Gluten-free Christmas cake

 After years of trying to adapt my mother's marvellous Christmas/wedding cake recipe, I think I've finally found one, adapted from The Gluten Free Alchemist. This makes an eight-inch square cake, cooked in a silicone tray.

Ingredients

500g dried fruit – I used:

·         50 g currants

·         150 g raisins Flame raisins are extra juicy

·         100 g sultanas I used Turkish sultanas

·         50 g cranberries

·         50 g glacé cherries cut into quarters (I used Morello glacé cherries)

·         75 g dried apricots chopped

·         75 g dried prunes chopped

·         50 g dates, chopped

·         3 large tablespoons marmelade

100g chopped/flaked nuts of choice – I used:

·         Ground chestnuts/almonds/other nuts

·         50 ml lemon/orange juice

·         100 ml  cold brewed tea or apple/orange juice)

Cake Sponge – dry ingredients

·         90g gluten free flour

·         1 tsp psyllium husk 

·         ½ tsp GF baking powder

·         1 tsp mixed spice powder

·         1 tsp ground cinnamon powder

·         ½ tsp ground cloves

Cake Sponge – the rest

·         140 g unsalted butter or Stork margarine, melted

·         1 tbsp treacle

·         110 g brown/white sugar, mixed

·         2 large eggs UK large – lightly beaten/ 6 tablespoons chick pea water - vegan!

Instructions

I now warm all ingredients together, except for eggs and dry ingredients, until the butter is properly melted. Leave to cool, then add eggs and then dry ingredients.

Adding 1 tablespoon ground flaxseed, 1 tablespoon chia seeds and one third cup of apple sauce makes the cake moist.

Cooking time 1 - 1 1/2 hours in a square silicone tin.

1.            Weigh the fruit and nuts and juice and zest into a large bowl and add the booze and vanilla.

2.    Stir through, cover the bowl and leave to soak for about 24 hours at room temperature, stirring occasionally.

3.    Prepare your cake tin – Double line an 8 inch (20 cm) cake tin (at least 3 to 4 inches (8 to 10 cm) deep) with good quality non-stick baking parchment. (I cut a wide strip long enough for the circumference and folded it in half lengthways to make a double layer). And base-line with a 2 circles of parchment (pre-cut).

4.    Mix the dry ingredients together and set aside (TIP : Weigh into an airtight container and shake vigorously)

5.    Pre-heat the oven to 150 C/300 F/Gas 2. (If using a fan oven – set to 130 C)

6.    In a very large mixing bowl and using a whisk, beat together the butter, treacle, sugar(s) and eggs until evenly combined.

7.    Add and thoroughly stir in the dry ingredients and fruit.

8.    Transfer the mixture to the lined tin and smooth the top.

9.    Bake for 1½ to 2 hours until a skewer inserted into the centre comes out clean and the cake feels firm to the touch.

10.  Remove from the oven and leave to cool completely in the tin.

11.  Once cold, carefully take the cake from the tin (be sure to remove the baking parchment from the bottom of the cake also) and place on fresh baking parchment.

12.  Pierce the cake with a skewer all across the surface.

13.  Using 50 ml apple brandy/booze of choice/cold tea, brush the cake all over and drizzle or syringe it into the skewered holes.

14.  Once the liquid has been absorbed, wrap the cake tightly in a double layer of baking parchment and a double layer of foil.

15.  Store in an airtight container if possible.

16.  ‘Feed’ the cake every couple of weeks (about 3 to 4 times) with a couple of tbsp booze or cold tea to give both moisture and maturity, being sure to wrap tightly before further storing.

17.  Ensure at least a week between the final feed and covering in marzipan and icing (to give the surface time to dry fully).

 

Banana bread

 

• 2 cups (250g) all-purpose flour (spoon & leveled)
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 teaspoon ground cinnamon
• 1/2 cup (1 stick or 115g) unsalted butter, softened to room temperature
• 3/4 cup (150g) packed light or dark brown sugar
• 2 large eggs, at room temperature
• 1/3 cup (80g) plain yogurt or sour cream (I use Greek yogurt)
• 2 cups mashed bananas (about 4 large ripe bananas)
• 1 teaspoon pure vanilla extract
• optional: 3/4 cup (100g) chopped pecans or walnuts

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Instructions

1. Adjust the oven rack to the lower third position and preheat the oven to 350°F (177°C). Grease a 9×5-inch loaf pan or coat with nonstick spray. Set aside.
2. Whisk the flour, baking soda, salt, and cinnamon together in a large bowl.
3. Using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the butter and brown sugar together on high speed until smooth and creamy, about 2 minutes. On medium speed, add the eggs one at a time, beating well after each addition. Beat in the yogurt, mashed bananas, and vanilla extract on medium speed until combined. With the mixer running on low speed, slowly beat the dry ingredients into the wet ingredients until no flour pockets remain. Do not overmix. Fold in the nuts, if using.
4. Spoon the batter into the prepared baking pan and bake for 60-65 minutes. Loosely cover the bread with aluminum foil after 30 minutes to help prevent the top and sides from getting too brown. A toothpick inserted in the center of the loaf will come out clean when the bread is done. Remove from the oven and allow the bread to cool completely in the pan set on a wire rack.
5. Cover and store banana bread at room temperature for 2 days or in the refrigerator for up to 1 week. Banana bread tastes best on day 2 after the flavors have settled together. See post above for freezing instructions.

