Gluten Free Pineapple Upside Down Cake

Thought I’d put a gluten free recipe together for a Pineapple Upside Down Cake. As I’ve seen a few doing the rounds recently, so not one to hop on the band wagon, but I do like to make sure everyone can have the option of having their own slice 😀

Gluten free Pineapple Upside Down Cake

I am also going to scale down the posts and recipe creating in the New Year as I’d like to start work on a new project. The project might take a little more time than I imagine and something so will have to give. Not that I will forget to keep you updated and I will of course put the word out, so to speak, on the comings and going at Cake Towers, plus if I discover a juicy new recipe I’ll naturally let you know. For now though, thank you for all of your support, likes and the odd comment, it’s been a ride. The next page needs writing though and I have no idea where the journey will go. If you do need a recipe though in the meantime, please contact me via the details on the ‘About…’ page.

Enough already, there’s some sand in my eye. Here’s a rather moist and smoooth recipe to keep you going and one you’ll definitely need custard with 😀😀

Preheat the oven to Gas 3, 150c fan, 165c and line the base of a deep, loose bottomed, 8” cake tin with a slip of greaseproof paper.

8 slices of tinned pineapple

Cocktail/glacé Cherries

200g caster sugar

240g soft butter

160g gluten free self raising flour

50g ground almonds

1 teaspoon baking powder

5 medium eggs

100ml milk

30ml cocktail cherry juice (if using)

1 teaspoon almond essence

Open the tin(s) of sliced pineapple, drain off the juice and dab-dry the Pineapple slices on some kitchen paper. Line the base of the baking tin with the pineapple slices (you may get to eat one slice…….) and place the cocktail/glacé cherries in the middle of the pineapple slices and fill any remaining gaps with them also. Put to one side whilst you prepare the cake batter.

In a separate bowl sift the gluten free flour, ground almonds and baking powder.

Beat the sugar and the soft butter in another bowl with an electric whisk or table top mixer, until light and fluffy, then add the eggs one at a time with a spoonful of gluten free flour mix. Once the eggs are all mixed in, beat in the milk and cherry juice (if using) and almond essence. It will look a little split, but will come together once cooked.

Pour the cake batter into the prepared tin and pop in the oven and bake for 55 – 60 minutes or until an inserted skewer comes out clean.

Once cooked,  remove from the oven to cool a little. If using straight away you’ll definitely need to leave it to cool before, placing a large enough plate/serving dish over the cake tin and turning it over – for you Upside Down Cake!

Serve with custard (because there really is no other option 😀😀😀 )

If you are serving this much later, or the next day, cover until required. To warm through, just place back into a warm over for about 15 minutes, you may also want to cover the cake with some additional greaseproof to stop it catching and drying out. And still serve it with custard!

 

 

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Beware the gluten free complacency

And so the fun time of year comes around yet again 😀😀

I do love a bit of spooky and ghoulish behaviour, being scared out of my wits and dressing up, smothered in face paint. There’s nothing like it 😀😀

Let the imagination run wild, how far you go depends on how far you DARE go! And it’s much the same with cake. Last year was a gluten free chocolate cake, covered in white ‘bandages’, eyes and with a red coloured orange curd for blood. That, once cut, oooozed out. Such fun!

This year 2 cakes for you, one entitled ‘Scratch’ and the other, designed by Noah’s sister, ‘Bleeding Eyes’. Both are based around a simple gluten free Victoria sponge recipe  (the link will take you to one of my recipes – just omit the colour and you’ll just need vanilla flavouring/extract) and both are coloured differently inside. But you can do as you please.

‘Scratch’ is coloured purple with green buttercream’ whilst ‘Bleeding Eyes’ is coloured black and purple and layered with strawberry jam. In both cases the ‘blood’ is a paste made with red food colouring, honey, water and cornflour.

