Italian ‘Winemakers’ Cake

I saw a recipe in a local newspaper and researched further as I’d never heard of using grapes in cakes. It turns out this is a traditional rustic Italian cake, usually made with the remains from the wine harvest.

I’ve combined elements from loads of different recipes and added my own twists to make this GF cake – perfect with tea (or wine!).

Serves: up to 24 depending on tin/portion size
Continue reading

Marbled Cheesecake Brownies

Since I personally don’t have much of a sweet tooth, I’ve held off on making brownies. But a special occasion crowd requested them, so I turned to Rachel Allen whose recipes always work.

I’ve made them GF, scaled up for a larger tin, and added a hint of coffee, chilli, & spices for a more grown-up brownie, and to modulate the sweetness. The chunkiness of the chocolate makes these quite moreish.

Makes: 30+ depending on size
Continue reading

Blueberry and Cream Cheese Coffee Cake

A North American ‘coffee cake’ confusingly doesn’t contain coffee. Coffee cakes are heavier & more dense than a British sponge, and are meant to be eaten with a cuppa ‘joe’.

They are usually made in a traybake or round tin, and always have fruit (or nuts); often a cheesecakey layer and/or a crumble. This is a GF version of a classic combo, very easy to make.

Serves: up to 16
Continue reading

Rice Pudding Cake (Torta di Riso)

I bake weekly for a crowd including coeliac sufferers so I’m always hunting for different ways to liven up their coffee morning. This GF Italian old-school classic was perfect because everyone loves rice pudding, and they all love cake.

It’s best served with fruit: I’ve suggested a fruit compote made from frozen berries, but see the Toppings footnote for alternatives.

Serves: up to 16
Continue reading

Polenta and Chocolate Spice Cake

Polenta (fine cornmeal) is wonderful for GF baking. If you prefer chocolate today instead of citrus flavours, this recipe adapted from the ever-delightful Donal Skehan will be perfect for you.

I’ve spiced it up and scaled it up for a larger tin. There are also alternate topping suggestions if you don’t fancy the salted caramel.

Serves: up to 24 depending on tin
Continue reading

Parsnip and Honey Cake

We should all be using more vegetables in baking, but most of us stop at carrot cake and don’t consider other veg. Parsnips are sweet and pair beautifully with honey & coconut (also pistachios or other nuts).

This is similar in theme to my Zucchini Bread recipe, but make this one if you want a gluten-free frosted cake.

Serves: up to 24
Continue reading