Introduction 2 Chocolate Chunks
3
Whoopie Pies 4 Cherry Cake 5 Pecan Brownies 6 Classic Battenburg 7 Fruit Cake 8 Chocolate Bake 9 Iced Gingerbread 10 Spiced Orange Cake 11 Marble Cake 12 Fairy Cakes 13 Butterfly Cakes 14 Rock Cakes 15
1
Being Coeliac isn’t easy. Trust me, I know. After being diagnosed at 7 years old, I’ve had the condition for 13 years. It takes a while to adjust but, it doesn’t mean we can’t enjoy the simple pleasures of cake! Baking has been given a fresh new lease of life in the last few years. So, if like me, you suffer from dietary requirements and enjoy a treat occasionally, no need to fret! Simple recipes for wonderfully tasting cakes for any occasion, you don’t even need an occasion for yummy treats! Get your tins and whisks out, and let’s knock our taste buds’ socks off! Let’s indulge! 2
3
Ingredients:
Method:
8 oz cooking chocolate 8 oz Gluten Free rich tea biscuits 4 oz butter 2 oz sugar 2 tablespoons syrup 4 teaspoon cocoa
Crush the rich tea biscuits into small lumps. Melt the butter, sugar and syrup together. Mix in the biscuits and cocoa. Put in a greased tin and leave to cool. Melt the chocolate in a basin and pour over the biscuit mix. Leave to set and cut the mix into chunks. Enjoy!
Makes 18 Method: Preparation time: 25 minutes Line 2 baking trays with baking parchment. Beat together the butter and sugar using an Cooking time: 14 minutes electric hand mixer for 2-3 minutes, until light Oven: 180C, Gas mark 4 and fluffy. Add the egg and vanilla extract Ingredients: and beat until well combined. 3 oz unsalted butter Add the baking powder. Whisk in the flour 4 oz light brown soft sugar and buttermilk in alternate batches on a low speed, starting and finishing with the 1 medium egg flour - be careful not to over beat. Whisk in 1 teaspoon vanilla extract 1/2 teaspoon baking powder food colouring of your choice. Spoon the mixture into a piping bag fitted with a 1cm 6 oz Gluten Free plain flour plain nozzle. 50ml buttermilk Pipe the batter onto the baking parchment in Food colouring small circles, about 2-3 cm in diameter. Leave a 3cm gap between each as they will spread. Bake for 14 minutes or until they’ve puffed For the icing: up. Cool on the baking trays for at least 10 2 oz full fat soft cheese 1 oz unsalted butter, softened minutes. For the icing beat the soft cheese and 1/2 teaspoon vanilla extract butter using an electric hand mixer. Add the 8 oz icing sugar, sifted plus vanilla extract and icing sugar. Beat on a low extra for dusting speed at first and increase the speed until the icing is smooth and fluffy. Use the icing to sandwich the pies together in pairs, with the flat sides facing each other. Dust with icing sugar before serving.
4
Preparation time: 15 minutes Cook time: 1 hour 20 minutes Oven: 180C, Gas mark 4
5
Method:
Grease a 7 inch cake tin and line with grease proofpaper. Rinse cherries under running water, draining well and drying using kitchen paper. Cut Ingredients: each cherry in half. Sieve the flours 8 oz glace cherries and salt together twice then toss the 3 oz Gluten Free self raising flour cherries in a little of the flour. 3 oz Gluten Free plain flour Cream butter, sugar and lemon rind together until the mix is pinch salt pale and creamy. Add beaten egg a 6 oz butter little at a time, beating well after each 6 oz caster sugar addition and keeping mix stiff. Add finely grated rind of 1 lemon a tablespoon of flour with the last 3 eggs, beaten amount of egg. Fold in flour, cherries 3 oz ground almonds and ground almonds adding a little little milk if necessery milk to make a fairly stiff dropping consistency; stiff consistency will help cherries to remain suspended evenly in cake when baking. Turn mix into prepared tin and bake in a moderate oven for about 1 hour 20 minutes or until a skewer inserted in the centre of the cake comes out clean. Leave the cake to cool in the tin for 5 minutes then turn it out on to a wire tray to finish cooling.
