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Friday, 2 December 2011
Gorgeous & Gluten-Free!
Anything gluten-free sells really well, I've discovered. There seem to be more & more people who have serious problems with gluten...whether they are actually suffering from coeliac disease, or just wheat-intolerant. I have many friends to whom this applies (hi to Janie, Joann & my Mum to name but three!) and for this reason I've decided to increase my repertoire of recipes...especially on the Farmer's Market stall.
As it's 'beginning to look a lot like Christmas...' I thought I'd share a seasonal delight that I currently bake for a local restaurant - they serve it warm with cream for pudding, but it would be equally good cold with a hot cup of tea, I think! Actually, I'd eat it for breakfast - but that's just me!
Fresh Apple Cranberry Cake
1 & 1/2 cups (225g) gluten -free all purpose/plain flour
which is a very similar blend & would work just the same!)
1 tsp baking soda
1 & 1/2 tsp gluten-free baking powder (or Doves Farm make a self-raising G-F flour which you could use & omit this)
1 tsp ground allspice (or cinnamon)
1/2 tsp salt
1 tsp vanilla extract
1/2 cup (125g) butter
3/4 cup (160g) light soft brown sugar
3 tbsps apple cider (cloudy apple juice)
1 large tart cooking apple (I use Bramleys), peeled & cored
3/4 cup (150g) fresh cranberries
1 small cooking apple, peeled & cored
Preheat oven to 375f/180c
Line a 9" (23cm) square pan with baking parchment (or butter a glass dish if making as a dessert)
Sift flour, raising agents, spice & salt and set aside. In a large bowl (I use my stand mixer) beat butter and sugar together until lighter in colour and creamy. Add eggs one at a time, beating in well between each addition. Beat in vanilla extract and apple cider. The mixture will be quite wet & batter-like (this is because gluten-free flour absorbs more moisture)
It should look like this! Grate or finely chop cooking apple, and chop cranberries roughly too. I do this in a food processor - chop the apple first, then add cranberries and pulse a few times. You don't want a puree - it should be quite rough still...
Scrape fruit into batter and fold in well using a metal spoon or spatula. Pour into the prepared pan and top with thin slices of eating apple. I also shake over a little more ground cinnamon & spice at this point. Bake for around 45 minutes until well browned and firm on top (it will spring back when pushed gently with a finger!)
Cool in the tin then eat & enjoy! You can also wrap well and freeze for up to a month, making this an ideal recipe for Christmas.
This morning has seen the first real winter frosts...it's cosy in my kitchen, though! I'm baking Apricot, Rum & Orange Cakes today...made with spelt flour, they will keep well as an alternative to the heavy dark traditional Christmas Cake. Totally gorgeous!
Have a great weekend - have you started any festive baking yet? xo
I live with my gorgeous husband, Paul and our wire fox terrier, Alice, in a small country town.I have cooked professionally for 30 years (boy, does that sound OLD!) and now run Sugar Moon, an online brownie business, as well as a small wholesale bakery, which I love. In any rare spare time I'm working on my first novel and a cookbook based on my business. I love Mozart above most things, but also adore reading, movies,visiting different countries,walking Alice, eating & all things foodie as well as spending time with my beloved friends and family....I hope you enjoy my blog!