Coffee and Hazelnut Chiffon Cake

This is adapted from Delia Smith which means I quiver at changing it. But I can’t slice round cakes in half horizontally to save my life (see Layers footnote); I had cream cheese not mascarpone; and I do like hazelnuts more than walnuts.

This GF cake was very highly rated by my tasters (who’ve all had a fair few Coffee ‘n Walnut cakes in their lives!).

Serves: 12 – 24 depending on tin/portion size
Continue reading

Advertisements

Iced Buns with Spice and Citrus

This is a British classic which was prompted by Baked To Imperfection. I’ve made her recipe gluten-free and added spices (I just can’t help myself). The usual optional alternatives for flavourings/colours are in the footnotes.

If you need fewer buns, please do reduce the ingredients proportionally (but these are 1-2 bite sized as-is).

Makes: 24-32 buns depending on size
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 (the photos show cocoa buttercream).

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