Rum Kugelhopf

Rum Kugelhopf

My favourite way to start the day – this kugelhopf is more savoury than sweet and packs a punch with the addition of rum soaked prunes. The dough is left to rest in the fridge for two days – imparting the delicious yeasty flavour of freshly baked sourdough.

Kugelhopf is great dunked in coffee in the morning, drizzled with honey as an afternoon snack or lightly toasted and served with cheese after supper.

Rum Kugelhopf

Ingredients:

For the Dough: 300g Strong White Bread Flour, 60g Caster Sugar, 1sp Sea Salt, 1tsp Dried Yeast, 75g Unsalted Butter (Cubed and Softened), 125ml Semi-Skimmed Milk, 1 Large Egg (Beaten)

To Finish: Small Handful Blanched Almonds, 80g Prunes, 3tbsp Dark Rum, 1 Large Egg, Icing Sugar

Method:

1) Place the flour, sugar, salt and yeast in a mixer with a dough attachment – mix a little to combine. Pour in the milk and egg and mix for 5-10 minutes on medium speed until the dough is elastic. Slowly add the butter whilst mixing over a period of around 5 minutes until fully combined into the dough. Transfer the dough to a large bowl and cover with cling film. Transfer to the fridge and allow to rest for 48 hours. Soak the prunes in the rum and transfer to the fridge for the same period.

2) Grease a kugelhopf mould with a little softened butter – place an almond in each/some of the grooves in the bottom of the tin. Remove the dough from the fridge and scrape out onto a clean surface. Lightly drain the prunes and gently fold into the dough. Mould the dough into a ball and make a large hole in the centre. Place the dough in the mould and brush  with a little of the egg wash.Cover the mould with a damp tea towel and transfer to a warm area. Allow to rest until the dough has doubled in size (around 2 hours).

3) Pre heat the oven to 200c. Transfer the kugelhopf to the oven and bake for around 30 minutes or until golden brown and a skewer inserted into the centre comes out clean. Remove from the oven and allow to stand for 15 minutes before turning out onto a wire rack. Dust with icing sugar.

Enjoy!

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Coconut Meringue Pie

Coconut Meringue Pie

This delicious Caribbean recipe is taken from a prized Barbados cookbook!

A gluten free biscuit base is covered with a layer of creamy coconut filling before being topped by super fluffy meringue.

The gluten free digestive biscuits in the base can easily be replaced by regular biscuits if required.

Coconut Meringue Pie

Ingredients:

For The Pie: 300g Gluten Free Digestives, 80g Unsalted Butter, 1/2 Pint Semi-Skimmed Milk, 85g Desiccated Coconut, 60g Caster Sugar, 1/2tsp Grated Nutmeg, 1tsp Vanilla Extract, 3 Egg Yolks (Beaten)

For The Meringue: 3 Egg Whites, 115g Caster Sugar, 1/2tsp Vanilla Extract

Method:

1) Preheat the oven to 200c. Place the digestives in a food processor, whilst blitzing slowly pour in the butter until well combined. Transfer to a medium lined cake tin (preferably spring form). Bake the base in the oven for 10 minutes, remove and set aside.

2) Heat the milk in a large saucepan over a medium heat, stir in the coconut, caster sugar, nutmeg, vanilla and egg yolks and allow to thicken slightly. Pour the mixture onto the base and return to the oven at 200c for 10 minutes. Reduce the oven temperature to 190c and bake for a further 10 minutes or until the filling has set. Remove from the oven and allow to cool.

3) Whilst the pie is cooling make the meringue. Beat the egg whites in an electric mixer until stiff. Add the sugar and vanilla a little at a time whilst mixing slowly until fully combined. Spread the meringue over the filling and return to the oven at 190c until the meringue has browned slightly on top. Remove and allow to cool.

Enjoy!

Caramel Cheesecake

Caramel Cheesecake

A deliciously decadent cheesecake – packed full of caramel richness. This gluten free version uses a gluten free biscuit base which is topped with a mix of cream cheese and dulce de leche.

