eggs
60g shredded coconut
2 limes zest and juice
1 tsp baking powder

Preheat the oven to 180C/fan 160C. Grease and line the base of a 10 inch loose-bottomed tin. 

Add the butter/margarine to a large mixing bowl and beat until softened. Add the sugar to the bowl and beat until pale and soft. Add the flour, eggs, coconut, lime zest and juice and baking powder and mix together for 3 minutes. 

Pour the mixture into the prepared tin and pop into the oven for 50 minutes or golden brown on top. Take out of the oven and leave in the tin for 10 minutes before removing to a wire rack to cool. 

This cake is lovely and fluffy with a tropical freshness.

Spicy Gluten Free Pizza

Spicy Gluten Free Pizza

Pizza is a wonderful thing but even the simple things can be altered to add a bit if a kick. This recipe does just that by adding some spice to the traditional pizza.

This pizza does not have to be overloaded with toppings since the tomato sauce is so appetizing. 

Ingredients:

Tomato sauce

1 red onion

1 teaspoon chopped ginger

1 chilli

1 tin chopped tomatoes

4 tablespoons tomato paste

2 teaspoons dried thyme

1 teaspoon salt

1/2 teaspoon black pepper

Pizza dough

1 cup rice flour
2/3 cup potato flour
1/3 cup tapioca flour
1 teaspoon fast action dried yeast
1 teaspoon xanthum gum
1/4 teaspoon salt
1 teaspoon caster sugar
1 tablespoon olive oil
215 ml hand hot water

Toppings

Anchovies in oil
Pitted Olives
Jalapeno peppers
Lactose free cheese
Olive oil to drizzle
Ground black pepper

To prepare the topping pour a tablespoon of olive oil into a large pan over a medium heat. Puree the red onion in a mini processor and add to the pan together with the chopped ginger. Sweat the onions for a few minutes stirring occasionally to stop the onion catching.

Add the chopped tomatoes, tomato paste, thyme, salt and pepper and leave to simmer for 15 minutes or until the sauce is thickened. Leave to one side to cool down.  

To prepare the pizza dough, add the flours, yeast, xanthum gum, salt, sugar and olive oil into a large mixing bowl. Mix briefly with your hands and then gradually add the hot water until you have a dough. Do not knead for too long as you are not working any gluten. 

Dust some cornflour onto a clean surface and add the dough to form a ball. Dust the top of the dough and a rolling pin. Roll the dough, turning at 45 degree angles every so often and upside down until you have a thin dough. 

Place the dough on an oiled tray and cover with an oiled piece of cling film. Leave in a warm place for at least 20 minutes to allow the dough to rise. 

Preheat the oven to 220C/fan 200C. 

To assemble the pizza, spread the tomato sauce evenly on top of the dough, arrange the anchovies, olives, jalapeno peppers and grated cheese on top and drizzle with a little olive oil and add some pepper.  

Pop into the hot oven for 15-18 minutes. Cut into slices and enjoy. 

Perfect Pancakes - Gluten Free

Perfect Pancakes

I have always wondered at the popularity of pancake stalls since they are so simple to make and most purchased ones look so insipid and pale. For me the perfect pancake has a burnt look and is crispy on the edges. Gluten free pancakes are not as thin as they are much more delicate and not as elastic. They are great with any type of filling and are a good option if you want to take a break from added sugar.   

This recipe has more liquid then traditional recipes due to the relative thirst of the flours used. Gluten free flour mixes are much more thirsty and need more liquid to have the runny consistency required to make a pancake. 

Be careful not to make the pancake too large as it might make is difficult to flip over. I as a guide use 4/5ths of a ladle and leave enough of a gap between the pancake and the side of the pan to fit the top of a spatula underneath the edge of the pancake. 

Ingredients:

120g gluten free plain flour

2 eggs, beaten

400ml rice milk

2 tsp vanilla extract

30g butter/dairy free margarine plus extra for frying

Sieve the flour into a large mixing bowl. Make a well in the centre of the flour and add the eggs and whisk. Gradually add the rice milk whilst whisking to avoid any lumps. Mix in the vanilla extract. Melt the butter/dairy free margarine in a small pan over a medium heat and pour into the pancake mixture whilst whisking.

Heat a frying pan over a medium heat and then add a knob of butter/dairy free margarine and a drop of oil. When the butter/dairy free margarine has melted swirl around the pan to ensure it is evenly coated.

Pour in 4/5ths of a ladle of the pancake mixture in the centre of the pan and gently tilt the pan to allow the mixture to spread a little. Cook over a medium/high heat for about 90 seconds on each side or until golden brown in patches. Repeat until all of the pancake mixture is used up.

Enjoy the pancakes with your choice of filling such as ice cream, fresh fruit, honey and lemon, jam or chocolate spread. 

