Vegan Gluten free Cake,

Vegan Gluten free Cake,

Recently baked this for The Happy Pear, they loved it. It’s a basic vegan cake which loves a drizzle of fruit juice or coffee and Beech Leaf Liqueur.I made it with Lime zest in it and topped with delicious Raw Fraughans, but you can use Rose petals, Orange zest, Lemon or even a few wild Hazelnuts in the mix.

For the topping, macerate Fraughans (wild Bilberries) in a little sugar or other sweetener, I use half weight sugar to fruit that is 100 grms fruit 50 grms sugar and a dash of organic lime juice and jest.Leave for at least an hour stir now and then.

For The Cake, Oven 175 degree C, Pan-20 Cm  springform pan, base lined with parchment.Or Muffin Trays lightly oiled.

150 grms Ground Almonds,

150 grms potato flour,

2 teaspoons of organic baking powder,

150 grms organic caster sugar,

50 mls ex virgin olive oil,

250 mls Almond or non dairy milk,

Zest and juice two limes,

teaspoon vanilla essence.

Method. 

Sieve the potato flour and baking powder into a large bowl, stir in ground Almonds and lime zest.

Put juice, oil Vanilla and milk into a jug and whisk together,

Stir the dry mix and while stirring pour the wet slowly in to form a smooth batter. If mix seems a little to stiff add a little more milk or oil.

Pour into baking pan or divide into muffin trays, (Silicone ones work really well)

Bake 20 minutes for Muffins or 25 minutes for cake, test and bake till just set.

Allow to cool in pan for ten mins then remove from tin and cool on wire rack.

Slice cake into 8 or twelve slices, pile Fraughans on top, allowing juice to run down sides, decorate with edible flowers and Mint leaves.

Split Muffins and fill with Fraughans, decorate with Mint and edible flowers.

 

 

 

 

Summer is here

Rosa Rugosa it’s time for flowers, Beautiful Rosa Rugosa with their heady scent and of course Elderflowers, but don’t limit yourself to cordial, you could make a simple ice-cream from Elderflowers and today I baked a rose cake to serve with the ice cream, here is the recipe.
It’s gluten free

ROSE CAKE
15grms of fresh Rosa Rugosa petals,
teaspoon of rose water,
200grams of ground almonds,
4 eggs,
75 grams of unrefined caster sugar,
half teaspoon of gluten free baking powder.

Line the base of a round 20cm cake tin with baking parchment and oil or butter the sides.

Heat oven to 175 degrees cent. If you are using a mixer such as kitchen aid whisk the eggs together but if using a hand held beater you will need to seperate eggs and beat yolks and whites seperately, adding half sugar to yolks and half to whites.The beaten egg white is added last.
Mix baking powder with ground almonds, stir into beaten eggs (or egg yolk) add sliced petals and rose water, spread in 20cm cake tin and bake for about 25 mins till skewer comes out clean. cool and serve with a few fresh berries and crystallized rose petals and ice-crem.

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