Gluten Free Caramel Cake

Ingredients

Cake

  • 250gm butter
  • 250gm brown sugar
  • 1 1/4 cups gluten free self raising flour
  • 3 eggs
  • 1 teaspoon baking powder
  • 1 tablespoon milk

Frosting

  • 125gm butter
  • 3 cups soft icing mixture
  • 1/2 cup caramel topping
  • 1 teaspoon vanilla extract

Decoration

  • caramel topping
  • sliced banana

Method

  1. Preheat oven to 160’C and prepare two 25cm round cake tins.
  2. Cream butter and brown sugar in a bench mixer.
  3. Gradually add the remaining cake ingredients and beat until well combined.
  4. Pour cake mixture equally into prepared tins and bake for approximately 30 minutes or until cooked through.
  5. Cream butter and icing mixture.
  6. Add caramel topping and vanilla and continue to beat until smooth.
  7. Allow cakes to cool and spread some of the frosting over one of the cakes.
  8. Place the second cake on top of the first and cover the cake with the remaining frosting.
  9. Decorate with caramel topping and banana and serve.

E.

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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.