Gluten free Gateaux Chocolat

Preheat oven at 160 degrees centigrade.

Melt 100g of dark chocolate with 60g of butter (I use salted butter) and set aside.

Beat 3 eggs with 110g of sugar till pale and frothy.

Add 50ml of cream (or coconut cream) to the melted chocolate and mix it in with the eggs.

Shift 25g of Dutch cocoa (unsweetened) with 30g of gluten free flour and add to the bowl.

Mix well and pour into a lined cake pan.

Bake for approximately 20 minutes. (each oven is different)

The top of the cake should look crusty and when you shake the pan, the cake should not move (not runny in the middle). 

Serve with coconut yogurt and fresh raspberries.

Armenian Love Cake

 

The original recipe is from a children's book called Plum Pudding and Paper Moon, one of the books from Kingdom of Silk series by Glenda Millard, an Australian author. 

I don't have the copy of the book anymore, but I know the recipe has changed over the years.

Grating the nutmeg yourself as you are preparing the recipe is the key to the cake's beautiful flavour.

A
125g salted butter (Nutlex for non dairy people)
1 cup brown sugar
1 cup almond meal
1 cup self raising flour (or gluten free flour)
1 tsp or more Nutmeg

B 
1/2 cup milk (or yogurt or plant based milk for non dairy)
1 egg

Either blitz all of A in the food processor or place all of the dry ingredients in a large bowl and rub cubed butter with your fingertips in the dry ingredients until the whole thing resembles wet sand.

Line the base of a cake tin (20cm) with a sheet of baking paper and tip half of A into the tin.

Using a back of a dessert spoon, press into the base and let it come up a little bit higher around the sides.

Into the remaining bowl of A, mix B in.

You can decorate with walnuts or sliced fruit on top.

Bake in the 180 degrees celsius oven for approx 30minutes. If you use fruit, it takes longer.

Almond Florentine Slice

 

Base

1 cup of plain flour

1/4 cup of sugar

140g butter

Blitz the ingredients in a food processor.  You will get slightly damp sand like texture.

Pat it down onto a baking sheet over a slice pan. 

Bake (180 degrees celsius) for 10-15 minutes.

Filling

Cream 60g

Butter 50g

Sugar 60g

Honey 60g

Boil the above together for a couple of minutes and add 125g of sliced almonds.

Pour over the baked base and put it back in the oven for 10-15 minutes till golden brown.

Gluten free Chiffon cake

Yolk mixture

3 egg yolks

65ml water

50ml olive oil (not ex v)

Gluten free flour 75g

Meringue

3 egg whites

65g sugar

a pinch of salt

Preheat the oven to 170 degrees centigrade.

Combine all the ingredients of the yolk mixture in a bowl.

In another bowl, beat egg whites, sugar and salt till stiff peak forms.

Put one third of the meringue into the yolk mixture to loosen.

Then add the remainder of the meringue and combine taking care not to flatten the meringue.

Pour into the chiffon cake pan and bake for approximately 30 minutes or until the surface is light brown in colour and the mixture does not wobble.

Chiffon cake pan comes in two parts.  

You do not need grease or use baking paper for the mould. 

Cool completely in the tin upside down.

Use a thin plastic spatula or a thin bladed knife and run it around the pan and lift the cake out by grabbing the middle part.  Then run the blade under the cake and the middle part to release the cake.

You can decorate the cake just with icing sugar, drizzle melted chocolate or cover with whipped cream.

You can use the same recipe to bake a chiffon roll cake.

It would only take about 15 minutes in the oven.

Tahini Chocolate Cake (GF)

 

Dark chocolate 200g

Butter 120g

Tahini 170g

Brown sugar 100g

Eggs 4

Cocoa 2tbs

Melt chocolate and butter together.  Add tahini and combine.

Add all the other ingredients and combine.

Pour into a prepared bakeware (I use a 20cm round cake tin) and bake (180 degrees celsius) for about 30 minutes or till the cake has puffed up a little.  It does not matter if the cake is still moist inside as it will settle as the cake cools down.

Berry Cheesecake Slice

                          This version in the photo has rhubarb instead of berries

I got the base recipe from a friend in Canada.  What she made was a blueberry slice and the topping had no cream cheese in it.  I thought it would be even better if the top half was a cheesecake.

Base

1.1/2 cup plain flour

1/2 cup sugar

200g butter (I always use salted butter)

Blitz in a food processor and tip it onto the prepared bakeware.  I use a lamington tin.

Press the sandy mixture down with a back of a spoon or similar and bake for about 20 minutes (180 degrees celsius) or until golden on top.

Cheesecake

250g Cream cheese

1/2 cup sugar

1tbs corn flour

2 eggs

lemon juice / vanilla

berries of your choice 

Blend everything except for berries together.

Place the berries on top of the baked base and pour the cheesecake mixture over the fruit.

Bake till the top of the cheese cake is golden.

Baked Ricotta

 

1kg ricotta

150g parmesan cheese

2 garlic cloves

4 eggs

2tbs cornflour

black pepper

a big handful of baby spinach

Mix all the ingredients together.  Add spinach last.

Decorate with some red tomatoes on top.  

Bake in any bakeware of your choice until golden on top.  180 degrees celsius.