Clementine gluten free cake

 

INGREDIENTS

Serves: 8-10

METRICCUPS

• approx. 375 grams clementines (approx. 4)
• 6 large eggs
• 225 grams white sugar
• 250 grams ground almonds
• 1 teaspoon baking powder (see NOTE below)

METHOD

1. Microwave pierced, whole clementines for 8 minutes or until completely mushy.
2. Blitz in a food processor
3.  Preheat the oven to gas mark 5/190ºC/170°C Fan/375ºF. Butter and line a 20cm / 8 inch Springform tin.
4. Add all the other ingredients to the food processor and mix. 
5. Add the pulped oranges.
6. Pour the cake mixture into the prepared tin and bake for an hour, when a skewer will come out clean; you'll probably have to cover with foil or greaseproof after about 40 minutes to stop the top burning. Remove from the oven and leave to cool, on a rack, but in the tin. Remove when cold
7. If using lemons, increase the sugar to 250g / 2¼ cups and add a glaze made of icing sugar mixed to a paste with lemon juice and a little water.

Gluten free cake

A gluten-free cake which can be adapted with any filling. 

Serves 8

For the cake:

1 1/2 cup ground almonds

1 1/2 cup wholemeal rice flour

3 eggs

250 g butter

3/4 cup brown sugar

zest and juice of 1 lemon

1 tsp baking powder

1 tsp baking soda

1/4 tsp salt

For the filling:

750 g mascarpone cheese

2/3 cup heavy cream

50 g confectioners sugar

juice of 1 lemon 

any kind of fruit (I used mixed berries)

1. preheat the oven to 350F (180oC / gas 4)
2. 
   
3. butter and line 10-11 inch round cake pan (springform is great)
4. 
   
5. beat the butter and sugar in a food processor until pale and fluffy (about 5 minutes)
6. beat in the egg yolks one by one, add the lemon zest and juice
7. 
   
8. stir in the rice flour, baking powder, baking soda, salt and add the ground almonds
9. 
   
10. in a separate bowl, whisk the egg whites until stiff and gently fold them into the cake mixture
11. 
    
12. put the batter into the tin and bake for 50 - 60 minutes until set and golden
13. 
    
14. let the cake cool down in the tin for 10 minutes, then remove from the pan and leave it on a rack and rest for an hour
15. 
    
16. whisk all the filling ingredients together until combined (retain a little bit of fruit to use as garnish as well as having some in the filling)
17. 
    
18. When the cake has cooled, cut it into two even layers and place one layer on your serving plate or cake stand.
19. 
    
20. Spread the mascarpone filling on top of the first layer, retaining some for the top and sides of the cake if you desire. You could also just use it all in the middle.
21. 
    
22. Place the second layer on top. If you retained more filling you can frost the top and side of the cake too.
23. 
    
24. garnish with remaining fruit.
25. Allow to rest for at least 1 hour in the refrigerator before serving.

Gluten free brownies....

Melt together:
225g dark chocolate (70% cocoa solids), finely chopped
125g butter, diced

Stir in:
175g caster sugar
1 tsp vanilla extract
100g ground almonds
Yolks of 6 large eggs

Fold in:

6 whipped egg whites

Bake at 180°C/350°F/Gas Mark 4 in a 22 x 30 cm diameter baking tin with baking parchment until firm with a slight wobble.

Glaze:

Melt:

100g of good quality dark chocolate
30g of butter

Remove from heat, whisk in
50g of icing sugar, sifted
75ml of double cream

Allow to cool until the mixture becomes thick enough to leave a figure of eight on the surface.Pour over the brownies and allow to set slightly before removing from the tin and slicing to serve.

Adapted from http://www.donalskehan.com/recipes/gluten-free-chocolate-brownies/

Red bean chocolate cake - from Australia

• Easy red kidney bean cake from Australia.
• 
  
• 420 g canned kidney beans drained
• 1 tbs coffee (liquid)
• 1 tbs vanilla extract
• 70 g cocoa powder unsweetened
• 1 tsp baking powder
• 1/2 tsp bicarbonate of soda
• 1/4 tsp salt
• 125 g butter
• 5 egg
• 180 g sugar

Method:

• In a food processor, puree the beans, water/coffee, 1 egg and vanilla until smooth. Set aside.
• STEP 2Combine butter and sugar in a food processor or using an electric beater, until pale and fluffy.
• STEP 3Add the remaining eggs one at a time, processing or beating well after each addition.
• STEP 4Add bean mixture and process or beat until combined.
• STEP 5Add sifted cocoa powder, baking powder, baking soda and salt and mix well.
• STEP 6Pour batter into a 22 cm greased round or ring pan and bake for approximately 35 minutes at 180C. The cake will spring back when touched and skewer will come out clean when cooked.
• Notes  It does rise quite a bit, but seems to deflate once it's out of the oven. You can use white beans and replace the cocoa with coconut flour (or finely ground coconut). Last time I made it I topped it with a choc butter icing as well. Water can substitute coffee.

