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
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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
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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
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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
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Jaffa Cake Drizzled Cupcakes

For Twitter baking buddies, I decided to combine 2 of the GBBO week 1 options: a drizzle cake, and Jaffa Cakes. Since I’ve already made a Giant Jaffa Cake, I thought I’d finally succomb to the dreaded cupcake.

The cake is adapted from my GF Lemon Drizzle Cake, and the frosting is a simple chocolate buttercream enhanced with orange.

Makes: 12 frosted cupcakes
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