Gluten free bleeding eyes Halloween cake

Of course it’s not all about cake and we must always be vigilant for the  ever-present gluten! Whilst these fun and themed times of the year bring us holiday fun, we also need to ensure we are on the look out, on the back of the food packets with all the new foods that become available. Enticing us with something new each year, we need to ensure we are reading the ingredient lists on the back. Even if we have had the product before, it’s always worth looking again as the product may have had an ingredient change that we weren’t aware of. Take nothing for granted and if you really want an extra check, click the Coeliac UK website for updated product news.

Although as we have recently found out, despite something years of vigilance, complacency does creep in and we do make mistakes. We are only human. Without naming the product we had over looked the dreaded ‘barley malt extra’!! Now we have no idea what effect it might have, but we’d rather not find out. So after sharing out the contents of said products, I noticed a rather familiar taste, that sent a little alarm bell ringing. It was a rather ‘cereal’ based flavour that made me look again at the ingredient list – ‘Barley Malt Extract’!!!! The packet disappeared, Noah spat out the sweet, but it left a rather upset Noah, and the every present cry of, ‘I just want to eat normal free’.  It breaks our hearts. Normally we are able to control what Noah eats at the moment and wouldn’t normally let barley malt extract through the right security measures, we have no idea on its impact. I’m sure there will come a time again when out guard is down, or he gets that little bit older……we learn from our mistakes I suppose.

No-Bake Gluten Free Ginger and Coffee Bean Cheesecake

Number 3 and the final recipe in the collaboration with The East India Company.

This one is perhaps the more flavourful of the recipes, the cold refreshing taste of the cheesecake, but with the warmth of the Rhubarb and ginger jam and the lovely crunch of the enrobed coffee beans and gluten free ginger biscuits. A wonderful combination and one recipe that is relatively quick and easy to make.

No-Bake Gluten Free Ginger and Coffee Bean Cheesecake

 

1 x 8” (20cm) deep, loose bottom cake tin

• 300g gluten free ginger biscuits
• 80g melted butter
• 60g Latte Beans

Place the gluten free biscuits and the coffee beans into a sandwich bag and crush well using a rolling pin. You need to get to fineish breadcrumbs so that the base sets well and in one piece. You could of course use a food processor! Then stir in the melted butter and mix well. Push the biscuit and coffee bean crumb onto the base of the cake tin and push up a little up the side of the cake tin. Place in the fridge whilst you prepare the filling.

For the filling;

• 560g full fat Cream Cheese (2 packets)
• 70g icing sugar
• 250ml double cream

• 200g Rhubarb with a Hint of Ginger Jam

For the filling; using an electric hand whisk beat the cream cheese and icing until smooth (30 seconds), then add the double cream and whisk until stiff, 3-4 minutes.

Remove the biscuit base from the fridge and spread 2-3 tablespoons of the Rhubarb jam on top of the biscuit base then pour the cream cheese mix on top, smooth down and tap on the bench to remove any air. With the remaining jam, stir this into the top of the cream cheese mix and swirl around the surface.

Return the cheesecake to the fridge to set for at least a couple of hours. Serve decorated with additional Latte Coffee Beans

Our recent gluten free journey and a cake

We’ve had an interesting few weeks in Cake Towers. Our day jobs continue to develop, challenge and lead us in directions that help shape us. Outside of this, Noah and his sister continue to inspire and challenge us and the way we approach our routines. I certainly cannot remember being as challenging when I was younger! The world changes and we must change with it.

I have mentioned before about the short sightedness of some food companies not catering for children with Coeliac Disease, but slowly, very slowly this is changing. It means families can eat as families, they can eat from the same (just about) menu and enjoy some much needed family time. It’s been a short, welcome breath, of fresh air. So what have we been up to?

