White Chocolate Scones – Gluten Free

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Makes approximately 16 scones

Ingredients

  • 4 cups gluten free self raising flour
  • 1/4 cup sugar
  • 1 teaspoon baking powder
  • 1 cup white chocolate chips, roughly chopped
  • 1 egg
  • 2 1/2cups milk

 

Method

  1. Preheat oven to 220’C and line a baking tray.
  2. Place all ingredients in a large mixing bowl and stir quickly to combine.
  3. Lightly knead mixture on a bench until 2 cm high.
  4. Cut with scone cutter and place scones on lined baking tray.
  5. Bake for approximatley 15 minutes.

E.

Chocolate Fudge Cake – Gluten Free

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This cake is a long time family favourite from the Family Circle Favourite Cake Recipes book.

Recently, we have adapted the Chocolate Fudge Cake to be Gluten Free and here is the recipe.

Ingredients

Cake

  • 125gm butter
  • 1 cup sugar
  • 2 eggs
  • 1 teaspoon vanilla essence
  • 2/3 cup cocoa
  • 1/2 cup hot water
  • 2 teaspoons vinegar
  • 1 cup milk
  • 2 cups gluten free plain flour
  • 1 teaspoon baking powder
  • 1 teaspoon bicarbonate of soda
  • pinch salt

Icing

  • 125gm butter
  • 2 1/2 cups icing sugar, sifted
  • 3 tablespoons cocoa
  • 3 tablespoons hot water

Method

  1. Preheat oven to 160’C and prepare two 20cm round cake tins.
  2. Beat butter until light and creamy. Add sugar, eggs and vanilla and beat until light and fluffy.
  3. Mix cocoa with hot water to form a paste and gradually add to the cake mixture.
  4. Combine milk and vinegar to sour.
  5. Sift together flour, baking powder, bicarbonate of soda and salt. Add to cake mixture alternately with sour milk. Stir to combine.
  6. Pour mixture evenly between the two prepared cake tins and bake for approximatley 30 minutes or until cooked through. Allow the cakes to cool in their tins for ten minutes and turn onto racks allowing to cool completely.
  7. Whilst the cakes are baking, prepare the icing by beating butter until light and creamy.
  8. Mix cocoa with hot water to form a paste and add to the butter alternately with the icing sugar.
  9. Cover the cake with the icing, including a layer between the two cakes.

E.

How To Make a Batman Birthday Cake

Enlight2When I asked my nephew what sort of cake he wanted for his 3rd birthday he told me wanted a Batman Cake. How on earth was I going to make a Batman Cake? After thinking and searching images on Google I came up with a design and I thought I would share it with all of you!

Here is how I did it:

  1. Bake 2 cakes – I used this Gluten Free Butter Cake recipe and added yellow food colouring gel to the mixture.
  2. Make up a small amount of icing and spread on the top of one cake and join the 2 cakes together.
  3. Using ready to roll fondant icing, add some blue food colouring gel and knead until the colour is even, adding extra food colouring as required.
  4. Roll out the food colouring into a circle large enough to cover the top and sides of the cake.
  5. Repeat steps 3 and 4 with black and yellow food colouring gels to make buildings and a Batman logo.
  6. Decorate with some Batman Lego Duplo.

My nephew was very impressed with his Batman Cake.

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I think it turned out quite well for my first time working with fondant icing. What do you think?

E.

Gluten Free Individual White Chocolate Cheesecakes

enlight1Serves 8

Ingredients

Method

  1. Place biscuits into a zip lock bag and lightly crush with a rolling pin. Place biscuit pieces into serving glass, reserving some for decoration.
  2. In an electric mixer, beat cream cheese, sugar and lemon rind until the mixture reaches a smooth consistency.
  3. Add the dissolved gelatine and fold in the whipped cream and melted chocolate.
  4. Distribute evenly in each glass. Decorate with reserved crushed biscuits.

E.

Gluten Free Custard Cake

enlight1Ingredients

  • 2 3/4 cups gluten free self raising flour
  • 250gm butter at room temperature
  • 2 tsp vanilla essence
  • 2 cups caster sugar
  • 4 eggs
  • 3/4 cup custard powder
  • 1 cup milk

Method

  1. Preheat oven to 160’C and line a square baking tin.
  2. Mix all ingredients in a bench mixer and mix on medium speed until cake batter is combined.
  3. Pour cake batter into prepared tin and bake for approximately 1 hour or until cooked through.
  4. Decorate with lemon icing and sprinkle with coconut.

E.

Gluten Free Lemon & Lime Slice

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Ingredients

Base

  • 1/2 cup caster sugar
  • 1/2 cup butter, at room temperature
  • 1 egg, whisked
  • 1 1/2 cups Gluten Free plain flour
  • 1/2 cup desiccated coconut

Citrus Curd

  • 3/4 cup caster sugar
  • 1/4 cup butter, chopped
  • 1 egg, whisked
  • 4 teaspoons lime rind
  • 1/4 cup lime juice
  • 3 tablespoons lemon juice
  • 1 teaspoon cornflour

Topping

  • 2 cups desiccated coconut
  • 1 cup shredded coconut
  • 1/2 cup caster sugar
  • 2 eggs, whisked

Method

  1. Preheat oven to 180’C. Grease and line a 20x30cm slice tin.
  2. Prepare the curd by placing all curd ingredients into a small saucepan over medium heat. Stir constantly for 5 minutes until mixture comes to the boil and thickens. Set aside to cool.
  3. Prepare the base by creaming the sugar and butter in an electric mixture. Add the egg and combine. Gradually add the flour and coconut while continuing to mix at a low speed. Press the base mixture into the base of the pan and bake for 20 minutes.
  4. Prepare the topping by placing all topping ingredients into a bowl, stirring well to combine.
  5. Spread the cooled curd onto the top of the base and then spread the topping over the curd, ensuring you press it down well.
  6. Bake for a further 20 minutes or until topping is golden brown. Allow to cool and serve.

E.

My Aunty’s Sweet Potato & Walnut Salad

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Ingredients

  • 500gm sweet potato, cubed
  • 300gm pumpkin, cubed
  • 1oogm celery, thinly sliced
  • handful walnuts
  • 2 tablespoons mayonnaise (preferably My Aunty’s Homemade Mayonnaise)
  • cooking oil

Method

  1. Place sweet potato and pumpkin in a microwave safe bowl and cover with water. Microwave for 12 minutes or until tender. Allow to cool and set aside.
  2. In a medium bowl, combine sweet potato, pumpkin, celery and mayonnaise. Refrigerate for 1 – 2 hours.
  3. Add walnuts prior to serving.

K.