Gluten Free Diet

Gluten Free Recipes - Large Cakes

Pecan Pie

Method
1. Blend the butter into the flour until it resembles breadcrumbs.
2. Add water to form a soft dough, cover and leave to rest for 30 minutes.
3. Roll out pastry and line an 18cm (7") round greased baking tray.
4. In a separate bowl beat together the golden syrup and egg, then pour into the pastry case.
5. Arrange pecans decoratively radiating out from a centre point.
6. Bake in an oven preheated to 180°C/350°F/GasMk4 for 30 minutes.
7. Serve hot or cold.

Cake Decorating Ideas

Father Christmas; Children love helping to assemble Father Christmas and other seasonal ornaments into a magical Christmas scene on the top of a cake.

Easy; Buy an interesting or unusual piece of ribbon ( a sophisticated tartan a magical purple or rich ruby red) long enough to tie around the cake and make a large bow on one side.

Floral; Carefully cut down a clean yogurt pot to 4cm(1½"), press a hair grip through the base so that you can attach the container onto the cake. Fill container with oasis & press grip into cake. Select, wash & dry flowers or foliage then press stems into oasis to make arrangement. Do not eat decoration.

Golden; Tie a gold ribbon around the cake then decorate the top with foil wrapped chocolate money, physallis fruits & gold stars . Do not eat decoration.

Coffee Cake

Method
1. Cream the butter and sugar together until light and fluffy.
2. Beat in the eggs one at a time followed by the baking powder and flour.
3. Dissolve the coffee in the water and add to the mixture.
4. Divide between 2 oiled and lined 20cm (8") round baking trays.
5. Bake in an oven preheated to 190°C/ 375°F/GasMk5 for 20 minutes.
6. Cool on wire rack then sandwich together with cream cheese.

Dundee Cake

Method
1. Cream together butter and brown sugar. 
2. Beat in eggs, mixed spice, baking powder, gluten free flour and milk.
3. Stir in the dried fruits cherries and peel, adding a little extra milk if necessary.
4  Press the mixture into grease proof lined 18cm (7") cake tin.
5. Press the almonds onto the surface.
6. Bake in an oven preheated to 150°C/ 300°F/GasMk2 for two hours.
7. Cool in tin for 30 minutes before turning out.

Vegan Carrot Cake

Method
1. Beat together the brown sugar, lemon rind & juice, cinnamon and oil. 
2. Mix in both flours, grated carrots and water.
3. Pour into an oiled and greaseproof lined 1lb (500g) loaf tin and bake in an oven pre heated to 180ºC/350ºF/Gas Mark 4 for 45 - 50 minutes.
4. Cool the cake slightly before turning out onto a wire rack to cool.
5. To make topping add orange rind & just enough juice to the icing sugar to create a thick icing and spread over top and sides of cold cake.

Bakewell Tart

Method
1. Mix together the butter, 150g flour, and water to form a soft dough.
2. Using your fingers press the pastry into an oiled 20cm (8") baking tray.
3. Spoon raspberry jam over the pastry.
4. Beat together the egg and sugar followed by the 25g flour, almonds & milk. 
5. Spread mixture over jam and bake in oven pre heated to 190ºC/ 375ºF/Gas Mark 5 for 40 - 45 mins.

Making Cakes & Biscuits - "You can substitute gluten free flour in most cake & biscuit recipes, but add a little extra liquid and don't forget to add baking powder if the recipe says self raising flour. (Add 1tsp baking powder to 200g/8 oz of flour.)'

Rich Chocolate Cream Layer Cake

Method
1. Gently melt 150g chocolate and butter.
2. In a separate bowl beat together the egg yolks and sugar until thick & creamy.
3. Beat in melted chocolate followed by the flour & baking powder.
4. Whip egg whites until stiff then gently fold into the mixture.
5. Divide mix between two round 20cm (8") tin and bake in oven preheated to 190°C/375°F/ Gas Mark 5 for 25 minutes.
6. In separate bowls whip cream and melt 100g chocolate.
7. Use all but 1 tsp of the cream to sandwich together cold cake layers.
8. Add the 1tsp cream to melted chocolate and spread over the top of the cake.

Lemon Drizzle Cake

Method
1. Beat together the butter and caster sugar, followed by the eggs. 
2. Mix in flour and baking powder then grated rind and juice of lemon.
3. Pour into an oiled 18cm (7") deep round tin and bake in an oven pre heated to 180°C/ 350°F/Gas Mark 4 for 45 - 50 minutes.
4. When cake is cooked run a pallet knife around edges to loosen it from the tin.
5. Dissolve caster sugar in lemon juice then pour on to the hot cake.
6. When quite cold remove from tin.