Gluten Free Cornflake Cake Recipe – Another School Dinner Favourite

Ultimately this post was inspired by a visit to a local market.  On display was a variety of goods, mostly from the independent entrepreneur. Decorated chairs, cushions, bunting – all looking lovely and I’m sure every home should have these items, and of course food. None of which I may add was gluten free. And why oh why, is everything so expensive? Why do these small independent markets, feel it is an opportunity to fleece the general public of their well-earned cash? But let me not deviate from the recipe. Rant over.

But the post is also about something traditional and accessible to all, something that I certainly had as a child.  Something that is also easy to make for those who need to eat gluten free. And based on my recent market visit, can be done so much better, tastier, and cheaper!


Who remember this humble Cornflake Cake? Crispy sweet pastry, a rich layer of jam and the crunchy, caramelised cornflake topping. And its all gluten free..

Now – I was lucky enough to win a couple of cases of Gluten Free Cornflakes, produced by ‘Cereal Partners’ for Nestle, so that where these were from. But they are available in local supermarkets, so I have been informed. And the recipe for the cornflake part of this, was from an original recipe, from a dear Twitter Baker friend, Corrina. Thank you 🙂

I wanted to get a nice deep pastry case for these, so used a 12 hole muffin tray, and an 11cm cutter. The recipe make approx 12 small gluten free cakes.

For the sweet gluten free pastry –

300g Dove Farm Gluten Free Plain Flour

150g Butter- diced

2 Egg Yolks + 2 tbsp Caster Sugar

Cold milk to bind

Mix the flour and butter to form breadcrumbs, then mix in the egg yolks and sugar. Bring to a dough with the cold milk. Leave to rest in the fridge for about 30 mins. Once the time is up, knead the dough lightly to make it pliable enough to roll out. Cut out the rounds then re-roll the dough to get the required amount out. Leave to rest once more for about 15 minutes.

These will then to be pricked with a fork, before being baked blind – 10 minutes with the baking beans and 10 minutes without. Baked in a pre-heated oven – 180c middle shelf. Once done remove from the oven and leave to cool while you prepare the filling. Turn the oven up to 200c.

The filling is the really easy bit.


160g Golden Syrup

70g Butter

30g Dark Brown Sugar

Pinch of salt

Then stir in 180g Gluten Free Cornflakes. Mix this altogether.  The gluten free cornflakes all need to be covered in the syrup mix….

Fill the cooled empty pastry cases with a tablespoon of you choice of filling –  I used Mrs Darlington’s Raspberry Jam, but you could also use curd – lemon or otherwise. Fill and top with the gluten free cornflake mix.

image Then place in the hot oven. This high temperature helps to caramelise the sugar mix and so, once cooled, the sugar will crystallise and harden..#yum

Allow to cool slightly in order for this hardening to happen, and serve warm with custard or cream or leave to cool completely and they are just as good cold.

Gluten Free Cornflake Cake


Gluten Free Mini Pithiviers Recipe

Gluten Free Mini Pithivier

This is certainly a challenge. Predominately for myself though, to expand the experience and to allow more recipes to be tried, tested and shared. But recipes like this, also require a bit of time! I had a spare half a day, so I set about putting this together! Lucky this also coincided with Bastille Day, so a lovely French recipe, cooked and baked on a very traditional French holiday. This one is for all you French Gluten Free followers 😊

Again I am linking in with other bloggers via for the July 2015 Perfecting Patisserie Blogging Challenge.

This bake consists of 3 elements (Frangipan, Gluten Free Creme Patissiere, Gluten Free Rough Puff Pastry) and requires plenty of patience. It will make roughly 10 mini Pithivier’s. And will take around 4 hours to make and bake from beginning to end.

Firstly make the Frangipan – beat 50g of soft butter with 50g caster sugar until soft and creamy. Beat in one egg and then 1 teaspoon of almond essence. Then mix in 50g ground almonds until will combined. Set aside.


Then make a small batch of Gluten Free Creme Patissiere. Whisk until pale 1 egg yolk with 10g caster sugar. Then stir in 10g Dove Farm gluten free plain flour. Bring to a quick boil 80ml Double Cream, 10g caster sugar and 1 teaspoon almond essence. Pour half of this onto the egg mix and whisk well. Then pour this egg mix back into the pan. You need to cook the flour, which will need a minute or so. The mix will also start to thicken and will all happen fairly quickly, so don’t leave the pan and stir continually. You don’t want lumpy custard!


Remove from the heat if you need to, as the heat from the pan will continue to heat and cook the custard mix. Spoon into a fresh bowl, cover with cling film and leave to cool. It should set nicely. Once cool mix with the Frangipan. If this is a stage too much you could leave out the Creme Patissiere. It just makes the Frangipan a little lighter.