Crunchy caramel shards add great contrast of texture and make for an impressive dessert. Whilst a thin topping of sour cream stops the cheesecake from becoming too sweet.

Caramel Cheesecake

Ingredients:

For the Base: 300g Gluten Free Digestive Biscuits, 85g Unsalted Butter

For the Cheesecake Mixture: 750g Cream Cheese (Full Fat), 3 Large Eggs, 1tsp Vanilla Extract, 1 Tin Dulce De Leche, 2tbsp Corn Flour, 100g Caster Sugar

For the Sour Cream Topping: 600ml Sour Cream, 25g Caster Sugar, 1tsp Vanilla Extract

For the Shards: 220g Golden Caster Sugar, 80ml Water

Method:

1) Preheat the oven to 200c. Place the digestives in a food processor, whilst blitzing slowly pour in the butter until well combined. Transfer to a medium lined cake tin (preferably spring form). Bake the base in the oven for 10 minutes, remove, set aside and turn down the oven temperature to 160c.

2) Meanwhile make the cheesecake mixture; place the cream cheese, cornflour, eggs, caster sugar and vanilla extract in a mixer and mix until well combined. Add the dulce de leche and continue to mix until well combined. Pour over the biscuit base and bake in the oven for 45 minutes the remove.

3) Meanwhile, combine the sour cream, 25g of caster sugar and vanilla extract in a large bowl and mix well with a whisk. When the cheesecake has been removed from the oven, pour the sour cream mixture over the cheesecake and bake for a further 15 minutes before turning the oven off and leaving the cheesecake to cool in the oven for 30 minutes. Remove and transfer to the fridge to chill for at least 4 hours.

4) Make the shards by combining the caster sugar and water in a medium saucepan. Place over a high heat and cook to a medium-dark caramel. Transfer to a baking matt and spread to form a thin sheet. Allow to cool then break into shards before serving with the cheesecake.

Enjoy!

Carrot and Walnut Cake (Gluten Free)

Carrot & Walnut Cake (Gluten Free)

My mum’s tried and trusted recipe for gluten free carrot cake is always a winner! Hands down the finest example I have tasted, a zingy citrus drizzle keeps the cake super moist whilst lots of chopped walnuts add great texture.

This cake is sandwiched and iced with orange cream cheese frosting and topped with a few whole pecans, but any thick frosting will work well!

Gluten Free Carrot Cake

Ingredients:

For the Sponge: 100g Walnuts (Toasted and Chopped), 200g Gluten-Free Plain Flour, 175g Soft Dark Brown Sugar, 200g Grated Carrot, 2 Large Eggs, Juice and Zest of 2 Clementines, 150ml Sunflower Oil, 1tsp Xanthan Gum, 1tsp Bicarbonate of Soda, 100g Sultanas, 3tsp Ground Cinnamon

For the Drizzle Syrup: Juice of 2 Clementines, Juice 1 Lemon, 75g Soft Dark Brown Sugar

Method:

1) Preheat the oven to 160C. Grease and line two 8″ round baking tins.

2) Beat the eggs, sugar, clementine juice and zest and oil together in a large bowl. Fold in the (sifted) flour, xanthan gum, bicarbonate of soda and ground cinnamon to make a smooth batter.

3) Into the batter mixture, fold in the carrot, walnuts and sultanas.

4) Divide the mixture evenly between the two sandwich tins (I usually weigh them).

5) Bake in the middle of the oven for around 35 minutes – or until a metal skewer inserted into the middle of the cake comes out clean.

6) Meanwhile make the syrup by combining all the ingredients into a saucepan over a medium heat. Heat to dissolve the sugar but do not boil.

7) When the cake is ready, remove from the oven and pierce each cake several times with a metal skewer. Pour the syrup over each cake. Allow to cool in the cake tins.

