Gluten Free Pistachio, Lemon and Almond Cake

Saturday, 27 February 2021

 




 


I found this zesty gluten free recipe in the weekend paper. It was originally a pistachio cake but when I went to buy the nuts I almost passed out at the price hahahah. Wow are pistachio expensive so this turned into an Gluten Free Lemon and Almond Cake with pistachios as topping. Enjoy.


Gluten Free Pistachio, Lemon and Almond Cake

 

Ingredients

150gm vegetable margarine

3 large eggs

100gm caster sugar

1 teaspoon vanilla extract

1 teaspoon lemon extract

2 heaped tablespoons Greek yogurt

Zest from 3 large lemons

400gm ground almonds

 

Icing

150gm icing sugar

25ml freshly squeezed lemon juice

2 heaped tablespoons chopped pistachios to decorate

Lemon zest from lemons above 

 

Method

  1. Preheat oven to 180C (160C fan)
  2. Take a large square of baking paper scrunch it up then smooth out and use to line 20cm springform tin.
  3. Melt the margarine in a small saucepan then remove from the heat and let cool.
  4. Put eggs, sugar, almond meal, yoghurt, vanilla and lemon extract and most of the lemon zest (hold some back for decorating the cake).into a bowl and beat with electric mixer until well combined.
  5. Finally beat in the butter.
  6. Pour the batter into cake tin and bake for 45 minutes until golden brown on top and springs back to a light touch.
  7. Allow to cool completely before putting on a serving plate.
  8. Mix together the icing sugar & lemon juice until smooth and pour over the cake.
  9. Decorate with chopped pistachios and the withheld lemon zest.
  10. Enjoy!

 

Gluten Free Lemon Pound Cake

Friday, 26 June 2020


Gluten Free Lemon Pound Cake

Gluten Free Lemon Pound Cake no icing

Gluten Free Lemon Pound Cake no icing

Gluten Free Lemon Pound Cake

Slice of Gluten Free Lemon Pound Cake

I wanted to make a zesty gluten free cake with lemons so went on a very extensive search and finally found this gluten free lemon pound cake. It came out like custard so I am not sure if we did something wrong or this is how it's supposed to be but it was delicious none the less.

The original recipe has normal flour and butter. I also removed the syrup. Link is at bottom of page if you want to check it out. It's from a blog called Recipes for Men but ha ha a woman baked it hahaha.

The beautiful flower shape on top of the cake is from the Silicone Flower Cake Mould. I got it from eBay and it cost about $5! It's not very deep but it is wide and it took all the batter and made a great cake.


Gluten Free Lemon Pound Cake

Ingredients
180g gluten free self raising flour
2 eggs
180g caster sugar
150g margarine
Rind of 1 lemon
150ml lactose free milk
¼ tsp salt
Juice of one lemon
2 tablespoons of icing sugar for dusting

Method
1.    Preheat the oven to 180C/160C fan forced. Grease the cake mould and place to the side.
2.    Beat the eggs and caster sugar until smooth. Melt margarine gently on low heat then pour slowly in egg mixture beating continuously so you don't cook the eggs!
3.    Add sifted flour, milk, lemon rind and salt and whisk until you have a smooth cake mix.
4.    Pour into greased cake mould and place in the oven for about 45 minutes or until cake is lightly browned on top and a toothpick comes out clean.
5.    Remove from the oven and leave to cool for 10 minutes before taking out of cake mould.
6.    Sift icing sugar over top and serve straight away. So delicious warm. Enjoy.

Original recipe from Recipes for Men.

Gluten Free Pineapple Upside-Down Cake

Thursday, 18 June 2020

Gluten Free Pineapple Upside Down Cake

Gluten-Free Pineapple Upside Down Cake

Gluten Free Pineapple Upside Down Cake Slice

Gluten Free Pineapple Upside Down Cake with Ice Cream


I was searching for a gluten free cake recipe and this Gluten Free Pineapple Upside Down Cake popped up many times. I searched until I found a recipe I like and this is it.

This gluten free cake is super moist and so lovely. It has a juicy pineapple flavour and goes super nice with a few scoups of lactose free vanilla ice-cream.

