Archive for the ‘Recipes’ Category

Goodbye and Sugar-Free Celebration Cakes

Tuesday, August 18th, 2015

So this is my final post. I’m hanging up my apron!

I have been making cakes for almost 20 years. My littlest boy is starting school in September so I’ve decided it’s time for a career change. This website will still be here but I am saying goodbye!

But before I go….

In the last few years I have received a lot of emails asking for advice about making sugar-free celebration cakes so I thought I would share some recipes and ideas with you.

This information is not about healthy eating. This is for people who want to cut or reduce sugar from their diet but still want to enjoy celebrations with everyone else or have a special treat now and again. Some people have been able to embrace a sugar free diet and adapt their life easily. Other people find it a bit of a struggle. Everyone wants something sweet to eat now and again. These recipes are not meant for everyday eating!

Some people prefer to use natural sugars instead of sucrose in their cooking. These do still contain a lot of sugar and will rot your teeth if eaten too much.

Honey, agave syrup, coconut sugar, date syrup and sweeteners made from fruit such as Sweet Freedom are all natural sugars which work well in baking recipes. Maple syrup is not very sweet when combined with other ingredients so you may use more than intended to sweeten a dish.

Some recipes call for concentrated fruit juice. I think this is expensive, can be difficult to find and I think one of the other natural sugars I have mentioned can be used just as successfully!

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I have been using Sweet Freedom sweeteners for baking and find they work really well in many recipes including sponges – the texture may be slightly different in some recipes.

I have been working with 2 natural sweeteners called xylitol and erythritol. These come in a granular form which looks identical to sugar and can be found in supermarkets and whole food stores. Sugar can be substituted like for like with xylitol or erythritol in many baking recipes.

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In the UK erythritol can be found as Sukrin. This is a sugar alcohol with 0 calories. More information about this product can be found here.

More information about xylitol can be found here. Xylitol is sold in most supermarkets in the UK as Total Sweet. Eating too much xylitol can give you a stomach upset. Some of the recipe’s require the xylitol to be finely ground. A high speed blender is the best tool for this, if you can beg, borrow or steal a Thermomix, this would be perfect!

If you are cutting sugar from your diet, you can gradually reduce the amount of sugar or natural sweetener in a recipe as your taste buds become accustomed to less sugar. Baking recipes can work with up to a third less sugar.

I have put together sugar-free recipes useful for making celebration cakes. They are on separate blogs which you can get to through the following links.

Sugar-free jam 

Sugar-free marzipan 

Healthier fruit cake

Sugar-free buttercream 

Sugar-free royal icing 

Sugar-free fondant icing 

Sugar-free marshmallow ice cream cone

Sugar-free celebration cake ideas

When making sugar-free celebration cakes, you could make the filling sugar-free and decorate this with normal fondant and take this off before eating the sponge.

Decoration on your cake could be made with sugar if this is not going to be eaten. Sugar decorations can keep for years. If you do not want to use sugar, there are non-toxic modelling clays available – porcelain modelling clay and Artista soft are two. Some modelling clays may not be able to sit directly on your cake. Artista soft will need to sit on a card or piece of rice paper.

Croquembouche – dip the choux buns in sugar-free chocolate before stacking.

I love this one found on www.blumenthalphotography.com.au

 

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Naked cakes have been really popular in the last couple of years. Substitute the sugar for xylitol in the sponge and buttercream.

This cake is from www.cakeandlaceweddings.co.uk

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Cakes covered with sugar-free chocolate ganache. Cover the cakes with a thin layer of sugar-free marzipan to give a smooth finish before pouring over the chocolate ganache. This is one of my cakes found in my book – Gluten-, Nut-, Egg- & Dairy-free Celebration Cakes.

cake

Buttercream cakes have also been popular in the last few years. Some amazing designs can be found at www.queenofheartscouturecakes.com  They also have a great book called The Contemporary Buttercream Bible.
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I really like this as a sugar-free cake idea. www.nouveauraw.com

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A homemade sugar-free Easter egg would make a really thoughtful present. Find out how to make this at www.bbcgoodfood.com

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No added Sugar Jam or Fruit Spread

Friday, August 14th, 2015

For your sugar-free cakes you will probably want sugar-free jam or technically lower-sugar jam. It couldn’t be sugar-free as fruit contains natural sugars!

