Cakes Gluten Free

Victoria Sandwich

Chocolate Brownies
Orange Cake GF
Chestnut Cake GF

Torta Moretta  GF

Zucchini Cake  GF

Rice Cake  GF
Zucchini Pancakes  GF

Cashew Nut Cream

Almond Torte

Banana Cake

Baked Cheesecake

Cheesecake (no-bake)

Fruit Loaf (Bread machine)

Hazelnut Mocha Gateau

Raspberry Surprise Cakes

Sponge Cake

Simple Victoria Sandwich GF use equal quantities of gluten-free flour, sugar and butter plus one egg for every 2 ounces (60gm)

 

CHOCOLATE NUT BROWNIES GF
125g  butter,  200g soft brown sugar
125g dark chocolate broken into small pieces
3 eggs

50g gluten-free flour
35g cocoa powder
1/4 teaspoon baking powder
150g nuts to taste (will do if allowed – walnuts, hazelnuts or almonds best) or can substitute with glace cherries, candied peel etc.
Method: Blend butter, sugar and chocolate by heating gently and mixing well ( stand bowl in hot water or use microwave on low heat for 30secs to start you off) Sift gluten-free flour, cocoa and baking powder into the mixture and stir well. Beat eggs and add slowly. Continue stirring and lastly add nuts (if allowed). Pour into a greased cake tin (10 inch) & bake in preheated oven 180C for 35 mins. Place on rack to cool.

Orange Cake GF
9 eggs
450g gluten free flour (Bi-Aglut )
400g sugar
A large orange
Raising agent 
Method; Beat the yolks with sugar and separately beat the egg whites to ‘meringue’ consistency. Mix the whites with the yolks once they have become quite stiff. Slowly add the other ingredients. Grease a baking tray 30 cm and tip the mix onto it. Cook for 50 minutes at 180 in normal oven and for  30\35 in a fan oven. Let it cool in the oven once switched off. Remove from oven and make some small holes in teh surface into which you pour orange juice to flavour the cake. Decorate with dusing of icing sugar.

 

Chestnut Cake GF
150gm Chesnut flour

150gm Gluten free flour
400gm Partially decreamed milk
Grated peel of one orange
1 squeezed orange

1 Desert spoon of sultanas

1 portion of rising agent (to choice)
Method. Mix the chestnut flour and the gluten free flour with the milk and orange juice and the grated peel and sulatanas. Add the raising agent after the mix is well blended and mix in for at least 30 seconds so as to distribute evenly. Heat oven to 50/60 degrees and place in oven to rise for approx 20 minutes (do not open oven to check) When the ingredients have risen raise the oven temperature to 200 without opening oven and cook for 30/40 minutes.

 

Torta Moretta  GF
300 gr sugar
200 gr mixed flours – eg gluten free (es.Schar) 100 gr, corn flour starch  (maize) 50 gr, potato flour (fecola) 50 gr
100 gr cocoa powder
1 portion cake rising agent
250cc milk
Icing sugart

Method:  Place everything in bowl and mix for a few seconds then place on a greased and dusted medium baking tray. Place in oven at 180 for 45 minutes and leave to dry for further 10 mins at very low heat. Serve dusted with icing sugar.

 

Zucchini Cake (Pumpkin cake)  GF
600 g stemed cooked zucchini or marrow or courgette or pumpkin flesh
5 eggs
6 spoons sugar
50 g dcocoa powder
Grated lemon peel
250 g liquid cream
pinch vanilla a liquer (shot) glass of Rum or Rum flavouring substitute
Method  Squash the cooked marrow and mix in all the otehr ingredients – place in a 24cm approx baking dish. Cook for 20 min at 180 - 200.

 

Rice Cake  GF
200 g di rice
75cc milk
100 g sugar
50 g  bitter chocolate in pieces

70 g raising soaked in rum

50 g butter
3 eggs
Method  boil the milk and add the rice and cook for 30 minutes by which time all the milk will be absorbed. Remove from heat and cool. To taste – rice can be liquidised to smoothen paste. Add the softened butter, the egg yolks the sugar and the melted chocolate and raisins and finally the egg whites beaten to stiff. Place in oven dish and cook 40 mins at 180°

 

Zucchini Pancakes (Courgette Pancakes)  GF
2 courgettes
1 egg
1 heaped spoon of gluten free flour or potato flour
1 table spoon of grated parmesan cheese
Grate the courgettes, mix the egg with flour and cheese add the courgettes and mix well.
Fry small balls of mixture in a little olive oil.