This is also a great cake to make with little ones. My seven year old nephew was confused by it because we put the pineapple and cherries on the bottom. He said its a weird cake but he loved helping make it. So easy for them to get involved. Great fun for the kids.

A super easy recipe and best eaten warm as possible.

Gluten Free Pineapple Upside-Down Cake

Ingredients

Topping
1/4 cup olive oil margarine, melted
1/2 cup light brown sugar
4 slices canned pineapple - (Save juice for cake)
9 glace cherries

Cake
1 and 2/3 cup gluten free plain flour
1/2 tsp baking powder
1/4 tsp baking soda
1/2 tsp fine sea salt
1/2 cup olive oil margarine, melted
3/4 cup light brown sugar
1/4 cup white sugar
1 egg
1/4 cup lactose vanilla yogurt
1/2 cup
1/4 cup pineapple juice (reserved from the canned pineapple)
1 tbsp pure vanilla extract

Method

1.    Preheat oven to 180C/350F degrees.

2.    Add 1/4 cup melted margarine to a 22cm/9 inch cake tin and spread it around the bottom of the cake tin. Sprinkle 1/2 cup brown sugar over the melted butter.


3.    Dry the pineapple before adding to the cake tin to avoid excess moisture. Arrange the pineapple slices on the bottom of the tin and place the cherries in the open spaces between slices and inside the holes.



4.    In a medium bowl sift and whisk together the flour, baking powder, baking soda and salt.

5.    In a large bowl, whisk together 1/2 cup melted margarine, 3/4 cup brown sugar and white  sugar breaking up the clumps in the sugar. Whisk in the egg, yogurt, milk, pineapple juice and vanilla and mix well. Stir in the dry ingredients until fully incorporated. Give it a good beating until all lumps are gone and it's smooth and creamy. The batter is a little stiff. You can add a little extra milk if you want a more runny consistency which we did.

6.   Dollop batter over the pineapple and cherries and bake at 180C/350F  for 45 minutes or until a toothpick comes out clean. Cover the cake with aluminium foil if the cake starts to get too brown.

7.    Cool cake in the pan then turn upside on a plate and wait 5 minutes then remove tin.  Serve warm or room temperature.

*Cooking time may vary depending on oven temps and how much liquid comes off your pineapple and cherries.


Original recipe from What The Fork Food Blog







Fresh Gluten Free Strawberry Cake

Wednesday, 10 June 2020


Gluten Free Heart Shaped Strawberry Cake

Slice of Gluten Free Strawberry Cake
Gluten Free Strawberry Cake

Gluten Free Strawberry Cake without Jello

I wanted to make a fresh Strawberry Gluten Free Cake and I wanted to use my heart shaped cake tin and after an exhaustive search I found this recipe.

There are so many gluten free Strawberry Cake recipes and a lot of them had ingredients I didn't want to use or had too much fat or jelly powder! I just wanted a simple, fresh gluten free Strawberry Cake recipe and eventually found this one.

It smells so nice and the saving grace is the icing. It is delicious and smells so good. Just two ingredients. Strawberries and icing sugar! What more can you ask for.

Just one tip. Don't over mix. My little nephew was a little over zealous and it came out a little "rubbery".

Gluten Free Strawberry Cake

Ingredients
125 g olive oil margarine or butter
1/2 cup caster sugar
2 eggs
1 tsp vanilla essence
2 cups gluten free self-raising flour sifted
1/2 cup lactose free milk
1 cup fresh strawberries mashed

Strawberry Icing

3 fresh strawberries mashed medium
1 1/2 cups pure icing sugar

Method
Preheat oven to 180C or 160C fan-forced.
Grease and line a 22x21cm heart shaped springform cake tin or 20cm cake tin.
Beat the margarine and caster sugar until light and fluffy.
Add the eggs and vanilla and beat until smooth.
Fold in the flour and milk until just combined.
Add strawberries to the mix and fold together.
Spoon mixture into cake tin and place in pre-heated oven.
Bake for 40-45 minutes or until a skewer inserted comes out clean. Allow to cool before icing.