If I was using this jam to fill a celebration cake, I would only fill and decorate the cake two days before eating at the most in case the fruit spread goes mouldy. I have kept a cake with fruit spread for over a week and it hasn’t gone mouldy but it could happen.

Store this fruit spread in a fridge for one week or it can be frozen in batches.

If your fruit spread has a high PH, it can be pausteurised or canned. You can test the PH with litmus paper. Sterilise your jars before filling with the fruit spread before canning.

For more information on canning, see here.

Adding sweet cicely to the fruit when boiling will reduce the acidity so you will not need to add as much sweetener to your recipe. Bring the fruit to the boil with the sweet cicely. When the fruit is soft, remove the sweet cicely before proceeding with the recipe.

Always make sugar free jam in small batches in a large saucepan for best results. These jam recipes work a little differently to traditional methods. They are more like a thick fruit spread. The flavour is amazing, you can really taste the fruit.

Raspberry Fruit Spread
Makes 1 jar

400g raspberries, fresh or frozen
100 – 200g xylitol (for refined sugar free I use Sweet freedom)
1 tablespoon lemon juice
60ml Certo pectin

Wash a jam jar in hot soapy water, rinse and dry. Place in an oven on a low heat for 10 minutes while making your jam.
Put a small plate in the freezer.
Place the raspberries in a large saucepan with the lemon juice.

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Bring the fruit to the boil.

Mash or liquidise the fruit. Strain for a smooth jam.

Sweeten to taste with xylitol or other sweetener of choice. Remember the jam will lose some sweetness when cold.

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Add the liquid pectin and stir to the boil.
Simmer until thick, stirring occasionally. It should be ready when you put the spoon through the mixture and it takes a couple of seconds for it to come back together. The temperature will not reach 104°c. Test by putting a spoonful onto your frozen plate. The jam should thicken more.

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Pour into a sterilised jar leaving a tiny space at the top. Too much space will allow mould to grow. Screw on the lid. Kept like this, use the jam within one week.

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To keep for up to one year, see instructions on pasteurising or canning.

Blackcurrant Fruit Spread
Makes 1 jar

400g blackcurrants
2 tablespoons lemon juice
75ml Certo pectin
100 – 200g xylitol (for refined sugar free I use Sweet freedom)

Wash a jam jar in hot soapy water, rinse and dry. Place in an oven on a low heat for 10 minutes while making your jam.
Put a plate in the freezer.
Place the blackcurrants in a large saucepan with a drop of water, sweet cicely and lemon juice.
Bring the fruit to the boil and simmer for 5 minutes.
Mash or liquidise the fruit.
Sweeten to taste with xylitol. Remember the jam will lose some sweetness when cold.
Add the liquid pectin and stir to the boil.
Simmer until thick, stirring occasionally. It should be ready when you put the spoon through the mixture and it takes a couple of seconds for it to come back together. The temperature will not reach 104°c. Test by putting a spoonful onto your frozen plate. The jam should thicken more.
Pour into a sterilised jar leaving a tiny space at the top. Too much space will allow mould to grow. Screw on the lid. Kept like this, use the jam within one week.

To keep for up to one year, see instructions on pasteurising or canning.

Gooseberry fruit spread

The sweet cicely in this recipe will reduce the acidity of the fruit reducing the amount of sugar needed.

400g gooseberries, topped and tailed
1 tablespoon lemon juice
2 sprigs sweet cicely
40ml Certo pectin
100 – 200g xylitol (for refined sugar free I use Sweet freedom)
Wash a jam jar in hot soapy water, rinse and dry. Place in an oven on a low heat for 10 minutes while making your jam.
Put a plate in the freezer.
Place the gooseberries in a large saucepan with a drop of water, sweet cicely and lemon juice.
Bring the fruit to the boil and simmer for 5 minutes.
Take out the sweet cicely and mash or liquidise the fruit.
Sweeten to taste with xylitol. Remember the jam will lose some sweetness when cold.
Add the liquid pectin and stir to the boil.
Simmer until thick, stirring occasionally. It should be ready when you put the spoon through the mixture and it takes a couple of seconds for it to come back together. The temperature will not reach 104°c. Test by putting a spoonful onto your frozen plate. The jam should thicken more.
Pour into a sterilised jar leaving a tiny space at the top. Too much space will allow mould to grow. Screw on the lid. Kept like this, use the jam within one week.

