Gluten Free Raspberry Cakie Crumble Recipe

So after last night’s excitement with the new series of ‘The Great British Bake Off’, I though I’d post something a little different. This has gone down a gluten free treat!  Baked and gone in day, an instant hit that took me by pleasant surprise.

Glute Free Raspberry Cakie
Gluten Free Raspberry Cakie

A ‘cakie’ is a cross between a cookie and a cake. The result is a soft, slightly chewy, yet moist, cake texture. It is incredibly moreish. I have seen cakies as individual cakes, but for this I baked it as a traybake. Because quite frankly, you just need a bigger piece of cake!

Having tried to do this a couple of ways, this has been by far the easiest. It isn’t though complicated. Firstly you make a small batch of Gluten Free crumble and bake this. Then you make the base – the lovely soft and moist Gluten Free Cakie. Then, when this cooked and cooled, spread with warm jam (it’s easier to spread warm) and sprinkle over with the crumble. Cut and enjoy.

Gluten free Raspberry Cakie Crumble
Gluten free Raspberry Cakie Crumble

 

So, for the Gluten Free Crumble mix;

Pre-heat the oven to 180c/Gas 4 and line a shallow baking sheet

150g Dove Farm Gluten Free Plain Flour

75g Diced butter

50g Caster Sugar

Rub the gluten free flour with the butter to form small breadcrumbs – you could do this in a food mixer for a slightly refined result. Then mix in the sugar. Pour the gluten free crumble mix onto the lined baking sheet and bake for about 8 minutes, until slightly golden. Once out of the oven, leave to cool. it will ‘harden’ as it cools. Then once this is cold you can then crumble some more with your fingers.

For the Gluten Free Cakie Base;

Line a small brownie cake tin – approx  27cm x 20cm x 3cm deep

The oven should now be lowered to 160c/Gas 3

150g soft butter

150g Light brown sugar

30g Dark brown sugar

2 eggs – lightly beaten

1 tsp Vanilla Extract

130g Dove Farm Gluten Free Plain Flour

30g Ground Almonds

200g Jam – I used Mrs Darlington Raspberry Jam #yum

Beat the butter and the sugars together until soft and creamy. Beat in the eggs and the vanilla extract. Then fold in the dry mix and mix well. Spoon into the lined tin and bake for approx 20 – 25 minutes. Or until the bake doesn’t ‘wobble’ when you agitate the tin.Then leave to cool. Once cool enough to spread the jam – the surface needs to be set, otherwise you will not be able to spread the jam successfully – warm the jam in the microwave and spread evenly over the surface of the Cakie and then sprinkle on the gluten free crumble.

Remove from the tin, peel down the sides and slice as you need. You should get around 12 slices. It does depend on how generous you are feeling.

Enjoy 🙂

Gluten Free Raspberry Cakie
Gluten Free Raspberry Cakie

 

 

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Gluten Free Cornflake Cake Recipe – Another School Dinner Favourite

Ultimately this post was inspired by a visit to a local market.  On display was a variety of goods, mostly from the independent entrepreneur. Decorated chairs, cushions, bunting – all looking lovely and I’m sure every home should have these items, and of course food. None of which I may add was gluten free. And why oh why, is everything so expensive? Why do these small independent markets, feel it is an opportunity to fleece the general public of their well-earned cash? But let me not deviate from the recipe. Rant over.

But the post is also about something traditional and accessible to all, something that I certainly had as a child.  Something that is also easy to make for those who need to eat gluten free. And based on my recent market visit, can be done so much better, tastier, and cheaper!

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Who remember this humble Cornflake Cake? Crispy sweet pastry, a rich layer of jam and the crunchy, caramelised cornflake topping. And its all gluten free..

Now – I was lucky enough to win a couple of cases of Gluten Free Cornflakes, produced by ‘Cereal Partners’ for Nestle, so that where these were from. But they are available in local supermarkets, so I have been informed. And the recipe for the cornflake part of this, was from an original recipe, from a dear Twitter Baker friend, Corrina. Thank you 🙂

I wanted to get a nice deep pastry case for these, so used a 12 hole muffin tray, and an 11cm cutter. The recipe make approx 12 small gluten free cakes.

