No time like the present..

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You may need to take a seat. šŸ˜€

And, yes, there is a recipe attached to this post!

I thought it about time to both update and and write a new recipe. Ā As you will have noticed from some of my social media posts recently, itā€™s been a difficult couple of months and you begin to see things through a different lens. You pull together, close in and heal each other. Share the pain, the grief and the sorrow. You also turn the corners and build each other up; you become a little stronger. Ā But it does give you time to reflect.

The Book? Yes, well. Who knew these tings could take so long!? Probably a lot of people. Itā€™s been an interesting journey and I can safely say that I have written the recipes and taken the photos. The manuscript is in some semblance of order and I think Iā€™m fairly happy with the end result. The next steps are to find a graphic designer (that doesnā€™t cost the earth!) to create a new document that can be turned into something that can be published. A little exciting ? Yes, I guess it is šŸ˜€

Back to the recipe. A lovely cake (if I do say so) and made in 3 stages. Look to make the jam first, so it cools and so that you have time to enjoy the sweet smell of the raspberries cooking. Then the simplicity of the lemon sponge, followed by the making of the rather light and refreshing Cheesecake frosting. Ā All in, and quite morningsā€™ project. Ideal for anytime or even for Motherā€™s Day or even Easter.

Plus Iā€™m now writing this in a pair of glasses being held together with Gorilla Glue. Because time is of the essence, šŸ˜‚

Begin by making the jam; Ā place 250g of raspberries into a large enough solid base saucepan, with 200g granulated sugar. Place over a low heat to slowly dissolve the sugar and use a potato masher or fork, to crush the raspberries into a pulp. Ā Stirring as you go with a spatula, bring to a slow boil, turn up the heat and fast boil for about 4 minutes – keep stirring so the jam doesnā€™t stick to the base and burn. After 4 minutes turn off the heat and allow to cool in the pan. Put this to one side for now.

Preheat the oven to 160c fan/180c/Gas Mark 4 and line 3 x 7ā€ cake tins with greaseproof paper.

5 eggs

230g sunflower oil

250g caster sugar

zest of 3 lemons

300g gluten free self raising flour

Place all the ingredients into a large enough mixing bowl and whisk (using an electric whisk or stand mixer with a whisk attachment) until light and fluffy and well combined – about 2/3 minutes. Remember to scrapĀ down the sides of the mixing bowl half way though whisking.

Stop the machine and divide the cake batter between the 3 cake tins, place into the preheated oven and bake for about 25 to 30 minutes or until an inserted skewer comes out clean. Remove from the oven and allow to fully cool before removing from the tin tins and lacing on a wire rack until required.

For the cheesecake frosting:

360g full fat cream cheese

210ml double cream

juice of 1 of the lemons

150g lemon curd

Additional raspberries for decoration

Place all the ingredients into a mixing bowl and whisk until firm and pipable. You wonā€™t be piping but itā€™s a good indicatorĀ Ā of firmness in texture.

To assemble the cake, place one sponge on your cake plate, smoother with half of the raspberry jam, place a second cake on top and cover this with the Ā remaining jam. Taking your cheesecake frosting, cover the tops and sides of the cake, as in the photo. For the lemon curd drizzle, place the lemon curd into a small microwaveable container and Ā just warm it through, on full power, in 2 short power bursts of 10 seconds. Ā Then either using a disposable piping bag or spoon, drizzle the top and sides and slightly the cover the top of the cake as shown.

Finish with the additional raspberries, place in the fridge for at least an hour or so before serving. Serve within a couple of days.

 

 

 

 

 

 

 

 

Gluten free Spiced Chocolate Cake

~ Cakes by Noah ~ 2 Comments

Here is one I made earlier.

After another fantastic Foodies Festival appearance, its about time the recipe for the cake got written. So without further ado and much waffle…..

