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.
250g plain flour (gluten free mix if wanted)
2 tsp baking powder (gluten free if wanted)
230g caster sugar
30g ground almonds
120g butter/margarine melted (dairy free if wanted)
120g Soya plain yoghurt (dairy free)
Zest and juice of 1 lemon
-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
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!
- 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
- Boil the oranges whole in water in a pan. Drain then leave to cool.
- Preheat oven to 180’c and grease a round baking tin.
- Cut up oranges once cool; then blitz into pulp in a food processor/blender.
- Mix together the following in a large bowl: olive oil, sugar, eggs till fluffy.
- To the mixing bowl add: baking powder, almonds, flour and fruit pulp.
- Pour batter into baking tin. Bake for just under an hour – check regularly to ensure middle in cooked through.
- 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.
- 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
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.
Adding the Zest
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