Lemon Drizzle cake- Gluten free, lactose free and sugar free

Lemon cakeNow I know that this doesn’t sound very exciting because a cake without gluten and a cake without sugar doesn’t really appeal to me either. But it went down a treat with Mum.

You might be wondering why I decided to do a “free everything” cake. I don’t mean to embarrass my Mum, but she’s on this very peculiar diet and it’s going well, however, she can’t have gluten, sugar or lactose. And I must admit, finding this recipe was not easy, but this shows there are ways around it.

The cake went well – you can still taste the lemon, and the sweetness was just to my Mum’s liking. The only problem for her was when she had her first slice (about 2 hours after being in the oven) the texture was slightly rubbery. Luckily though by the next day it tasted better, so my suggestion is don’t start eating it on the day you cook it.

Anyway, the recipe:

Ingredients

225g self-raising flour (gluten free)

½ tsp baking powder (gluten free)

225g xylitol (a replacement for sugar)

2 lemons, zest only

2 large eggs (preferably at room temperature)

125ml sunflower oil

1bsp milk (because this is a lactose free recipe, I have suggested lactose free milk, but use ordinary milk if lactose is not a problem for you)

200g 0% fat Greek yogurt (lactose free)

Drizzle

1 lemon, juice only

50g xylitol

 Recipe

Preheat the oven to 180C/160C fan. Grease and line 2lb loaf tin (22cm x 13cm width, 7cm depth) with baking parchment. Mix together the flour, baking powder, xylitol and lemon zest in a bowl.

In a separate bowl, mix the eggs, sunflower oil, milk and yogurt. Mix well before adding to the flour mixture.

Spoon into the tin and smooth the surface. Transfer to the oven immediately, bake in the oven for 1 hour- 1 hour 10 minutes. Check after 50 minutes to make sure the top is not getting too dark/burnt (if it is, loosely put some foil on top)

Just before the end of cooking time, make the drizzle by heating the lemon juice and xylitol. Stir over a low heat until the xylitol has completely dissolved. Once the cake is cooked, take it out of the oven and immediately apply the drizzle to the top of the cake, giving it an even coating.

Leave a comment below on how you get on yourself.

Enjoy!

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Raspberry Bakewell Loaf Cake

Rasberry Bakewell Loaf CakeNow I know I’ve done loads of blog posts already about bakewells, and using almonds, but I like them and I just couldn’t resist it.

Overall it was a nice cake, although me slightly undercooking it didn’t really help!

I undercooked it by about 5 minutes, which I only worked out when I got about half way through eating it.

I didn’t have to worry about the cake being too dry because the raspberries and ground almonds kept it moist.

I only have one extra suggestion to make in addition to what the recipe says, and that’s if the cake is looking quite dark on the top and likely to burn, but the middle of the cake is still raw, then put some tin foil over the top to stop it browning anymore. I’d also suggest turning the temperature down by around 10 degrees, so it cooks slower.

Anyway, to the recipe. Usually I would tell you where I found the recipe, but I’m sorry to say that I genuinely don’t know. I took it from my Mum’s magic recipe folder – she cuts out recipes she likes, and also has recipes that are eons old, probably handed down from my Grandma, and hers.

Ingredients

175g ground almonds

175g softened butter

175g golden caster sugar

175g Self raising flour

2 large eggs

1 tsp vanilla extract

200g raspberries

Method

  1. Preheat oven to 180c/160 fan.
  2. Line a 2lb loaf tin.
  3. Place all the ingredients in a food processor and mix well until fully combined.
  4. Put half the mixture into the lined tin and level it out.
  5. Sprinkle the raspberries over the half you already put into the tin and then put the other half of the mixture on top.
  6. Place into the oven and bake for 50-60 minutes (I suggest checking it after 45 minutes though!)
  7. If it’s ready, then take out and leave to cool in the tin. Remember to test in several places as piercing a raspberry with a skewer could give you a false impression it isn’t cooked.
  8. Once cool you could drizzle the top of the cake with a glace icing – I used Amaretto rather than water, which reinforced the loved almond flavour, but that’s optional.

