For those who fol­low a gluten-free diet, bak­ing is one of the hard­est things to get right. So, in re­sponse to your re­quests, we bring you these de­li­cious treats.

Fairlady - - CONTENTS -

Yes, it is pos­si­ble!

Orange but­ter­milk syrup cake

Serves 12 Prep time and bak­ing: 1hr 10 min

This can be made 2 days ahead and stored in an air­tight con­tainer.

• 125g but­ter, soft­ened • 3 tsp finely grated orange zest

• 2/3 cup (150g) co­conut sugar (or cas­tor sugar) • 3 eggs, sep­a­rated • ¾ cup (90g) al­mond meal (ground al­monds) • 1 cup (150g) gluten-free self-rais­ing flour • ½ cup (125ml) but­ter­milk For the orange syrup • 3 medium or­anges • ¼ cup (55g) co­conut sugar (or

cas­tor sugar) 1. Pre­heat the oven to 160°C (140°C fan-forced). Grease and dust a 20cm baba cake pan with flour; tap the pan and shake out all ex­cess flour.

2. Us­ing an elec­tric mixer, whisk the but­ter, zest and sugar in a small bowl for about 3 min­utes or un­til light and creamy. Beat in the egg yolks, one at a time, un­til fluffy. Trans­fer mix­ture to a large bowl; fold in the al­mond meal, flour and but­ter­milk in two batches.

3. Us­ing your (cleaned) elec­tric mixer, beat the egg whites in a clean small bowl un­til soft peaks form. Fold into the bat­ter in two batches. Pour the mix­ture into the pre­pared pan and spread evenly.

4. Bake for about 45 min­utes or un­til cooked (test with a skewer). Leave to stand for 5 min­utes. Tap and gen­tly shake the cake in the pan to re­lease it from the sides be­fore turn­ing onto a wire rack over a metal or glass tray.

5. For the orange syrup: Mean­while, re­move the rind from one orange with a veg­etable peeler, avoid­ing the white pith. Cut into long thin strips. Squeeze the juice from the or­anges – you will need ¾ cup (180ml). Com­bine the rind, juice and sugar in a small saucepan. Stir over a medium heat un­til the sugar is dis­solved. Bring to a sim­mer and leave to sim­mer, un­cov­ered, for 3 min­utes.

6. Pour the hot syrup over the just­baked cake. Pour any syrup col­lected in the tray into a jug; re­peat un­til all the syrup is used. Re­serve the rind to dec­o­rate the top of the cake.

7. Serve warm or cooled with thick yogurt or ice cream, if de­sired. Suit­able for freez­ing. Not suit­able for mi­crowav­ing.

Lit­tle pumpkin dampers

Makes 8 Prep time and bak­ing: 50 min (+cool­ing) • 750g but­ter­nut pumpkin, peeled, chopped • 80g but­ter, soft­ened • 2 eggs • 2 cups (300g) gluten-free sel­f­rais­ing flour, ap­prox­i­mately • 2 tea­spoons sea salt flakes • 2 ta­ble­spoons milk, ap­prox­i­mately • 2 tea­spoons se­same or poppy seeds

1. Steam or mi­crowave the pumpkin un­til ten­der; drain well. Mash the pumpkin in a large bowl un­til smooth (you will need 2 cups of mashed pumpkin). Cool to room tem­per­a­ture.

2. Mean­while, pre­heat the oven to 220°C (200°C fan-forced). Line an oven tray with bak­ing pa­per.

3. In a small bowl, beat the but­ter with an elec­tric mixer un­til smooth. Add the eggs and beat un­til com­bined. Stir in the pumpkin. Trans­fer mix­ture to a large bowl; stir in flour, salt and enough milk to mix to a soft dough. Knead dough gen­tly on a lightly floured sur­face un­til smooth. Di­vide into eight pieces, shape each piece into a round and place rounds 5cm apart on the pre­pared tray. Lightly score a small cross in the top of each round. Brush rounds lightly with a lit­tle milk and sprin­kle with seeds.

4. Bake dampers for about 20 min­utes or un­til they're browned and sound hol­low when tapped. Serve warm with ex­tra but­ter and golden syrup. Suit­able for freez­ing. Pumpkin suit­able for mi­crowav­ing.


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