To keep for up to one year, see instructions on pasteurising or canning.

Healthier Fruit Cake

Thursday, August 13th, 2015

I am sure you know that dried fruit contains a lot of sugar!

I’ve adapted a fruit cake recipe to make it a little healthier. This uses natural sugars but you can substitute these with xylitol if you prefer. Some dried fruit contains more sugar than others so using fruit with less sugar would be better.

Adding seeds and nuts to the recipe will help slow down the rate that the sugar is absorbed into the bloodstream.

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Dried fruit and their sugars – amounts will vary between batches

Per 100g Calories Carbohydrates Sugars Fibre
Raisins 293 79g 69g 2g
Sultanas 310 79g 69g 2g
Currants 306 75g 67g 2g
Apricots 178 36g 31g 7.5g
Dates 295 68g 68g 4g
Apple 293 65g 55g 10g
Glace Cherries 308 75g 46g 1g
Dried Fig 249 47g 47g 3g
Blueberry 350 68g 68g 3.5g
Papaya 258 65g 40g 9g
Prunes 239 34g 34g 7g
Chopped mixed peel 303 73g 45g 4.5g
Pineapple (no added sugar) 305 67g 53g 5g
Mango 328 71g 48g 5g
Dried cherries 365 70g 45g 2.5g

 

Recipe 8 inch round cake

250g mixed dried vine fruit
250g dried apricots or prunes, chopped
50ml brandy, optional
225g butter or dairy free margarine, at room temperature
125g date syrup
100g honey
4 eggs, beaten
160g plain wholemeal spelt flour or gluten free plain flour
100g ground almonds
75g maize flour or cornflour
½ tsp gluten free baking powder
1 ½ tsp mixed spice
150g mixed seeds and nuts.

A day before – place the dried fruit into a bowl with the brandy.
Preheat oven to 160°c / 325°f / gas mark 3.
Line the cake tin with silicon paper or greased greaseproof paper.
Cream together the butter and honey until light and fluffy. Stir in the date syrup.
Beat in the eggs a little at a time.
Stir in the soaked fruit, seeds and nuts.
Sieve together the wholemeal spelt flour or gluten free flour with the ground almonds, maize flour, gluten free baking powder and mixed spice and fold into the creamed mixture.
Pour into the cake tin and level the top.
Bake for 75 – 90 minutes until firm to touch and a knife inserted comes out clean.
Wrap in greaseproof paper and store in a cake tin. I have kept a piece for 6 months and it still tastes good!

 

 

Sugar-free buttercream

Thursday, August 13th, 2015

I have been making a lot of sugar-free cakes lately and I thought I would share some recipes.

cooconut cakke

This information is not about healthy eating. This is for people who want to cut or reduce sugar from their diet but still want to enjoy celebrations with everyone else or have a special treat now and again. Some people have been able to embrace a sugar free diet and adapt their life easily. Other people find it a bit of a struggle. Everyone wants something sweet to eat now and again. These recipes are not meant for everyday eating!

I have been working with 2 natural sweeteners called xylitol and erythritol. These come in a granular form which looks identical to sugar and can be found in supermarkets and whole food stores. Sugar can be substituted like for like with xylitol or erythritol in many baking recipes. If you are cutting sugar from your diet, you can gradually reduce the amount of sugar or sweetener in a recipe as your taste buds become accustomed to less sugar. Baking recipes can work with up to a third less sugar.

In the UK erythritol can be found as Sukrin. This is a sugar alcohol with 0 calories. More information about this product can be found here.

More information about xylitol can be found here. Xylitol is sold in most supermarkets in the UK as Total Sweet. Eating too much xylitol can give you a stomach upset. This recipe requires the xylitol to be finely ground. A high speed blender is the best tool for this, if you can beg, borrow or steal a Thermomix, this would be perfect!

For buttercream cake ideas, have a look at – The Contemporary Buttercream Bible by the lovely ladies at Queen Of Hearts Couture Cakes. Website.

Swiss meringue buttercream is smooth and light. It contains less fat and sugar than usual buttercream so is a little healthier too!

