GLUTEN FREE LEMON DRIZZLE CAKE

Who doesn't love a lemon drizzle cake?

They are always immensely popular at cake stalls.

I made this gluten free version recently for a cake stall at a local village event and it sold really well.

The recipe comes from a handy little book called "200 gluten free recipes" published by Hamlyn.  It lists using brown rice flour but I used Doves Farm gluten free self raising flour with a little extra GF baking powder.

It was a simple, all-in-one kind of recipe, dead easy to make, and looked stunning.  I wouldn't normally include lemon zest in the drizzle, just lemon juice, but it looked great and was very lemony.  I don't often get to taste the cakes given for a cake stall but I was keen to try this one.  The recipe made a huge cake and with the lemon zest in the drizzle did not need any further adornment.  Definitely a keeper of a recipe and one to use again.

Ingredients

For the cake

250g butter, softened, or baking spread

250g caster sugar

250g gluten free self raising flour

3/4 tsp gluten free baking powder

4 eggs, beaten

1 lemon, zest and juice

For the topping

100g granulated sugar

2 lemons, zest and juice

Method

Preheat the oven to 180°C / 160° fan / gas mk 4.  Butter a large, 2lb/900g loaf tin or use a paper liner.

Place all the cake ingredients into a large bowl and beat together with a hand held electric whisk until well combined and fluffy.

Spoon the mixture into the tin and level the top.  Tap on the worktop a few times to release any trapped air.

Bake for 40-50 minutes until golden brown and firm.  Remove from the oven and prick all over with a skewer, cake tester or cocktail stick.

To make the drizzle mix the lemon zest, juice and sugar together in a small bowl.  Spoon the drizzle evenly over the cake and leave it to cool in the tin.

Cuts into 10-12 generous slices.

GLUTEN FREE BANANA AND WALNUT CAKE

In making cakes for a recent cake stall I took on the task of baking for people who like a slice of cake but need it to be gluten free.  This banana and walnut cake turned out really well using Doves Farm gluten free flour.

I didn't get to taste it but it smelled lovely when baked and it seemed nice and moist when I sliced it to serve to customers.  Sometimes gluten free cakes can seem a bit dry and crumbly.  Doves Farm gluten free self raising flour already contains xantham gum, something which helps to avoid the sandy, crumbly texture.

I do worry a bit when making gluten free cakes.  Being a vegan seems to me to be a voluntary lifestyle choice but requiring a gluten free diet is a serious health issue and it only takes a small amount of contamination to make people quite poorly.  Consequently I always bake gluten free cakes using a brand new pack of butter and sugar, to make sure there has been no accidental dipping of a spoon used for ordinary flour into an opened pack.  I also made sure there were separate knives and tongs for serving the gluten free and the vegan cakes, something that can be easily overlooked and cause problems.

It was an easy cake to make and it sold well.  I adapted a recipe on the website "Coeliac by Design".

Ingredients

For the cake

140g butter, softened, or baking spread

140g caster sugar

1 tsp ground cinnamon

2 large eggs, beaten

140g gluten free self raising flour

2 ripe bananas, peeled and mashed

50g chopped walnuts

For the topping

1 tblsp demerara sugar

banana chips or walnut halves to decorate

Method

Preheat the oven to 180°C / 160° fan / gas mk4.  Butter and line a 2lb/900g loaf tin or use a paper liner.

Put all the cake ingredients into a large bowl and beat together with a hand held electric mixer until well combined.

Spoon the mixture into the prepared tin and level the top.  Sprinkle over the demerara sugar and decorate with the walnut halves or banana chips.

Bake for 40-50 minutes until done.  Cool in the tin for 10 minutes before carefully lifting out (GF cakes can be slightly fragile) onto a cooling rack.

Cuts into 8-10 slices.

VEGAN BANANA AND WALNUT CAKE

There is an annual autumn event in a nearby village that requires a few cakes, raising a good amount of funds for the village entertainment committee.  The French it seems are fascinated by, and very fond of, English baking.

For a few years now I have been contributing a cake or three and for the last two years braved the selling of cakes which requires a certain amount of French speaking.  It was challenging at times but light hearted and fun until last year when my friend and I were chastised in French by a couple of ladies asking for vegan cakes.  We didn't have any.  