Firstly a family birthday gathering at The Ickworth Hotel, just outside Bury St Edmunds, allowed Noah to have a gluten free afternoon tea. To see his little face light up, when the afternoon tea stand arrived with jam and ham gluten free sandwiches arrived, was a picture of joy. There was a ‘hold-your-breath’ moment though.  As I had booked the table over a month ago and despite reconfirming numbers the week before re-iterating the need for gluten free options for children, I never really knew (or believed) if one would turn up and what the quality would be like. But Noah was happy. Although my brownies and caramel shortbread are better. Naturally 😀😀

Then of course, good old Pizza Express. Our experiences in the main have been positive for Noah and this allows us, again, to eat as a family. Quite possibly the only restaurant where Noah feels comfortable, to not only eat, but to order his own meal – stressing ‘gluten free please’. Oddly though ‘no cheese’, he just doesn’t like it.  He’ll eat the lot – gluten free dough balls, gluten free pizza and non-gluten containing brownie. There is then the nervous wait the following day, waiting to see if the processes in place are safe. On this occasion, we were trouble free. Thank you Pizza Express.

I also baked a cake.  I am trying this year to bake and share more ‘cake’ recipes rather than oddments of muffins, cupcakes and other such tray bakes.  But if I conjure up something worth sharing – it will share it.

Pre heat the oven to Gas 4, 180c, 165c fan and line 2 x 7″ cake tins.

For the cake;

  • 4 large eggs
  • 190g vegetable oil
  • 80g caster sugar
  • 100g golden caster sugar
  • 200g gluten free self raising flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon cinnamon
  • 5 teaspoons instant coffee powder dissolved into 4 tablespoons of hot water and allowed to cool

This is quite simple – put all the ingredients into your mixing bowl (I used my table top mixer with whisk attachment) and whisk on high speed for about 3 – 4 minutes until you have a mixed that is fully mixed and has gained volume. Separate this batter mixture between the 2 tins – roughly 400g in each – and bake for 40 – 45 minutes, or until an inserted dry skewer comes out clean.  Allow to cool in the tins, before turning out and cooling completely on a wire rack.

For the filling/topping – a simple butter cream;

  • 60ml coffee liqueur – or more/less dependant on taste (optional)
  • 200g soft butter
  • 380g icing sugar
  • 20g cocoa
  • 1 teaspoon cinnamon
  • 30g milk – I used semi skimmed

For the initial cake covering and remaining covering – mix up the cinnamon frosting – beat 150g of soft butter until light, stir in 1 teaspoon cinnamon and 300g icing sugar and 20g milk. Mix this until it comes together and then continue to beat in a hand mixer until your frosting is fully mixed in and spreadable.

Lay out the 2 pieces of cake and drizzle 30ml of coffee liquerer on to each piece.

Place 1 piece of cake (liqueur drizzled side up) onto your cake stand/decorating table and spread the cinnamon buttercream in to cover. Place the other cake on top (liquerer side up again) spread and cover the cake with a thin layer of buttercream.  Smooth out and leave in the fridge for at least 20 minutes to firm up.

Whilst this is in the fridge, make the chocolate buttercream by beating the remaining 50g of soft butter until its light and then mixing in the 20g cocoa and remaining icing sugar and milk. Beat until its light and fluffy and pipable.

Remove the cake from the fridge and spread the bottom half with most of the chocolate buttercream – retaining some for piping.  Finish off decorating the cake with the remaining cinnamon icing.  You could – as I have – finish off with a drizzle of melted chocolate (100g) and some piped chocolate buttercream.

As this is made with vegetable oil, it will last a little longer than if it was made with butter – around 3 days.  The cinnamon buttercream does intensify a little, but not too much.

 

 

Kransekake

OK, so this this may be a celebration of the Scandinavian kind, but if you love the taste of marzipan, this ones for you.

And before we go any further, this recipe is by Paul Hollywood, it’s not mine. I’ve perhaps tweaked it only a fraction, but it’s his. Based around the technical challenge in the 2017 Great British Bake Off.