2 x 5g sachets pasteurised free range egg powder
200g xylitol or erythritol
250g unsalted butter, at room temperature

In a large heatproof bowl, whisk the powdered egg white with 2 tablespoons of cooled, boiled water. Add another 2 tablespoons cooled, boiled water and whisk to dissolve. Mix in the xylitol.

Place the bowl over a saucepan of boiling water – ensure the water does not touch the bowl. Turn off the heat.

Stir to dissolve the xylitol. Test with your finger tips.

Once dissolved (You may need to return the water to a simmer) using an electric whisk, whisk until stiff peaks have formed. Continue whisking until the meringue has cooled.

Break off small pieces of butter and whisk into the meringue. It may split but continue whisking and it will come back together. Use as required.

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If you prefer an egg-free buttercream, try this:-

Sugar-free buttercream to fill and coat an 8 inch cake.

250g unsalted butter, at room temperature
375g powdered xylitol or SukrinMelis
Flavouring

Sieve the powdered xylitol into a mixer bowl. Stir in the powdered xylitol and flavouring and beat until white and fluffy.

Dairy-free, sugar-free buttercream.

200g dairy-free margarine
400g powdered xylitol or erythritol
flavouring

Mix the ingredients together and leave for a day. Some liquid will leak out of the buttercream. Pour this from the bowl and use the buttercream as needed.

 

Sugar-free Marshmallow cone

Friday, August 7th, 2015

Homemade marshmallow is so much nicer than shop bought and you can add any flavour you like. Making them sugar-free works just a well as with sugar.

sugar-free marshmallow

 

There are a lot of marshmallow recipes on the internet that will work by substituting the sugar and glucose syrup with xylitol or erythritol. I have tried lot’s of the vegetarian marshmallow recipes on the internet and not one of them has worked!

I wanted to show that marshmallow can be piped using a piping bag fitted with a large nozzle.

This information is not about healthy eating. This is for people who want to cut or reduce sugar from their diet but still want to enjoy celebrations with everyone else or have a special treat now and again. Some people have been able to embrace a sugar free diet and adapt their life easily. Other people find it a bit of a struggle. Everyone wants something sweet to eat now and again. These recipes are not meant for everyday eating!

I have been working with 2 natural sweeteners called xylitol and erythritol. These come in a granular form which looks identical to sugar and can be found in supermarkets and whole food stores. Sugar can be substituted like for like with xylitol or erythritol in many baking recipes. If you are cutting sugar from your diet, you can gradually reduce the amount of sugar or sweetener in a recipe as your taste buds become accustomed to less sugar. Baking recipes can work with up to a third less sugar.

In the UK erythritol can be found as Sukrin. This is a sugar alcohol with 0 calories. More information about this product can be found here.

More information about xylitol can be found here. Xylitol is sold in most supermarkets in the UK as Total Sweet. This comes in granular form.

You will need a food temperature probe for this recipe.

Recipe – makes 8 cones.

8 ice cream cones
unsweetened desiccated coconut
4 teaspoons powdered gelatine
150g xylitol or erythritol
1 teaspoon vanilla paste

Place 8 ice cream cones onto a tray. Fit a large piping bag with a plain nozzle. Place the desiccated coconut into a small bowl.

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Place the powdered gelatine into a mixer bowl with 50ml cooled, boiled water. Leave to sponge. Place on the mixer with a whisk attachment.

gelatine

Place the xylitol into a saucepan with 80ml water.

xylitol

Melt the xylitol over a low heat then boil to 121°c. Immediately pour onto the gelatine and whisk until thick. Whisk in the vanilla paste.

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Working quickly, spoon the marshmallow into the piping bag and pipe into the ice cream cones. Immediately dip the marshmallow into the desiccated coconut and leave to set.

My son loves these with Choc Shot chocolate sauce!

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Sugar-free Royal Icing

Friday, August 7th, 2015

Yes that’s right you can make sugar-free royal icing!

sugar-free royal icing

This recipe works just by replacing icing sugar with powdered xylitol or SukrinMelis.

I recommend using pasteurised egg white for this recipe.

Use the royal icing straight after mixing. It will pipe as well as usual royal icing but it will take longer to set and will not set as hard. It will crust over but will be quite soft underneath. It is quite fragile.

For a fondant icing recipe, see here.