8) Once cooled, remove the cakes from the tins. Sandwich the cakes with your favourite icing – saving some for the topping and top with a few pecan nuts.

Enjoy!

Blueberry New York Cheesecake

Blueberry New York Cheesecake

A delicious version of the classic New York baked cheesecake – a soft vanilla centre is topped with a vibrant, fresh blueberry jelly.

This recipe is made with a gluten free base (the topping is naturally gluten free) which can be substituted for an ordinary biscuit base if desired.

Blueberry New York Cheesecake

Ingredients:

180g Digestive Biscuits (Gluten Free)
85g Unsalted Butter (Melted)
750g Cream Cheese (Softened)
1 Can Condensed Milk
2tsp Vanilla Bean Paste
2 Large Eggs (Beaten)
1 Lemon (Juice and Zest)
150 Fresh Blueberries
1tbsp Cast Sugar
2 Gelatine Leaves

Method:

1) Preheat the oven to 150C. Place the digestives in a food processor, whilst blitzing slowly pour in the butter until well combined. Transfer to a medium lined cake tin (preferably spring form). Bake the base in the oven for 10 minutes, remove and set aside.

2) Beat the cream cheese in a large mixing bowl until fluffy. Gradually beat in the condensed milk until fully combined. Add the vanilla and eggs – mixing well to combine. Pour onto the biscuit base.

3) Transfer to the oven and bake for around 40 minutes – until the cheesecake has the slightest wobble in the centre. Turn off the oven and allow the cheesecake to cool in the oven for 30 minutes before removing. Transfer to the fridge to cool for a few hours.

4) Make the blueberry jelly: bloom the gelatine in a little cold water. Combine the blueberries and caster sugar in a pan with 4 tablespoons of water. Simmer for 5 minutes until the blueberries begin to break down. Add the gelatine leaves and stir to dissolve. Remove from the heat and set aside to cool.

5) Pour the jelly on top of the cheesecake and level. Transfer to the fridge to fully set – around 2 hours.

Enjoy!

Black Forest Roulade

Black Forest Roulade

This delicious flourless black forest roulade is naturally gluten free and packed full of flavour. Morello cherry jam and a little kirsch stop the cake from becoming too sweet whilst freshly whipped cream ensure it is truly decadent.

The flourless chocolate sponge is super light, so care must be taken not to over-roll to avoid crumbling.

Black Forest Roulade

Ingredients:

For the sponge: 175g Dark (70%) Chocolate, 6 Large Eggs (Separated), 175g Caster Sugar, 1/2tsp Vanilla Paste, Icing Sugar (To Dust)

For the filling: 2tbsp Kirsch, 250g Morello Cherry Jam, 330ml Whipping Cream

Method:

1) Preheat the oven to 160C. Grease and line a swiss roll tin.

2) Melt the chocolate and vanilla paste with a drop of water over a bain-marie. Allow to cool slightly.

3) Using an electric mixer, whisk the egg yolks and the sugar together until thick, creamy and pale in colour. Stir in the melted chocolate.

4) Using an electric mixer, whisk the egg whites until they form soft peaks. Fold the egg whites into the chocolate mixture. Transfer the mixture to the baking tin and level.

5) Bake the sponge for 20-25 minutes until risen and just set. Remove from the oven and cover with a sheet of baking parchment and a slightly damp tea towel. Leave to cool for a few hours.

6) Meanwhile, whisk the cream to a thick consistency with an electric mixer. Set aside.

7) Once the sponge has cooled, turn it out onto another sheet of baking parchment dusted with icing sugar.

8) Sprinkle the kirsch over the sponge and spread an even layer of Morello cherry jam over the sponge with a palette knife. Spread the whipped cream over the jam.

9) Roll the roulade loosely from the short end nearest you – try to roll it round completely, but don’t worry about any cracks in the sponge.

10) Place the roulade on a large plate or tray and cover with tin foil. Transfer to the fridge and allow to set for at least 2 hours.

