Lemon and Blueberry Cake (gluten, dairy and nut free)

This lovely lemony cake is really quick to make as you don’t need a mixer. It works well as muffins too.

Ingredients

2 cups of Gluten free self raising flour
1/2 cup of caster sugar
2 teaspoons of baking powder
1 cup of soy or other milk
1/2 cup of melted nuttelex or butter
2 eggs, lightly beaten
Zest of 1 lemon
1 cup of fresh blueberries

Lemon Drizzle Icing
2 tablespoons of lemon juice
2/3 cup of icing sugar

Preheat oven to 180 degrees
Combine flour, sugar and baking powder in a large bowl. Make a well in the centre of the bowl.
In a smaller bowl, whisk eggs, milk, nuttelex and lemon together
Pour wet ingredients into the dry. Combine well with a spatula, getting paid if any big lumps in the mixture.
Stir through blueberries

Pour mixture into a greased loaf tin. Bake at 180 for 30-35 min (about 25 minutes for muffins). Cake is cooked when a knife comes out cleaning from the centre.

You can eat it as it is, or make a quick lemon drizzle icing to put on top. Simply combine lemon juice and icing sugar in a small bowl, and pour over the cooled cake. Enjoy with a cup of your favourite tea!

This cake is best stored in the fridge after the first day, as it will spoil more quickly if kept out. Take it out a little before serving, to serve at room temperature.

 

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Gluten free orange and Rosemary cakes with caramelised figs (vegan)

These are lovely, simple cakes, that you can serve on their own, with icing, or if you want to get a bit fancy, with the caramelised figs. My kids love it with the orange butter cream icing. I kind of like it with both! Boiling the orange takes a little time, but making the cake itself is simple and very quick. A nice treat for a Sunday afternoon!

Gluten, dairy, nut, and egg free. Can be made soy free. Vegan.

Ingredients

Cake

1 large orange
sprig of Rosemary
2 cups of gluten free flour
1/2 cup of coconut flour
1/2 cup of olive oil or coconut oil
1 cup of soy milk (or alternative milk. Coconut or rice milk work well)
1/2 cup sugar
1 tablespoon orange blossom water
2 teaspoons of baking powder
1 teaspoon of vanilla essence
Nuttelex for greasing baking tray

Icing

half cup of nuttelex
half a cup of icing sugar
1 teaspoon of vanilla essence
zest of an orange

Caramelised Figs

2 teaspoons of nuttelex
1 tablespoon of brown sugar
1 sprig of rosemary
3-4 figs
Pinch or salt
Method

Cake

  1. Boil the orange and one small Rosemary sprig for 1 hour. Allow to cool. Remove orange. Cut in half to remove any seeds, and then blend orange and Rosemary until smooth.
  2. Combine gluten free free flour, coconut flour, baking powder and sugar in a large bowl
  3. In a smaller bowl, combine Pureed orange, olive oil, vanilla, orange blossom water and soy milk.
  4. Make a well in the centre of dry ingredients. Pour in wet ingredients. Mix gently with a wooden spoon.
  5. Grease patty tin liberally with nuttelex
  6. spoon in mixture until each patty is roughly half full.
  7. Bake for 20 minutes at 170 degrees.
  8. Allow to cool if icing. Can be served warm with caramelised figs.

Icing

Place all ingredients in a large bowl, and beat until light and fluffy. Gently spread over cooled cakes.

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Caramelised figs

Add sugar and nuttelex to a small frying pan. Simmer on medium heat, until sugar has completely dissolved, and it starts to thicken a little. Add in half a teaspoon of finely chopped rosemary, and diced figs.
Cook figs in caramel syrup for a couple of minutes.
Pour a little syrup and a couple of figs over the orange cake to serve. You can add a dollop of icing or icecream as well if you like!

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No more baking… For now.

Yesterday was a sad day for my tired kitchen. My oven died! I am going to be lost without it!

We’ve been planning a new kitchen for ages. We’ve had a cabinet maker draw up plans. We’ve been getting quotes from all of the tradesman. We’re almost ready to go.

So so no more time to procrastinate. I need a new oven NOW! (Not to mention the dodgy tap that’s currently held together by a dishcloth).

So, oven has been ordered. Tap has been ordered. I have bench samples to decide on. I’m finalising the specs for my stove. It’s all happening! I am not looking forward to the demolition/no kitchen part. That’s going to suck! Especially since takeaway is so tricky for us. I foresee way too many french fries (one of my daughters few “safe” takeaway foods) in our future.

So there won’t be any cakey type baking recipes from me for a while. Not until I have my shiny new kitchen, complete with 90cm (!) oven.

Unless I can figure out how to make cakes 1980’s style in the microwave!