Recipe: Raspberry, Lemon Yoghurt loaf (dairy/gluten free)

palfrey and hall 373

So I made a batch of these loaf cakes as they can be easily made into gluten or dairy free *(or both!) in a stressfree way.

Ingredients:

250g plain flour (gluten free mix if wanted)

2 tsp baking powder (gluten free if wanted)

230g caster sugar

30g ground almonds

2 eggs

120g butter/margarine melted (dairy free if wanted)

120g Soya plain yoghurt (dairy free)

Zest and juice of 1 lemon

200g raspberries

Garden photos 025

Method:

-Preheat oven to 180’C.

-Mix all ingredients apart from raspberries in a large mixing bowl.

-Line and grease a loaf tin ready for mixture.

-Add raspberries to cake mix – gently fold into the mixture.

-Empty mixture into tin ad place in middle shelf of oven.

-Bake for approx. 50 minutes. Insert a knife to centre to see if cooked through – if sticky mixture on it when taken out give it another 10 minutes and recheck.

-Leave to cool, cut into thick slices. Best served with crème fraiche or custard!

Katy, The Good Life In Practice xx

 

Advertisements

Recipe: Gluten Free Orange cake with Rum drizzle

12687819_10156561726275714_7642085831103419153_n

So here is a quick cake recipe I tried for people who cannot have gluten in their diet. Also for the rest of us this squidgy cake is nice too!

Ingredients:

  • 2 oranges
  • 100ml olive oil
  • 180g caster sugar
  • 30g gluten free flour (either ready mixed or combination of your choice)
  • 150g almonds (ground)
  • 2 tsps baking powder (gluten free)
  • 5 eggs

For the drizzle:

  • 12 tbsps caster sugar
  • orange juice (squeezed from 2 oranges)
  • 1 tsp cinnamon
  • 100ml Rum

Method:

  1. Boil the oranges whole in water in a pan. Drain then leave to cool.
  2. Preheat oven to 180’c and grease a round baking tin.
  3. Cut up oranges once cool; then blitz into pulp in a food processor/blender.
  4. Mix together the following in a large bowl: olive oil, sugar, eggs till fluffy.
  5. To the mixing bowl add: baking powder, almonds, flour and fruit pulp.
  6. Pour batter into baking tin. Bake for just under an hour – check regularly to ensure middle in cooked through.
  7. Whilst this is cooking; melt the drizzle ingredients together (apart from Rum!) in a pan on hob. Bring to boil and add Rum. Take off the heat.
  8. Once cake is out fork or skewer the cake all over – pour over half the drizzle. Once the cake is cool, pour the second half over. Voila!

I decorated it with blueberries, crushed Hazelnuts and grated dark chocolate. I served this cake for friends recently and it stores well in freezer without the Rum drizzle that can be made at a later date then added.

Let me know what you think, Katy, The Good Life In Practice x

Product Review: Honeybuns bakery

Another exciting package arrived in the post – a new cake mix from Honeybuns Bakery! A new product now available and it is Gluten Free – so is great for people with gluten intolerances. I do like doing reviews for Honeybuns because the produce is so yummy and moreish so I was happy to get stuck in and test this new cake mix!

I followed the easy recipe included on the tin and did a variation which was also included – The Lemon Drizzle Cake. The mix all arrives in a funky tube which has a vintage kitsch design on it. All I did was mix the two bags together in a bowl, added 2 free range eggs and some butter. Then mixed and popped in the oven. The Lemon drizzle cake called for zest added to the mix (which I did) and a sugar/lemon juice topping. Once added this created a lovely, moist cake.

It was a really easy pack to use and included lots of ideas how you could make the most of it and lots of inspiring recipe variations to utilise. Lastly, I would say often Gluten Free items are very dry and crumbly but this new mix was fantastically moist and had a good texture.

Here is a link to their tasty goodies on their website if you fancy taking a gander: http://www.honeybuns.co.uk/

Katy, The Good Life In Practice x