 

The following recipe is from an Australian book ' ALLERGY FREEDOM' by Madeline Hayles & Verna McKenzie  ISBN: 0-646-18296-X

 

Cream and Cake Toppings: Cashew Nut Cream

Ingredients: 2 x tablespoons raw cashews   4 x tablespoons boiled water (cooled for a couple of minutes)
1 x small pinch sea salt    1/2 teaspoon light corn syrup

Method:  Crush nuts with potato masher until roughly broken. Blend all ingredients until smooth. Refrigerate to keep. It will stay fresh for two or three days. It can become sour if kept too long before using.

Recipes in this next group are from Rosemary's Gluten-Free Recipes

Almond Torte

Banana Cake

Baked Cheesecake

Cheesecake (no-bake)

Fruit Loaf (Bread machine)

Hazelnut Mocha Gateau

Raspberry Surprise Cakes

Sponge Cake

 

Almond Torte

Ingredients:

50g potato flour

1 tsp GF baking powder

150g almond meal

150g caster sugar

6 eggs - separated

2 tblsp brandy (or water)

pinch of salt

 

Method: Pre-heat oven to 160C Grease and cornflour a springform tin. Sift potato flour and baking powder together. Beat egg whites until very stiff and transfer to a clean bowl. Beat egg yolks and sugar together until thick. Stir in almond meal, potato flour, salt and brandy until well mixed. You can use low speed on mixer. Gently fold beaten egg whites into mixture until just combined. Pour mixture into prepared tin and bake for approx. 45 minutes until golden in colour.

 

Banana Cake

This is a very nice light textured banana cake.

Ingredients:

1/2 cup soft butter

1-1/2 cups sugar

2 eggs separated

1 cup mashed ripe bananas

4 tbs milk or buttermilk

1 tsp baking soda

1/8 tsp salt

2 cups GF plain flour

1/2 cup chopped nuts

 

Method:

Grease a loaf type pan and pre-heat oven to 180C / 350F. Cream the butter and slowly add the sugar, blend until light and creamy. Beat the egg yolks and add one at a time. Mix the bananas, milk, baking soda and the salt together. Gradually add to the butter and sugar mixture. Stir in the flour and then the nuts. Beat the egg whites and a few grains of salt until stiff. Fold gently into the other mixture - do not stir. Place batter in loaf pan and bake for 30-40 mins. Cake is done when a skewer comes out clean . Note: Adapted from Recipe 968 from Nutritious Recipes and Meals by Martin Pretorius

 

Baked Cheesecake

Make this the day before and refrigerate overnight.

Ingredients:

1 1/2 pkts GF Rice Cookies (app 250gm)

130g melted butter

3 eggs

600g creamed cottage cheese

1 cup caster sugar

3/4 cup sour cream

2 tsp finely grated lemon rind

1/4 cup lemon juice

Method: Heat oven to 160C. Crush biscuits, using a food processor is the easiest way. Mix together crushed biscuits and melted butter. Press mixture evenly over the base & sides of a 20cm springform tin. Place tin in the freezer until the biscuit mixture is hard. Place remainder of ingredients into the bowl of an electric mixer and beat until mixture is smooth. Remove biscuit base from freezer and place baking tin on an oven tray. Pour mixture into biscuit base. Bake in oven for about 1 hour or until set. Cool the cheesecake in the oven, leaving the oven door slightly ajar. Cover the cheesecake and refrigerate for several hours or overnight. Leave the cheesecake to stand at room temperature for approx. half an hour before serving .Decorate with your favourite topping if desired. Note:This cheesecake can be frozen.

 

Cheesecake – not baked

This is best made the day before unless you like a reeeaally soft cheesecake!