11) Unwrap and dust with icing sugar before serving.

Enjoy!

Lemon Meringue Pie (Gluten Free)

Lemon Meringue Pie (Gluten Free)

This take on the classic lemon meringue pie uses a biscuit base and Tarte au Citron filling – making for a lighter and more refreshing tart whilst ensuring the filling is rich and packed full of flavour.

This recipe is made with a gluten free base (the topping is naturally gluten free) which can be substituted for an ordinary biscuit base if desired. If you have spare meringue mixture, spoon onto a lined baking tray and place in the oven with the lemon meringue pie to make delicious meringues.

Lemon Meringue Pie (Gluten Free)

Lemon Meringue Pie (Gluten Free)

Ingredients:
170g Gluten Free Digestive Biscuits
70g Unsalted Butter (Melted)
9 Large Eggs
400g Caster Sugar
Zest 2 Lemons
Juice 5 Lemons
250ml Double Cream
4 Egg Whites (At Room Temperature)
200g Caster Sugar

Method:
1) Pre heat oven to 150C. Place the digestives in a food processor, whilst blitzing slowly pour in the butter until well combined. Transfer to a small lined cake tin (preferably spring form or one with a removable base). Bake the base in the oven for 10 minutes.

2) Meanwhile make the filling: Whisk the eggs with the caster sugar and lemon zest in a large bowl until smooth. Stir in the lemon juice, then add the cream. Continue to whisk until all the ingredients are thoroughly combined. Pour the filling into a large jug.

3) Pour the filling onto the biscuit base (whilst it is still in the oven). Bake for around 30-45 minutes or until the mixture is set. Remove from the oven and allow to cool.

4) Meanwhile make the meringue: Put the egg whites in a large bowl. Whisk to soft peaks, then add the sugar a spoonful at a time, whisking between each addition without over-beating. Spoon the meringue onto the lemon filling – piling it towards the centre.

5) Return the pie to the oven for around 30 minutes or until the meringue is just starting to brown. Remove and allow to cool.

Enjoy!

Coconut Cheesecake (Gluten Free)

Coconut Cheesecake

This is my mum’s delicious recipe for baked coconut cheesecake – packed full of tropical, aromatic flavour with a little Malibu to brighten up those gloomy days!

This recipe is made with a gluten free base (the topping is naturally gluten free) which can be substituted for an ordinary biscuit base if desired.

Coconut Cheesecake (Gluten Free)
Serves 6

Ingredients:
170g Gluten Free Digestive Biscuits
85g Unsalted Butter (Melted)
40g Desiccated Coconut
500g Cream Cheese
1 tin Condensed Milk
3 Limes (Juice and Zest)
2 Large Eggs
2-3 tbsp Malibu

Method:
1) Pre heat oven to 160C. Combine the digestives and coconut in a food processor, whilst blitzing slowly pour in the butter until well combined. Transfer to a small lined cake tin (preferably spring form).

2) Bake the base in the oven for 10 minutes. Transfer to the fridge to cool.

3) Meanwhile make the topping – whisk the cream cheese until soft. Slowly add the condensed milk and the eggs, whisking until combined.

4) Add the lime juice and zest to one half of the topping mixture. Add the Malibu to the other half of the mixture. Stir both to combine.

5) Pour the lime topping onto the base. Pour the Malibu topping on top of the lime topping, levelling with a spatula.

6) Bake in the oven for around 45 minutes or until just set.

Enjoy!

Banana-Chocolate Chip Caramel Cake

Banana-Chocolate Chip Caramel Cake

 

This magnificent cake went down a storm with my flatmates – I highly doubt it will last until tomorrow!

Lighter than banana bread – milk and dark chocolate chips and caramel frosting make this cake super decadent. It is relatively simple to make and is perfect with coffee.

The caramel frosting featured in a previous recipe and is very versatile.

If you are left with excess cake batter make some extra muffins and top with a little of the frosting for a great mid-morning snack.