  

Passion Fruit Tunis Cake

Passion Fruit Tunis Cake

Tunis cake is a wonderfully indulgent cake which also goes well with passion fruit. This recipe has been tried and tested to produce a cake which is not overly sweet. The crumb on the cake is nice and light which goes well with the bitterness of the ganache and the tartness of the passion fruit. 

Ingredients:

Madeira Cake

225g softened butter/dairy free margarine

160g golden caster sugar

225g self-raising gluten free flour

70g ground almonds

4 eggs

1 lemon zest

Passion Fruit Curd 

8 passion fruit
1 lemon juice
100g golden caster sugar
100g butter/dairy free margarine
2 eggs
2 egg yolks

Chocolate Ganache 200ml coconut cream
280g dark chocolate, broken into pieces

Preheat the oven to 180C/fan 160C and grease and line the base of a 10 inch loose-bottomed tin. 

In a large mixing bowl, beat the butter/margarine together with the sugar until light and fluffy. Beat in the eggs, one at a time. Add the lemon zest, flour and ground almonds and mix until combined. 

Pour into the prepared tin and pop into the oven for 45 minutes. Place a piece of greaseproof paper on top of the cake after 30 minutes to prevent the surface over browning.

Leave in the tin whilst you prepare the chocolate ganache. Pour the coconut cream in a saucepan over a medium heat until it is warm. Add the chocolate pieces and stir for a while before leaving for the chocolate to melt. Stir after a couple of minutes until all the chocolate has melted. Pop the saucepan back onto the heat if it is not melting but do not overheat. 

Pour the chocolate mixture on top of the cake in the tin and smooth the top. Leave to one side in a cool place to set for at least 2 hours. Once set carefully remove the side of the tin so that the chocolate ganache sits nicely on top.  

This cake can be stored in an airtight container in the fridge for a week. You can take out a piece of cake every day in advance to allow the ganache to come back to room temperature. 

The passion fruit curd can be made in advance as it needs at least 4 hours in the fridge to set. 

Scoop the flesh from seven of the passion fruit into a bowl. Whisk the seeds to loosen the juices. Spoon into a sieve placed over a bowl and press down with a spoon until all the juices have been extracted. Squeeze the lemon through the sieve to collect any seeds.

Heat the butter/margarine in a saucepan over a low heat. Whilst this is melting, whisk the eggs, yolks and sugar together in another bowl and add in the passion fruit and lemon juices. 

When the butter has melted, pour in the egg and juice mixture and whisk over a low heat until the curd thickens to the consistency of double cream. Make sure you keep stirring to avoid any curdling. 

Take the thickened curd off the heat and scoop in to the pulp from the remaining passion fruit. Stir into the curd and pour into a container before popping into the fridge for at least 4 hours. The curd can be enjoyed with other delights as well and keeps in the fridge for over a week. Unless finished before hand of course! 

Enjoy a slice of the cake with a scoop of passion fruit curd on the side.  

Black banana and berries cake - gluten free and dairy free

Black Banana and Berries Cake

This recipe came about by circumstance - three black bananas in the fridge, a broken measuring scale, some mixed berries in the freezer and no butter in the fridge! What to do? The solution also used up some of the buckwheat flour that had been lying dormant for too long in the pantry.

Ingredients:

1/2 cup buckwheat flour

1 cup self-raising gluten free flour

1/2 teaspoon cinnamon

1/2 cup light muscovado (raw) sugar

3 black (over-ripe) bananas

2 eggs lightly beaten

1/3 cup vegetable (canola) oil

1/5 cup rice milk

1/2 cup mixed berries (frozen)

Preheat the oven to 180C/fan 160C and grease and line the base of a 10 inch loose-bottomed cake tin with greaseproof paper. 

A tip to grease a cake tin easily is to use a 1/2 teaspoon of vegetable oil on the base, spreading evenly over the rest of the base and sides of the tin. Tear a square of greaseproof paper larger than the diameter of the tin. Place the paper on the greased base and press down to ensure the paper is greased. Turn the paper over and place over the base in the exact same position from before. Carefully attach the side of the tin to the base ensuring the greaseproof paper is sticking out from underneath. Et voilà the tin is prepared. 

In a large mixing bowl, sieve the flours, bicarb and cinnamon and mix with the sugar. In another bowl, mash the bananas until you have a lumpy purée. Mix in the beaten eggs, oil and milk. 

Make a well in the dry ingredients and pour in the wet ingredients. Stir the ingredients together. Take the frozen berries and place in a bowl. Pour over some lukewarm water and wait for the berries to come apart. Drain the water and add the berries to the mix. Gently stir in the berries and pour the mixture into the tin. 

Pop into the oven and after about 30 minutes place a piece of greaseproof paper or wrapping foil on top of the cake to stop it burning on top. After 50 minutes check to see if the cake is ready by inserting a knife in the middle and seeing if it comes out dry. Leave to cool in the tin for about 10 minutes before turning out on a wire tray. 

This cake can be kept for about three days in an airtight container.    