Slow cooker creamy chicken, leeks and mushrooms

This is my recipe, but I found a very similar one at magicskillet.com 

Put in slow cooker:

3 large thinly sliced leeks

1 cup cubed potatoes (optional - may leave out if serving with mashed potatoes)

750g chicken pieces: thigh or breast fillets, seasoned with salt and pepper.

Pour over a good half to one cup lemon juice or white wine. 

Cook on High.

After 3 hours, add 100 - 200g thickly sliced mushrooms and 3 large cloves of garlic, crushed.

Cook for another hour, then remove lid. 

Add half to one cup of cream, or to taste.

Cook for a further hour, half covering with lid if it looks as if the liquid is not simmering well.

Total cooking time: 5 hours on high.

More good slow cooker recipes here.

Gluten free carrot cake from GLUTENFREECUPPATEA

Carrot cake recipe from glutenfreecuppatea:

For the cake

1. * 150ml vegetable oil
2. * 2 eggs
3. * 140g soft light brown sugar
4. * 170g gluten free self raising flour
5. * 2 tsp cinnamon
6. * 2 tsp all spice
7. * 1 tsp bicarbonate of soda
8. * 140g carrots, grated
9. * 30g walnuts, chopped
10. * 30g pecans, chopped
11. * 1 orange, zest and a few tbsp of juice

For the icing

1. * 200g dairy free cream cheese (I use Tofutti)
2. * 50g dairy free spread
3. * 90g icing sugar, sifted (I often end up adding a little more but I think this is a good starting point)
4. * pecan and walnuts, crushed (for decoration on top)

Instructions

1. 1) Line a 2lb loaf tin (standard size) with greaseproof/parchment paper.
2. 2) Preheat the oven to about 180C/160C Fan.
3. 3) Whisk together your oil and eggs.
4. 4) Mix together your sugar, gluten free flour, cinnamon, all spice and bicarbonate of soda in a large bowl.
5. 5) Add to your bowl the grated carrot, a few tbsp of the juice from your orange (optional) and the orange zest, chopped pecans and walnuts and the egg/oil mixture. Then mix thoroughly with a wooden spoon.
6. 6) Pour/spoon into your loaf tin and bake in the middle of your preheated oven for around 50 - 55 minutes, or until a skewer comes out clean. Leave the cake to cool in the tin.
7. 7) Whilst your gluten free carrot cake cools, make the icing. Beat together all your icing ingredients in a bowl, ensure your icing sugar is sifted and you might also choose to add some more icing sugar if you want a thicker consistency (I usually make my icing by hand but you can use an electric whisk if you prefer).
8. 8) Spread over the top of your completely cooled gluten free carrot cake and then liberally sprinkle with crushed pecans and walnuts.
9. 
   

Gluten-free carrot cake. With parsnips. Hmm...

Came across a recipe for gluten-free carrot, parsnip and orange cake. Not sure. Still, the website looks useful, from the people who produce Genius gluten-free bread.
http://www.geniusglutenfree.com/en_gb/recipes/spiced-carrot-parsnip-orange-cake

100g butter or dairy-free baking margarine, softened

55g rice flour

55g cornflour

110g light brown muscovado sugar

2 tsp gluten-free baking powder

Pinch of salt

1 tsp ground cinnamon

½ tsp freshly grated nutmeg

½ tsp mixed spice

3 medium eggs, at room temperature

Zest of 1 orange

100g carrot, grated

100g parsnip, grated

50g raisins

40g pecans, roughly chopped 

Whisk all together, bake 30 - 35 minutes in a 20cm springform pan at 180 degrees C

For the orange cream icing:
50g butter, softened - beat first, add remaining ingredients, beat together.

