Coconut ring cake

 

Cake

110g Butter 

150g sugar

2 eggs

50g desiccated coconut

180g gluten-free self raising flour

180ml coconut cream

Cream the butter and sugar together, add eggs and coconut.

Add flour and coconut cream (both watery liquid and solid coconut cream) and beat.

Grease the ring cake tin and dust with desiccated coconut.

Oven temperature 170 degrees celsius.

Bake till the top of the cake is golden and the skewer comes out clean.

Icing

Beat cream 200ml cheese and 3 table spoon of icing sugar.

Add a scoop of solid coconut cream in and beat.

Cover the cake once it has cooled down and sprinkle with coconut.

Japanese style chiffon cake (gluten free)

5  Egg yolks

110ml water

85ml oil (light flavourless oil like grape seed oil or light olive oil)

Gluten free plain flour 125g (rice flour can be used as well)

5 Egg whites (chilled)

110g Sugar

Place egg yolks, water and oil in a bowl and mix well.

Mix flour into the mix until combined and set aside. 

Beat egg whites in a separate bowl and gradually add sugar. Continue to beat until stiff peaks form.

Add one third of the meringue to the egg yolk mixture and carefully mix it in.

Add another one third of the meringue and repeat.

Add the third of the meringue and repeat.

Pour into a chiffon cake tin and bake at 170 degrees celsius for 50~55 minutes.

Turn it upside down (if you have a proper chiffon tin) and let it cool.

When it is completely cool, run a knife along the edges and lift the cake out.

Run the knife along the base and the inner rim to release the cake.

You can bake this cake as a flat sheet on a baking tray as well.

For that, you need to adjust the baking time.

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.