Gluten Free Rough Puff Pastry

260g Dove Farm White Bread Flour Blend

240g Cold Butter, cut into small dice

1 level teaspoon of Xanthum Gum

10 – 12  Tablespoons cold water

1 beaten egg – for egg wash

Firstly rub in 60g of the butter into the flour and Xanthum gum to form breadcrumbs. Then just put the rest of the diced butter into the flour and fold in to cover with flour. It’ll be these bits of butter that help to form the layers of the pastry and make it light and fluffy.



Bring this then to form a dough with the cold water.



Wrap this in cling film or greaseproof paper and place in the fridge for about 30 minutes. So that all the ingredients are the same, cold temperature.

Now I know I have already said to make the Frangipan and Creme Patissiere, but you could also makes these within these following 30 minute windows. Both don’t take very long to make, and makes better use of the time. It is up to you.

After 30 minutes remove the dough from the fridge and then roll into a long rectangle, roughly 30cm long and 10cm wide. This is where you start to create the layers of pastry. Fold the top 1/3 of the dough into the middle and bring the bottom 1/3 up and over, as –



Wrap this in cling film (or greaseproof paper) and place in the fridge again, for another 30 minutes.

Remove from the fridge and give a 1/4 turn, clockwise. As –

imageRoll out again, going wider and slightly longer. Again top 1/3 down, bottom 1/3 up. Place in the fridge for 30 minutes more. Repeat this 2 more times. The gluten free pastry is then ready to use.

You will need 2 round pastry cutters, one smaller than the other. I used 7cm and 9cm cutters. Cut the pastry ensuring you have the same amount of each sizes –


You will need to re-roll the remaining pastry to get the required amount of discs, but I can assure you, the end result is not affected. Place a teaspoon of the Frangipan mix onto the smaller discs and brush the edges with egg wash to ensure the pastry joins. Then cover with the larger discs.



You will need to gently mould the upper pastry disc over the Frangipan mix so that there are no air pockets, then gently press the edges together to form a little pocket of pastry. Press down a little. Once all the Mini Pithiviers are made you can then decorate with a knife. By gently pressing on the pastry in a curved move from the base to the centre. Sounds technically, but it’s easier done 😊

Place onto lined trays.


And just to be sure, place these in the fridge for a further 30 minutes resting and pre-heat the oven Gas 7, 200c.

After 30 minutes bake in the hot oven for about 15 – 18 Minutes. Until the pastry is golden and lifts off the lined trays.

These can be eaten straight away, hot with custard, cream or creme fraiche or even with a fruit coulis, or cooled and eaten warm or even cold.

If you are feeling a little brave you could put a small amount of jam with the Frangipan before covering – raspberry or apricot will certainly enhance the dish. Or even a fresh strawberry or a cherry.


Gluten Free Celebration Fruit Cake Recipe



I was asked recently to bake a surprise gluten free fruit cake, for a guest at a wedding. The guest hadn’t no idea, but as is so often the case, those with Coeliac Disease or have a gluten intolerance, miss out. I was more than happy to help out and the surprise went down very well. I was even more surprised to hear that my cake sat next to the actual wedding cake!

So with the date booked in, I worked back 4 weeks and baked the cake. Now it’s not very big, as initially it was just for one. Although of course more dived in! But finding a recipe for a small celebration fruit cake was practically non-existent. So I set about creating my own 😊

Luckily I had a suitable heart-shaped tin. At its widest its 11cm x 11cm and is roughly 4cm deep.



But first comes the soaking of the fruit!

Overnight I soaked 240g dried fruit – 100g sultanas, 100g raisins and 40g halved glacé cherries in 4 tablespoons of calvados.

The following morning it was baking time! I lined the tin – base and sides with greaseproof paper and pre-heated the oven to gas 1, roughly 140c. I had to use a little paper clip to keep the sides together before I put the mix in. And removed it prior to cooking.

Firstly sift together 60g gluten free plain flour (I used Dove Farm) 1/2 teaspoon mixed spice and 1/4 teaspoon nutmeg or cinnamon. Cream then 60g soft butter with 60g soft brown sugar. Beat in 1 egg then stir in the flour mix. Add then the soaked dried fruit with 30g chopped nuts (I used pecans) and 1 tablespoon of black treacle. Pour into the lined cake tin. As this cake takes a while to cook and because you don’t want to burn it, wrap the outside of the tin with more greaseproof paper and cover the top also. With the top piece of greaseproof, cut a hole in to allow some steam to escape.

Bake then for approx 90 minutes, in the pre-heated oven in the middle of the oven. Remove when an inserted skewer comes out clean. Allow to cool in the tin, before removing from the tin and cooling completely.


To store, I then wrapped in greaseproof paper and cling film and put in on top of the fridge. Then once a week, I unwrapped the cake and ‘fed’ with even more calvados, using about 3 tablespoons each time. Re-wrapped and left until the next time.

As close to collection as I dared the cake was covered and simply decorated. Using roughly 200g white fondant and 200g marzipan and 50g warmed apricot jam.