Gluten Free Neapolitan Cake

This is a wonderful cake to surprise anyone, especially someone special for Mothers Day. Let us also celebrate those mothers who for what ever reason, are no longer with us, I’m sure they would want us to celebrate their lives and what they meant to us. This wonderfully moist cake can of course be used as a celebration cake any time of the year.

Otherwise known as a Neapolitan Cake, I have added into this my own gluten free twists and you can of course decorate this in what ever way takes your fancy. I used some of the freeze-dried strawberries (I got mine from Sainsbury’s) I used in the cake and some rather lush Godiva Dark Chocolate Hearts from their ‘Masterpiece’ range…. yum. Despite saying ‘may contain’, use your own dietary requirements to include or not. Noah won’t eat them – so his mum will love them, I’m sure.

You’ll need 3 x 7″ cake tins with loose bases, lined and preheat the oven to Gas 4, 170c, 160c fan. If you only have 2 cake tins (as I have) make and bake the vanilla and strawberry cakes first, then once one of these at least, has cooled. Remove it from the tin, place the cake on a wire rack, then make and bake the chocolate cake.

I found that if you make them in vanilla, strawberry and then chocolate order, you can get away with using only one mixing bowl without having to wash it up between batters.

The batter recipes and method are all relatively the same;

For the vanilla cake batter;

  • 2 eggs, broken into the mixing bowl
  • 90g caster sugar
  • 50g vegetable oil
  • 50g melted butter
  • 110g gluten free self raising flour
  • 1 teaspoon vanilla essence

For the strawberry cake batter;

  • 2 eggs
  • 90g caster sugar
  • 50g vegetable oil
  • 50g meted butter
  • 110g self raising flour
  • 1 drop of strawberry flavouring
  • 2 tablespoons of freeze-dried strawberry pieces

For the chocolate/mocha cake batter;

  • 2 eggs
  • 90g caster sugar
  • 50g vegetable oil
  • 50g melted butter
  • 1 tsp dried instant coffee, dissolved in 2 tablespoons of hot water (cool)
  • 20g cocoa
  • 90g gluten free self raising flour
  • 1/3 teaspoon of baking powder
  • 30g sour cream

For each individual batter, put all of the ingredients into a bowl and using a hand-held whisk, beat until light and fluffy – 5/6 minutes. Then pour each flavour batter into its own cake tin and bake for 25 – 30 minutes, or until an inserted skewer comes out clean. Leave them to cool.

For the filling and the buttercream;

  • 1 jar of strawberry jam – the filling
  • 40ml vodka (optional – I used Black Cow Vodka)
  • 200g very sift butter
  • 400g icing sugar
  • 1 teaspoon vanilla essence
  • splash of milk

Once the cakes have cooled, slice each cake horizontally in half.

Mix the jam with the vodka (optional)

In order to then build the cake place one half of the chocolate cake on you cake plate, spread with jam, then place the other half of the chocolate cake on top.  Spread jam on top of this, add a slice of the strawberry cake and jam mix, then top with the other strawberry cake, then jam and then repeat with the vanilla cake. Don’t put jam on the top vanilla cake.

To make the buttercream beat the soft butter until light and fluffy using your hand-held whisk, or table top mixer. Pour in the icing sugar, essence, and milk stir in, using a spoon to avoid the dust cloud, then finish off by beating the mix for another 4/5 minutes until the mix is smooth and well combined.

Spread a small amount (roughly a third) of the buttercream all over the cake to seal in the cake crumb and place in the fridge to firm up – at least an hour – then finish off smoothing with the rest of the buttercream to create the all over smooth finish.

To finish off, decorate with your own choice of confectionary.

 

 

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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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Gluten Free Carrot Cakes for Mother’s Day

This ‘work’ malarkey doesn’t half get in the way of the all important baking. Still, there is always time to catch up between jobs and of course everyone wins. At home there is nearly always something to eat and invariably the work colleagues get the odd treat now and then, for which I think they are very appreciative. Although sometimes its difficult to tell 🙂 A message though for one of my colleagues – carrot cake, is far from being healthy 😉

Gluten Free Carrot Cake

So the weekend of Mother’s Day approaches with some haste this year – March 6th 2016, just in case you had forgotten. It’s all very well having recipes on the day, but there are some folk that do like to plan ahead. So I have this very simple recipe for Gluten Free Carrot Cake. This was actually requested by Noah’s mum, its her favourite. ‘Nothing fancy’ was the request, ‘don’t mess with recipe’ and ‘just make sure its moist’. Well, 2 out of 3 isn’t bad! Always wanting to make sure I can do something different each time and look at, what I think, is improving the recipe, I did make a slight tweak from a previous recipe…..

This Gluten Free Carrot Cake makes 18 mini cakes all told, but I baked 12 in my new Lakeland 12 Mini Cake mould (lightly greased) and then another 6 in muffin cases. The oven was set at Gas 4, 180c.

100g Light Brown Sugar (I use Billingtons)

70g Dark Brown Sugar

4 Eggs

180ml Sunflower oil

130g Grated carrots

120g Sultanas

180g Dove Farm Gluten Free Self Raising Flour

1 tsp Bicarb

1 tsp Mixed Spice

1/2 tsp Cinnamon

Sieve the dry ingredients together and pop to one side.

Whisk the eggs, oil and sugars for about 4 minutes. Ensuring they are thoroughly mixed and the sugar has no lumps. Then stir in the grated carrots and sultanas, then stir in the dry ingredients.

It’s really that simple.

Then pour into the moulds and muffin cases and bake in the middle of the oven for 18 – 20 minutes. Remove from the oven and allow to cool before topping.

And nothing beats a gluten free Carrot Cake topping like good old-fashioned cream cheese frosting.

Gluten Free Carrot Cakes

So when the cakes are cool enough, whisk 200g full fat cream cheese (I use Philadelphia) with 90g icing sugar and a teaspoon of vanilla extract and using an icing bag and nozzle pipe onto the finished cakes.

Enjoy. And to Mothers everywhere – you do a fantastic job, never under-estimate what you do, you are never taken for granted. Happy Mothers Day x