Gluten Free Festive Frangipane

Wrapped little Frangipane parcels of wonder….

I seem to be embracing the festive season somewhat…and as we are entering the festive season there is the odd time when you need a little extra time to bake a few dishes, this is one of those. This is a two stage bake which requires cooling in between. It can easily be done in a couple of hours if you have all the ingredients together.


Line a shallow (20x10x3cm) baking pan with greaseproof paper and pre-heat the oven to Gas 2/130c

For the shortbread –

120g Caster sugar

240g Soft butter

200g Rice flour

120g Cornflour

60g Ground Almonds

level teaspoon of Xanthum Gum

For the Frangipane –

150g Soft butter

130g Caster sugar

3 eggs

1 teaspoon of almond essence

150g Ground almonds

1 teaspoon of cinnamon

1 teaspoon mixed spice

120g Dried mixed fruit

200g Jam (I used Mrs Darlington Christmas Preserve. Made with plums and port!)

To make the shortbread-

Mix the dry ingredients together and set aside. Then cream the butter and the sugar together until light and fluffy – 3/4 minutes. Then (I used a table top mixing machine) tip in the dry ingredients and mix gently until fully combined and a smooth dough. This can be done hand – just get your hands in 😀😀.

Spread the dough evenly in the lined tin and smooth out into the corners using the back of a spoon.

Bake gently in the middle of the oven for about 35 minutes. The shortbread should have a light brown finish. You are in fact ‘baking this blind’

Allow to cool completely before spreading the surface with the jam. And turn the oven up the Gas 3/140c.

Whilst the shortbread is baking you can make the Frangipane.

Weigh the dry almonds and spices together and set aside.

Cream the soft butter and the sugar together until light and fluffy. Then beat in the eggs one at a time. Then add the almond essence. If the mix doesn’t come together add in a spoon of the ground almonds mix to bind it together. Once this is done pour in the dry mix and the mixed dry fruit and mix in gently.

Once the shortbread is cooled and the jam has been spread spoon on the Frangipane and level off.


Bake in the middle of the oven for 35 – 40 minutes until the frangipane is cooked. Insert a skewer and in needs to come out clean. If you find the edges burning (the jam) just turn the oven down a fraction.

Once done, remove from the oven and allow to cool completely before removing from the pan and cutting into pieces. Either into 9 or 18 depending on how hungry you are feeling 🙂




Gluten Free Butterscotch Butterkist Cupcakes

Well this is just all about the recipe.

This rather quick and easy cupcake gluten free recipe is best eaten with friends and will certainly go well before any night out!  Cupcakes and Champagne anyone? With party season fastly approaching you can now plan ahead with an indulgent cupcake to match the glamour of the occasion. And yes, there is Christmas cracker in the photo.


This will make 12 cupcakes

Preheat the oven to Gas 4/180c and line a 12 hole muffin/cupcake tray.

150g Soft butter

130g Soft brown sugar

2 eggs

145g Gluten Free Self Raising Flour (I use Dove Farm)

5 drops of Butterscotch Flavouring (I use Foodie Flavours)

50g more soft butter for the buttercream

100g icing sugar

5 more drops of Butterscotch flavouring

50g Butterkist Popcorn

30g Dark Chocolate – melted

Beat the butter and the sugar until light and fluffy – this may take 3-4 minutes in order to break the brown sugar down enough. Beat in each egg one at a time, adding a little flour so that the mix does not curdle. then add in the flavouring. Mix in the remaining flour. Divide the mixture the 12 cases and bake in the middle of the oven for about 20 minutes. Or until an inserted skewer comes out clean.

Leave to cool for about 5 minutes before removing from the tray and cooling on a rack.

Cool completely before piping on the buttercream

To make the buttercream beat the soft butter until light and fluffy – I used a hand-held electric whisk for this volume of buttercream. Mix in the icing sugar by hand, prior to whisking, otherwise you’ll get a dust cloud of sugar! Continue to whisk until fully combined and fluffy and white. If the mix is too stiff add in a couple of tablespoons (one at a time) of boiling water. This will make it easier to pipe.


Pipe on to the cooled cupcakes with your desired nozzle (I used a Wilton 2A), pop on the popcorn, drizzle over with the melted dark chocolate (with a spoon) and then sprinkle over any other decorations you see fit. Or not 🙂

Enjoy – with a glass of Champagne..