For the dehydrated orange –

2 oranges sliced approximately to 4mm thick

For the Truffle balls –

200g dark chocolate broken into small pieces

180ml double or whipping cream

20ml mulled wine

40g cocoa

For the cake –

5 eggs

240g vegetable oil

240g caster sugar

280g gluten free self raising flour

40g Food Thoughts Cocoa

2 teaspoons orange essence

1 teaspoon baking powder

30ml water

For the buttercream –

150g soft butter

35g Food Thoughts cocoa

270g icing sugar

approx 30ml mulled wine

for the chocolate filling –

140g dark chocolate broken into small pieces

100ml double of whipping cream

Planning is key here as the oranges will take at least 3 hours to dry out in a typical oven. Pre heat the oven to cool, so around 90c in a fan assisted oven.

Once you have sliced the oranges into slices, place them onto a greaseproof lined baking sheets, large enough to accommodate all of the orange slices, placed together, but not on top of each other. Allowing for the heat to get around them. Place into the pre heated oven for 1 and a half hours, before turning the slices over and returning to the oven for a further 90 minutes, or until completely dry. Remove from the oven to cool and finish drying out. Leave to one side.

To make the truffle mix, place the cream (double cream will give you a thicker, richer texture; whilst whipping cream will be lighter) into a large enough saucepan and place the chocolate pieces into a glass bowl. Gently bring the cream to a simmer, stirring occasionally so as stop the cream catching and burning. Once the cream is simmering, pour the hot cream over the chocolate. Leave this for about 30 seconds to allow the chocolate to start to melt. Then stir so as to melt the chocolate and create a thick chocolate sauce. Add the mulled wine and stir to combine all the ingredients. Once cool enough place into the fridge to set.

Once set, remove the truffle from the fridge and roll into balls, using a teaspoon as a guide for size. Once made, roll the balls in the cocoa and place back in the fridge to set further.

For the cake.

Preheat the oven to gas 4/180c/160c fan and line 3 x 7ā€ cake tins.

Place all the cake ingredients into a large enough bowl (I used a stand mixer) and whisk it altogether for about 3 to 4 minutes until you have an amazing cake batter, ready to pour into the 3 cake tins. Place into the oven and bake for about 30 minutes, or until an inserted skewer comes out clean. Remove from the oven and allow to cool, before removing from the tins and placing on a cooling rack to finish cooling.

Whilst cooling, you can make the filling. As for the truffle mix, heat the cream to a simmer and pour over the broken chocolate pieces, leave for 30 seconds again before stirring to combine the cream and chocolate and then add in the mulled wine.

 

You can also begin to make the buttercream. By adding the cocoa and icing sugar and mulled wine to the butter in a large enough mixing bowl and beating to a smooth paste. Scrap the sides of the bowl once and beat again for a couple of minutes.

To assemble, place one of the cakes on the cake board/cake stand and pour over half of the sauce, top with a 2nd cake, pour the remaining sauce over and then top with the 3rd cake.

Cover the cake sides and top with the buttercream and using a fork create the look as per the photo. As you would when making a Yule Log.

Decorate as you please using the truffle balls and dehydrated oranges (and an indoor sparkler if you want)

 

 

Sticky Toffee Ginger Pudding

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I know. An actual recipe! its been a while, but its getting towards an actual pudding season; the autumn and winter months.Ā  The nights start to draw in and the sun begins to shine a little less. Comfort food time. Although having said that, anytime is comfort food time šŸ™‚

This is a fairly easy recipe to make and bake; add the sauce and hey presto a soft, moist and moreish pudding, fit for any time or day of the week.

I was though lucky enough to have been approached by a company called Global Foods UK who manufacture date products. Who knew? I think largely for the wholesale/trade market, they produce and supply dates, date pastes and date syrups from some of the worlds tastiest dates – Deglet Noir from North Africa and Zahidi from the Middle East. Really easy to use; the paste can be used in much the same way as dates – without the stones! The syrups can be used instead of ‘normal’ refined sugars.Ā  There are some health benefits I believe – check their website for their details

Now for research purposes I made a batch of chocolate muffins, substituting out the sugar and using the exact same amount of the date syrup. Like any other liquid sugar substitute it works fine. Mixes fine and cooks just as well.Ā  The problem we have is the taste, its just not the same as sugar.

Now the date paste is another matter. Having made this pudding I can safely say that the paste is really easy to use.Ā  Use in the same way you would dates, but the easy bit is that you don’t have to de-stone them!