Makes 15-24 Oven: 190C, Gas mark 5 Ingredients: 7 oz plain chocolate 9 oz butter 4 medium eggs few drops of vanilla extract 10 oz caster sugar 4 oz Gluten Free plain flour 7 oz pecan nuts, chopped
Method:
Preheat the oven. Melt the chocolate and butter. Lightly beat in the eggs and vanilla extract. Add the sugar, flour and chopped pecans to the bowl and stir to combine all of the ingredients. Spoon the mix into the lined cake tin and level the surface. Bake the brownie in the centre of the oven for 40-50 minutes until just set to the touch in the centre. Remove from the oven and leave it to cool in the tin for 5-10 minutes. Transfer to a wire rack to cool completely. Enjoy with a cup of tea and if you’re looking for an extra treat, maybe even a bit of cream. Indulge!
6
Preparation time: 30 minutes Cooking time: 50 minutes Oven: 180C, Gas mark 4 Ingredients: 6 oz butter 6 oz caster sugar 3 eggs, lightly beaten 8 oz Gluten Free self raising flour, sieved few drops vanilla essence red food colouring
For the covering: few drops vanilla essence 1 tablespoon seedless jam 1 8 oz packet almond paste
7
Method:
Grease and line a 7 inch square cake tin. Divide the tin by placing a piece of folded greaseproof paper down the centre. Beat together the butter, sugar, eggs, flour and vanilla essence until well combined. Transfer half of the batter into a different bowl. Add red food colouring to one bowl and mix until the batter turns pink. Put each mixture into one half of the tin and bake for 50 minutes, before cooling on a wire tray. Once cool, trim the cakes and cut each into two even-sized lengths. Sandwich together with jam, alternating the colours. Soften the jam by gently warming and brush the long outside edges of the cake. Roll the almond paste into a rectangle large enough to cover the cake. Wrap the almond paste round the cake and seal the join well. Ta-Dah! A classic battenburg cake!
Cooking time: 1 hour Oven: 180C, Gas mark 4
Method:
Grease and lin a bread tin. Sieve the flour and spice, rub in the margarine and add the sugar. Stir in the fruit, add the beaten egg, Ingredients: milk and syrup. Beat till the mixture 4 oz Gluten Free self raising flour is smooth. 2 oz sugar Put into the bread tin and make a 2 oz margarine slight dip in the middle. 1 egg Bake for an hour and test with a heated skewer. This should come out 3-4 tablespoons of milk clean. 2 oz - 4 oz dried fruit Leave to cool before eating. 1 dessert spoon of golden syrup
8
Makes 21 slices Cooking time: 30-35 minutes Oven: 180C, Gas mark 4
9
Method:
Line a 30cm x 20cm tray with baking paper and preheat the oven. Measure the cocoa into a bowl, add boiling water and mix until smooth. Ingredients: Add the baking spread and beat into 2 oz cocoa powder the cocoa until smooth, then add the 6 tablespoons boiling water sugar, eggs, milk, flour and baking 4 oz baking spread powder and mix until well combined. 10 oz caster sugar Pour the mix into the tin, spreading 3 eggs, beaten evenly and bake for 30 - 35 minutes. Leave to cool before moving onto a 125ml milk 6 oz Gluten Free self raising flour wire rack. Brush the top of the cake with the warmed jam and leave to 1 teaspoon baking powder cool. 3-4 tablespoons warmed apricot To make the icing, warm the cream jam in a small pan until hot, then add the milk chocolate and stir until For the icing: completely melted and smooth. Leave 100 ml double cream to cool a little so that it is a thick 7 oz milk chocolate for baking, pouring consistency. Pour the icing over the cake, spreading it out with a finely chopped or grated knife to cover the cake completely. I added white chocolate stars, however you can add any variation you wish.
Preparation time: 30 minutes Cooking time: 1 & a quarter 1 & a half hours Oven: 150C, Gas Mark 2 Ingredients: 4 oz margarine 6 oz black treacle 2 oz golden syrup 1/4 pint milk 8 oz Gluten Free plain flour 2 oz caster sugar 1 teaspoon mixed spice 1 teaspoon bicarbonate of soda 2 teaspoons ground ginger
For the icing: 8 oz icing sugar 2 tablespoons water
Method:
Melt the margarine, treacle and syrup in a large saucepan. Add the milk and allow the mixture to cool. Beat the eggs and add to the mix. Sieve all the dry ingredients together into a bowl and add the liquid mix gradually, blending in with a metal spoon. Pour the mix into a lined loaf tin. Bake for 1 & a quarter - 1 & a half hours. Turn out and cool on a wire rack. To make the icing, sieve the icing sugar twice and add the water very gradually; beating well after each new addition. The icing should be stiff enough to coat the back of a wooden spoon. Pour the icing over the top of the cake and smooth with a knife.