Gluten Free Chocolate and Blackberry Bundt

Its been a while since I baked a good Bundt and I’m also getting into the spirit of things

And I’m thinking ahead now for the coming weeks. There is a rather long holiday time coming up what with Thanksgiving and Christmas all in the next few weeks.  Now I’m getting the hang of this blog thing, I can try a little harder to plan for fourth coming events.  But there’ll be always the opportunity for some very ad hoc baking.  Oh and did someone mention National Bundt Day?

This Bundt (and remember to be a Bundt with a ‘t’ it has to be baked in a NordicWare Bundt pan) would make a great centre-piece for any table – festive or otherwise.

Those that bake with a Bundt, all have a favourite. But I hadn’t baked in this pan for a while – the Fleur De Lis.


Now my key for a successful Bundt is all in the preparation. As I have mentioned before a little extra time before making the mix, will help at the end of baking when you need to turn the finished bake out. So begin by brushing the entire inside of the pan with semi melted butter (get into EVERY nook and cranny) and the finish with a light dusting of gluten free flour. tap the pan to remove any large clumps of flour and let the excess fall out by turning the pan upside down.

Preheat the oven to Gas 3 / 140c

200g soft butter

180g soft brown sugar

60g dark brown sugar

1 tablespoon dark treacle

4 eggs

300g gluten free plain flour

60g cocoa

300ml sour cream

200g blackberry’s (save at least 4 for decoration)

180g double cream

180g dark chocolate – broken up into small pieces to aid easy melting

30g Gourmet Jelly Bean – English Blackberry flavour

Mix the flour, bicarb and cocoa and set to one side.

Start by beating the soft butter, sugars and treacle until light and fluffy. This should take about 5 minutes in order to fully break down the sugars and remove any lumps.

Beat in the eggs – 1 at a time – using a little flour to stop the mix curdling. Then add a third of the flour mix, mix in, then add in a third of the sour cream and repeat until all is thoroughly combined.

Start to fill the Bundt pan with about half of the mixture and then scatter over the blackberry’s, and finish with the remaining batter. Tap the pan on the work top gently so that you get the mixture into all the nooks and folds of the pan.

Place into the oven and bake in the middle of the oven for about 50 – 60 minutes, or until an inserted skewer comes out clean.

Once cooked leave to cool in the pan for NO MORE THAN 10 MINUTES. Place a wire rack over the pan and turn upside down as soon as the 10 minutes is up. This for me works wonders, never failed yet. Leave it in too long and you’ll run the risk of it sweating and the cake won’t come out in one piece.

GF Chocolate BudtNext I made a ganache to cover the entire Bundt.

Heat the cream in a saucepan, to just before boiling. Keep your eye on the cream and stir it, so that it does not stick to the saucepan.  Then pour over the broken dark chocolate in a heat proof bowl and leave for a couple of minutes before whisking the ganache to fully melt the chocolate and create a lovely creamy truffle like mixture. Continue to beat until all the chocolate has fully melted. This should be good to go, but if it’s too runny leave to cool a little. The ganache needs to be runny enough to pour but thick enough to coat the cake and not completely run off.

Keeping the Bundt on the wire rack, place the rack onto a tray (to catch the falling ganache) and the pour the ganache all over the Bundt, letting it fall naturally and cover the cake.

Leave to set a little before decorating otherwise everything will just fall off. I decorated with the remaining blackberry’s, some Jelly Bean Company flavoured jelly beans – which are gluten free, some Cake Décor gold dust (it is a centre piece after all) and some gold pearl sugar decorations.

Gently lift off the rack when it’s all set and place on to the cake stand – cut and indulge.




Gluten Free Lemon Curd Eton Mess Shortbread

I’m staring at a blank screen.  Words and lots of them, but what order to put them! This little bake should come as a refreshing break in between the Halloween chocolate overload and the rich indulgence that will be Christmas. Which, by the way, I am planning a few lovely bakes over the coming weeks, so if you have anything you would like to see, let me know.

The light shortbread biscuit base, the sharp lemon curd and the smooth mix of meringue and white chocolate…once bitten – it won’t last long. A lovely afternoon treat.