I used the Deglet Noir date paste which has been put through a 3mm mincer.

Ingredients – enough for 12 people.

For the pudding;

250g date paste/chopped dates

300ml water

70g butter

140g black treacle

170g gluten free self raising flour

2 teaspoons ground ginger

2 eggs

For the sauce;

300ml double cream

160g soft brown sugar

50g butter

Preheat the oven to gas 4, 180c or 160c fan and lightly grease a container that holds at least 1.7L and is c26cm long, c20cm wide and c5cm deep.

First off put the chopped dates (the date paste will still actually need chopping into small pieces, the water, butter and treacle into a saucepan and bring to a slow simmer for 2 minutes. The treacle will soften and the butter will melt and the dates should also soften and absorb the liquids, plus soften to make them easier to mix.

Leave to one side to cool for about 10 minutes, then tip in the flour, ginger and the eggs and beat the mixture together to form a batter.

Pour the batter into the prepared dish and bake for about 40 to 45 minutes, or until an inserted skewer comes out clean. Remove from the oven and cut, whilst hot, into 12 pieces.

Put to one side whilst you make the sauce.

Pour the cream, butter and sugar into a large enough saucepan and bring to a slow boil for another 2 minutes – stirring whilst it heats. The sauce should thicken a little and have a lovely ā€˜sauceyā€™ look to it… Pour this over the slightly cooled ginger pudding and serve – on its own or with (more) cream.

 

Holiday time to France

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As the leaves begin to fall from the trees, so the end of the school holidays draw to a close and we prepare for the autumn/winter term and the slow road into Christmas and the New Year! Where does the time go???

France. A holiday destination of our youth but as a current family, not one we have been to on our own. So with some trepidation we embarked on what we described as a little experiment. How would it go? Could we get by speaking next to no French? And how would we get by with Noah? How good were the French at catering for those with gluten free diets? Sans gluten?

Sadly we had heard before we went, that, on the whole, France is possibly not the best destination for those with Coeliac Disease. Great! What a start!

We decided to take our time down to the La Loire valley. Take a little road trip and explore some of the French countryside and not rush around. It was all to easy to come off Le Shuttle, drive south, unpack, have holiday and drive straight back.

So we took a fairly longish way down, stopping first in Dover (at a rather nameless Premier Inn, with. Beefeater attached, that did provide an allergy menu) before catching Le Shuttle the next day, driving down Ā via Rouen (we had to laugh at Mrs Sat Navā€™s pronunciations) and into our booked first night in France, in a small gites in a little village; Boscherville.

Having emailed ahead, we ensured that our hosts were very much aware that we had someone who needed a ā€˜sans glutenā€™ breakfast. What we would get, we would have to wait and see. Ā Needless to say, it would appear that our hosts went out of their way to provide something for Noah to eat. Sadly, Noah was having a no-eating breakfast, but our confidence grew with sans gluten provisions. Other than that, we had a little picnic for tea from a nearby supermarket and the gites was pretty, simple and charming. Coffee in traditional bowls for breakfast šŸ™‚

We then needed to make our way to our base camp; a Eurocamp, near la Loire. Being self catering we had of course needed to find a supermarket and stock up on supplyā€™s. And why is it, that when you need to find something, you canā€™t find it? After a somewhat 30km round trip we found one hell of a supermarche! Super U. And the amount of ā€˜sans glutenā€™ product was outstanding. It was a little hit and miss after this, but on the whole, self catering in France for those needing to eat gluten free, is relatively easy. At least it is in la Loire.

We did of course bring some stuff over with us, but we could easily not have bothered. Even the camp site shop had a very limited stock of the basics – pasta…. We shall say very little about eating out, as that wasnā€™t our greatest success, but we didnā€™t expect it to be, so we pretty much ate of our own doing. Ā At least we knew what Noah was eating and not gambling on cross contamination in food outlet kitchens.

Then before heading back after a fantastic week of doing not very much but hanging by the pool (I didnā€™t bring enough books!), visiting a couple of traditional and amazing Chateaux we headed back north. But again we headed back to Calais via very circuitous route to Dieppe and a lovely B&B! Hotel de la Plage. Quite basic, but we just needed a bed for the night, a walk on the beach and a simple breakfast in the morning. And we are pleased to say that, again, there was a ā€˜sans glutenā€™ provision (Noah again having a no eating breakfast – good job we had some gluten free cereal left in the room!).

