Happy Gluten Free Easter

Happy Gluten Free Easter everyone.

So, time for something a little different. Something that takes a little longer than normal, but the cake is rich and moist. Well worth the extra effort of boiling the orange. I know! boiling an orange! Who’d have thought. Could it be a new way of getting one of your 5-a-day into your diet??

Sadly probably not.

Line and grease 2 x 7″ cake/sandwich tins.

Ingredients, for the cake;

  • 1 orange – boiled and puréed
  • 2 eggs
  • 200g light brown sugar
  • 180g gluten free self raising flour
  • 50g cocoa (I use Food Thoughts)
  • 80ml sunflower oil
  • 70ml milk

Ingredients for the Buttercream;

  • 180g soft butter
  • 360g icing sugar
  • orange flavouring
  • orange colouring (I use Rainbow Dust Gel)
  • Chocolate or other (or not) for decoration

Start off by cleaning the orange to remove any unwanted, wax or dirt. Then place the whole orange – pierced with a knife half a dozen times (so it doesn’t explode!) – into a pan of already boiling water. Boil carefully for about 30 minutes. Carefully remove from the pan and cool a little, before cutting into quarters and blending the orange until the orange is fully ‘blitzed’ and a lovely orange puree. Leave to fully cool, before adding to the cake mix.

Pre-heat your oven to gas 4/ 180c and line 2 x 7″ cakes tins.

Place all the cake ingredients, including the cooled orange puree, into a bowl and using a hand held electric whisk, beat altogether until you have a lovely rich, chocolatey batter.  Pour the batter equally between the 2 sandwich/cake tins and bake in the middle of the oven for about 25 – 30 minutes, or until an inserted skewer comes out clean.

Safely remove from the oven and allow to cool a little before running a butter knife around the edge of the tins and turning out onto a wire rack. Cool completely before filling.

To make the filling beat the butter until light and fluffy, then beat in the icing sugar (taking care initially to mix in the icing sugar with the butter to avoid the icing sugar dust cloud!). Beat until light and fluffy with a couple of drops of colour and flavour. I’d be careful about adding the orange puree into this mix as it may split.  You’re welcome to try though – let me know how you do.

Once you have the consistency you need, if its too thick to pipe, let it down a little with either a tablespoon or 3 of either boiling water or cold milk.

Using the piping bag, with nozzle of choice, pipe onto one of the cake rounds, place the other cake round on top, then finish with your piping.

Decorate with your chosen chocolate or decoration.

 

 

 

 

 

Gluten Free Christmas Yule Log

Ho Ho Ho

We are well and truly in the Festive swing of things here in Cakes Towers. With little time left until the big day, Noah’s mum has all but completed the Christmas shopping and we can almost relax and hear the sleigh bells jingling in the distance.  Just a lttle hurdle of the day job to get through between now and then.

And what better way to start than putting together another centre piece cake for the Christmas table than a Gluten Free Chocolate Yule Log. Full of seasonal richness and our favourite – chocolate.  Although I’ll admit, it looks more like a Yule Stump! 😀😀

gluten-free-christmas-yule-log

There is a little bit of work with this one, but having all the ingredients together makes life very easy.

There are 5 stages to this Yule Log and it is certainly best if you can do the lot on the same day. Least of all because as we know gluten free baking has a tendency to dry out quicker than conventional baking. You will be making the swiss roll, then covering it with Nutella, cover this with a cream frosting, rolling it up and then covering the lot in chocolate buttercream!

To start, line a swiss roll tray with greaseproof paper and pre heat the oven to Gas 6/200c. You are going to use the top shelf for this one, none of the middle shelf nonsense!

Also take another piece of greaseproof paper slightly larger than the swiss roll tray and sprinkle with caster sugar – about a tablespoons worth. You will need this for when the swiss roll has been baked.

To make the Gluten Free Yule Log

75g Caster Sugar

3 Large eggs

1/2 Teaspoon Vanilla Extract

20g Cocoa – I used Food Thoughts

55g Gluten Free Self Raising Flour

200g Nutella

120g Double Cream

20g Icing sugar

60g Full fat cream cheese

1/2 teaspoon Vanilla extract

200g soft butter

380g Icing Sugar

220g Melted dark chocolate

Decorations of your choosing ( I just used sifted icing sugar)

Whisk the Sugar and Egg together until at least tripled in size.  I used a Kitchen Aid standing mixer with a whisk attachment and left it going for about 8 – 10 minutes. You need to get the air in, you’ll know its ready when you left our the whisk and it leaves its ‘impression’ in the mix, the mix will hold its shape too. Whisk the extract in briefly.