This information is not about healthy eating. This is for people who want to cut or reduce sugar from their diet but still want to enjoy celebrations with everyone else or have a special treat now and again. Some people have been able to embrace a sugar free diet and adapt their life easily. Other people find it a bit of a struggle. Everyone wants something sweet to eat now and again. These recipes are not meant for everyday eating!

I have been working with 2 natural sweeteners – xylitol and erythritol. These come in a granular form which looks identical to sugar and can be found in supermarkets and whole food stores. Sugar can be substituted like for like with xylitol or erythritol in many baking recipes. If you are cutting sugar from your diet, you can gradually reduce the amount of sugar or sweetener in a recipe as your taste buds become accustomed to less sugar. Baking recipes can work with up to a third less sugar.

In the UK erythritol can be found as Sukrin. This is a sugar alcohol with 0 calories. More information about this product can be found here.

More information about xylitol can be found here. Xylitol is sold in most supermarkets in the UK as Total Sweet. Eating too much xylitol can give you a stomach upset. This recipe requires the xylitol to be finely ground. A high speed blender is the best tool for this, if you can beg, borrow or steal a Thermomix, this would be perfect!

 

Recipe

2 x 5g sachets free range egg white powder
4 tablespoons cooled, boiled water
330g powdered xylitol or erythritol

Place the egg white powder into a large mixer bowl with 2 tablespoons cooled, boiled water and whisk together. Add the remaining 2 tablespoons water and whisk to dissolve the powdered egg white.

Sieve the powdered xylitol into a bowl and mix into the egg white ensuring not to leave any powdered sugar on the sides of the bowl.

Beat together until the icing forms thick peaks. When you lift the beater, the icing should stay stiff. Place a wet clean tea towel over the bowl to prevent the icing drying. Use as needed.

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If the powdered xylitol is quite grainy, it may not push through certain piping nozzles. You could try passing it through a clean, unused nylon stocking into your piping bag.

 

Sugar-free Marshmallow Fondant (Ready to roll) Icing

Friday, August 7th, 2015

I receive lot’s of emails about sugar-free cakes. I will write another post with low-sugar or sugar-free celebration cake ideas. For now here is a recipe for fondant icing / sugarpaste / ready to roll icing.

birthday cake

I have tested all the natural sugars and sweeteners and these two are my favourite – Xylitol and Erythritol.

This information is not about healthy eating. This is for people who want to cut or reduce sugar from their diet but still want to enjoy celebrations with everyone else or have a special treat now and again. Some people have been able to embrace a sugar free diet and adapt their life easily. Other people find it a bit of a struggle. Everyone wants something sweet to eat now and again. These recipes are not meant for everyday eating!

I have been working with xylitol and erythritol. These come in a granular form which looks identical to sugar and can be found in supermarkets and whole food stores. Sugar can be substituted like for like with xylitol or erythritol in many baking recipes. If you are cutting sugar from your diet, you can gradually reduce the amount of sugar or sweetener in a recipe as your taste buds become accustomed to less sugar. Baking recipes can work with up to a third less sugar.

For this recipe you can use xylitol or Erythritol.

In the UK erythritol can be found as SukrinMelis. This is a sugar alcohol with 0 calories. More information about this product can be found here.

More information about xylitol can be found here. Xylitol is sold in most supermarkets in the UK as Total Sweet. This comes in granular form. This recipe requires it to be finely ground. A high speed blender is the best tool for this, if you can beg, borrow or steal a Thermomix, this would be perfect!

This recipe does work out quite expensive. You could make a sugar-free cake and cover it with normal fondant icing and peel this off before eating but if you really want to eat the icing then try this.

I have found shop bought marshmallows give a better result for this icing. Homemade marshmallow does not stretch as much and can crumble. I find Sainsburys sugar-free marshmallows work really well.

For a vegetarian or vegan icing, I can’t find sugar-free vegetarian marshmallows so I use Freedom Mallows and add SukrinMelis or xylitol to this for a low-sugar icing.

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 Recipe – To cover an 8 inch cake and board.

450g sugar free marshmallows
900g powdered xylitol or SukrinMelis
A few drops of vanilla (optional)

Place the xylitol into a food processor and blitz until powdered.

Sieve the xylitol into a large mixing bowl. A food mixer would be ideal.

