Sunday, 20 January 2013

Easy dairy free, gluten free, pink sponge cake!



Yesterday I have to admit I stood in the middle of the kitchen and threw a strop! This is a grown up version, no shouting, no crying and no falling to the floor. Just a good old fashioned whinge!

"I just want to make a cake. A cake like I used to where I throw all the ingredients into the Magimix and press go. I don't want to melt things, sieve things, combine expense things or take my time. I have an 18 month old holding my right leg and we both just want cake!"

So that's what I did. With the knowledge I have gained from my amazing free from recipe books and a quick reference to my trusty non free from Good Housekeeping book, I made up a recipe and the man from the cake Gods said yes!

This is what I did:

Ingredients

6oz pure sunflower spread
6oz caster sugar
3 eggs
4oz rice flour
2oz maize (fine polenta) flour
1/2 tsp xanthum gum
2 tsp baking powder
2 tsp vanilla essence
pink food colouring
1/2 cup approx Alpro almond milk

Bung sugar and pure into mixer and zap, follow with egg and zap, follow with flour, baking powder and xanthum gum and zap, colour with food colouring, finally add a little almond milk until consistency resembles cake mix rather than wall paper paste!
Spoon into tin or cake cases and bake for 15-20 Min's at 180 C.

This produced a single 20cm round and 6 large cupcakes with a great pink colour. I used the round sponge to try my first batch of cake pops. This was a little more time consuming but great fun for when little one was preoccupied with Daddy. I got to play with cake!






For correct instructions follow on how to make cake pops follow this link  http://www.piginthekitchen.co.uk/2012/12/gluten-free-red-velvet-cake-pops-gluten.html)

What I tried was slightly different and not as effective. Crumble the cooled sponge into a bowl. Add two good tablespoons of strawberry jam, and mix together until combined and sticky. Roll into bowls and place on a tray. Freeze until cold and slightly hard but not frozen! Melt dairy free and gluten free chocolate in a bain marie. Take the cake balls out the freezer and gently push a stick into the base (careful not to push straight through as I did!). Hold over the bowl and spoon chocolate over until covered. Place in oasis or polystyrene and pop in the fridge to harden.

The extra sponge and jam mix was squashed into a heart shaped cutter and also frozen then topped with melted chocolate, pretty Valentine's Day Mini Cake!




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