It makes for a great celebration cake anytime of the year and with just a touch of red, I think  makes for a lovely Valentines Cake. And this is of course gluten free, without even trying 😀

For the cake;

600g Ground Almonds

600g icing sugar

3 egg whites, from 3 large eggs, lightly whisked to a foam, but not a meringue

1.5 teaspoons almond essence

red food colouring (I used Rainbow Dust)

Using a food mixer, with a dough hook (or by hand), add the almonds, sugar, beaten egg whites and essence and mix slowly to a dough.

You’ll have to keep stopping and starting to ensure the dough mixes evenly.  Once the dough is combined add the red food colouring and continue to mix slowly until completely combined. Using a normal paddle attachment just adds to your woe as it sticks easily. You can of course mix this by hand… it does get heavy going though.

Once the dough is fully mixed turn out of the mixing bowl, wrap in film and cover and place in the fridge overnight. Or if you are pushed for time a couple of hours should do it.

And then the tricky bit.

Pre heat the oven to gas 5, 180c, 170c fan and line 4 baking trays with greaseproof paper.

Cut the cold dough into 4 fairly even chunks and keep them covered whilst you roll out each piece.

Lightly dust your worktop with cornflour, take 1 piece of the dough of using your hands roll the dough out to a long thin piece of dough, 2cm wide. Then cut the 1st piece 8cm long. The 2nd piece at 11cm, the 3rd at 14cm and so on, using each of the other 3 larger pieces of dough each cut at 3cm increments from the previous piece. Ultimately you should have 12 pieces, with the largest piece 41cm long.

Taking each piece, create a ring. This is the trickier bit. With the small pieces, you’ll need some patience,  but just keep going,  ‘ a squish and a squeeze’ and a ring you will do.

Lay out each ring onto the baking sheet, 5 small ones, 4 medium ones and 3 on the 3rd tray. Using an extra sheet of greaseproof, cover the 1st tray of rings and with another tray, lightly press on the rings to flatten them a little. Lightly flatten each tray.

Bake in the oven for around 10 minutes.  Don’t over bake or they dry out once cooled.

Remove from the oven and cool, before icing and assembling.

For the icing;

2 egg whites, lightly beaten to a foam.

400g icing sugar

pink food colouring

Using a hand-held whisk, ring the egg whites to a light foam – not a meringue – and add the icing sugar a heaped spoonful at a time and whisk in until fully beaten. Keep going until all mixed in. Before adding the final spoonful add in a squirt of pink food colour and whisk to combine.

Try not to leave this icing out too long or it will harden, so using a number 4 or 5 writing nozzle, pipe icing onto the base of the largest ring to secure it to your serving dish.  Then pipe the loops onto each ring starting with the largest ring. Continue piping loops onto the next largest, and so on, until each ring is covered in icing.

Finish off with your decorations of choice.

 

 

 

Gluten free Sticky Pumpkin Spiced Cake

My secret love affair with pumpkin spice continues.  Who knew there was an actual spice that is based around a pumpkin!?  It really does add an extra element to a cake or bake. It’s not just for coffee.

This is a variation on a theme. Gingerbread cake meets sticky toffee pudding. Sticky Pumpkin Pie Spiced Cake. I guess you could even have this as a pudding if you thought about it enough…….

This one requires a little planning and forethought.

Preheat the oven to gas 3, 170c, 150c fan and line 2 x 7” cake tins.

250g stoned and chopped dates

250ml water

90g butter

90g soft brown sugar

90g Black treacle

90g golden Syrup

1 egg

100ml milk – I used semi skimmed

225g gluten free self raising flour

2 teaspoons pumpkin spice

Stage 1 – place the chopped dates and water into a pan, bring to a gentle boil, heat for a minute, then switch off and leave to cool. This could take around 15 minutes.

Stage 2 – in another pan – heat gently the sugar, butter, syrup and treacle until the butter has melted and the sugar has dissolved. Leave this too cool, again for around 15 minutes.  If these last two stages are too hot, the egg mix will scramble before it’s had a chance to even cook in the oven.