Fat-less Swiss roll

SWISS ROLL

If you have only 1 hour to bake something, then Swiss roll is perfect because it’s easy to make, looks fantastic and tastes magnificent.  This was perhaps the easiest thing I’ve ever made although I got a bit worried when the mixture wasn’t thickening like it said it would. So yet again I had to ask magic mum to come and rescue me. Luckily all I had to do was mix it at maximum speed for a lot longer.

The cake tasted lovely however I suggest using a whole jar of jam as opposed to the 4tbsp that the recipe suggests. The reason for the whole jar is because it was a tad too dry, in fact some whipped cream would also resolve this. The mixture was beautiful and light though so it still tasted gorgeous.

Of course you need to know the recipe so that you can have a go at it yourself, and it’s no wonder really that this cake was so easy to make because it came from the queen of baking, Mary Berry.

This recipe can be found in Mary Berry’s Complete Cookbook

You will need:

Butter for greasing (I know I said it was non butter Swiss Roll but you have to use butter to grease a tin!)
4 large eggs
125g caster sugar
125g self-raising flour
Caster sugar for sprinkling
Icing sugar for sprinkling
Some raspberry jam (depends on how much you like, I have ¾ of a tin u might only want the suggested 4tbsp.)

23 x 33 cm (9 x 13 in) Swiss roll tin

1)      Lightly butter the Swiss roll tin, line with baking parchment, then lightly butter the parchment. Pre heat the oven to 220°C

2)      Put the eggs and sugar into a large bowl. Whisk together with an electric mixer (or if you have one a food mixer) at high speed until the mixture is pale and thick enough to leave a trail when the whisk is lifted out. (WARNING: It might take up to 5 minutes for it to get to that stage, so you have to be patient!)

3)      Sift the flour into the egg mixture and fold in gently but thoroughly.

4)      Turn the mixture into the prepared tin and tilt to spread the mixture evenly, particularly into the corners

5)      Bake in the oven for 10 minutes or until the sponge is golden and starting to shrink away from the side of the tin

6)      Invert the sponge on to a large piece of baking parchment which has been sprinkled with caster sugar. Peel off the lining paper and trim the edges of the sponge with a sharp knife. I used the Mary Berry trick from the Bake Off here, and cut part way through the sponge at one of the short sides, to help start the rolling process.

7)      Roll up the sponge and the baking parchment, spread the sponge with warmed jam and roll up again. Wrap tightly in baking parchment and leave to cool. Unwrap, dust with icing sugar, and serve in slices.

Please leave a comment on how you get on yourself.

THE BAKER KID

Chocolate and hazelnut victoria sandwich

Chocolate & Hazlenu#4F2C32EI love Victoria sponge. It’s one of my favourites. However this cake was for mum and dad because I (weirdly) don’t like chocolate – I know that’s odd for a child!

Anyway in my last post, I told you I was going to have a break from Great British Bake Off, and instead I would use other books. Well this cake was found, by my mum, in Woman and Home magazine – July 2013 edition.

Ingredients

85g (6½oz) unsalted butter, softened – I used Stork, which I prefer
185g (6½oz) caster sugar
4 medium eggs, lightly beaten – I used large eggs, as that’s what my parents buy
1tsp vanilla extract
150g (5oz) self-raising flour
25g (1oz) cocoa powder
1tsp baking powder
1tbsp semi-skimmed milk

For the filling:                                                                                                                        

100g (4oz) cream cheese
25g (1oz) unsalted butter, softened
50g (2oz) Nutella
100g (4oz) icing sugar, sifted
40g (1½oz) hazelnuts, crushed
1tbsp cocoa powder

You will also need:
2 x 18cm (7in) round cake tins, lined with greaseproof paper

Method:

Heat the oven to 180C, 160C fan, 350F, gas 4. The recipe recommends using an electric hand whisk, but I used the trusty Kenwood Chef Mixer, to beat the butter and sugar together until pale and fluffy.