250g cream cheese

275g icing sugar, sifted

Zest of 1 orange

1 tbsp freshly squeezed orange juice

Sprinkle on 20g pecans, roughly chopped

Cookie recipes

Brownies

.
Ginger cookies
2 1/4 cups all-purpose flour
2 teaspoons ground ginger
1 teaspoon baking soda
3/4 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/4 teaspoon salt
3/4 cup margarine, softened
1 cup white sugar
1 egg
1 tablespoon water
1/4 cup molasses
2 tablespoons white sugar
Add all ingredients to list

Directions

Preheat oven to 350 degrees F (175 degrees C). Sift together the flour, ginger, baking soda, cinnamon, cloves, and salt. Set aside.
In a large bowl, cream together the margarine and 1 cup sugar until light and fluffy. Beat in the egg, then stir in the water and molasses. Gradually stir the sifted ingredients into the molasses mixture. Shape dough into walnut sized balls, and roll them in the remaining 2 tablespoons of sugar. Place the cookies 2 inches apart onto an ungreased cookie sheet, and flatten slightly.
Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely. Store in an airtight container.

Raisin cookies

1 cup raisins
1 cup water
1 teaspoon vanilla extract
1 cup shortening
1 1/2 cups white sugar
2 eggs
3 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
2 teaspoons vanilla extract
3 tablespoons white sugar
Add all ingredients to list
Directions

In a small saucepan, bring the raisins, water, and 1 teaspoon of vanilla to a boil. Remove from heat, and set aside. Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
In a medium bowl, cream the shortening and sugar together. Beat in the eggs, one at a time, and 2 teaspoons of vanilla. Sift together the flour, baking soda, and salt; stir into the creamed mixture. Drain the raisins and stir them into the mixture.
Put the 3 tablespoons of sugar into a small bowl. Roll the dough into walnut sized balls and roll the balls in the sugar. Place cookies 2 inches apart on the prepared cookie sheet. Bake for 8 to 10 minutes, cookies should be firm.


Flourless Peanut Butter cookies

1 cup peanut butter
1 cup white sugar
1 egg
Add all ingredients to list
Directions

Preheat oven to 350 degrees F (180 degrees C).
Combine ingredients and drop by teaspoonfuls on cookie sheet. Bake for 8 minutes. Let cool. Recipe doesn't make very many, so you could double recipe as you desire.

OR...

2 cups peanut butter
2 cups white sugar
2 eggs
2 teaspoons baking soda
1 pinch salt
1 teaspoon vanilla extract

Directions

Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
In a medium bowl, stir peanut butter and sugar together until smooth. Beat in the eggs, one at a time, then stir in the baking soda, salt, and vanilla. Roll dough into 1 inch balls and place them 2 inches apart onto the prepared cookie sheets. Press a criss-cross into the top using the back of a fork.
Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

Chocolate crinkles

1 cup unsweetened cocoa powder
2 cups white sugar
1/2 cup vegetable oil
4 eggs
2 teaspoons vanilla extract
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup confectioners' sugar

Directions

In a medium bowl, mix together cocoa, white sugar, and vegetable oil. Beat in eggs one at a time, then stir in the vanilla. Combine the flour, baking powder, and salt; stir into the cocoa mixture. Cover dough, and chill for at least 4 hours.
Preheat oven to 350 degrees F (175 degrees C). Line cookie sheets with parchment paper. Roll dough into one inch balls. I like to use a number 50 size scoop. Coat each ball in confectioners' sugar before placing onto prepared cookie sheets.
Bake in preheated oven for 10 to 12 minutes. Let stand on the cookie sheet for a minute before transferring to wire racks to cool.

Chocolate Chip cookies
1 cup butter, softened
1 cup white sugar
1 cup packed brown sugar
2 eggs
2 teaspoons vanilla extract
3 cups all-purpose flour
1 teaspoon baking soda
2 teaspoons hot water
1/2 teaspoon salt
2 cups semisweet chocolate chips
1 cup chopped walnuts

Directions

Preheat oven to 350 degrees F (175 degrees C).
Cream together the butter, white sugar, and brown sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla. Dissolve baking soda in hot water. Add to batter along with salt. Stir in flour, chocolate chips, and nuts. Drop by large spoonfuls onto ungreased pans.
Bake for about 10 minutes in the preheated oven, or until edges are nicely browned.

Gluten-free seed crackers

Mix together:

100g each sunflower, pumpkin and sesame seeds
60g linseed (flax)
3 tablespoons psyllium husks (or gluten-free flour)
400 ml water
1 tsp salt.

Soak for 15 minutes.

Spread out on 2 silicone baking sheets as thinly as possible.  Bake for approximately 1 hour 20 minutes at 150 degrees C, perhaps turning over for the last 10.  Cool, break into pieces.