Ingredients:

1 pkt Gluten free Rice Cookies

80g butter

1 tin sweetened condensed milk

300g creamed cottage cheese

juice and pulp of 2 lemons

4-5 drops of vanilla essence

Method: Crush biscuits, using a food processor is the easiest way. Mix together crushed biscuits and melted butter. Press mixture into the base of a 20cm springform tin. Place tin in the freezer until the biscuit mixture is hard. Place remainder of ingredients into the bowl of an electric mixer and beat until mixture is fluffy and smooth.
Spoon on top of biscuit base and smooth over. Refrigerate until firm Decorate with your favourite indulgence. (Robert's is sprinkled cinnamon, mine is strawberries. Goes well with fresh passionfruit pulp or, if you're not gluten free, grated Peppermint crisp chocolate!)
 This can be made with Philadelphia Cream Cheese. If you prefer a firmer filling, add a bit of gelatine to the mixture.

 

Fruit Loaf

This makes a 750g loaf in a Breville Bread Maker.

Ingredients:

1/4 cup tapioca starch

1/2 cup glutinous rice flour

3/4 cup white rice flour

3/4 cup besan flour

3 tsp xanthan gum

2 tbs dark brown sugar

1 tsp salt

1-1/4 tsp. yeast (fermipan)

1cup mixed dried fruit (and nuts if you like)

1 tsp dutch cinnamon

good pinch nutmeg

pinch ground cloves

230ml water with 2tbs milk powder or lactose free milk

2 tbs margarine or oil

2 60g eggs beaten

1 tsp vinegar

Method: Mix together all dry ingredients (except the fruit) in a bowl. Warm milk and add to wet ingredients. Stir wet ingredients into dry ingredients until thoroughly mixed. Place batter into pan of breadmaker. Bake on basic setting, small loaf. When the machine beeps, add the fruit (or add to the batter when mixing) This makes a rich slightly heavy fruit loaf. Note: the amount of fluids may need to be adjusted depending on the amount of moisture in the flours and the humidity of the day.

 

Hazelnut Mocha Gateau

This is definitely one for a dinner party when you need to impress! It takes some time and effort but is well worth every bit of it! The cake is moist, the cream filling delightful and the mocha icing is something to drool over! Bon appétit.   Enjoy.

Ingredients:

Cake

175g finely ground walnuts

150g finely ground hazelnuts

7 eggs - separated

salt

4 tblsp. GF breadcrumbs

1 cup caster sugar

1 tsp. baking powder

1 tsp. Vanilla essence

Cream Filling

1 cup thickened cream (35%)

¼ cup sifted icing sugar

1 tsp. Vanilla essence

 

Icing

125g dark chocolate

50g butter

1 ½ cups sifted icing sugar

4 tsp. instant coffee in 4 tsp.warm water

1 tsp. Vanilla essence

 

Method: Cake Heat the oven to 190C. Mix the ground walnuts, hazelnuts, breadcrumbs, baking powder and 2 pinches of salt in a large mixing bowl. Line the bottom of 3 gâteau tins (with removable base) with greaseproof paper. (see note below)Using an electric mixer, beat the egg yolks until they start to go thick. Add half the sugar and beat the daylights out of the mixture until it is very light coloured and creamy. Add the vanilla essence and mix thoroughly. Add this mixture to the nut mix and mix thoroughly. Clean the mixer bowl thoroughly and then beat the egg whites with a pinch of salt until it is like "snow". As soon as it is firm, add the remainder of the sugar in very small quantities at a time without stopping the beating process. The mixture will be smooth and like a meringue. Add this mixture to the nut mixture and mix thoroughly by hand. Divide the mix between the 3 tins, smooth the surface with a damp knife and cook for 25 mins. When cooked, turn the tins upside down on a cooling rack which has been covered with a piece of greaseproof paper. Leave to cool without removing the cakes from the tins.

Cream filling Beat the cream until it is starting to get firm . (not too much - you don't want butter!) Without stopping the beating, add the sifted icing sugar and then the vanilla essence and mix well. Put mix into a small bowl and refrigerate.

Assembly When the cakes are cold, remove them from the tins.Divide the cream filling in half and spread one half on the top of each of two cakes and then place one on top of the other and then place the remaining cake on top, so that you get a layered effect.