Banana-Chocolate Chip Caramel Cake

Banana-Chocolate Chip Caramel Cake

Ingredients:
3 Cups Plain Flour
2 tsp Baking Powder
1 tsp Salt
2 Cups Caster Sugar
250g Unsalted Butter (At Room Temperature)
3 Eggs
2 tsp Vanilla Extract
4 Ripe Bananas (Mashed)
300 ml Sour Cream
100g Milk Chocolate Chips
100g Dark Chocolate Chips

1 Quantity Caramel Frosting

2 x 8 3/4 Inch Sandwich Pans

Method:

1) Line the cake pans with baking parchment. Pre heat the oven to 180C.

2) Beat the butter, sugar and vanilla extract with an electric whisk until light and fluffy (2 minutes). Add the eggs one at a time, whisking to combine.

3) Measure the flour, baking powder and salt into a bowl and mix to combine. Slowly add to the wet mixture, whisking slowly to ensure it is fully combined.

4) Lightly whisk the bananas and sour cream into the mixture. Add the chocolate chips and fold to combine.

5) Divide the mixture between the two cake pans and place in the oven. Bake for approx. 40 minutes until a skewer inserted into the centre of each cake comes out clean.

6) Transfer to a wire cooling rack to cool. Once cooled, sandwich the two layers of the cake together with a little caramel frosting. Use the remainder of the frosting to cover the top of the cake.

Enjoy!

The Best Gluten Free Carrot Cake

Gluten Free Carrot Cake

 

Gluten-free baking is most definitely an exact science – one wrong move and you are likely to have a stodgy mess on your hands! And unless you have a cracking recipe – the outcomes can tend to be a little hit and miss. However, when you do find something that works (such as this carrot cake) you would be hard pushed to tell the difference between the gluten-free and ‘normal’ varieties.

Carrot cake is one of my favourites and is great at any time of the day. But it has to be moist – there is nothing that annoys me more than a dry, insipid cake.

After much trial and error, I consider this to be the best recipe for carrot cake – gluten-free or otherwise. A big whack of cinnamon keeps it festive and drizzling the sponge with clementine syrup keeps it super moist.

I give the recipe for the sponge below which works great without icing. To make it even more indulgent I have sandwiched and topped with orange cream cheese frosting; however, please experiment with different icings!

Gluten Free Carrot Cake

Ingredients:

For the Sponge: 100g Walnuts (Toasted and Chopped), 200g Gluten-Free Plain Flour, 175g Soft Dark Brown Sugar, 200g Grated Carrot, 2 Large Eggs, Juice and Zest of 2 Clementines, 150ml Sunflower Oil, 1tsp Xanthan Gum, 1tsp Bicarbonate of Soda, 100g Sultanas, 3tsp Ground Cinnamon

For the Drizzle Syrup: Juice of 2 Clementines, Juice 1 Lemon, 75g Soft Dark Brown Sugar

Method:

1) Preheat the oven to 170C. Grease and line two 8″ round baking tins.

2) Beat the eggs, sugar, clementine juice and zest and oil together in a large bowl. Fold in the (sifted) flour, xanthan gum, bicarbonate of soda and ground cinnamon to make a smooth batter.

3) Into the batter mixture, fold in the carrot, walnuts and sultanas.

4) Divide the mixture evenly between the two sandwich tins (I usually weigh them).

5) Bake in the middle of the oven for around 35 minutes – or until a metal skewer inserted into the middle of the cake comes out clean.

6) Meanwhile make the syrup by combining all the ingredients into a saucepan over a medium heat. Heat to dissolve the sugar but do not boil.

7) When the cake is ready, remove from the oven and pierce each cake several times with a metal skewer. Pour the syrup over each cake. Allow to cool in the cake tins.

8) Once cooled, remove the cakes from the tins. Sandwich the cakes with your favourite icing – saving some for the topping!

Enjoy!