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Place the marshmallows into a heatproof bowl and place over a saucepan of water. Ensure the water does not touch the bowl.

melted marshmallow

Heat the water then turn down the heat. Stir the marshmallows until melted.

Once melted, scrape the marshmallow into the xylitol and stir together with 1 tablespoon of cooled, boiled water. This can be done in a food mixer. Once combined, place in an airtight freezer bag and leave for a few hours to set.

marshmallow fondant

Prepare your cake ready for covering with fondant. Lightly knead your icing.

Dust your worktop with powdered xylitol and roll out your icing.

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Cover your cake with the icing, first smooth over the top before smoothing the icing to the sides of your cake. Trim the icing around the bottom of the cake. If your xylitol is quite grainy it will show in the finished icing as shown here.

sugar-free fondant

Gluten Free Parsnip and Apple Cake

Tuesday, February 4th, 2014

I have seen lots of parsnip cake recipes lately and fancied trying it. 

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I wondered if it would work in the same way as carrot in a cake as parsnip is a bit drier. I adapted my carrot cake recipe to try this and it worked well.

It would be nice with cinnamon but my husband is allergic to it so we don’t have it in the house.

Next time I’m thinking of using dark muscovado sugar, dried ginger and chopped stem ginger instead of demerara sugar, mixed spice and apple. No new year diet here!

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This recipe makes quite a deep cake so takes a little while to cook. I would suggest wrapping  your cake tin with a thick layer of baking parchment or bake even strips to protect the side of the cake.

Parsnip and apple cake – serves 8 – 12

Ingredients
for the Cake
125g gluten free plain flour
60g maize flour or cornflour
65g ground almonds
3 tsp gluten free baking powder
4 tsp mixed spice or cinnamon
pinch salt
350g parsnip, grated
85g eating apple, chopped into small pieces
215ml sunflower oil
4 large eggs
250g demerara sugar
a few drops of vanilla extract

for the Topping
50g butter, at room temperature
60g icing sugar
200g cream cheese
vanilla extract
mixed spice or cinnamon

Dairy free topping - if you are just covering the top, only use half this amount.

150g dairy free margarine
600g icing sugar
vanilla extract
mixed spice or cinnamon

Method
Preheat oven to 180°c / 350°f / gas mark 4.
Grease and line an 8inch round cake tin with greaseproof paper.
Combine the flour, maize flour, ground almonds, baking powder, mixed spice and salt in a bowl.
Sieve together four times to make sure the baking powder is evenly distributed.
Measure the sunflower oil, eggs, brown sugar and vanilla into a large mixing bowl. Whisk together until paler in colour then stir in the flour mixture. Stir in the parsnip and chopped apple.
Pour into the prepared cake tin and bake for 50 minutes to 1 hour until a knife inserted comes out clean.
Leave to cool in the tin for 15 minutes before turning out onto a plate. Now turn this onto the cooling wire so the cake cools the right way up or it could break in half.

For the topping

soften the butter for 10 seconds in a microwave or leave at room temperature before beating together with the icing sugar. This is easier if you use a food mixer with a beater attachment or use a hand held mixer. Add the cream cheese and beat until smooth. Mix in the vanilla extract and mixed spice or cinnamon to taste.
Spread onto the top and sides of the cake with a pallet knife.

Dairy free topping

Mix the icing sugar into the dairy free margarine. Do not overbeat the mixture as it will split. Stir in a few drops of water until it reaches the required consistency. Stir in vanilla extract and mixed spice or cinnamon to taste.
You may think this is a lot of icing sugar. If you use less icing sugar to margarine, the mixture will split. Add a little extra flavouring to this buttercream.
Spread onto the top and sides of the cake with a pallet knife.

Pine Nut Flour and Pumpkin Seed Flour

Friday, November 15th, 2013

I was very excited to receive a bag of pine nut meal and pumpkin seed meal from www.goldenoils.co.uk I was asked to try some simple recipes with both and I’m glad I did!

newhomepageimagetaketwoAt first I thought they would be quite oily but Elena from the company explained that the oil is pressed from the kernels and the meal is what’s leftover – clever! Both are milled as fine as flour.

As well as used in recipes as a flour replacement, both can be sprinkled raw onto breakfast cereals or whatever you like for an extra boost of protein and minerals and they are low in fat.

