Turn the oven on, get cosy and whip up one of these delectable cakes
there’ s nothing like a good old-fashioned baking session on a chilly afternoon, and these beautiful gluten-free cakes are a cinch to mix and bake. Made using nut meals and alternative f lours, they feature fruity and creamy flourishes we can’t get enough of.
hazelnut and raspberry chia jam cakes
1½ cups (150g) hazelnut meal (ground hazelnuts) flou⅓⅓cup(45g)gluten-freeplain(all-purpose)flour ¾ cup (180ml) light flavoured extra virgin olive oil ⅔ cup (230g) honey
2 teaspoons vanilla extract
½ cup (140g) natural Greek-style (thick) yoghurt raspberry chia jam
1 teaspoon honey
2 teaspoons white chia seeds
Preheat oven to 180°C (350°F). To make the raspberry chia jam, place the raspberries and honey in a small bowl and crush with a fork. Add the chia seeds and mix to combine. Set aside for 20 minutes or until thickened.
Place the hazelnut meal, flour, oil, honey, vanilla and eggwhites in a large bowl and whisk until well combined. Divide the mixture between 12 x ½- cup- capacity (125ml) greased muffin tins. Cook for 20–25 minutes or until cooked when tested with a skewer. Remove from the tin and set aside to cool completely on wire racks.
Spoon yoghurt on top of each cake and swirl with raspberry chia jam to serve. MAKES 12.
pear, ricotta and ginger cake
½ cup (110g) raw caster (superfine) sugar 1 teaspoon vanilla extract
2 teaspoons finely grated ginger
⅓ cup (80ml) light flavoured extra virgin olive oil 2 cups (240g) almond meal
¼ cup (35g) gluten-free plain (all-purpose) flour 1 teaspoon baking powder+
1 cup (240g) ricotta
3 small pears (300g), thinly sliced
¼ cup (20g) natural flaked almonds
Preheat oven to 160°C (325°F). Place the eggs, sugar, vanilla and ginger in the bowl of an electric mixer and whisk for 3–4 minutes or until pale and creamy. Gradually add the oil and whisk to combine. Add the almond meal, flour and baking powder and mix to combine. Add the ricotta and half the pear and gently fold to combine. Spoon the mixture into a lightly greased 20cm round springform tin lined with non-stick baking paper. Top with the remaining pear and sprinkle with the almond. Cook for 1 hour 20 minutes or until cooked when tested with a skewer. Set aside to cool in the tin completely. Serve. SERVES 8–10.
+ Most baking powders are gluten-free but, if in doubt, check the label.
walnut and date loaf cake
10 fresh dates (200g), pitted and chopped 1 teaspoon bicarbonate of (baking) soda
½ cup (125ml) boiling water
½ cup (80g) buckwheat flour
1½ cups (180g) almond meal (ground almonds) ½ cup (85g) rapadura sugar
½ cup (160g) almond spread
½ cup (125ml) light flavoured extra virgin olive oil 2 eggs
1 teaspoon ground cinnamon
2 teaspoons vanilla bean paste
1½ cups (150g) walnuts
1 tablespoon cacao nibs
1 cup (240g) low-fat ricotta
Preheat oven to 160°C (325°F). Place the dates, bicarbonate of soda and boiling water in a jug and set aside for 5 minutes to soften. Using a hand-held blender, blend until smooth. Set aside. Place the flour, almond meal, sugar, almond spread, oil, eggs, cinnamon, half the vanilla, 1 cup (100g) of the walnuts and the date mixture in a large bowl and mix well to combine. Spoon the mixture into a lightly greased 20cm x 10cm loaf tin lined with non-stick baking paper. Sprinkle over the cacao nibs and remaining walnuts and cook for 1 hour 5 minutes – 1 hour 10 minutes or until cooked when tested with a skewer.
Set aside to cool in the tin for 10 minutes, before turning out onto a wire rack to cool completely.
Place the ricotta and remaining vanilla in a small bowl and swirl together. Slice the loaf and serve with the vanilla ricotta. SERVES 8.
walnuts and almonds take the lead in this delectable loaf cake, with bonus benefits for brain- and heart-health. Served with a light swirled vanilla ricotta, it’s an ideal afternoon tea treat.