Gluten free cakes

Searching for cake recipes, I came across this one from Nigella. I didn't make the full quantity, adjusting the amounts by weighing the eggs and calculating from there: it seemed to work:

Lemon Polenta Cake

"200 grams soft unsalted butter (plus some for greasing)

200 grams caster sugar
200 grams ground almonds
100 grams fine polenta (or cornmeal)
1 ½ teaspoons baking powder (see note below)
3 large eggs
zest of 2 lemons (save juice for syrup)
for the syrup
juice of 2 lemons
125 grams icing sugar


More recipe inspirationEASTER SPRING ITALIAN GLUTEN-FREE CAKE

Method
Line the base of a 23cm / 9inch springform cake tin with baking parchment and grease its sides lightly with butter.
Preheat the oven to 180°C/gas mark 4/ 350°F.
Beat the butter and sugar till pale and whipped, either by hand in a bowl with a wooden spoon, or using a freestanding mixer.
Mix together the almonds, polenta and baking powder, and beat some of this into the butter-sugar mixture, followed by 1 egg, then alternate dry ingredients and eggs, beating all the while.
Finally, beat in the lemon zest and pour, spoon or scrape the mixture into your prepared tin and bake in the oven for about 40 minutes.
It may seem wibbly but, if the cake is cooked, a cake tester should come out cleanish and, most significantly, the edges of the cake will have begun to shrink away from the sides of the tin. remove from the oven to a wire cooling rack, but leave in its tin.
Make the syrup by boiling together the lemon juice and icing sugar in a smallish saucepan.
Once the icing sugar’s dissolved into the juice, you’re done.
Prick the top of the cake all over with a cake tester (a skewer would be too destructive), pour the warm syrup over the cake, and leave to cool before taking it out of its tin."

There was also a lovely apple puree cake to try and this chocolate truffle cake:

Ingredients:

1 cup whipping cream
2 1/2 cups high quality semi-sweet or dark chocolate chips*
1 stick (8 tablespoons) unsalted butter
2 tablespoons bourbon vanilla extract* or see notes
7 organic free-range eggs
1 cup light brown sugar
1/4 teaspoon fine sea salt
Organic cacao powder with maca, for dusting

Instructions:

Preheat the oven to 350ºF. Line the inside bottom of a 9-inch Springform cake pan with a circle of parchment paper. Wrap a large piece of foil around the outside of the pan, covering the bottom and sides, to catch any leaking drips. Set aside. 

In a medium sauce pan, gently heat the cream over low heat. When the cream is fairly hot, melt the chocolate chips by adding them slowly to the pan as you whisk. Add the butter, in pieces. Whisk until the chocolate and butter are melted. Add the vanilla extract. As soon as the mixture is melted, smooth, and glossy remove it from the heat.

Using a wire whisk attachment, beat the eggs, light brown sugar and sea salt until the eggs are foamy and doubled in volume, roughly 3-4 minutes. (This is where a KitchenAid stand mixer comes in handy.)

Slowly add the cooling chocolate mixture to the eggs, and beat gently until combined.

Pour the batter into the prepared cake pan.

Bake in the center of a pre-heated oven for one hour, until the cake is set and cracked. It will still appear a bit loose in the center, underneath. This is fine.

Place the cake pan on a wire rack to cool. When the cake is close to room temperature, lightly cover and chill the cake overnight.

Before serving, gently loosen the cake from the sides of the pan using a thin flexible spatula. Release the Springform clasp and remove the ring. Place the cake on a cake plate.

Dust the cake with a sifting of cacao powder with maca. 

Cook time: 1 hour

Yield: 18 thin slices- this cake is super rich!  Recipe Source: glutenfreegoddess.blogspot.com

And, finally, a vanilla cake using gluten-free flour. Very simple:

2 cups sugar
1 cup butter, melted
4  eggs
4 teaspoons gluten-free vanilla
3 cups Gluten-Free Flour Blend (see below)
2 teaspoons gluten-free baking powder
1 cup milk


Heat oven to 350°F. Grease 12-cup Bundt or 10-inch angel food cake (tube) pan; sprinkle with gluten-free flour blend. Set aside.

Combine sugar and melted butter in bowl. Beat at medium speed, scraping bowl often, until creamy. Add 1 egg at a time, beating well after each addition. Add vanilla; beat until well mixed.

Stir together gluten-free flour blend and baking powder in bowl. Gradually add flour blend mixture alternately with milk to butter mixture, beating at low speed until well mixed.