Our final stop, Cite Europe and the Carrefour supermarket just outside, literally, Le Shuttle terminal. And wow! What a fantastic array of gluten free products! No picture would have done it justice. Simply fantastic. Why these products are not available in the UK I have no idea, but if you get the chance, go and stock up. Noah felt like it was Christmas and we came back with loads of things for him to try.

So on the whole a rather successful trip all round, both in terms of travelling, driving and gluten free provision. Next year? A road trip to Italy?

What to look for – own shop brand ā€˜sans glutenā€™ can be hit and miss in some supermarkets, but the larger the store the larger the selection (not unlike in the UK I suppose) Carrefour do their own brand, but on our trip we found plenty of Schar products, Regain and Super U had their own products.

Look our for – dā€™orge = barley. dont ble = wheat. Glucose de ble = wheat glucose. Peut contenir = can contain. Fibre de ble = wheat fibre. Farine de ble = wheat flour. Google translate was VERY helpful šŸ˜‰

At last, a cookery demonstration

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I have never really had a grand plan with Cakes by Noah. OK, so I would have loved for it to have gone viral and to be living off the income. But then I woke up and realised I needed to return to earth and more or less see where it went.

I was really humbled to have been asked to do a cake demonstration at a local Food Festival – in Macclesfield, Cheshire.Ā  A new one in the calendar, plus there is currently a Macclesfield ‘Foodie Friday’ of various food stalls dotted around the town centre on, you guessed it, a Friday!

As this was to be my first cake demo, I was of course a little nervous, but I was focused on getting one ‘under my belt’ so to speak. To see the process through and see where I needed to improve or adapt.Ā  As some of you may have seen from my social media accounts, the work started the day before. I needed to ensure the cake was baked and I had separate pots with all the ingredients in, so that I could show how to put the cake together and why I use certain ingredients. Explain how Cakes by Noah came about and its evolution over the last 4/5 years! Plus I had no idea of what my set would look like, or what was available! So I had to go on, knowing that I may have just a bench to work from.Ā  Although I knew I was to share a set with chef Nigel Brown, I was unaware of what he was bringing; I like to live on the edge a bit sometimes!!

So with my yellow box stuffed full of cake, ingredients and mixing bowls i set out on that very wet and windy Saturday morning.Ā  And boy was it wet! Shame really because, for the morning at least, it kept the crowds away.Ā  However, not dampened by this the show must go on and I kept to my given slot and talked my way through about 30 minutes of putting the cake together, building the cake and the letting those that were there, grab a bite to eat.Ā  They loved it and, no surprise to me, were pleasantly surprised at how moist the cake was. ‘And it was gluten free’? they asked, ‘Yes!’ another myth busted.

As for doing the demo. I loved it! More please šŸ˜€

And with any luck, I have another couple of cake demonstrations coming up in July 2019 – at the Foodies Festival Tatton Park.Ā  Look out for updates on my social media accounts.

So the cake – Gluten Free Coconut and Pineapple Cake.

3 x 7″ loose based cake tins, lined with greaseproof and pre-heat the oven to 155c fan, 175c, gas 4.

5 eggs

250g sunflower oil

250g caster sugar

90g coconut flour…. I used Groovy Foods

220g gluten free self raising flour

1 teaspoon baking powder

80ml Malibu

For the Filling;

1 large tin (c430g) pineapple – chopped and crushed – keep the juice

50ml Ā Malibu

30g caster sugar

40g cornflour

For the Topping;

1 pineapple with a good spread of green leaves (optional if you don’t want to waste a pineapple)

80g desiccated coconut – dry fried in a frying pan over a high heat or roasted on a tray in a hot oven until you get them toasty and bronzed. Allow to cool before using.