Cafe style cookies

Cafe Style Cookies

How many times have you craved for a $4 cookie but without the hefty price tag and extra sugar? This recipe is not set in stone though so feel free to use different combinations of seeds and nuts depending on your taste buds and availability.

Ingredients:

250g unsalted butter at room temperature

120g golden caster sugar

100g ground almonds

2 tsp vanilla extract

125g gluten free plain flour

1 tsp bicarbonate of soda

1 egg beaten

60g shredded coconut

80g roasted roughly chopped cashew nuts

40g pumpkin seeds

40g sunflower seeds

Preheat the oven to 180C/fan 160C and line two baking trays with greaseproof paper. 

In a large mixing bowl, beat the unsalted butter and sugar together until pale and soft. Measure in the rest of the ingredients and combine until mixed together. 

Roll heaped tablespoons of the mixture into balls and leave in the fridge for 30 minutes.  Place onto the trays leaving space for the mixture to expand during cooking and pop into the oven for 25 minutes or golden brown. If you prefer flatter biscuits you can press them down a bit before putting in the oven. 

Leave to cool on the trays before storing in an airtight container. These biscuits last for a week if stored in a cool and dark place. 

Polenta lemon cake dairy free and gluten free

Polenta Lemon Cake

Polenta always seems to crop up when looking for a gluten free option in a café in the form of an orange polenta cake. However, nice as they might be it is let down by its predictability. Also the texture can sometimes be too gritty so I offer you this recipe as a gluten free and dairy free alternative which is akin to a lemon drizzle cake in its moistness.

Ingredients:

160g polenta

80g ground almonds

180g gluten free self raising flour

2 tsp bicarbonate of soda

140g golden caster sugar

2 lemons grated zest

400ml coconut cream

100ml oil

3 eggs

30g honey

2 lemons juice

Preheat the oven to 180C/Fan 160C and grease and line the base of a 10 inch loose bottomed cake tin. 

In a large mixing bowl, combine the polenta, almonds, flour, bicarb, sugar and zest and mix together. In another bowl or jug, mix together the cream, eggs and oil.

Make a well in the middle of the dry ingredients and pour in the wet ingredients and mix until combined. This should take about 30 seconds. 

Pour the mixture in the prepared tin and pop in the oven for about 50 minutes or until the cake is golden brown on top. 

About 5 minutes before the cake is ready, prepare the lemon syrup by mixing the honey and lemon juice in a small pan over a medium heat and bring to the boil, stirring occasionally. Once it reaches a boil, turn the heat down and allow to simmer for about 5 minutes. 

Once the cake is ready and you have tested it by inserting a knife in the middle to check it comes out clean and dry, poke the cake a few more times evenly around the cake and pour the lemon syrup evenly over the cake whilst still in the tin. 

Allow to cool in the tin before carefully taking it out of the tin. This cake tastes better the next day and will keep for 3 days in a cool, dry place. 

Gluten free hobnobs

Hobnobs are a childhood favourite of mine which I long lamented their absence after the realisation of my intolerance. Having seen though the emergence of gluten free oats, I have had the joy of revisiting this childhood favourite. I do though have to hold back from my prior indulgences of scoffing down half a packet in one sitting accompanied by a nice cup of tea. Age does have a habit of creeping up on you even if your mind can return to childhood!

This recipe is super quick and super easy so there are no excuses for not whipping it up in the kitchen. 

Gluten free hobnobs

160g unsalted butter/dairy free margarine

15g golden syrup

125g gluten free self-raising flour

125g gluten free oats

90g soft brown sugar

1/2 tsp bicarbonate of soda

125g dark chocolate

Preheat an oven to 180C/fan 160C and place greaseproof paper on two baking trays. 

In a small pan over a low heat, melt the butter and golden syrup, stirring until melted and mixed. Leave to one side to cool slightly. 

Combine the flour, oats, sugar and bicarb in a mixing bowl. Make a well in the centre of the dry mixture and pour in the melted butter. Stir to combine so that all of the butter has been mixed with the flour. 

Using your hands take a tablespoon of mixture and roll into balls. Add the balls to another bowl and place in the fridge for at least 30 minutes to allow the mixture to cool down. This is important because we do not have the benefit of gluten to bind the mixture.

Once cooled, divide the balls between the two trays and lightly press the balls onto the greaseproof paper allowing enough space between the balls. 

Pop into the oven for about 20 minutes or until the biscuits are golden brown. Take out of the oven to cool. 

In the meantime, melt the dark chocolate in a bowl and spoon teaspoons of chocolate on the top of each biscuit and spread. Allow to cool before popping into a biscuit tin or other airtight container. The hobnobs keep for at least a week (unless consumed beforehand) if stored in a cool dry place. 

Directions for use: Enjoy the hobnobs dunked in a cup of tea. Dunk for a moment only in the hot liquid though to avoid 'dunking collapse' or other dunking related collateral damage.