10
Serves 8 Cook time: 25- 30 minutes Oven: 180C, Gas mark 4
Method:
Preheat the oven. Line two deep 20cm tins with baking paper. Place the whole orange into a saucepan, covering with boiling water. Ingredients: Simmer until soft, which is roughly 20 1 small thin-skinned orange minutes. Leave to cool. 10 oz Gluten Free self raising Once the orange is soft and cold, flour cut it in half and remove any pips. Process the whole orange, 3 teaspoons baking powder including the skin, until medium 10 oz caster sugar chunky. Reserve 2 tablespoons of the 8 oz softened butter orange pulp for the filling, leaving 4 eggs the rest in the processor. Add the 1 teaspoon ground cinnamon remaining cake ingredients and blend 1 teaspoon mixed spice until smooth. Avoid overmixing. For the filling: Divide the mix evenly between the 2 2 oz softened butter tins. 6 oz icing sugar, sifted, plus extra Bake for 25 - 30 minutes. Leave to cool before placing onto a for dusting wire rack. 2 tablespoons orange pulp To make the orange filling, cream the soft butter, then add the sieved icing sugar and reserved orange pulp. Sandwich the 2 cakes together with 11 the icing, before using a sieve to dust the top of the cake.
Preparation time: 15 minutes Cooking time: 45 minutes Oven: 180C, Gas mark 4
Method:
Cream together the margarine and sugar until light and fluffy. Gradually add the beaten eggs and fold in the flour. Ingredients: Divide the mixture into 3. To one 8oz Gluten Free self raising flour, third add a few drops of almond sieved essence and 1 chosen food colouring, 6 oz margarine I used a few drops of red to create the 6 oz caster sugar pink. Mix this thoroughly. 3 eggs, lightly beaten To another third add a few drops of vanilla essence and the other food few drops vanilla essence colouring you’ve chosen, I used lilac. few drops almond essence two different food colourings of Mix this thoroughly. Leave the remaining third untouched. your choice Drop the mixtures, in alternating spoonfuls, into a well greased fluted cake mould, also known as a savarin tin. Bake for 40 - 50 minutes. Leave to cool before tucking into the beautiful colours!
12
Makes 10 Cook time: 14 - 17 minutes Oven: 190C, Gas mark 5 Ingredients: 1 egg, beaten 2 oz caster sugar 2 oz margarine 2 oz Gluten Free self raising flour, sieved 10 paper cake cases
For the icing: 300g icing sugar 2 -3 tablespoons water food colouring cake decorations
13
Method: Preheat the oven and place the cake cases in a bun tray. Cream the margarine and sugar till light in colour and texture. Add the beaten egg gradually, each addition must be beaten in thoroughly before the next. Fold in the the sieved flour with a metal spoon. Divide into the cake cases and bake for 14- 17 minutes. Test by pressing a finger in the middle of the cake. No dent should remain if the cake is cooked. Leave to cool on a wire rack. For the icing, sift the icing sugar into a bowl and stir in enough water to create a smooth mixture. Add food colouring. Spread the icing onto the cakes and add decorations. Leave to harden and enjoy with a cup of tea!
Makes 10 Cook time: 14 - 17 minutes Oven: 190C, Gas mark 5 Ingredients: 1 egg, beaten 2 oz caster sugar 2 oz margarine 2 oz Gluten Free self raising flour, sieved 10 paper cake cases
For the icing: 220g icing sugar 110g butter milk
Method: Cook the same as the Fairy Cakes (page 13). To make the icing whisk the butter and half of the sugar together, once they are mixed add the rest of the sugar and a dash of milk. Continue whisking. Once the cakes have cooled, use a sharp knife to cut an upside down shallow cone shape out of the top of the cake. Cut this in half. Fill the hole in the cake with the icing. Place the cut sections on top of the icing, imitating wings of a butterfly. Dust with some icing sugar and tuck in!
14
Makes 8 Cook time: 15 - 20 minutes Oven: 190C, Gas mark 6
Method:
Sieve the flour into a bowl, add the sugar and margarine. Rub in with finger tips. Add the dried fruit. Ingredients: 4 oz Gluten Free self raising flour Beat the egg and add to the flour mixture. mix to a stiff dough using 2 oz margarine either a knife or fork. 2 oz sugar Divide into 8 pieces and put on to 1 oz dried fruit a lined baking tin. 1/2 an egg Bake for 15 - 20 minutes. Leave to cool before enjoyingplain or with some butter, however you wish.
15