The best ice cream

I have just stumbled on the best ice cream recipe: creamy, rich and edible STRAIGHT FROM THE FREEZER!. In the past, it was always very hard. So here it is:

4 free-range eggs, separated
75g/2½oz caster sugar
300ml/½pint double cream

1/2 tin condensed milk

Vanilla flavour:1 tsp vanilla extract
Ginger flavour:100g/3½oz stem ginger, chopped, plus 4 tbsp syrup from the jar
Coffee and brandy flavour:2-3 tbsp coffee essence, 2 tbsp brandy
Raspberry flavour: 150ml/5fl oz sieved raspberry purée (you could also use strawberry)

Method

Whisk the egg whites in a large bowl until stiff peaks form when the whisk is removed.
Slowly whisk in the caster sugar, then continue to whisk until the egg whites are stiff and glossy.

Whisk the cream in a separate bowl until soft peaks form when the whisk is removed.

Whisk the egg yolks until pale and foamy. Whisk in the condensed milk.

Fold the cream, egg yolks and milk mixture and your chosen flavouring (see ingredients list) into the meringue mixture until well combined.

Pour into a plastic container and freeze for at least two hours.

Peach chutney

Peach Chutney

1/2 cup chopped onion
2 teaspoons olive oil
1-1/2 cups chopped peeled fresh peaches
1/3 cup raisins
2 tablespoons brown sugar
1/4 teaspoon ground cinnamon
1/8 teaspoon salt
1/8 teaspoon ground cloves
Pinch cayenne pepper
1 tablespoon minced fresh cilantro
1 teaspoon cider vinegar


Directions
In a microwave-safe bowl, combine onion and oil. Cover and cook on high for 2 to 2-1/2 minutes or until onion is tender.
Add the peaches, raisins, brown sugar, cinnamon, salt, cloves and cayenne. Cover and cook at 50% power for 5 minutes. Uncover and cook 4-5 minutes longer or until thickened. Stir in cilantro and vinegar. Cool. Serve at room temperature. Store in the refrigerator.

Canterbury Apple Tart

Pastry:

4oz/100g butter

8oz/225g plain flour

1 egg, beaten

(you can add 1oz icing sugar, but I prefer not to)

Tart:

4 eggs

8oz/225g caster sugar 

2 lemons, grated rind and juice of

4oz/100g butter, melted

2 large cooking apples (Bramley, or similar), quartered, cored and peeled

2 eating apples, cored and finely sliced (red ones look great unpeeled!)

1oz/25g Demerara sugar

Oven:  preheat a baking tray in the oven heated to 200deg C 

Make the pastry, either by hand or processor, and then chill it for about 20 minutes before putting it into a 11inch flan tin.   (If you go slightly over the edge with the pastry, you can then cut it off after cooking, so any over-brown bits disappear.)  Put the tin back into the fridge while you are doing the next bit. 

In a large mixing bowl, beat together the eggs, castor sugar, lemon rind and juice.  Then stir in the melted butter.   Get the dessert apples on standby, and grate the cooking apples straight into the bowl using a coarse grater.   Stir in the cooking apples.       

Pour the apple mixture into the flan tin, and then put the eating apples around the edge as per the picture.   Lastly, use the Demerara sugar all over the eating apples.  

Bake on the preheated tray for about 40 minutes.  The tart needs to be set in the centre, and slightly brown.   

Courgette Bread

Beat together 7 oz brown/white sugar, mixed with 6 tablespoons oil and 1 large egg

Add 10 oz courgettes, grated

Stir in 6 oz plain flour mixed with1/2 teaspoon bicarbonate of soda, pinch of baking powder, 1 teaspoon ground cinnamon, pinch of salt.

Add 2 oz mixed chopped nuts or nuts/dried fruit mixture

Pour into a large (1kg) loaf tin and smooth the top.

Bake 175 degrees for40 - 60 minutes or until done.

Very moist: can be eaten sliced with butter if wished.

Rhubarb chutney

1 kg rhubarb
675 g light muscovado sugar
2 med onions chopped
225 g sultanas
500 ml white wine or cider vinegar
2 tbsp wholegrain mustard
1 tsp ground mixed spice
1 tsp ground ginger
1 tsp ground black pepper
1 tsp sea salt
¼ tsp cayenne pepper

Instructions

Trim the rhubarb and cut into short lengths. Place in a preserving pan or large saucepan with all the remaining ingredients.
Cook over a low heat stirring until the sugar has dissolved.
Bring to a gentle boil (just a little more than simmering )and cook uncovered for about 1 hour until the chutney is golden brown and thick. Stir occasionally to begin with and then frequently as the cooking time goes on to prevent the mixture from burning on the base of the pan.
Spoon into hot sterilized jars. Cover and seal.

Notes
Store in a cool dark place. The chutney should keep for up to 1 year.