5 YUMMY GLUTEN-FREE BAKES
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.
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.