Strawberry icing
Add icing sugar to strawberries, mix until combined. If it is too liquid add more icing sugar until it is to your liking.

Spread onto cooled cake and serve.


Original recipe from Best Recipes.











Chocolate & Orange Heart Shaped Gluten Free Cake

Thursday, 28 May 2020


Yummy Made From Scratch Gluten Free Chocolate Cake

Jamie Oliver Gluten Free Chocolate Cake Recipe

Half a heart gluten free chocolate cake recipe


I saw Jamie Oliver make this gluten free chocolate cake last week and just loved the heart shape so went out and bought the tin and set about making it.

It is a very easy gluten free chocolate cake to make and you can also change the flour to normal flour too.

This isn't a dairy free recipe unfortunately. I find that cakes need fat from the butter or margarine so dairy free margarine just doesn't work. You will end up with a custard cake if you use dairy free unfortunately. I used Flora Plant Based Lightly Salted Butter but won't be doing that again because it didn't agree with my stomach. My usual go to is olive oil based margarine so next time I will use that. In the ingredients I have stated margarine but use what you feel is best for you.

My seven year old nephew helped me make this, he beat in all the eggs then folded in the mixture. It was quite lumpy but we smoothed it out a little more and in the oven it went.

I highly recommend you use the orange to give it that jaffa flavour. It was absolute divine as it gave it that hint of orange flavour. Helps even more if the orange is from the orange tree in your backyard it was perfection.

For the icing Jamie was very decadent and used another block of chocolate and another block of butter but that was way too many calories my hips didn't need so I just made my own icing with icing sugar and cocoa.

Sorry about the photos but I forgot to take a picture before we cut the cake so you get half the cake and a picture of the icing oozing over the sides!


Chocolate & Orange Heart Shaped Gluten Free Cake

Ingredients

200 g margarine, plus extra for greasing
200 g caster sugar
200 g dark chocolate 
200 g gluten-free self-raising flour, plus extra for dusting
6 large free-range eggs
2 teaspoons vanilla bean paste
1 small orange
strawberries to decorate, optional
   
ICING
200 g icing sugar
2 tablespoons cocoa powder
2 tablespoons margarine
1/4 cup water

Method
1. Preheat the oven to 180ºC/356ºF/gas 4. Jamie's original recipe called for 160C but that is too low as we had it 160C fan forced and had to turn it up after 50 minutes. So start with temperatures I have chosen above.

2. Place the margarine in a heatproof bowl with the sugar. Chop up the chocolate and add to the bowl.

3. Position the bowl over a pan of gently simmering water, making sure the water doesn’t touch the base of the bowl. Leave this for a few minutes until the chocolate mixture has melted and combined, stirring occasionally.

4. Meanwhile, grease a 22cm loose-bottomed cake tin with margarine and line with baking paper. If you don’t have any paper, add a tablespoon of plain flour to the tin and shake it around until you’ve got an even layer, then turn the tin upside-down and tap to remove any excess.

5. Pour the melted chocolate mixture into a larger mixing bowl and leave that to cool for 5-10 minutes.

6. Whisk in the eggs one at a time.  Add the vanilla bean paste and zest from one small orange, then sift in the flour.

7. Gently fold the flour into the chocolate mixture until just combined. Do not over mix. Pour the mixture into your prepared tin and bake for 40 to 50 minutes, or until the cake is springy to the touch, and a skewer inserted in the middle comes out clean.

8. Leave the cake to cool in the tin for 10 minutes, then transfer to a wire rack to cool completely. Sometimes it sags in the middle as it cools, but don’t worry – either trim the top, or fill it with fruit and extra icing!

9. To make the icing sift the icing sugar and cocoa into a bowl and stir until combined. Then slowly add water and margarine and mix until you have a smooth mixture.