For the sweet gluten free pastry –

300g Dove Farm Gluten Free Plain Flour

150g Butter- diced

2 Egg Yolks + 2 tbsp Caster Sugar

Cold milk to bind

Mix the flour and butter to form breadcrumbs, then mix in the egg yolks and sugar. Bring to a dough with the cold milk. Leave to rest in the fridge for about 30 mins. Once the time is up, knead the dough lightly to make it pliable enough to roll out. Cut out the rounds then re-roll the dough to get the required amount out. Leave to rest once more for about 15 minutes.

These will then to be pricked with a fork, before being baked blind – 10 minutes with the baking beans and 10 minutes without. Baked in a pre-heated oven – 180c middle shelf. Once done remove from the oven and leave to cool while you prepare the filling. Turn the oven up to 200c.

The filling is the really easy bit.

Melt

160g Golden Syrup

70g Butter

30g Dark Brown Sugar

Pinch of salt

Then stir in 180g Gluten Free Cornflakes. Mix this altogether.  The gluten free cornflakes all need to be covered in the syrup mix….

Fill the cooled empty pastry cases with a tablespoon of you choice of filling –  I used Mrs Darlington’s Raspberry Jam, but you could also use curd – lemon or otherwise. Fill and top with the gluten free cornflake mix.

image Then place in the hot oven. This high temperature helps to caramelise the sugar mix and so, once cooled, the sugar will crystallise and harden..#yum

Allow to cool slightly in order for this hardening to happen, and serve warm with custard or cream or leave to cool completely and they are just as good cold.

Gluten Free Cornflake Cake

 

Gluten Free no bake Blackcurrant Curd Cheesecake Recipe

I do love a cheesecake! Baked or non baked. It’s all in the ‘buttery biscuit base’. Now I know a song about that! 😊  Anyway.

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Not sure where the idea for this came from, but certainly around the time I popped in to see the girls at ‘Darlington’s & Daughters’. Home of award-winning jams, curds  & pickles. Available to buy retail or even wholesale. AND during office hours (ish) you can pop into the factory and buy some there! Not a factory shop, but the range is available to buy for hard cash only. I will have to admit that, after I had used some curds previously and tweeted about them, I was given a couple of jars, of the as-yet-unavailable ‘Blackcurrant Curd’. Not even a fancy label yet. But believe me, it tastes fantastic. And until a release date of around August 2015 (ish), I shall just have to savour the 2nd jar for myself.

But back to the Gluten Free Cheesecake.

1 Jar of Mrs Darlington’s Blackcurrant Curd

360g Full Fat Cream Cheese

170ml Double Cream

1 Tsp Vanilla Extract

50g Icing Sugar

180g Gluten Free Custard Creams (I used DS GF Custard Creams) – crushed into tiny little pieces….

80g Butter – Melted

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Firstly, mix the tiny weeny, gluten free breadcrumb, biscuit mix with the melted butter and press firmly into the base of the tin. I used a 7″ quick release cake tin with a removable base. Leave this to set in the fridge for at least a couple of hours, or overnight if you are planning ahead.

Once this gluten free biscuit base has set – You’ll need 2 mixing bowls. In 1, whisk the cream cheese and the icing sugar until combined. In the other, whip the cream. But. Not completely. You only need to whisk this until it has started to thicken. You are going to whisk again and if you over whisk the cream, you’ll get what’s also called, butter. And the cheesecake won’t taste very nice. Bitter in fact 😞. Whisk then, the cream and the cream cheese mix together until combined.

To create the two-tone effect split the new cream cheese mix in half. Whisk 1 teaspoon of vanilla extract into one half. And in the other half,whisk in about half the jar of the Mrs Darlington’s Blackcurrant Curd. Again don’t over whisk. Just enough to bring th ingredients together to have an uniformed colour.

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To assemble. Firstly take 1 tablespoon of the curd and place into a piping bag ready to decorate as in the picture. Then spread the remaining Blackcurrant Curd on the gluten free biscuit base. This curd is quite firm and spreads very well. Then onto this, spread the vanilla flavoured cream cheese mix and then finally the Blackcurrant flavoured mix. Tap on the work surface to remove any air holes and so the mix settles flat. Spread the mix on top, to ensure a flat surface to pipe on. Leave this then to firm up, covered, in the fridge for a couple of hours. Pipe on the remaining Curd mix as you desire. Then serve….and enjoy. Depending on how you cut this, you can get around 6 – 8 servings. It is quite rich.

