No time like the present..

You may need to take a seat. 😀

And, yes, there is a recipe attached to this post!

I thought it about time to both update and and write a new recipe.  As you will have noticed from some of my social media posts recently, it’s been a difficult couple of months and you begin to see things through a different lens. You pull together, close in and heal each other. Share the pain, the grief and the sorrow. You also turn the corners and build each other up; you become a little stronger.  But it does give you time to reflect.

The Book? Yes, well. Who knew these tings could take so long!? Probably a lot of people. It’s been an interesting journey and I can safely say that I have written the recipes and taken the photos. The manuscript is in some semblance of order and I think I’m fairly happy with the end result. The next steps are to find a graphic designer (that doesn’t cost the earth!) to create a new document that can be turned into something that can be published. A little exciting ? Yes, I guess it is 😀

Back to the recipe. A lovely cake (if I do say so) and made in 3 stages. Look to make the jam first, so it cools and so that you have time to enjoy the sweet smell of the raspberries cooking. Then the simplicity of the lemon sponge, followed by the making of the rather light and refreshing Cheesecake frosting.  All in, and quite mornings’ project. Ideal for anytime or even for Mother’s Day or even Easter.

Plus I’m now writing this in a pair of glasses being held together with Gorilla Glue. Because time is of the essence, 😂

Begin by making the jam;  place 250g of raspberries into a large enough solid base saucepan, with 200g granulated sugar. Place over a low heat to slowly dissolve the sugar and use a potato masher or fork, to crush the raspberries into a pulp.  Stirring as you go with a spatula, bring to a slow boil, turn up the heat and fast boil for about 4 minutes – keep stirring so the jam doesn’t stick to the base and burn. After 4 minutes turn off the heat and allow to cool in the pan. Put this to one side for now.

Preheat the oven to 160c fan/180c/Gas Mark 4 and line 3 x 7” cake tins with greaseproof paper.

5 eggs

230g sunflower oil

250g caster sugar

zest of 3 lemons

300g gluten free self raising flour

Place all the ingredients into a large enough mixing bowl and whisk (using an electric whisk or stand mixer with a whisk attachment) until light and fluffy and well combined – about 2/3 minutes. Remember to scrap down the sides of the mixing bowl half way though whisking.

Stop the machine and divide the cake batter between the 3 cake tins, place into the preheated oven and bake for about 25 to 30 minutes or until an inserted skewer comes out clean. Remove from the oven and allow to fully cool before removing from the tin tins and lacing on a wire rack until required.

For the cheesecake frosting:

360g full fat cream cheese

210ml double cream

juice of 1 of the lemons

150g lemon curd

Additional raspberries for decoration

Place all the ingredients into a mixing bowl and whisk until firm and pipable. You won’t be piping but it’s a good indicator  of firmness in texture.

To assemble the cake, place one sponge on your cake plate, smoother with half of the raspberry jam, place a second cake on top and cover this with the  remaining jam. Taking your cheesecake frosting, cover the tops and sides of the cake, as in the photo. For the lemon curd drizzle, place the lemon curd into a small microwaveable container and  just warm it through, on full power, in 2 short power bursts of 10 seconds.  Then either using a disposable piping bag or spoon, drizzle the top and sides and slightly the cover the top of the cake as shown.

Finish with the additional raspberries, place in the fridge for at least an hour or so before serving. Serve within a couple of days.

 

 

 

 

 

 

 

 

Happy Easter

Its been a while hasn’t it?

Gluten free Simnel Cake

And so a little update of the last couple of months.  Life at Cakes Towers continues, we are all still here, still alive and well and living the dream.

I may have mentioned taking a break from baking and recipe writing to try and write a book, well that is still on going. It’s no mean feat to create new recipes, write them all down, bake them and try and be creative with the photos, whilst still maintaining a full-time job, being a full-time dad and husband. Nonetheless I have written some recipes and taken some photos, the process while long, is rather fun. Trying to squeeze in time to bake cakes and bakes, in amongst the weekend taxi service and a wonderful job that takes we away across the country more often than not.

I would have it no other way.

The beginning of the year started with baking around 4 or 5 bakes a weekend and trying to photo them whilst there was still plenty of natural light. I quickly learnt that once the early winter nights had drawn in, the kitchen light was not a great replacement and neither was the use a flash or trying to set up a light studio with a standard lamp! And don’t get me started on overcast days! But I battled on and I am proud of the results; I still need a few ideas and so baking seems to have slowed down a bit this past month as I am in need of some cakespiration.

I have also taken on board the role of Group Organiser for our local Coeliac UK support group.  A role I felt I needed to take on, as otherwise the group would have folded. Something I felt I could do, there are so many people diagnosed with Coeliac Disease that seem to have little or no support once they are diagnosed, it was the least I could do. There is I feel, some way to go to make the group more supportive rather than just a couple of large meetings per year. But once we get this year out of the way, we (the grand ‘we’ of the committee) can start to plan something a little more supportive to those that need it.