Pour batter into prepared pan. Bake 50-60 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pan.

Gluten free chocolate bean cake

420 g canned kidney beans drained

1 tbs coffee (liquid)

1 tbs vanilla extract

70 g cocoa powder unsweetened

1 tsp baking powder

1/2 tsp bicarbonate of soda

1/4 tsp salt

125 g butter

5 egg

180 g sugar

Method

• STEP 1 In a food processor, puree the beans, water/coffee, 1 egg and vanilla until smooth. Set aside.
• STEP 2 Combine butter and sugar in a food processor or using an electric beater, until pale and fluffy.
• STEP 3 Add the remaining eggs one at a time, processing or beating well after each addition.
• STEP 4 Add bean mixture and process or beat until combined.
• STEP 5 Add sifted cocoa powder, baking powder, baking soda and salt and mix well.
• STEP 6 Pour batter into a 22 cm greased round or ring pan and bake for approximately 35 minutes at 180C. The cake will spring back when touched and skewer will come out clean when cooked.

Note: this took much longer than 35 minutes - probably 50 altogether. The cake rises quite high in the oven but then collapses. Very chocolatey!

Chocolate cakes

Nigella's:

5 eggs
7 oz butter
7 oz sugar
7 oz plain chocolate
7 oz almond meal

Method
Melt the chocolate and butter together, then mix in the almonds. Set aside to cool a little.
Seperate 4 of the eggs. Mix 1 whole egg and 4 yolks with the sugar. Blend this with the chocolatey mixture.
Beat the 4 remaining egg whites until they are stiff. Using a metal spoon, carefully fold the eggwhites into the chocolatey mixture.
Pour into a non-stick spring-form baking tin and bake at 175-180 for 45 mins.

Good Food

100g butter, diced, plus extra for greasing
flour, for dusting
140g best-quality dark chocolate, with 70% cocoa solids, broken into pieces
6 large eggs, separated
140g ground almonds
1 tbsp kirsch or Cointreau (optional)
pinch of salt
85g caster sugar
cocoa powder and crème fraîche, to serve
Preheat the oven to 170C/Gas 3/fan oven 150C. Grease a 23cm/9in springform cake tin and line the base with greaseproof paper or baking parchment. Dust the sides with a little flour. Put the chocolate and butter into a heatproof bowl set over a pan of gently simmering water. Heat until melted, then remove the bowl from the pan and stir until smooth. Leave for about 5 minutes to cool slightly.
Stir in the egg yolks, ground almonds, and the liqueur, if using. Put the egg whites into a large bowl, add a pinch of salt and whisk until soft peaks form. Continue whisking, sprinkling in the sugar a little at a time, until stiff peaks form. Stir 2 tablespoons of the whites into the chocolate mixture, then carefully fold in the remainder until no traces of white are left.
Spoon the mixture into the prepared tin and bake for 30-35 minutes until well risen and just firm to the touch. Cool in the tin (don’t worry if the cake sinks and cracks slightly – it will still be fine). You can make the cake up to this stage up to four days ahead and keep it in an airtight container in a cool place. It also freezes well for up to one month.
To serve, remove the cake from the tin and peel away the lining paper. Sift cocoa powder liberally over the top and cut into slices. Serve with crème fraîche.

• 
  

Potentially gluten-free chocolate torte

225 g 70% dark chocolate


175 g unsalted butter , chopped, diced

1 tsp orange zest

100 g toasted almonds

3 T plain flour or gluten free flour

1/2 tsp salt

5 eggs

140 g sugar

Heat oven to 325 F/160 C. Oil and line a 8 inch cake pan and set aside.

Melt the chocolate and butter. Stir in the orange zest and let it steep. Meanwhile, grind the almonds as fine as you can without letting it become a paste. Add flour and salt, and transfer to a bowl.

Whisk the eggs until doubled pale and frothy. Slowly add the sugar, whisk for 1 min more. Fold in the cooled chocolate mixture until just combined. Sprinkle over half the flour mixture and fold in, then the other half. The mixture will be rather runny.

Pour into the prepare pan and bake for about 20 mins until a skewer comes out with a few crumbs attached. Cool for a few minutes in tin, then turn out onto a wire rack. Wait until completely cooled before you frost with anything.

Gluten free recipe index

http://www.bbcgoodfood.com/content/recipes/special-diets/gluten-free/ 

Dessserts:
Key lime pie

chocolate cake with nuts and pears (or raspberries...?)

lemon drizzle cake