 

A Touch of Nostalgia – Gluten Free Macaroon Tart

I wrote earlier about inspiration and how it comes in various ways. So when I was leafing through an old folder and notebook, I came across several years worth of old recipes and ideas. Ones that needed updating and ‘glutenfree-ing’.

These recipes and ideas have various origins and stretch almost to the beginning of my career. At a time when allergies and intolerances were  certainly unheard of to me. And bless you, should you be a vegetarian!

These recipes are both sweet and savoury and many are from the menus I cooked from. Recipes and ideas passed down from chef to chef to ensure some form of standardised dish presentation. All this, way before establishments started to formalise their own actual recipes and produce physical trade cook books.

There are many tales to tell and as I went through the random pages of my ‘Little Blue Book’, and sheets of recipes and menus, many fond memories came flooding back. But those I shall save for another day. Perhaps…..

But there was one set of recipes that bears some relevance to ‘today’.

I’m not entirely sure how the recipes were acquired or even how I managed to charm them out of such closely guarded secrecy, from the hands of 2 fellow students. But of the 2 sheets of paper I had, only one remains. Of the ‘lost’ recipes, I only remembered 2 of them,  and I have managed to track down one of them. The other will remain undetected. The recipes were for school dinner puds. Good old-fashioned comfort food. Of days gone by; of walking to school 3 miles away (it felt more), of long summers and white Christmases.  The two students (as was I) were dinner ladies, gaining valuable knowledge and qualifications at a College in Suffolk.

Now, I must have enjoyed school and its dinners, because I can’t ever remember complaining and the memories I do have are fond and warm. And I most certainly remember the puddings!

And now I have the (some at least) recipes! 😀

Sadly I can’t locate ‘Chocolate Crunch’, but ‘Toffee Cream Tart’ and ‘Lemon Love Cake’ are mine! As well as ‘Macaroon Tart’ and this I share with you now. Originally baked as a whooping traybake (served with warm custard) I have adapted this to gluten free of course and amended further to make it mine. But the origins remain.

And as Noah starts school this year, my hope for him, will that he too can enjoy his school dinners (especially as they are free!!). That he too can have fond memories in the years to come. That having Coeliac Disease does not mean he misses out.

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Macaroon Tart

The recipe requires a 7cm pastry cutter and makes approx 24 tartlets.

Preheat the oven to Gas 4, 180c

The Pastry – Rub 200g Dove Farm Gluten Free Plain Flour with 100g butter to form fine breadcrumbs, then mix in 1 egg yolk, 1/2 teaspoon of Xanthum Gum and bring to form a dough with a few drops of cold water. Mould into a dough, roll into a ball, wrap and refrigerate for about 20 minutes.

The Topping – Beat 120g soft butter with 100g soft brown sugar until light and fluffy. Then mix in 150g Gluten Free Rolled Oats (I used  Nairns) 60g of Ground Almonds, 2 teaspoons of Almond Essence, and 2 tablespoons of Jam (I used a new jam from ‘Mrs Darlington’s’ – Peach Melba). I guess this now resembles something akin to flapjacks.

Remove the pastry from the fridge. You will need to give this a little knead to make the pastry more pliable and then roll out to the desired thickness. Using your pastry cutter, cut out the pastry discs and place into the pastry baking tray. Place 1/2 a teaspoon more of jam, into the bottom of each pastry round. Roll the ‘macaroon’ mix into balls, no bigger than a walnut, flatten a little and then place on top of the jam, and into the pastry shape. No need to press down as the cooking will do this for you.

Bake then on the middle shelf, for approx 18 – 20 minutes until cooked and the tart has a golden look. You’ll probably have to bake one tray at a time. Once cooked, leave to cool completely before removing from the tray, as the gluten free pastry is a little fragile at this stage.

These can be enjoyed cold, or if you are making one large tart, serve warm with custard…..enjoy 😀

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I am also sharing this post with others for ‘Credit Crunch Munch’ May 2015. As I was able to use up some ingredients I  had left in the cupboard, namely the rolled oats. Always a tricky one!

You can find all manner of other dishes on a budget from

http://www.fussfreeflavours.com/credit-crunch-munch http://www.bakingqueen74.co.uk and http://www.fabfood4all.co.uk/credit-crunch-munch