And so a quick recipe to tie you over for the approaching  Easter Holidays.

pre heat the oven to gas 3, 150c, 140c fan and line the base of a loose based 20cm cake tin.

350g gluten free self raising flour

250g butter

1 teaspoon of mixed spice

100g caster sugar

80g light brown sugar

4 eggs, lightly beaten

400g dried fruit (washed glacé cherries halves, raisins, sultanas)

2 tablespoons Apricot Jam

300g ready to roll marzipan

Thought I would shake things up a bit and use the rubbed-in method for this one! I used a food processor to blitz the flour, spice and butter together to form the ‘breadcrumbs’. A couple of quick pulses and we are done, then add the sugars and blitz again to combine.

Take a hand full of the dried mix and sprinkle over the dried fruit and mix so that each piece of fruit is covered – this should help to keep the fruit suspended in the cake and it won’t sink.

Pour the dried flour/breadcrumb mix into a large enough mixing bowl, make a well in the middle, then pour in the eggs and using a spoon, combine the mix to form a sticky cake dough. Stir in the dried fruit to mix and ensure an even distribution.  There should be no need to over mix this, just enough to combine the ingredients.

Take half of the Marzipan and roll this out to form a disc the same size as the inside of the cake tin.

Tip half of the cake mix into the cake tin and smooth out, then place the Marzipan disc on top, then finish with the remaining cake batter, smooth the surface and place in the oven to bake for about 75 – 90 minutes, or until an inserted skewer comes out clean.

Remove from the oven and allow to fully cool before removing the cake from the tin.

Brush the surface of the cake with the apricot jam.

Roll out the remaining Marzipan into a disc to cover the cake at around 3mm thick. Place on top of the apricot jam and smooth the surface.

If you want to create the traditional glaze, place the cake under a very hot grill and allow the heat to tinge the Marzipan – not burn it, so keep you eyes on it! You could use one of the many hand held cooks blow torches that are available.

Decorate as you see fit, I went a little left-field and just decorated with chocolate mini eggs…

Happy Easter to each and every one of you. 😀💐

 

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 Simnel Cupcakes

Marzipan seems to be the latest theme for the recipes! And that can only be  a good thing.

These very simple flavoursome and moist cupcakes are very quick and easy to make.  The inclusion of cream cheese is a little departure for me, but it really works a treat. Plus I had some in the fridge so wondered what else I can do with it….

This makes 12 lovely cupcakes, so line your cupcake tin with cupcake cases and pre-heat the oven to Gas 3/ 160c.

Weigh out;

  • 90g soft butter
  • 60g full fat cream cheese
  • 130g light brown sugar
  • 3 eggs
  • 1 teaspoon of vanilla essence
  • 150g gluten free self raising flour
  • 200g mixed dried fruit
  • 2 teaspoons mixed spice
  • 250g marzipan – rolled out and cut into 24 x 6cm rounds, to about 4mm thick.
  • Mini Eggs to decorate

Using a hand-held electric whisk, whisk the butter, cream cheese and sugar until fully combined. Then add in the eggs, one at a time to ensure they are mixed in well. Then lightly toss the dried fruit and the mixed spice together, before adding it to the egg mix and stirring it all together.

Then half fill the cupcakes cases with the batter, place a round of marzipan onto this, then top up with the remainder of the batter.

Cook for about 20 – 25 minutes, or until an inserted skewer comes out clean. Once cooked, placed the remaining marzipan rounds on top of the cooked cupcakes and allow to then cool, before removing from the tin onto a wire rack.

Once cooled you may wish to lightly singe the edges of the marzipan with a hand-held bakers blow torch to give a bit of colour. But please do take care not to burn anything – including you!

To finish, lightly push into the centre a mini egg.

 

 

Gluten Free Hot-Cross Cupcakes

A little different perhaps, but I tried making actual gluten free hot cross buns last year. It’s not that I have lost patience it’s just a matter of time and energy 😀

These are really quick and easy to make. Dare I say you could make them using the all-in-one recipe, but they wouldn’t be as light and fluffy. So I would urge you to use the following method.

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

175g soft butter

80g caster sugar

80g light brown sugar

3 eggs

170g gluten free self raising flour

2/3rds teaspoon of mixed spice

80g sultanas

60g icing sugar to finish

Cream the butter and the sugars until light and fluffy, using an electric hand mixer, then beat in the eggs one at a time, adding a little flour along the way to stop the mix from curdling.

Add the sultanas to the rest of the flour and toss them to coat in flour. Then stir this and the mixed spice into the butter and egg mix. Stir to mix well.  Then divide the mix into the 12 empty cases. They will be a little fuller than normal as you are not putting a huge amount of buttercream on the top when they’re cooked.

Cook in the oven for about 18 – 22 minutes, or until an inserted skewer comes out clean.

Leave to cool in the tin before removing on to a wire rack.

Mix the icing sugar with some hot water until you have a thick paste, thick enough to pipe onto the cakes and leave to defined crosses. When piping, snip the end to the size of your cross, pipe one way across the cakes and then the other.

Leave the icing to set a little, before enjoying.