Preheat the oven to Gas 2/150c and line a brownie tray (20x10x3cm) with greaseproof.

60g Soft butter

120g Caster sugar

100g Rice flour

60g Cornflour

30g Ground almonds

1/4 teaspoon of xanthum gum

200g Lemon Curd (I used Mrs Darlington’s)

50g Ready made meringue (I used some from Waitrose) – lightly crushed

200g Melted white chocolate

Mix the rice flour, Cornflour, ground almonds and xanthum gum and set to one side.

Then beat the soft butter and the sugar together until soft and fluffy for a couple of minutes then add the dry mix in. Using a spoon or your hands, mix well until fully combined and it forms a lovely smooth dough.

Now at first it may seem to be not enough, but just break off small amounts of the dough and spread the dough across the base of the lined tray. You could of course roll it out, but this just never occurred to me – until now! Smooth out the dough into the corners until it’s all level.

Bake in the middle of the oven for about 20 – 25 minutes. Until it has a light brown surface.

Leave to cool in the tray and then carefully lift out. Use the greaseproof to help you. Spread the lemon curd over the surface and scatter the crushed meringue.

Then using a spoon ‘splash’ or flick or even pour over the melted white chocolate so it covers the curd and meringue.

Leave to cool at room temperature before cutting into squares – as large or as small as you like – but you can about 12 pieces out of the bake. Don’t pop in the fridge or the chocolate will melt too hard and the shortbread will break up when you come to cut it.

This would also make a good base for many other bakes – caramel shortbread being one of them – a popular favourite with Noah 🙂



Gluten Free Toffee Apple Upside Down Cake

I often wonder if I should post all of my bakes.

After all, is it not the bakes, that drive the blog in the first place? Or is it the general interest in gluten free baking? There are an awful lot of bakes that do not make the blog, but if I put every bake up on the blog, I feel it would curtail the little creativity I have. I would spend too much time writing and then the blog would turn into a heavy weight around the neck. I’d probably not bother.

There is little rhyme or reason as to what bakes go on the blog, but from the outset I have tried to make the bakes on here uncomplicated and fairly easy to do. I would hope you would mention this? 😄

You will have noticed though recently, that I have had opportunities to push myself a little. It would appear to the uninitiated that I love baking for Halloween. I’ll admit it does bring a certain amount of fun to baking and it’s probably about time I got a little more creative. But should I have put everything on here? Not every baker has a blog or website and there are some very creative and fantastic bakes and bakers out there.

So now to something else, seasonal and warming, but perhaps more low-key and no less tasty by any means!

This bake would be perfect on a cold autumnal Sunday afternoon (which appear to be creeping up on us now 😞) with or without custard……or even a rather lush caramel sauce…..


This will serve 4-5, depending on the size of the portion.

Preheat an oven to gas 4, 180c.

Now because I don’t have all the tins, I used a 7″ sandwich tin with a loose bottom, but fully lined this with greaseproof, so that it came up the sides by about 2″. If you don’t line it, or have a more suitable tin, the caramel you create will seep out the base…and all that taste and squidgy sponge will more than likely burn.

2 Bramley apples, peeled, cored and sliced.

70g butter

70g soft brown sugar (although I used dark for this)

130g soft butter

120g caster sugar

130g gluten free self-raising flour

1/2 teaspoon baking powder

2 eggs

1/2 teaspoon vanilla extract

Melt the 70g of butter and the 70g of sugar and boil for 2 minutes to make the caramel.

Use the sliced bramleys to line the base of the tin with your desired pattern and cover with the caramel sauce. Leave to cool whilst you make the sponge.

Put all of the ingredients into you food mixer/table top mixer and beat until you have the desired consistency (about 4-5mins) for your sponge. If it’s a little heavy and doesn’t ‘drop’, add a little water. I have found that adding milk makes for a rather obscure taste with gluten free baking that I could do without. Hence using water is best for me.

Pour over the apples and caramel and bake for about 20-25mins. Or until an inserted skewer comes out clean. Don’t though put it all the way through, as it will get some of the apple mix.

Carefully remove from the oven and leave to cool for about 5 minutes, before placing a large dinner plate over the cake and turn the cake over (upside down! It all makes sense now 😄) The lovely caramel sauce should then seep back into the sponge.

Serve immediately with custard or sauce of choice.