Happy Mothers Day new and old

To all the lovely mums out there. You do an amazing job. ❤️

You are always there when you are needed and always there when we think better. You are always there because  if you weren’t there would have been hell to pay for.  You feel unappreciated and undervalued. Without you we wouldn’t get to school on time, without you ‘stuff’ wouldn’t get done.

You are everything and you are more.  To all the mums, you are loved and needed. It might take us until our adulthood to realise that or even when we have children of our own, but we very much appreciate you. Thank you ❤️

I do love a bit of developing recipes, and this seemed a great time to look at something different.

gluten-free-fig-and-pistachio-cake

Based around a carrot cake in method and baking this moist cake will make a great centre piece for Mothers Day and even for Easter. If you can make it a day or 2 in advance before topping – it will keep in a sealed container for 2 days – the flavour improves as the spice flavour comes out a little more.

Preheat the oven to gas 3/150c and line (base and sides) an 8″ round cake tin with a loose base.

For the cake –

  • 170g light brown sugar
  • 180ml sunflower oil
  • 4 eggs
  • 120g grated carrots
  • 80g chopped dried figs
  • 180g gluten free self raising flour
  • 75g shelled, broken pistachios
  • 2/3rds level teaspoon speculaas spice

For the topping –

  • 200g mascarpone cheese
  • 120g passion fruit curd (I use Mrs Darlington’s)
  • 4 fresh figs – each sliced into 6 pieces
  • 25g additional pistachios, crushed or broken up

To make the cake, whisk the oil, sugar and eggs until fully beaten and blended together. Stir in the chopped figs and carrot. Toss the broken nuts into the gluten free flour and spice and then stir into the cake mix.  It’ll be a bit runny, so take care when poring into the cake tin.  Bake in the middle of the oven for about  45 – 50 mins, or until an inserted skewer comes out clean.  Remove from the oven and cool in the tin before removing from the tin and remove the greaseproof paper from the cake.  Cool completely on a wire rack. If storing at this stage, pop in the sealed container. Otherwise carry on to top.

To make the topping, whisk the curd into the mascarpone and spread over the top of the cake, decorate with the fresh figs and scatter with the broken nuts.  Slice.

And before anyone asks – I am sadly not on commission from Mrs Darlington’s.  It is a local producer to me and they make a fantastic range of products – some of which are award-winning, they taste fantastic – it’s why I use them.  Just in case you were thinking 🙂

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cake-tins

 

Gluten Free Honey and Lemon Cupcakes

And so we move now into Spring.

The evenings are getting lighter, colour begins to take its hold in the garden and Easter is just around the corner. Next stop summer….

So some light cupcake baking to throw into the mix, to add some colour to the kitchen

gluten-free-honey-and-lemon-cupcakes

Pre-heat the oven to gas 4/180c and line a 12-hole cupcake tray with cupcake liners – I chose yellow 😀

For the cupcakes –

  • 150g soft butter
  • 75g caster sugar
  • 75g honey – ideally not a cheap one as you need the flavour of the honey to shine through. You could use acacia or thyme.
  • 3 eggs
  • 150g gluten free self raising flour

For the filling –

For the topping (a meringue) –

  • 2 egg whites
  • c150g caster sugar (if you weigh the egg whites, you’ll need twice the amount of sugar)
  • zest of 1 lemon
  • extra honey to drizzle

Beat the butter, sugar and honey until light and fluffy. Then beat in the eggs one at a time, you will find you will need to add a tablespoon of gluten free flour to keep it from curdling. Once the eggs have been beaten in (I used a hand-held electric whisk) add in the flour and divide between the 12 cupcake cases and bake for about 20 minutes. Or until an inserted skewer comes out clean.

Leave to cool before removing from the tray and transferring to a wire rack..  You can then make the meringue topping.

Place the sugar onto a tray and warm gently in the oven. Whilst the sugar is warming, whisk the egg whites to a stiff peak. Remove the sugar from the oven and add the warm sugar to the stiff egg whites  2 tablespoons at a time. Taking care between additions to ensure the sugar has been completely whisked in.  Continue whisking until the meringue is nice and shiny. You also need to make sure the sugar has dissolved into the meringue. You can find this our by pinching some of the meringue between your fingers. If the mix is smooth you are done.  If you can still feel the sugar crystals keep going.

Now depending on your mixer it could be done in around 10 – 15 minutes – or if it’s an older version (like mine) – longer.  But its worth the wait. The finished meringue will be nice and smooth to eat.

Before you top the cupcakes, scoop out the middle (or use one of those fancy cupcake hole makers) of each cupcake and put a teaspoon of lemon curd into each hole.

Once you have your finished meringue put into you piping bag – with nozzle of choice – and pipe onto the cupcakes with your desired pattern of preference.

Glaze under a very hot grill, or use a hand-held bakers’ blow torch to give the meringue some colour. Please take care which ever you use,  make sure you take necessary precautions if using a blow torch. The naked flame is hot and will burn! It stating the obvious perhaps, but its easy to lose concentration.

To finish – drizzle with some extra honey and sprinkle the lemon zest over the tops and enjoy.

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hand-held-electric-whisk