Gradually add the eggs and vanilla a little at a time, beating well after each addition. Sift the flour, cocoa powder and baking powder over the mixture and fold in gently with a large metal spoon. Add the milk to bring the mixture to a dropping consistency.

Divide the mixture between the tins and bake on the oven’s middle shelf for 20 minutes or until a skewer comes out clean. Leave the cakes to cool in their tins for 5 minutes then turn out on to a wire rack to cool completely.

Meanwhile, make the filling. Using an electric hand whisk, beat together the cream cheese, butter and Nutella. Add the icing sugar and beat until fluffy. Fold through the hazelnuts and spread on to one cake. Top with the other cake and dust with cocoa powder to serve.

I have to say I used the Kenwood Chef, and found that the filling was a bit too wet – which meant it escaped out of the cake. It does stiffen up a little if you leave it for a while, but I suggest trying the hand whisk. Of course, you can also add a little more icing sugar to stiffen the mixture, but be careful or it will become too sweet.

I hope you will enjoy baking it yourself and please leave a comment on how you get on.

Sticky Lemon Cake

Sticky-lemon-cake

Lemon cake is a sponge like mixture with a beautiful texture that is so soft in the mouth. So soft in fact that I can’t think of something to compare it too. Oh I know what about a cuddly bear!

Right, now, where was I. Oh yes, I was talking to you about the lemon cake. It’s all very well me telling you how nice it is but I need to also tell you the recipe so that you can have a go yourself and enjoy. This recipe yet again came from the Great British Bake off, learn to bake, book (don’t worry though after these next couple of posts, I’m taking a break from GBBO and using other recipes because I feel it was getting a bit boring having nothing but Great British Bake off!).

Ingredients

200g unsalted butter/margarine
250g caster sugar (plus 100g extra for the topping)
3 eggs
2 unwaxed lemons (use juice for topping)
250g self-raising flour
½ teaspoon baking powder
A good pinch of salt
100ml milk
20.5cm spring clip tin

1)      Preheat the oven to 180 oc. lightly grease the cake tin with some butter (but not the butter that you’ve measured out!). Once you have a greased tin, cut a piece of baking paper into a circle the size of your tin and put in the tin. Then cut more pieces but rectangle shapes this time and put around the side. Make sure they are overlapping the side slightly and also make sure there are no creases as this would show on the cake.

2)      Put the weighed butter into a mixing bowl and beat using an electric mixer or food mixer (in my case the trusty Kenwood) until light and fluffy. Add the sugar in and mix for about 2 minutes or until very pale in colour. Crack the eggs into a separate bowl and slowly add to the butter mixture.

3)      Make sure your lemons are clean before using a lemon zester/grater and grate off the yellow rind. (THEBAKERKID tip: with lemons, make sure, when grating, that you leave the white pith on as this will give an unwanted bitterness to the cake!). Remember to save the lemons for the topping. Put the yellow rind into the butter mixture and mix (Not a bakerkid tip but just a tip: if you want that extra lemon flavouring, not saying there isn’t enough as there is, then use some lemon flavouring/extract).

4)      In a separate bowl sieve the flour and baking powder. Gradually add to mixture by hand. After you have put a third of the flour into the mixture, then add a 1/3 of milk. Mix in the milk. Repeat twice more, or until all the flour and milk are thoroughly mixed. Now add a good pinch of salt.

5)      Scrape the mixture into the tin and spread so that it’s evenly distributed. Then put into the oven and put the timer on for 50 minutes.

6)      Use a cocktail stick or skewer in a few different spots on the cake to check that it is cooked. If the skewer/cocktail stick comes out clean then it is done. If not then put back in the oven for 5 minutes and check again.

7)      Put the additional 100g of caster sugar into a bowl. You then use a squeezer to get the juice from the lemons used earlier. Pour the squeezer’s contents into the bowl (making sure the pips don’t go in as well) and mix until a sticky mixture.