12. Decorate as you please. I used some strawberries.

Original gluten free chocolate cake recipe by Jamie Oliver

Gluten Free Vanilla Birthday Cupcakes

Tuesday, 14 April 2020







I wanted to make some vanilla gluten free cupcakes for my birthday and found this recipe. I added the sprinkles myself so they would look birthday like. This is how I celebrated my birthday this year. I only used half the recipe below because we are getting fat at home eating constantly hahaha

They are lovely, light and fluffy vanilla gluten free cupcakes. I found the sprinkles made them extra moist which is why they need a little longer to bake so just keep an eye on that.

Otherwise these were very easy to make. Enjoy.

Gluten Free Vanilla Birthday Cupcakes

1/2 cup canola oil (or oil of choice)
3/4 cup caster sugar
2 large eggs, room temperature
1 1/4 cups gluten free plain flour
1/4 teaspoon salt
1 3/4 teaspoons baking powder
1/4 cup Dollar Sweets Sprinkles
1/2 cup rice milk (or any dairy free milk)
2 teaspoons vanilla extract

For the icing
1/2 cup dairy-free margarine at room temperature
1 teaspoon vanilla extract
3 cups powdered sugar
2 tablespoons dairy-free milk (or dairy milk)


Method
Preheat oven to 180C (350F). Line cupcake tin with paper liners and set aside.

In a medium mixing bowl add oil and sugar and mix.

Add eggs and beat with an electric mixer at medium speed for one minute. Add flour, salt, baking powder, dairy-free milk, and vanilla paste then beat at medium speed for one minute.

Stir in the sprinkles.

Spoon batter evenly into cupcake liners. Bake for 20-30 minutes or until the centers springs back when touched and cupcakes are very lightly browned.


Let cool in tin for five minutes. Remove cupcakes from pan onto rack and cool completely before icing.

For the Icing: 
In a medium mixing bowl beat together dairy-free margarine and vanilla paste until smooth and creamy.

Gradually add powdered sugar, one cup at a time, beating well. Alternate one cup of powdered sugar and 1 tablespoon of dairy-free milk until all ingredients are blended.

Beat in additional dairy-free milk if needed to obtain desired consistency.

Ice cupcakes and enjoy.

Original recipe from Gluten Free Palate.


Gluten Free Orange Chocolate Chunk Cake

Wednesday, 26 February 2020








This gorgeous gluten free Orange Chocolate Chunk Cake came from the gorgeous Greek celebrity chef Akis Petretzikis.

Akis made his gluten free cake with normal flour and white chocolate but I changed it to suit my diet and what I had in the house hahaha. You would never guess the difference it tastes amazing.

This is incredible fresh out of the oven. If possible serve straight away. Once it cools it turns to a solid cake and can be a little heavy on the tummy but it is still delicious.

Also for some reason I made almost double what he did. I had to put it in a large round tin as my loaf tins were all too small. Not sure how it happened but I was glad for it as it is a delcious cake and we all woofed it down.

Kali Orexi!

Gluten Free Orange Chocolate Chunk Cake


Ingredients
350 g oranges around 2 smallish oranges
300 g caster suagr
200 g sunflower oil
3 eggs, medium
1 teaspoon vanilla extract
300 g plain gluten free flour
1 tablespoon gluten free baking powder
1 pinch salt
180 g baking milk chocolate

Method
In a saucepan with boiling water add the oranges and simmer covered with the lid for 1 hour.

Chop up the chocolate into chunks and set aside.

Preheat the oven to 170C (340F) set to fan.

While hot cut the oranges in half, remove the seeds and put them in a blender. Beat very well until they become a paste.

Add the paste into a bowl then add the sugar and sunflower oil and whisk.

Add the eggs and vanilla and mix well.

In another bowl add the flour, baking powder, salt, chocolate pieces and mix.

Transfer the solid ingredients to the bowl with the wet ingredients and mix with a silicone spatula.

As I said above I found I made a whole lot more than Akis did so if you find you have a large amount of batter pour into a greased and floured 20cm/8inch round cake tin and bake for 90 min. Keep a close eye on it for the last 30 min checking every 15 min.

If you have a smaller amount of batter pour into a greased and floured 10x35cm (4"x14"inch) loaf tin and bake for 40-45 minutes.


 
Dust with icing sugar and serve.



Original recipe can be found here
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