Showing posts with label celiac recipes. Show all posts
Showing posts with label celiac recipes. Show all posts

Gluten Free Christmas Cake Recipe

12:51 PM | Labels: , , ,


How to make a gluten free Christmas cake

Chef has baked a delicious gluten free Christmas cake for the festive weeks.

Infused with rum and brandy this is one tasty cake, Chef spread a marzipan paste on the top of the cake and finishes with a soft white frosting.

Have a fantastic Christmas and Great New Year!




Ingredients for gluten free Christmas cake recipe

Dry ingredients

1 Cup / 140g Rice flour
1/2 Cup / 70g Cornmeal flour (fine polenta)
1/2 Cup / 70g Cornflour (corn starch)
1/2 tsp Salt
1 + 1/2 tsp Baking powder
1/2 tsp Bicarbonate of soda
1 Tbsp Xanthan gum
1/2 Cup / 100g Ground almonds
3 Tbsp Ground flax seeds


Fruit ingredients

1 Cup / 160g Jumbo raisins
1 Cup / 160g Raisins
1/2 Cup / 80g Sultanas
14 Glazed cherries (halved)
1/4 Cup / 80g Chopped dates
1 Tbsp Candied peel
1/2 Cup / 125ml Dark rum
1/4 Cup / 60ml Brandy
350ml Hot water
1 Tbsp Vanilla essence
1 Clementine zest
6 Pitted dates (chopped)

Other ingredients

3 Medium eggs (whisked)
1/2 Cup / 80g Margarine
2 Tbsp Rice bran oil
1/2 Cup / 100g Soft light brown sugar
1/2 Cup / 100g Soft light brown sugar
1/2 Cup / 100g Soft dark brown sugar

For the topping

Apricot conserve/jam

Marzipan

1/2 Cup / 100g Ground almonds
1 Tbsp Maple syrup
Water

Frosting

2 Cups / 200g Powdered sugar
2 tsp Margarine (softened)
6 tsp Water


Picture of clementine zest.


Picture of dried fruit.



Merry Christmas!






How to make a gluten free Christmas cake


Place all the fruit into a bowl, pour in the brandy, rum, hot water and vanilla, stir and leave to soak.



Place all the dry ingredients into a large mixing bowl and mix thoroughly.

Add the 2 tablespoons of oil and margarine, rub into the flours.



Add 1/2 Cup light sugar and 1/2 cup of dark sugar, mix well.

Drain the soaked fruit and keep the water to the side.

Add the fruit to the flours mixture and lightly stir.



Add the eggs and six tablespoons of the water drained from the fruit.

Mix well.



Add 1/2 cup of light brown sugar, mix well again.




Grease and flour an 8 inch cake tin.

Pour the gluten free fruit cake batter into the cake tin and cook in a hot oven at gas mark 6 / 200C for 30 minutes.

Do not open the door until 30 minutes is over.

Turn the oven down to gas mark 4 / 180C and bake for 60 minutes until a skewer comes clean out of the middle.



Leave the cake to cool in the cake tin, then finish cooling on a wire rack.

Place cake onto a cake board and spread the apricot conserve over the top of the cake only.



Place the marzipan ingredients into asmall bowl and mix thoroughly.

Spread onto the top of the christmas cake only.



Sieve the powdered sugar into a new bowl, make a little well in the centre and add the wet ingredients, mix well. Add 1/4 tsp of water at a time if the frosting needs a little more moisture.

Pour the frosting into the centre of the cake and lightly spread out wards.

Do not spread it on the sides only the top of the cake needs frosting.



Add the paper border or ribbon.

Decorate the top of the cake as desired.

This cake is best eaten the day after baking.

Merry Christmas and enjoy your gluten free christmas cake.


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Posted by xrootboy

Gluten free celebration cake recipe

2:39 PM | Labels: , ,


Gluten free celebration cake recipe

This gluten free celebration cake recipe may be gluten free but I assure you that no one would know by the taste, it would even make someone ask if you were sure that it is gluten free.

There are three layers to this delicious and stunning cake, but do not worry if you only have two cake tins. These gluten free cakes only take fifteen minutes to bake, so you can re-use a cake tin by running it under the cold water.

Chef uses blueberry conserve and a cream cheese filling for the two middle layers of the cake.

This is a beautiful cake to bake for a party or special occasion.

Chef dusts the cake with powdered sugar and cocoa powder, the cream cheese filling can be doubled if you would like to coat the outside of the cake with cream.

Dairy free cream cheese is used in this recipe, you can use which ever cream cheese you like.

This cake recipe is gluten and dairy free but does contain egg whites.

Chef recommends leaving the cake in the fridge over night for the best flavour and texture, the cake will be white, moist and fluffy.

It is a quick and simple cake recipe that looks amazing, give yourself a treat and eat a gluten free celebration cake that tastes just like any other delicious cake.




Ingredients for gluten free celebration cake

2oz Margarine
4oz Powdered sugar
1 Tbsp Rice bran oil (vegetable oil)
2oz Cornflour (corn starch)
2oz Rice flour
1 tsp Baking powder
1/2 tsp Bicarbonate of soda
1 tsp Xanthan gum
Pinch Salt
2oz Ground almonds
1 Tbsp Vanilla essence
Blueberry conserve
3 Egg whites
Powdered sugar to dust
Cocoa powder to dust


For the Filling

225g Cream cheese (cold)
3 Tbsp Powdered sugar
2 tsp Vanilla essence
2 Tbsp Margarine


Picture of freshly whipped cream cheese filling.



Picture of the gluten free celebration cake being assembled.






How to make a Gluten free celebration cake recipe


Place the margarine, oil and powdered sugar into a mixing bowl.



Use a whisk to cream together until pale.



In a separate bowl mix the rice flour, corn starch, baking powder, bi carb, xanthan gum, almonds and salt until well blended.



Add the vanilla essence, egg whites and half of the flour mixture. Whisk until well whipped and creamy.



When the cake mixture is ready it should start to slide up to the top of the whisk.

This will take 1-2 minutes.



Add the other half of the flour mixture and gently fold in by moving a spoon over and under the mixture rather than stirring - do not stir.



Pour into 3 greased and floured shallow 7 inch cake tins and place into a hot oven at gas mark 6 for 15 minutes.

If you only have two cake tins, separate the cake mixture into 3, once two cakes are cooked place one tin under the cold water tap, dry then use for the last cake.

The cake mixture will be very thick and sticky so be gentle when spreading the cake mixture in the tins.



Once the cakes have cooled place all of the filling ingredients into a clean mixing bowl.

Whisk until well combined and stiff.



Spread with the blueberry conserve.



Spread half of the cream filling on top of the blueberry conserve.

Place the second cake on top of the cream cheese filling.

Repeat the process then top with the third cake.



Dust powdered sugar over the top of the cake.

Cut grease proof paper into strips and gently lay on top of the cake.

Lightly dust with cocoa powder then gently remove the paper.



Gently cover with plastic wrap and place in the fridge over night.

It is best to keep the cake in the fridge for a few hours at least, it will taste fantastic the next day.


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Posted by xrootboy
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