Victoria Sponge Cake

May 18, 2012 By Leave a Comment

150 grams gluten free plain white flour
1 tsp baking powder
Pinch fine sea salt
150 grams unsalted butter
150 grams golden caster sugar
1/4 tsp pure vanilla extract
2 large fresh eggs
3 tbsp milk
Filling
4 tbsp high fruit raspberry jam
1 tub double cream, lightly whipped
1 level dessert spoon unrefined icing sugar – sifted

  1. Lightly oil or butter two 20 cm round sandwich cake tins
  2. Preheat oven to 190ºC, 375ºF, gas mark .
  3. Sift the flour, baking powder and salt into a bowl, stir with a whisk to blend.
  4. Cream the butter, sugar and vanilla until pale and fluffy.
  5. Add the eggs – one by one – beating well between each addition.
  6. Resift the dry ingredients over the cream mixture, mix until blended with the milk.
  7. Bake in preheated oven for approx. 15 to 20 minutes.
  8. Turn the cakes out onto a wire rack to cool, after leaving in the tin for two minutes.
  9. When cold, sandwich the cakes together with the jam and cream, lightly dust the top with sifted icing sugar.
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Berry Cobbler

May 16, 2012 By Leave a Comment

I love berry cobbler, especially when made with a mixture of berries – though you can use any fruit, preferably in season. Frozen fruit can be used rather than fresh, I always allow the fruit to thaw; place into a colander set over a bowl, discard the liquid.

Preparation – 15 minutes
Baking – 30 minutes

Filling
4 cups fresh mixed berries – i.e. blueberries/bilberries, raspberries, blackberries, loganberries
3/4 cup unrefined caster sugar
3 tbsp tapioca
1/4 tsp ground cinnamon
3/4 cup cold water
1 tbsp fresh lime or lemon juice
Topping
1 cup gluten free flour
2 tbsp unrefined caster sugar
1 1/2 tsp baking powder
1/4 tsp fine sea salt
2 tbsp unsalted butter
1/2 cup milk

  1. Preheat oven to 175ºC, 155ºC fan assisted, 350ºF.
  2. Grease a 9 inch (22.5 cm) square ovenproof dish with butter.
  3. Arrange an even layer of fruit over the base, put to one side.
  4. Put the sugar, tapioca and cinnamon in a saucepan, whisk to combine then stir in the lemon juice and water – place over a medium and bring to the boil.
  5. When the mixture bubbles and thickens, immediately pour it over the fruit.
  6. Sift the flour, sugar, baking powder and salt into a large baking bowl.
  7. Grate in the chilled butter – dipping in flour often – briefly rub in using fingertips only – the mixture should resemble coarse crumbs.
  8. Slowly pour in the milk, while stirring with a fork until the dough comes together.
  9. Using two tablespoons, drop heaped tablespoons of the dough onto the pudding – one tablespoon to scoop, one to scrape the mixture onto the pudding).
  10. Bake for about 25 to 30 minutes, or until the topping is a light golden brown and risen.
  11. Cool for 5 minutes, serve with whipped double cream, Helado de Nata or French vanilla ice cream.
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Lemon and Almond Cake

May 14, 2012 By Leave a Comment

A lovely wheat free lemon and almond cake, this type of cake is popular in the region of Spain where I now live; the addition of ricotta cheese and lemon thyme gives an added lemon taste and lovely texture. Lovely when served as a dessert with lightly whipped cream and either fresh bilberries/blueberries or a berry compote.

225 grams unsalted butter
225 grams golden caster sugar
1 lemon – finely grated zest (use juice for syrup*)
3 medium sized fresh eggs
250 grams fresh ricotta cheese
150 grams ground almonds
100 grams polenta grains (not ready made)
1 tsp aluminium free baking powder
Syrup
125 grams golden caster sugar
2 unwaxed lemons – remove zest in strips using a zester, juice of 2 plus*
80 ml cold water
20 ml Limoncillo
To serve
100 grams wild bilberries or cultivated blueberries
1 tub double or whipping cream – chilled

  1. Preheat oven to 170ºC, 325ºF, gas mark 3.
  2. Line a 23 cm round spring form cake tin with baking parchment.

Cake Method

  1. Cream butter and sugar until pale and smooth, add the eggs – one at a time – beating well between each addition.
  2. Add the ricotta cheese, ground almonds, polenta and baking powder – beating until well combined and smooth.
  3. Transfer to the prepared cake tin, smooth out the surface with a palette knife.
  4. Bake for approx. 90 minutes in the centre of preheated oven – when ready, the top of the cake should be lightly browned, the centre firm to the touch – skewer test, the cake is ready when a skewer inserted into the centre comes away clean.
  5. Transfer the tin to a wire rack and leave to cool.
  6. Meanwhile, make the lemon syrup.

Syrup

  1. Put the sugar, lemon juice and water into a small saucepan, slowly bring to the boil while stirring until the sugar dissolves.
  2. Bring to the boil, simmer for 5 minutes or until syrupy – stir in the lemon – remove from the heat and leave to cool.
  3. Spoon one third of the bilberries, remainder drizzle evenly over the cake, allow to cool in the tin.
  4. When cool, unmould and serve with the bilberries and lightly whipped cream.
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Chocolate and Almond Rock Cakes

May 3, 2012 By Leave a Comment

Yield – 16 rock cakes

2.5 cups almond flour
1/2 tsp fine sea salt
1/2 tsp bicarbonate of soda (USA baking soda)
1/3 cup grape seed oil
1/4 cup agave nectar
2 large fresh eggs
1 tsp finely grated orange zest
1 cup coarsely chopped Green and Blacks milk or dark cooking chocolate