8)      Using a cocktail stick, put lots of holes into the cake. Then pour the sticky mixture on top.

9)      Leave the cake in the tin to go completely cold before removing, and taking off baking paper. Then it’s ready for you to tuck in!

Please leave a comment to let me know how you get on.

Cranberry and marzipan cake

Cranberry-&-marzipan-cakeThis cake was scrummy and you needn’t worry if you don’t normally like cranberries because they don’t overpower the cake, but give it a great texture.

However all cakes have their mistakes/ problems and this cake was no exception. It turned out that because I had used dried cranberries rather than frozen cranberries (which is what it actually says in the recipe) it was too dry. Also I left it in the oven about 5-10 minutes too long causing the edge to be burnt (the cake was still scrumptious though!)

On with how to make it. This recipe is from The Great British Bake off book again, but this time it’s from the Everyday Bake off book, which is the most recent one in the series.

YOU WILL NEED

115g Cranberries (thawed if using frozen)
100g marge
65g caster sugar
200g marzipan
3 medium eggs
120g ground almonds
120g plain flour
2 tsps. baking powder
25g flaked almonds
20.5cm round spring clip tin
Icing sugar for dusting (optional but suggested)

1)      Pre-heat your oven to 180°C. Grease your tin with some marge/butter and then put a sheet of baking paper on the bottom of the tin. Chop the cranberries fairly coarsely in a food processor or by hand (I used a Mezzaluna however a normal knife would be fine as well) Set aside until needed.

2)      Put the butter and sugar into a mixing bowl and beat with an electric mixer, a food mixer (suggested because I have one myself: I have a Kenwood Chef), or by hand until light and fluffy. Scrape down the sides of the bowl before crumbling or breaking up the marzipan into small pieces and adding to the mixture slowly and carefully. The end result should be that the mixture looks fluffy and no lumps are seen.

3)      Beat the eggs in a small bowl and, in sections, add to the butter mixture (TheBakerKid tip: Always add something that is wet to a mixture in sections and slowly because otherwise you will end up with a very wet mixture and that means that when it come out of the oven it will not hold together and break up!). (Another BakerKid tip: continuously scrape down the sides of the bowl with any baking you do because you do not want to waste mixture or some mixed butter and some not because otherwise your likely to end up with big lumps of each ingredient.) Gently stir in the ground almonds with a large metal spoon.

4)      Sift the flour and baking powder into the bowl and fold in with the metal spoon. As soon as you can see no more flour in the mixture (be careful and make certain it is all gone) carefully fold in the cranberries. Avoid over mixing- stop as soon as the cranberries look evenly distributed.

5)      Put the mixture into the tin, scraping the sides with a spatula and spread evenly so there are no raised areas. Place in the oven for 40-45 minutes.

6)      After getting out of the oven if you want to add icing sugar to the top of the cake leave it to cool for half an hour or so before putting it on. If not then tuck in!

Please be sure to leave a comment on how you get on yourself.

Victoria Sponge

Victoria Sponge is delicious – according to me (it’s one of my favourites). But they are even better if they are made by your grandma. In this post I am going to give you my review on my grandma’s Victoria Sponge, without giving away too many secrets.

My Grandma (Nana) always makes me a Victoria Sponge the day before I visit her. To me, they just seem to get better and better. The sponge ALWAYS has a beautiful light texture and when you have a piece of it, it seems to melt in the mouth (which is good!). She uses raspberry jam – she has experimented with other flavours for me, but they just don’t cut it!

(Don’t say this to anyone but I think Nana puts in a special ingredient. So special that even I don’t know what it is, even though I’ve had it so many times!)

Nana knows if I come to stay at her house for a bit, or she visits us, I will always get sad if she hasn’t made a Victoria sponge for me.

Overall, I would give it a score of 10/10. I’m sorry though, because you can’t have the recipe. That’s how secret it is…. 😉