Put the dry ingredients into a sieve and sieve them over the egg and sugar mix. FOLD in gently with a metal spoon, using swift scooping motions too slow incorporate the flour mix, taking care to not knock out all the air you have just put in.

Pour this mix into the prepared tin and bake for about 8 minutes.

Once baked, and cooled for no more than a minute, turn this out immediately onto the sugar lined greaseproof paper. Keep hold of the oven gloves and take care not to burn yourself, a quick flip is required.

Remove the greaseproof paper form the base of the cooked swiss roll and then roll the swiss roll up into the greaseproof paper. Roll from the short end. This should help the cooked swiss roll to stretch into shape and be easier to roll up again with filling. It stops it cracking and breaking up as well. Although if it does, no matter as it’ll get covered!

To make the cream frosting, put the double cream, 20g icing sugar, cream cheese and vanilla extract all into one bowl and using a hand held whisk, whisk until its stiff and spreadable – about 2-3minutes. Then set to one side.

To make the buttercream, beat the butter until soft, then mix in the icing sugar and beat again until light a fluffy. Then pour in the melted chocolate and beat again. You’ll need to ensure you scrape the sides of the bowl.

gf-christmas-yule-log1

To assemble;

Unroll the swiss roll, spread with the Nutella – you’ll need to warm this slightly, so 10 seconds bursts in the microwave on full, should do this. Then dot the cream mix over the top of this and spread carefully until the roll is covered. Then carefully roll it all up to create the Swiss Roll.

Now if you want to just use it as one roll or ‘Log’ simply place the Swiss Roll on to your desired serving platter. However if you want to create more of a ‘branch’ then cut the roll a quarter of the way down – either at an angle or straight down and place this small piece alongside of the larger piece. Placing and decorating this on your desired serving plate, is by far easier than transferring the finished product.

For ease of spreading the buttercream, I piped mine on using a star nozzle, it also helps with creating the ‘bark’ lines too.  Start along the top and work your way around the cake from there.  Using a knife you can then smooth the ‘bare trunk’ sides in order to create the tree rings.

christmas-yule-log-gluten-free

Sprinkle with dusted icing sugar or your decoration of choice and then you just have to decide where to cut it and who gets the rich buttercream ends or the slice of cake!

 

 

Gluten Free Chocolate and Cherry Madeira Cake Recipe

Gluten free chocolate Madeira cake
Gluten free chocolate Madeira cake

I do like it when you get asked to use particular ingredient to try for free  😊😊 And so when I was contacted by Food Thoughts to try out a sample of their Finest Organic Fairtrade Cocoa, I jumped at the chance. Mostly to try a product I had not seen or tried before.

And where better I thought, than a Madeira cake. Recently seen on the Great British Bake Off, Series 6 on the BBC (with added crack). Here then is a Gluten Free version 😊

Pre heat the oven to Gas 3/160c and line a 2lb/900g Loaf Tin.

Ingredients

180g Soft Butter

180g Caster Sugar

3 Eggs, lightly beaten

80g Chopped Glacé Cherries

60g Food Thoughts Finest Fairtrade Organic Cocoa

150g Dove Farm Gluten Free Self Raising Flour

60g Ground Almonds

50ml semi skimmed milk

Firstly sift the cocoa, gluten free flour and ground almonds together  until well combined.

Then beat until soft and creamy, the butter and caster sugar. Then pour in the egg mix slowly and beat until well mixed.

Then pour in the rest of the ingredients and beat well. Remember the glacé cherries need to be chopped otherwise they’ll sink!

The mix needs to fall off a spoon when lifted, so you may then extra milk to do this. Beat in well if required, but with care, as it will splatter 😉.

Pour into the prepared loaf tin and bake on the middle shelf for 50 – 60 minutes. Use a skewer to check it’s cooked. If it comes out clean, it’s done.

Leave to cool before removing from the tin. And decorate accordingly if you want to. I decorated mine with some left over white chocolate ganache I had, but you could easily just melt some white chocolate for the same effect.

The result of using Food Thoughts Finest Organic Cocoa? A deep, rich and moist chocolate cake. Thoroughly enjoyed but us and the neighbours over the road 😉

Would I buy Food Thoughts again? Yes, but it seems it’s currently only available in a few Sainsburys.

Enjoy 😋😋

Gluten free Chocolate & Cherry Madeira Cake
Gluten free Chocolate & Cherry Madeira Cake