  1. Preheat oven to 175ºC, 155ºC fan assisted, 350ºF
  2. Line two baking trays with greaseproof paper or silicone mats.
  3. Put the almond flour, salt and bicarbonate of soda into a large baking bowl, whisk to combine.
  4. Pour the grape seed oil into a jug, add the agave nectar, eggs and zest, whisk to combine.
  5. Pour the wet ingredients into the dry ingredients, mix until thoroughly until incorporated.
  6. Finally, fold in the chopped chocolate.
  7. Using two forks, place the mixture onto the prepared baking trays about 2 inches/5 cm apart (making mini rocks ie don’t smooth down the top or sides – about one quarter of a cup of batter – 60 ml).
  8. Bake towards the centre of the oven for 12 to 14 minutes, or until a light golden brown – to test if ready, insert a fine skewer into the centre, if it emerges clean the cakes are ready.
  9. Cool for about 25 minutes before serving.
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Barley Flour Bread

April 23, 2012 By Leave a Comment

500 grams Doves Farm Barleycorn Bread Flour
1 tsp fine sea salt
1 tsp quick yeast
1 tsp natural brown sugar
275 ml warm water
1 tbsp olive oil

1. Preheat oven to 220°C, 425°F, gas mark 7.
2. Oil a 25 cm. by 12 cm loaf tin, 7.5 cm deep internally.
3. Sift the flour and salt into a large baking bowl, add the yeast and sugar, whisk to combine.
4. Make a well in the centre, gradually add the water while bringing the flour in the centre, knead briefly.
5. Add the oil and knead until smooth and pliable.
6. Cover with a clean tea towel, leave to rise at room temperature in a draught free place until doubled in volume.
7. Turn out onto a floured work surface, knead for 5 minutes – shape to fit the tin.
8. Place into the loaf tins.
9. Cover with the dampened clean tea towel, leave to prove at room temperature for 30 minutes in a draught free place.
10. Bake in the centre of preheated oven for between 35 to 40 minutes, check after 35 minutes.
11. Transfer to a wire rack to cool completely.

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Rye Soda Bread

February 7, 2012 By Leave a Comment

250 grams rye flour
2 tsp cream of tartar
1 tsp bicarbonate of soda
200 ml milk
1 tbsp olive oil

  1. Preheat oven to 220°C, 200°C fan assisted, 425°F, Gas Mark 7
  2. Oil a large baking tray.
  3. Put the flour into a bowl, sift in the cream of tartar and bicarbonate of soda, whisk until incorporated.
  4. Make a well in the centre, pour the milk into the well and mix to form a soft sticky dough.
  5. Brush the oil over the dough then shape the dough to form a smooth ball.
  6. Transfer to the tray, and cut a star across the top of the dough.
  7. Position a large heatproof glass (i.e. Pyrex) dish over the loaf and bake in the preheated oven to an hour, test – if not ready return to the oven for another 5 minutes before testing again.
  8. Transfer to a wire rack to cool.
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Gluten Free Flour Blend

January 23, 2012 By Leave a Comment

2 cups rice flour
2/3 cup potato starch
1/3 cup tapioca flour
1 tsp xanthan gum

  1. Sift together several times – into a large clean bowl – until all ingredients are incorporated.
  2. Store in an airtight container with tight fitting lid.
  3. Whisk before using.
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Chocolate Chip Cookies

January 11, 2012 By Leave a Comment

2.25 cups gluten free flour blend
1 tsp gluten free baking powder
1 tsp bicarbonate of soda (USA baking soda)
1/2 tsp fine sea salt
1/4 tsp xanthan gum
3/4 cup unsalted butter, softened at room temperature
3/4 cup firmly packed dark muscovado sugar
1/2 cup unrefined caster sugar
1 vanilla pod – seeds only
2 large fresh eggs
12 oz gluten free chocolate – coarsely chopped

Gluten free products available at Doves Farm UK

  1. Preheat oven to 190ºC, 170ºC fan assisted, 375°F.
  2. Line two baking trays with greaseproof paper or silicone mats.
  3. Sift the flour, baking powder, bicarbonate of soda, salt into a bowl, mix in the xanthan gum; put to one side.
  4. Cream the butter, brown sugar, caster sugar and vanilla seeds until pale and fluffy.
  5. Add the eggs, one at a time, beating well between each addition.
  6. Sift in the dry ingredients – half at a time – mixing until incorporated.
  7. Fold in the chopped chocolate.
  8. Cover the bowl with clingfilm and chill for 15 minutes in the fridge.
  9. Using two tablespoons, place rounded tablespoons of dough – 2 inches apart – onto the prepared baking trays.
  10. Bake for between 9 and 12 minutes, or until a light golden brown – remove as soon as they are ready as it is better not to over bake.
  11. Allow to stand for 2 minutes on the tray, transfer to a wire rack to cool.
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Coconut Flour

December 1, 2011 By Leave a Comment

This type of flour is high in dietary fibre and protein and is a non-gluten flour.

Can be used when making muffins or quick breads (scones etc.), coconut flour does contain natural sugars making it an excellent choice for many sweet/dessert recipes.

An excellent alternative to grain based flours.

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Chestnut Flour

December 1, 2011 By Leave a Comment

This product is made from sweet chestnuts – these nuts are quite low in calories and fat. The flour is a pale brown, slightly sweet nutty flavour. Popular in Italy, easily sourced from Italian delicatessens.

Used with chocolate in baked goods – can also be used in for dishes with polenta and gnocchi.

This flour is available in the United Kingdom from Shipton Mill whose supplier is French. The site indicates this is a seasonal product and in short supply – according to their website, this product is currently available in 500 grams only at a price of three pounds.

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