380g tub of full fat cream cheese

80g icing sugar

Additional splash of Malibu – 50ml (optional of course)

The cake is incredibly easy to make, just pour all the cake ingredients into a large enough mixing bowl and whisk (by hand or with an electric hand held whisk) until all the ingredients are fully combined – about 1 – 2 minutes.Ā  Then evenly pour the cake batter into the 3 prepared cakes tins.Ā  I would find three cakes tins. If you only have 2; and bake 2, the chance are that the 3rd cake batter will not rise as much as the raising agents in the flour will already have started to react and the cooked cake will be a little flat and may not be as fluffy.

Bake the cakes on the lower shelf for about 25 – 30 minutes

Remove the cooked cakes from the oven – test with an inserted skewer and if it comes out clean its down they are done. Allow the cakes to cool in the tin for at least 10 minutes before removing from the tin and cooling on a wire rack.

You can then prepare the pineapple filling.

First off, line a small baking tray with cling film, this is to allow the filling to cool once thickened.

If you have not been lucky enough to find a large tin of crushed pineapple, you’ll need to drain (keep the juice) the pineapple chunks/pieces/slices and cut them up into pieces and then using a potato masher – mash the pineapple to remove some of the juice from the chunks, this will help thicken the filling. Once you are ready to make the filling, pour the juice, crushed pineapple, sugar and cornflour and Malibu into a large enough saucepan and stir well to mix the ingredients.Ā  Then turn on the heat and heat the mixture gently in order to thicken the filling – or pineapple custard!Ā  Keep stirring until the custard thickens and ensure it doesn’t boil.

Pour the thickened custard onto your prepared tray and allow the mixture to cool completely before filling the cake. Beware – this tastes rather lush on its own!

For the topping, mix the cream cheese, Malibu (if using) with the icing sugar and beat until a smooth paste. Put to one side.

Then to assemble your cake.

Place one cake onto your cake stand, spread with half of the cooled pineapple custard, top with a second cake, spread with the remaining pineapple custard and cover with the third cake.

Using your best cake covering skills, cover the cake; top and sides with the cream cheese mix and even out as best you can. Use the cooled toasted desiccated coconut to decorate the top and sides of the cake as in the picture.

If you want to go the extra mile with the fresh pineapple, chop off the top of the pineapple and trip the head so that it sits on top of the finished cake.Ā  Then if you want to recreate the seared pineapple slices – slice the whole pineapple, skin on, so that you get at least 4 thin slices, lengthways.Ā  Then with a very hot frying pan on the stove, place the slices in the frying pan and allow them to almost burn (or caramelise) before turning over to repeat. Allow to cool before using them to further garnish the cake.

 

Happy Easter

~ Cakes by Noah ~ Leave a comment

Its been a while hasnā€™t it?

Gluten free Simnel Cake

And so a little update of the last couple of months. Ā Life at Cakes Towers continues, we are all still here, still alive and well and living the dream.

I may have mentioned taking a break from baking and recipe writing to try and write a book, well that is still on going. Itā€™s no mean feat to create new recipes, write them all down, bake them and try and be creative with the photos, whilst still maintaining a full-time job, being a full-time dad and husband. Nonetheless I have written some recipes and taken some photos, the process while long, is rather fun. Trying to squeeze in time to bake cakes and bakes, in amongst the weekend taxi service and a wonderful job that takes we away across the country more often than not.

I would have it no other way.

The beginning of the year started with baking around 4 or 5 bakes a weekend and trying to photo them whilst there was still plenty of natural light. I quickly learnt that once the early winter nights had drawn in, the kitchen light was not a great replacement and neither was the use a flash or trying to set up a light studio with a standard lamp! And don’t get me started on overcast days! But I battled on and I am proud of the results; I still need a few ideas and so baking seems to have slowed down a bit this past month as I am in need of some cakespiration.

I have also taken on board the role of Group Organiser for our local Coeliac UK support group. Ā A role I felt I needed to take on, as otherwise the group would have folded. Something I felt I could do, there are so many people diagnosed with Coeliac Disease that seem to have little or no support once they are diagnosed, it was the least I could do. There is I feel, some way to go to make the group more supportive rather than just a couple of large meetings per year. But once we get this year out of the way, we (the grand ā€˜weā€™ of the committee) can start to plan something a little more supportive to those that need it.