All the cakes are donations towards village funds by local people, mostly English.  The classic English cakes are usually the best sellers and for the last two years everything sold out down to the last crumb.

This encounter with the two vegan ladies stung a bit.  On the day they opted for a slice of gluten free cake as if that would do instead and there is often a selection of those to choose from.  So, this year I decided to try to redress the balance by making a couple of vegan cakes.  Then at least we could say we had had some even if they had sold out by the time the two vegan ladies turned up!  As my friend said, you can't control who buys them and some none vegans will try a slice just to see what they're like!  

I opted for easy recipes and discovered that it essentially requires oil instead of eggs and butter with maybe a bit of extra baking powder.  I was surprised how good this one looked and it smelled divine (as banana cakes usually do).  I didn't get to taste it but it sold well.  You can see the recipe I adapted here.

Ingredients 

3 ripe bananas, peeled

75ml vegetable oil (I used sunflower)

100g soft light brown sugar

225g plain flour

3 tsp baking powder

3 tsp ground cinnamon (or mixed spice)

50 chopped walnuts 

walnut halves or banana chips to decorate

1 tblsp demerara sugar (optional)

Method

Preheat the oven to 200° / 180° fan / gas mk 6.  Oil a 2lb/900g loaf tin or put in a paper liner.

In a large bowl, mash the peeled bananas.  Add the oil and sugar and mix well.

Sift in the flour, cinnamon and baking powder and mix well.  Add the chopped walnuts and mix well.

Spoon the mixture into the prepared tin and level the top.  Add walnut halves or banana chips to decorate.  Sprinkle over the demerara sugar if using.

Bake for 20 minutes and cover loosely with foil if the cake is already nice and brown to prevent scorching.  Bake for another 20-30 minutes until done.

Cool in the tin for 10 minutes then turn out onto a wire rack to finish cooling.

Cuts into 8-10 slices.

COURGETTE, CAULIFLOWER AND BLUE CHEESE SOUP (soup maker recipe)

With a large chunk of our giant courgette still in the veg drawer I decided to make soup for lunch.  Courgettes have very little flavour so I added about half a cauliflower and the usual mix of soup veg, stirring in the cheese once it was cooked.

I used the spreadable blue cheese that I get in France (delicious on crusty bread, crackers or toast) and I don't know if anything similar is available in the UK as I have never looked for it but any blue cheese crumbled into the just cooked soup so that it melts would work.  It was a delicious, delicately flavoured soup, perfect for the season.

You may also like another blue cheese soup recipe, using cauliflower leaves and broccoli stalks which you can see here.

Ingredients

1 large onion

2 medium potatoes

1 courgette

½ a cauliflower

1 vegetable stock pot (I used garlic and thyme)

a squirt of garlic paste (optional)

1 tblsp blue cheese spread (or a chunk of any blue cheese, crumbled)

Method

Prepare and chop enough veg to fill the machine to the bottom line.

Add the stock pot and garlic paste and enough water to fill to the top line.

Cook on the smooth setting

Makes 4 generous servings

CARROT AND GINGER SOUP #2 (soup maker recipe)

Having appeared to have died a few months ago, my trusty soup maker decided to spring into life just as normal when I made this soup.  Maybe it just needed a rest!

This is a light, delicately flavoured soup, just right for the early autumn, a bright and cheery colour that reminds me of the sunflowers that have only just been harvested and the warmth of late summer days.   The starlings are gathering on the electricity wires and spontaneously treat us to the beauty of a graceful murmuration, a sure sign that summer is over but I'm not quite ready yet for hefty soups and casseroles and hang on to the remnants of blue skies and sunshine.  

Ingredients 

4 large carrots

2 medium potatoes 

1 onion

2 sticks of celery

Zest and juice of 1 large orange

1 vegetable stock pot

1 tsp ground ginger (or a squirt of ginger paste, add more to taste once cooked)

salt and pepper to taste

Method 

Wash and peel the veg and chop into large chunks.  Add enough veg to the machine to reach the bottom line.

Add the stock pot, ginger and salt and pepper then water to fill to the top line.

Cook on the smooth setting.

Add a swirl of cream if you like.

Makes 4 generous servings.