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.

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Gluten Free Spiced Pecan Cupcakes

Apologies for the slight delay in the latest recipe.  Its been a busy couple of weeks with the day job and with visiting grandparents. All very welcome of course and thanks for coming.

Now I thought that I had heard the last of the pumpkin spice. But oh no! it seems we have been enjoying it too much to put it away for another year! The best bit of course is that if you make a little extra of the pecan praline…… you have something else to enjoy as well as a topping for the cupcake! A little amuse bouche…

To start with make the pecan praline so that it cools enough for you to then break up (smash) and use as sprinkles.

  • 150g caster sugar
  • 50g crushed pecans

Firstly, line a small baking tray with greaseproof paper,

Then, in a heavy bottomed saucepan melt the caster sugar over a medium heat. Do not stir with a spoon or add water, just let the heat do the work through the pan and dissolve the sugar. You may need to, at times, remove then replace the pan onto the heat so that the sugar does not burn.  The sugar will quickly turn into caramel, so do not leave its side. If you are in doubt for the colour, smell it. Turning to caramel you will be able to smell when its right. Rich and sweet.  Watch it like a hawk though, as if it goes to far, you’ll end up with bitter and burn praline.  Or just start again.

Once you have the correct colour – no more than 5 minutes – tip in the pecans and remove from the heat, stir to cover the pecans then with a spatula pour onto the greaseproof paper and leave to cool.

For the cupcakes, preheat the oven to Gas 4, 180c, 160c fan and line a 12 hole cupcake tray with cases of your choice. I tend to use Wilton ones.

  • 115g soft butter
  • 110g caster sugar
  • 2 eggs
  • 100g gluten free self raising flour
  • 1/2 teaspoon pumpkin spice

Beat the butter and sugar until light and fluffy, beat in the eggs one at a time – until well beaten and combined. Sprinkle in the gluten free flour and spice and stir to combine. Ensuring no lumps and the flour is mixed through.

Bake in the oven for about 20 – 15 minutes or until an inserted skewer comes out clean. Remove from the oven and leave to cool before removing from the tray and placing on a wire rack prior to icing.

For the buttercream icing;

  • 110g soft butter
  • 200g icing sugar
  • splash of milk
  • drizzle of maple sauce

Beat the butter until light and fluffy, stir in the icing sugar and milk before beating further to insure a good piping consistency and the mix retains its fluffy consistency.

Once the cupcakes are cooled, pipe on the buttercream, sprinkle over with the pecan praline and drizzle with the maple sauce if you so wish.

 

 

Gluten Free Chocolate and Blackberry Bundt

Its been a while since I baked a good Bundt and I’m also getting into the spirit of things

And I’m thinking ahead now for the coming weeks. There is a rather long holiday time coming up what with Thanksgiving and Christmas all in the next few weeks.  Now I’m getting the hang of this blog thing, I can try a little harder to plan for fourth coming events.  But there’ll be always the opportunity for some very ad hoc baking.  Oh and did someone mention National Bundt Day?

This Bundt (and remember to be a Bundt with a ‘t’ it has to be baked in a NordicWare Bundt pan) would make a great centre-piece for any table – festive or otherwise.

Those that bake with a Bundt, all have a favourite. But I hadn’t baked in this pan for a while – the Fleur De Lis.

gluten-free-chocolate-and-blackberry-bundt

Now my key for a successful Bundt is all in the preparation. As I have mentioned before a little extra time before making the mix, will help at the end of baking when you need to turn the finished bake out. So begin by brushing the entire inside of the pan with semi melted butter (get into EVERY nook and cranny) and the finish with a light dusting of gluten free flour. tap the pan to remove any large clumps of flour and let the excess fall out by turning the pan upside down.

Preheat the oven to Gas 3 / 140c

200g soft butter

180g soft brown sugar

60g dark brown sugar

1 tablespoon dark treacle

4 eggs

300g gluten free plain flour

60g cocoa

300ml sour cream

200g blackberry’s (save at least 4 for decoration)

180g double cream

180g dark chocolate – broken up into small pieces to aid easy melting

30g Gourmet Jelly Bean – English Blackberry flavour

Mix the flour, bicarb and cocoa and set to one side.

Start by beating the soft butter, sugars and treacle until light and fluffy. This should take about 5 minutes in order to fully break down the sugars and remove any lumps.

Beat in the eggs – 1 at a time – using a little flour to stop the mix curdling. Then add a third of the flour mix, mix in, then add in a third of the sour cream and repeat until all is thoroughly combined.

Start to fill the Bundt pan with about half of the mixture and then scatter over the blackberry’s, and finish with the remaining batter. Tap the pan on the work top gently so that you get the mixture into all the nooks and folds of the pan.

Place into the oven and bake in the middle of the oven for about 50 – 60 minutes, or until an inserted skewer comes out clean.

Once cooked leave to cool in the pan for NO MORE THAN 10 MINUTES. Place a wire rack over the pan and turn upside down as soon as the 10 minutes is up. This for me works wonders, never failed yet. Leave it in too long and you’ll run the risk of it sweating and the cake won’t come out in one piece.

GF Chocolate BudtNext I made a ganache to cover the entire Bundt.

Heat the cream in a saucepan, to just before boiling. Keep your eye on the cream and stir it, so that it does not stick to the saucepan.  Then pour over the broken dark chocolate in a heat proof bowl and leave for a couple of minutes before whisking the ganache to fully melt the chocolate and create a lovely creamy truffle like mixture. Continue to beat until all the chocolate has fully melted. This should be good to go, but if it’s too runny leave to cool a little. The ganache needs to be runny enough to pour but thick enough to coat the cake and not completely run off.

Keeping the Bundt on the wire rack, place the rack onto a tray (to catch the falling ganache) and the pour the ganache all over the Bundt, letting it fall naturally and cover the cake.

Leave to set a little before decorating otherwise everything will just fall off. I decorated with the remaining blackberry’s, some Jelly Bean Company flavoured jelly beans – which are gluten free, some Cake Décor gold dust (it is a centre piece after all) and some gold pearl sugar decorations.

Gently lift off the rack when it’s all set and place on to the cake stand – cut and indulge.