Both flours still have their original flavour. I could taste the pumpkin seed meal in the recipes, the pine nut flavour mellowed but gave a great texture – quite like wheat flour.

shortbread

With the pine nut meal I made a gluten and dairy free shortbread biscuit and lemon drizzle cake.

With the pumpkin seed meal I made gluten and dairy free chilli muffins, banana and maple syrup muffins, shortbread biscuits some quick blinis.

I thought if the shortbread worked then I would know that pastry would work too. I used the suggested one third meal to gluten free flour which worked well and think is right for the pumpkin seed meal as this has quite a strong flavour and is quite dry so in pastry and cakes they would need more liquid.

I would try half pine nut meal and half gluten free flour for shortbread and pastry next time as the pine nut meal seems to give moisture as ground almonds would but without the oiliness and strong flavour.

I tried half and half pine nut flour in the lemon drizzle cake which worked really well. The cake had a great texture and a neutral flavour.

pine nut lemon drizzle

 

Pine Nut and Lemon Drizzle Cake
Serves 8 – 10

100g gluten free plain flour
100g pine nut meal
1 teaspoon gluten free baking powder
200g caster sugar
200g dairy free margarine (I use Vitalite)
4 med eggs
2 lemons, zest and juice
100g caster sugar

Grease and line a 20cm/8 inch cake tin.

Preheat oven to 190°c/375°f/gas mark 5.

Combine the gluten free flour, pine nut meal and gluten free baking powder. Sieve together four times to fully distribute all of the ingredients.

Cream together the caster sugar and dairy free margarine until light and fluffy. It is best to do this using a food mixer with a beater attachment or use a hand held electric mixer.

Crack the eggs into a bowl and beat lightly with a fork. Beat the egg into the creamed mixture a bit at a time making sure to beat in each addition properly before adding the next. If the mixture starts to split, mix in a spoonful of the flour.

Fold in the flours and the grated lemon zest with a large spoon.

Spoon the mixture into the cake tin and bake for 25 to 30 minutes until firm to touch and a knife inserted comes out clean. Leave the cake in the tin.

Squeeze the lemons and weigh the juice. Weigh an equal amount of caster sugar and place both into a small saucepan. Heat until boiling and the sugar has dissolved.

Using a pastry brush, brush all of the syrup over the cake and leave to cool.

As the top is sticky, place a piece of silicon paper on top and turn out onto a plate then turn the right way up onto your serving plate. If you have a loose bottomed cake tin, you could lift out the cake and slide it off the base.

You can finish the cake by making a glaze of icing sugar and water and spread over the top of the cake.

Gluten and dairy free Pine Nut Shortbread

80g gluten free plain flour
40g pine nut meal
80g dairy free margarine
40g caster sugar

Place a sheet of baking parchment onto a baking tray.

Preheat oven to 180°c/350°f/gas mark 4.

Combine the flours and rub in the dairy free margarine.

Mix in the sugar and bring together to form a dough.

Dust the worktop with gluten free flour. Roll out the dough ¼ inch thick. Stamp out shapes using a biscuit cutter.

Place onto the baking tray spacing apart. Bake for about 12 minutes depending on size.

Pumpkin Seed Chilli Muffins
Makes 12

150g pumpkin seed meal
150g gluten free plain flour
15g gluten free baking powder
pinch salt
150g dairy free margarine
1 egg
360ml dairy free milk
2 – 3 chillies

Preheat oven to 190°c/gas mark 5.

Sieve together the pumpkin seed flour, gluten free flour and baking powder 4 times to equally distribute the ingredients.

Melt the dairy free margarine in a microwave and stir into the flours with the egg and dairy free milk. The mixture should be a thick batter. If it is too thick, add a drop more dairy free milk. The pumpkin seed meal soaks up lots of liquid.

Finely chop the chillies and stir into the batter.

Place 12 muffin cases into a muffin tray and divide the mixture between them.

Bake for about 20 – 25 minutes. At their best for a day or two. The muffins are best served warm.

Banana and Maple Muffins
makes 12

160g gluten free plain flour
90g pumpkin seed meal
2½ teaspoons gluten free baking powder
1 teaspoon cinnamon
100g dairy free margarine
40g maple syrup
90g dairy free milk
2 eggs
2 small bananas
30g sultanas

Preheat oven to 200°c/gas mark 6.

