Gluten free pineapple upside down cake

We have long been wanting to bake this cake but invariably defaulted to making something that had been tried and tested.  As we were expecting guests for lunch on New Year’s day we decided to take a chance and bake this cake for dessert.

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What do I need to make it?

  • 250 gm gluten free self raising flour
  • 250 gm soft butter
  • 150 gm light moscavado sugar
  • 3 eggs
  • 3 tbsp milk
  • 1 tsp vanilla extract
  • 1 tsp baking powder
  • 4 tbsp golden syrup
  • 5 pineapple rings
  • 15 glazed cherries

How much will I make?

12″ round tin

How do I make it?

Grease and line cake tin with parchment paper – pre heat oven to 180 degree.   Cream the butter and sugar in a mixer before adding the eggs, vanilla extract and milk.   Keep mixing for a few minutes before adding the flour and baking powder.   Continue till you get a nice glossy mixture.   Spread the base of the cake tin with golden syrup – layer the pineapple rings with glazed cherries in the middle of each pineapple ring.  Pour in the cake mixture and bake in oven for and hour to an hour and fifteen minutes till cake is done.   Remove and turn the cake over so the pineapple rings are on top.   Serve with a dollop of creme fraiche.

 

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Gluten free almond and cherry cake

With Anna away I have caught the baking bug and been experimenting with chestnut flour in various recipes.  So far it has worked well in a coffee and walnut cake and as a base for pancakes.   I have come to the conclusion that chestnut flour is fairly versatile and is a great alternative to gluten free flour mixes.  The proof in the pudding (no pun intended) was evident when I used it with almond meal to make a almond and cherry cake.  I can’t wait for the cherry season next year to try this with fresh cherries as I think it would taste better.

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What do I need to make it?

  • 150 gms chestnut flour
  • 100 gms almond meal (ground almond)
  • 250 gms caster sugar
  • 1 tsp baking powder
  • 250 gms softented butter
  • 4 eggs
  • 3 tbsp hazelnut drink
  • 1 tbsp whole milk
  • 100 gms blanched almonds (toasted)
  • 200 gms glazed cherries
  • 5 tbsp cherry brandy

How much will I make?

12″ round cake

How do I make it?

Cut the cherries in half and soak in the cherry brandy.  Cream the butter and sugar in a mixer first before adding the eggs.   Add milk and hazelnut drink before sifting in the chestnut flour, almond meal and baking soda.   Keep mixing till you get a nice glossy sheen.  Fold in the glazed cherries and toasted blanched almonds.  Transfer into greased cake tin and bake in a 180 degree Centigrade preheated oven for an hour till cake is done.    I dusted some icing sugar to keep things simple but might try making a cherry brandy glaze next time.

Gluten free coffee & walnut cake

Having discovered chestnut flour a few weeks back I decided to bake with it today and replaced our normal gluten free flour mix in a coffee and walnut cake.   Net result, I think texture wise it is better and the cake is not as crumbly.  Another incentive for using it moving forward is that it is a singular flour and not a composite of many.  I searched the web for some inspiration and found that almost all the recipes for the cake are similar with slight alterations to the icing (equal measures of flour, sugar, butter and egg with personalized extras thrown in for good measure!)   Here’s my recipe for gluten free coffee and walnut cake (notice the equal measures!!)

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What do I need to make it?

  • 250 gms chestnut flour (singoda)
  • 250 gms golden caster sugar
  • 250 gms softened unsalted butter
  • 4 medium eggs
  • 1 tsp baking powder
  • 1 shot of espresso
  • 1 tsp espresso coffee powder
  • 5 tbsp Kaluha
  • 1/2 tsp vanilla paste
  • 3 tbsp milk
  • 50 gms chopped walnuts

For the icing

  • 100 gms icing sugar
  • 1 shot of espresso

How much will I make?

12″ round tin

How do I make it?

Cream the butter and sugar first before adding the eggs.  Continue whisking before adding the flour and baking powder.  Whisk for another 5 minutes before adding remain ingredients barring the walnuts. Keep whisking till you get a nice glossy sheen – finally add the walnuts and fold them into the batter.   Pour into greased pan and place in a 180 degree Centigrade pre-heated oven for 45 minutes to an hour till cake is done.   For the icing mix the icing sugar and espresso a little at a time till you get a thick mixture.   Add more icing sugar if the mixture is too runny.   Pour over cooled cake and allow to set before slicing and serving.

Gluten free chocolate sponge

The ultimate compliment any parent can receive from their child on their cooking – “it is incredible”.   Our young six year old was being unusually excited about dessert as he wanted us to bake him a cake with custard just like his school cafeteria.  Normally Anna does the baking but I wanted to give gluten free baking a go and worked off a standard sponge recipe my mother normally uses (equal measures of flour, sugar, butter and eggs) and added my own extras.  Barring the initial mishap of baking the cake under the grill for the first 15 minutes (burnt the top – scrapped it off in the end!) the end result was an exceptionally moist chocolate cake which the entire family enjoyed.

Chocolate cake

What do I need to make it?

  • 200 gms gluten free flour (we use Dove’s Farm all purpose flour)
  • 250 gms softened butter
  • 250 gms golden caster sugar
  • 50 gms cocoa
  • 1 bar dark chocolate (melted)
  • 1 tsp cinnamon
  • 1 tsp baking powder (gluten free)
  • 2 tsp vanilla essence
  • 4 eggs
  • 1 tbsp icing sugar to sprinkle on top (optional) 

How much will I make?

12″ round cake

How do I make it?

Cream sugar and butter in cake mixer before adding the remaining ingredients (except the cocoa and melted chocolate).  Keep mixing till you get a glossy sheen before adding the cocoa and melted chocolate.   Place batter in a greased cake tin and bake in a pre heated oven at 180 degree Centigrade for 45-50 minutes or till the cake is cooked.  Remove and cool on a wire rack before sprinkling the icing sugar on top.  Serve on it’s own or with a good dollop of creme fraiche/vanilla ice cream.