And so a quick recipe to tie you over for the approaching Ā Easter Holidays.

pre heat the oven to gas 3, 150c, 140c fan and line the base of a loose based 20cm cake tin.

350g gluten free self raising flour

250g butter

1 teaspoon of mixed spice

100g caster sugar

80g light brown sugar

4 eggs, lightly beaten

400g dried fruit (washed glacƩ cherries halves, raisins, sultanas)

2 tablespoons Apricot Jam

300g ready to roll marzipan

Thought I would shake things up a bit and use the rubbed-in method for this one! I used a food processor to blitz the flour, spice and butter together to form the ā€˜breadcrumbsā€™. A couple of quick pulses and we are done, then add the sugars and blitz again to combine.

Take a hand full of the dried mix and sprinkle over the dried fruit and mix so that each piece of fruit is covered – this should help to keep the fruit suspended in the cake and it wonā€™t sink.

Pour the dried flour/breadcrumb mix into a large enough mixing bowl, make a well in the middle, then pour in the eggs and using a spoon, combine the mix to form a sticky cake dough. Stir in the dried fruit to mix and ensure an even distribution. Ā There should be no need to over mix this, just enough to combine the ingredients.

Take half of the Marzipan and roll this out to form a disc the same size as the inside of the cake tin.

Tip half of the cake mix into the cake tin and smooth out, then place the Marzipan disc on top, then finish with the remaining cake batter, smooth the surface and place in the oven to bake for about 75 – 90 minutes, or until an inserted skewer comes out clean.

Remove from the oven and allow to fully cool before removing the cake from the tin.

Brush the surface of the cake with the apricot jam.

Roll out the remaining Marzipan into a disc to cover the cake at around 3mm thick. Place on top of the apricot jam and smooth the surface.

If you want to create the traditional glaze, place the cake under a very hot grill and allow the heat to tinge the Marzipan – not burn it, so keep you eyes on it! You could use one of the many hand held cooks blow torches that are available.

Decorate as you see fit, I went a little left-field and just decorated with chocolate mini eggs…

Happy Easter to each and every one of you. šŸ˜€šŸ’

 

The next project….

~ Cakes by Noah ~ 2 Comments

So the next project has begun, hence the reason for the lack of posts and I make no apology for my absence.

Itā€™s a process I need to go through and has been part of the long-term plan since the beginning, but the time has not felt right. Now I feel that I can share with you how things are going, or perhaps how itā€™s not going!

Writing a book! Itā€™s something I never really thought Iā€™d do, but since creating Cakes by Noah, it has been a shadow that has become and been given, more form. Ā I have spent the last 4 years creating recipes, having fun and meeting lots of wonderful people. Those people are still wonderful and have been incredibly supportive in ways perhaps they may not realise. There have been others too, that have been in the background pushing and pushing, but there are somethings things that just need to be discovered for yourself. You can lead a horse to water, etc. as they say.

Why a book? Why not! Iā€™ve always strived to spread the word on gluten free baking, strived to help others to see how easy it is, how with a little application no one misses out, everyone can eat together. No one is left behind. Ā Now I have another platform on which to share my love, to share with the known world some back to basic recipes. Something for everyone.

Don’t be fooled, this is not an easy process! Despite having many recipes that work, many of which I have previously shared with you on here, I have always wondered if they could be better. And now I am able to carry out a bit more recipe development in order to create an even better recipe. So far I am only a fraction of the way through my list of bakes and I’m 4 sponge recipes in with only 1 good enough to use. And Iā€™m sure thereā€™ll be room for improvement in that one!

Light is another factor. At this time of the year, day light hours are at a premium and working full-time, means baking and photography has to happen at the weekends. So planning comes into force, a major force! Itā€™s a good job, planning is one of my strengths! šŸ˜€

Do I have a publication date? Er no, not yet. Itā€™s all being self funded, there is the small matter of the day job and Noah and his sister (and for that matter mum) are all still in the mix and if Iā€™m honest, I donā€™t think I have a full list of what Iā€™m baking; it seems to change weekly. Then there is the matter of putting it all together and actually writing some sort of prologue and odd ramblings to start it all off! But at least Iā€™ve started.