10oz gluten free self raising flour
8oz caster sugar
4 large eggs
1 tsp baking powder
I measured all the ingredients together in a large bowl and whizzed together with an electric hand mixer, adding lemon juice as I was mixing, to achieve the right consistency. I then poured the mixture into an 8″ square cake tin, that I’d greased with butter and base lined with baking parchment. I’m not keen on zest in cakes, and I didn’t have any fresh lemons – so there’s no zest here! But you could add zest to make the cake even more lemony!
I baked the cake at 160C until it looked ready! Now, I’m guessing this was about 40 minutes… but I was pottering around cooking chilli con carne at the same time, so it may have been slightly more, or less!
The cake was left to cool slightly, then I added the topping – which was made with several tablespoons of sugar mixed in a bowl with the juice of a Jif lemon. I then drizzled the sugary mix over the top of the cake before leaving it to almost cool in the tin. After that, I transferred to a wire rack to cool completely.
Well, I say completely. Actually, I cut into the cake fairly quickly after that point, as I was desperate to try a slice – it smelled so good!
As you can tell from the photographs, I was eating as I was going…
I cut the cake into quarters, wrapping two in foil and stashing away in the freezer for another day. The rest has been slowly but surely demolished over the last 24 hours – not just by me – my family helped, too!
This is a real winner and one I will definitely be making again! Next time I might try this recipe as cupcakes.
Usually when I feel like baking, I open my baking cupboard and decide what to make based on the ingredients I have in. I’d bought some glace cherries from Approved Food recently, so I decided to make Rocky Road.
Here’s how I did it!
- 5oz margarine/butter
- Two 100g bars of Tesco Value plain chocolate
- 2 1/2 oz syrup
- a few drops of vanilla essence
All of the above were measured into a large pan and melted over a gentle heat.
Then I added a small tub (100g) of glace cherries, chopped in half, 50g mini marshmallows, chopped in half, and 250g of biscuits that I’d crushed with a rolling pin – you can use any kind of rich tea or digestive biscuit. I used Glutafin biscuits on this occasion. I added these ingredients straight to the pan (removed from the heat) to save washing up!
I mixed everything together until combined, then spooned into a baking tray lined with tin foil. I left this to set in the fridge for a couple of hours then cut up into squares.
Sometimes I add an extra layer of melted chocolate as a topping, but as I was a bit short on chocolate I gave that a miss on this occasion.
Now I have to try to stop myself from eating a piece of this from the fridge each time I go into the kitchen!
There’s not many gluten free-breaded products available to buy in the supermarkets. The ones that are available are generally very expensive and contain all sorts of unrecognisable ingredients! Fortunately, it’s easy and affordable to make these sorts of things at home, and probably a lot healthier too! Recently I came up with these: Garlic Breaded Turkey Escalopes. I made mine gluten-free, but of course you could use any type of breadcrumbs you like.
Here’s how I did it!
- Dried parsley
- Garlic salt
- Salt and pepper
- An egg
- Turkey breast steaks
I made my breadcrumbs by hand; I grated a gluten-free roll into a bowl using a hand grater. I added seasoning, parsley and garlic salt for flavour.
Then I beat the egg into another bowl and set up a third bowl with some gluten-free flour in it.
I dipped each turkey steak into the flour, then the egg, then the breadcrumbs, ensuring they were evenly coated at each stage. Then I placed the steaks on an oven tray lined with tin foil.
I baked these in my fan assisted oven at 170C for 15-20 minutes until golden.
There were five turkey steaks in the pack, so I prepared them all and the remaining three have been frozen for another day; I’ll cook these direct from frozen as required. Tip: open-freeze the escalopes on a chopping board first – this keeps them flat, so they can then be wrapped individually or stored in food bags until needed.
We served ours with potatoes and vegetables on this occasion.
Tasty, healthy and easy to make! And a real treat to have breadcrumbs when you have coeliac disease!
We bought a fresh pineapple and a flash of inspiration led us to Pineapple Upside Down Cake.
Here’s how we did it!
- Rings of fresh pineapple (or use tinned)
- Glace cherries
- Golden syrup
- 4oz sugar
- 4oz butter (we used Flora Light)
- 8oz gluten free self raising flour
- 1 tsp of gluten free baking powder
- Splash of vanilla extract
- 2 eggs, beaten
We greased an 8in cake tin and drizzled golden syrup over the base, before arranging the pineapple rings and cherries. Then we simply whisked together all the cake ingredients using an electric hand mixer, and poured this carefully over the fruit.
We baked the cake for 30-40 minutes in the centre of the oven – 160C (fan assisted).
Once cooked, we sliced the dome off the top to give a level surface. We tasted this “spare” piece of cake for quality control purposes (of course!). Then we carefully tipped out the cake onto a cake stand and left it to cool.
The syrup at the bottom of the cake tin made the top of the cake and the fruit caramelised and sticky. Yum!
The final result – sweet and delicious with a lovely light and fluffy sponge. Delicious and so easy to make!