This cake is a sentimental favourite.
We were in the middle of outback Queensland on an Australian Age of Dinosaurs dinosaur dig, out Winton way and she grabbed a magazine on the table in the shearers’ quarters and said, “see this recipe, it will be easy to convert to gluten free, it doesn’t have much flour and it has the extra moisture from the creme fraiche and use extra large eggs.” She was right and it has been a winner. She talked me through a few more tips, forwarded to me a few tried and true recipes and gave me the confidence to get back to baking.
This cake is meant to be baked in a loaf pan but I find that muffin cakes are more durable for lunch boxes.
If I am making it for a special occasion, I will put a cream cheese and icing sugar mixture on top with sprinkles or a raspberry also works well.
100 g unsalted butter, chopped
1 cup brown sugar, firmly packed
1/3 cup cocoa powder, sifted
1/2 tsp bicarb soda
1 1/4 cups GF self raising flour
200 ml creme fraiche
1 tablespoon finely grated orange rind
Line 12 – 14 muffin tins with paper cases.
Add sugar, cocoa and soda.
Whisk until combined.
Transfer to a large bowl and cool.
Whisk in eggs until smooth.
Add flour, orange rind and creme fraiche.
Whisk until well combined.
Pour into cases and cook in a moderately slow oven (160 degrees C) for about 18 – 20 minutes.
Today I had a baking disaster. Despite carefully following a recipe, the cupcakes broke and spilled out, the mixture was too airy and my cupcakes looked no way near the same texture as the one in the recipe photo. I binned the recipe but saved the disastrous mess and have frozen it as I will use it to make truffles down the track.
But I had already made the icing so I was back into the kitchen to make afternoon tea for 5 hungry 16 year olds.
Gluten free baking can be expensive, so along the way I have learnt to make use of left overs, mistakes and that packet of biscuits that was too ‘furry’ in the mouth. I have also turned almost stale rice cracker biscuits, corn chips and oven dried ends of bread into breadcrumbs.
Gluten free cooking certainly makes you resourceful.
So Mark II….
1/2 cup butter, melted
1 cup sugar
1 teaspoon Vanilla extract
1/2 cup gf plain flour
1/3 cup cocoa
1/4 teaspoon gf baking powder
1/4 teaspoon salt
1 cup Moist Coconut Flakes
125 g unsalted butter, softened
1/2 teaspoon vanilla extract
1 teaspoon sea salt
2 cups gf icing sugar mixture
1/3 cup flaked natural almonds
1. Heat oven to 175 C. Line 10 – 12 muffin tin holes with paper cases.
2. Combine butter, sugar, eggs and vanilla in a bowl.
3. Sift together flour, cocoa, baking powder and salt. Add to butter mixture together with coconut flakes. Mix together well.
4. Put in muffin cases and cook for 18- 20 minutes. Cool in muffin tins.
5. Use an electric mixer to beat butter, vanilla and salt until pale and fluffy.
6. Add icing sugar a 1/2 cup at a time, beating well until well combined.
7. Spread icing over muffins and decorate with flaked natural almonds.
This is originally a slice recipe but I find putting the mixture in paper cases is perfect for lunch boxes.
With or without icing, this is deliciously moist.
Pretty them up for a special treat or put them plain in the lunch box.
I had lunch with my sisters on Friday and both handed me something relating to gluten free: a Gluten Free Cupcakes Cookbook and a magazine cutting. Coincidentally, both dealt with baking with Coconut Flour, something I hadn’t come across before. I am yet to make any recipes but thought both were worthy of a mention.
1. Husk & Honey Cafe Nambour, Queensland (http://www.huskandhoney.com/cafe/ ) serves up gluten free food and the owner Tania Hubbard has launched bake-at-home cake mixes http://www.glutenfreegrainfree.com.au The base of the mixes is coconut : coconut sugar, coconut flour and desiccated coconut.
2. Gluten Free Cupcakes Cookbook by Elana Amsterdam
Happy baking 🙂
This recipe was given to me as a Banana Loaf but it works just as well as muffins. I work on the premise that GF baking doesn’t have to be fancy with fancy and expensive ingredients.
Cakes, muffins and biscuits just have to be yummy and scrummy and easy to eat and this recipe gets a tick from my coeliac teenager and his friends.
1/2 cup melted butter
2 eggs beaten
1 teaspoon bicarb soda
1 teaspoon vanilla
1 pinch of salt
4 very ripe bananas mashed
1 1/2 cups GF self raising flour
Mix all indredients in a bowl.
Spoon into muffin tins lined with paper cases. Fills 12 -14 cases.
Bake in 180 degree oven for 15 – 20 minutes.