Icing Melt the broken up chocolate and butter in the top of a double saucepan.
Add the sifted icing sugar evenly over the mixture and then add the vanilla essence and the coffee. Stir until smooth and well mixed.
Cover the entire cake with the icing .Refrigerate for at least 1 hour before serving. Note: The recipe said to use gâteau tins with a removable base. I guess you could use normal springform tins if you have 3 the same size! ( I used sponge cake tins - the sides of the cake weren't quite straight, but it still tasted great!) I made the cakes the day before I needed them and filled and iced them the next morning. The cold cakes kept very well in an airtight plastic container. This recipe is a translation and adaptation of one posted on the French Coeliac Society site.

 

Raspberry Surprise Cake

Makes 12 approx. This recipe was adapted from a traditional French recipe

Ingredients:

185g icing sugar

150g cornflour

100g almond meal

5 egg whites

180g butter melted and cooled

150g fresh or frozen raspberries

finely grated rind of 1 lemon -optional

 

Method: Pre-heat oven 200C. Grease and cornflour a muffin pan (I even do this to a non-stick pan! - there's a lot of sugar and they tend to stick). Sift icing sugar and flour together. Stir in almond meal and lemon rind Beat egg whites until firm and frothy (not too stiff) and add to almond mix. Add melted butter and fold until just combined. Gently stir in 100g of raspberries . Spoon into muffin pans. Divide remaining raspberries amongst cakes pushing gently into mixture. Bake 20 mins or until light golden and skewer inserted comes out clean. Leave in pan for 5 mins before turning out and dust with icing sugar Note: This works really well with blackberries as well!

 

Scones

This is the closest thing we have been able to get to the real thing! (We're still working on them!) Makes approx. 12 scones.

Ingredients:

1 cup white rice flour

1/4 cup besan flour

1/4 potato flour

3/4 cup cold mashed potato

1/2 cup glutinous rice flour

1 tsp each of xantham and guar gums

3/4 tsp salt

3 tsp baking powder

1/2 tsp sugar

2 tblsp margarine

2 eggs

180ml milk

Method: Preheat the oven to 220C Flour a baking tray. Place mashed potato, eggs and milk into a blender and mix until smooth. Mix all dry ingredients together and rub in the margarine until well mixed. Place the potato mix into a large bowl and then fold in the dry ingredients. NOTE: IT IS IMPORTANT NOT TO OVER-MIX AT THIS POINT.The mixture will be a bit sticky so make sure your work surface and hands are well floured. WORKING VERY QUICKLY, shape the dough into a rough oblong about 2-3cm thick and cut out scones using a sharp cutter.Place on baking tray and brush tops with a little milk. Cook for approx. 15-20 minutes.When cooked, remove from tray whilst still hot and wrap in a clean tea-towel. Note: It is very important not to take too long once the wet and dry ingredients have been mixed together as the scones will lose their light structure.

 

Sponge Cake

This is one of those recipes which have been passed on and whose origins are lost in mists of time. It is not gluten-free by design, but by accident. It produces good, hard to stuff up sponge cakes.

Ingredients:

4 eggs

3/4 cup caster sugar

1 cup cornflour (corn based)

2 tbs GF custard powder

1 tsp cream of tartar

1/2 tsp bicarbonate of soda

Method: ·     Preheat the oven to 190C, and grease and flour (GF please) 3 sandwich tins 21cm (8 inch) in diameter . Separate the eggs. Beat the whites until stiff, add the yolks and beat together. Add the sugar and beat until the sugar is dissolved. Sift the dry ingredients together 3 times, then fold into the egg mixture. You can use the lowest speed on an electric mixer. Divide the mixture between 3 sandwich tins. rop each tin 3 times on the bench. This is to get rid of any large air pockets, so drop from about 22cm (9 inches) and drop them flat otherwise you will have a lot of cleaning to do. Bake in the oven at 190C for about 20 mins. They are done when they are reasonably firm to touch and start to pull away from the sides of the tin. Cool on wire rack. When cool, sandwich the 3 cakes together using fresh whipped cream and jam or strawberries etc. Note: The baking time will depend on your oven. You may need to adjust your oven temperature.

CookFree

A YS Project Charity No 296080

Web Design

Dial-Media

Web Hosting

 CyberBirch