Gluten Free Mocha Caramel Pie

Now whilst the baking world is going batter mad – Who knew a ‘pie’ could take on such a form! An idea I have had for a while and have finally been able to make and I’m sure there are many combinations that will similarly work…

It’s basically a cheesecake base, caramel filling and a no-bake cheesecake topping and I think it’s fairly easy to make. But I’ll let you decide on that.

I used an 8″ loose based cake tin, but I’m sure it’ll work with the spring-loaded variety too. Buts it’s all I had to hand. The base will need lining with greaseproof paper, to stop the biscuit base from sticking.

glutenfree-mocha-caramel-pie

3 packets of gluten free biscuits (approx. 350g – I used 3 packets of Schar Bourbon Biscuits crushed – save some for the topping and put to one side – but no more than a couple of biscuits worth.

100g melted butter

1 tin of ready-made Carnation Caramel

280g Full Fat Cream

150ml Double Cream

70g icing sugar

2 tablespoon of camp coffee

Mix the melted butter into the crushed biscuits and press into the base of the tin, and slightly up the side to create a ‘case’ in which to pour the caramel. Push the base down well so that the biscuits firm together and don’t break up when you cut the pie. Pour on the Carnation Caramel and spread evenly. Cover and pop in the fridge whilst you make the topping.

To make the topping whisk the cream cheese with the icing sugar for a couple of minutes, then add the double cream and Camp Coffee. Whisk then until then mixture thickens. But be careful not to over whisk or you will spilt the cream and it’ll turn sour. No more than 2 minutes.

gluten-free-mocha-caramel-pie

If your heart desires, reserve a small piping-bags-worth of the cream cheese mixture to use as piping/decoration. But otherwise remove the Pie base from the fridge and spread the coffee cream cheese mix evenly over the top of the caramel. Pipe if required and then return to the fridge for a couple of hours to set firm.

To serve, carefully run a knife around the edge of the tin to release the Pie. Run a knife under the base of the Pie to release it from the base of the tin also and cut with a sharp knife. You could serve with added cream – if your faint heart will take much more cream! Or just serve it on its own.. with the remainder of the crushed biscuits…

You’ll be going back for seconds 🙂

 

 

 

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Gluten Free Blueberry Loaf Cake

Finally I get around to posting this!

Sometimes, despite all the planning, it just all falls apart and something else just gets in the way. Others’ priorities take over, it goes above and beyond your control.

I’m  very proud to say that this gluten free Blueberry Loaf cake won me winner of  Week 2 of the Delicious Alchemy ‘Gluten Free Magic Bake Off’ or #GFMBO. Now in its 3rd year, it’s a great way for the gluten free community to showcase any and all of their bakes, through the magic of social media. Weekly winners are picked over 6 weeks and those winners, win a hamper of goodies. Then finally, all the bakes entered, go out to a massive public vote and there is then a final bake-off, before a winner is crowned.

Its my second year of entering and it really is such fun, especially trying to think of something different for each week.

That and with the #GBBOTwitterBakeAlong, being run by my Twitter friends The Baking Nanna and Robert Allen, there is plenty of baking to be done, as the Country goes baking mad over the course of the ‘Great British Bake Off’ on the Beeb.

Anyway, let’s cut to the chase…

Gluten Free Blueberry Loaf Cake

Preheat the oven to Gas 3/170c and line a 2lb loaf tin with greaseproof paper or a loaf tin liner.

180g soft butter

170g caster sugar

3 eggs

210g gluten free self-raising flour

1 teaspoon baking powder

1 teaspoon vanilla extract

60ml milk (I used semi skimmed)

200g fresh blueberries

120g Mrs Darlington’s Wild Blueberry Jam

approx 200g icing sugar

water to mix the icing sugar

Beat the butter and sugar together until light and fluffy, then beat in the eggs one at a time. You may need to add a little flour to stop it splitting. I’ve learnt over time, to be patient with this bit. Get the beat going and throughly mix this bit together.

Add the vanilla extract and beat again.

Pour in the rest of the flour and baking powder and mix well, you’re can add the milk at this point so the mix isn’t to stodgy.

Just before adding to the loaf tin, stir in the fresh blueberries, pour into the loaf tin. If you wish, at the point spread the jam over the top of the mix and gently mix in, into the top of the cake before popping into the oven on the middle shelf for 50 – 60 mins. Or until a skewer inserted comes out clean.

Leave to cool, before taking out of the tin, and then when cold remove the greaseproof/liner, before adding the icing.

To make the glacé icing, add a tablespoon of the water to icing a little at a time, until your desired thickness is achieved. I love my icing thick, but you may prefer it thinner. If you add to much water, add a little more icing and vice versa.

I have another similar recipe with blackcurrants and almond…..I’ll save that for another day perhaps…

Slice and enjoy 😄😄