Sieve together the pumpkin seed flour, gluten free flour and baking powder 4 times to equally distribute the baking powder.

Melt the dairy free margarine in a microwave and stir into the flours with the maple syrup, egg and dairy free milk.

Mash the bananas and stir into the batter with the sultanas. The mixture should be a thick batter. If it is too thick, add a drop more dairy free milk. The pumpkin seed meal soaks up lots of liquid.

Place 12 muffin cases into a muffin tray and divide the mixture between them.

Bake for about 20 – 25 minutes. The muffins are at their best for a day or two.

Quick yeast free pumpkin seed meal blinis – this recipe is adapted from a buckwheat blini recipe by Sophie Dahl

The pumpkin seed meal worked really well in this recipe. The blinis have a very savoury flavour with a slight bitterness which would work well with a variety of toppings.

85g/3oz pumpkin seed meal
1 tsp baking powder
salt and freshly ground black pepper
240ml/9fl oz dairy free milk
2 free-range egg whites, preferably organic
pinch salt

For the blinis, mix together the pumpkin seed meal, baking powder, a pinch of salt and freshly ground black pepper and the dairy free milk to make a smooth batter. You may need a little more liquid.

In a separate bowl, whisk the egg whites with a pinch of salt until soft peaks form when the whisk is removed.

Gradually fold the whisked egg whites into the batter mixture using a metal spoon.

Melt a little dairy free margarine in a frying pan over a medium high heat, and spoon large tablespoons of the batter into the pan to make medium sized pancakes, about 10cm/4in in diameter.

Fry the blinis, in batches, for 2-3 minutes until small bubbles appear on the surface and the underside looks cooked. Turn the blinis over and cook on the other side for a further 1-2 minutes, or until golden-brown. Keep warm.

Repeat until all of the mixture is used up.

 

 

 

 

 

Gluten, Dairy, Soya and Egg Free Great British Bake Off Technical Challenge – week 9.

Sunday, October 27th, 2013

charlotte royale

Here is my Charlotte Royale. Please excuse my particularly bad photos and believe this tastes a lot better than it looks!

You will find the recipe used in the programme here.

The Recipe

For the swiss roll
250g self raising gluten free flour
1 teaspoon gluten free baking powder
170g caster sugar
pinch salt
75ml sunflower oil
12ml white vinegar or lemon juice
200ml cold water
few drops vanilla extract
strawberry jam

For the raspberry mousse
250g raspberries (fresh or frozen)
125g caster sugar
7 teaspoons cornflour
175ml coconut cream

Coconut cream and raspberries to decorate

To make the raspberry mousse
Blitz the raspberries in a food processor and sieve the puree into a bowl.
Blend the cornflour with a little cold water.
Place the caster sugar and 125ml water into a saucepan. Bring to the boil and add the raspberry puree. Bring back to the boil and thicken with the cornflour. Leave to cool.

For the swiss roll.
Line a 12 x 8 inch swiss roll tin with baking parchment. Place another piece of parchment the same size on a worktop and sprinkle with caster sugar.

Place the gluten free flour, baking powder, salt and caster sugar into a large mixing bowl.
Measure the sunflower oil, vinegar, vanilla and water into a jug and mix into the dry ingredients to make a smooth thick batter.
Pour into the tin and bake for 20 minutes.
Turn the sponge out on top of the prepared baking parchment, move the sponge around so it doesn’t stick to the paper. Leave for 5 minutes with the baking parchment on top.

swiss roll sponge
While the sponge is still quite hot, spread on the strawberry jam and roll up the sponge using the baking parchment to keep the sponge together. Keep the baking parchment around the sponge until cold.

swiss roll

 

Line a 2 pint bowl with cling film. Cut the swiss roll into slices 1cm thick. Line the bowl with the sponges packing tightly together.
Whip the coconut cream until thick, fold into the raspberry mixture and pour on top of the sponges.
Leave to set before turning out onto a serving plate.
You can boil a spoonful of apricot jam with a spoonful of water and brush this over the sponge if you don’t fancy coating the sponge in arrowroot.
Decorate with the whipped coconut cream and raspberries.

charlotte royaleI’m going to work on this swiss roll recipe. It tasted fine on the first day but wasn’t very nice the next day. The mousse though tastes yummy!