Stage 3 – whisk the egg and milk and set to one side.

Stage 4 – sift together the gluten free flour and the spice.

Stage 5 – once everything is in place and done and cool enough, add the egg mix to the date mix. Add this then to the sugar and butter mix and stir well.  Finally fold in the flour mix. Stir until everything is completely mixed in.

Pour the mix into the 2 tins and bake for 30-40 minutes, or until an inserted  skewer comes out relatively clean, with some crumb attached. The remaining heat will finish the cooking off. Leave to cool in the tins, before removing to fill.

For the filling;

130g soft butter

260g icing sugar

30ml milk (optional)

100ml caramel sauce

Beat the butter until light and fluffy, stir in the icing sugar, milk and 80ml of the caramel sauce. Beat further (I used a hand electric whisk) until you have a piping consistency.

Fill and decorate as you desire and drizzle the final 20ml of sauce over the cake to finish.

Gluten free Blackcurrant and Lemon Tart

A new baking tin 😀

 

Sad though that maybe, it is rather exciting when you buy a new baking tin. Especially when you realise that you have no idea of what to bake in it! I knew I wanted a long fluted tart tin, but had no idea what for. Some folk may read a recipe book that calls for such a tin, but I tend to work the other way.

At roughly 13” long by 5” wide, the other issue was that not having a recipe I would have to create one! So a tart tin = pastry, but how much? And then how much filling to use and make? My dear readers I suffer in my art for you to have a stress free bake 😀😀

And a slightly new adaptation of gluten free pastry to boot! 😀😀

Pre heat the oven to gas 5, 190c, 180c fan and place a long baking sheet in the oven – if you have one.

For the pastry;

300g gluten free plain flour

170g cold diced butter

3/4 teaspoon xanthum gum (or alternative gluten free binder)

50g Caster sugar

cold milk to bind.

Either rub the butter into the flour and xanthum gum until you have some fine breadcrumbs, then stir in the sugar and pour in 30ml of cold milk to start with and bring the pastry together to form a dough. If this isn’t enough milk add a bit more. Being gluten free flour I have found that even if the dough is a little sticky it will get absorbed. Alternatively you can place the flour, butter, sugar, gum into a food processor and blend the lot for a few seconds to get the fine breadcrumbs. Tip this into a bowl then add the milk to get the same dough result.

Bring the dough together on a bench and ‘knead’ to obtain a smooth dough. Roughly shape into a small rectangle – like the tin – and gently roll out to fit the tin. Now this is quite a bit of pastry and I found that the thickness of the pastry matters, in order to keep its strength. So roll out to around 4/5mm thick. Line the cake tin gently, ensuring you gently push the pastry into all the corners and edges. The pastry will easily fix if it tears. The length of the tin does require a little patience in lining, but it’s worth the effort. Prick the base as it needs baking blind before adding the filling.

Line the pastry with a sheet greaseproof paper, then baking beans and place in the oven for about 20 minutes, then remove from the oven, remove the beans and paper and return to the oven for a further 8 minutes. Remove from the oven and cool.

 

Reduce the oven temperature to gas 4, 170c, 150c fan.

For the filling;

1 tin of my favourite Blackcurrant pie filling (or just jam)

140g soft butter

140g Caster sugar

2 eggs

90g ground almonds

50g gluten free self raising flour

zest and juice of 1 lemon

40g chopped almonds to decorate

Beat the butter and sugar until light and fluffy, beat in the eggs one at a time, then stir in the almonds, lemon zest, juice and flour until fully combined.

Line the cooked pastry with the pie filling or jam, then gently cover with the frangipane. Sprinkle with the nuts and place back into the oven to finish. Bake for a further 40-45 minutes, or until an inserted skewer comes out clean. Cool a little before slicing.