Mandarin and Lime Cheesecake

This is an alternate take on my GF Coconut & Cherry Cheesecake, but using sweet tinned mandarins with a hint of sharp lime. There’s also plenty of toasted coconut and white chocolate to make it rich and creamy.

Start the filling the day before serving, to have time to properly chill; bake the crust and assemble the next day.

Serves: 12 – 16
Continue reading

Spiced Fruit Bread – Gluten-Free

This is the GF version of my Greek Easter bread recipe. After a bit of practice, I realised that extra-fine sponge flour is almost exactly the same in texture/weight as shop-bought GF flour (which is usually rice flour with potato & tapioca starch).

It works best with self-raising GF flour. Pictured results used mixed dried fruit with citrus peel – it tastes just like hot cross buns.

Makes: One loaf
Continue reading

Peach Coffee Cake

As per my Blueberry Coffee Cake‘s notes, a North American ‘coffee cake’ doesn’t contain coffee, but is meant to be eaten whilst drinking a cuppa joe. They come in all shapes & types, and commonly use cream cheese/fruit.

Here it’s a jelly-roll style GF yeasted bread. Start the night before for a first rise in the fridge, and to drain the peaches.

Serves: up to 24 (but it’s easily halved)
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

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

Lemon Mousse Cheesecake

I’ve had a play around with my favourite Lemon Curd recipe, adding whipped egg whites plus mascarpone, double cream, soured cream, and gelatine to make an indulgently rich – but light as mousse – citrussy cheesecake. The pastry is gluten-free but you could use regular flour.

You could make this a festive centrepiece dessert by decorating with redcurrants and holly leaves.

Serves: 12 – 16
Continue reading