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cakesolveseverything
To all things Gluten Free and 'bake-able'
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Blueberry Pie
The kitchen had cooled to a more bearable baking temperature and I was starting to wonder if I could actually remember how to bake?! It's been such a long time since a cake/cupcake/pie/tart went into the oven.
Although not much baking has occurred of late, I have been continuing my nightly scour of pintrest and bloglovin' and seen so many beautiful pies. I have wanted to make a lattice topped pie for ages so decided to bake this simple not-too-sweet blueberry pie...
Blueberry Pie
1 batch of gluten free pastry (200g flour, 2 tbsp icing sugar, 110g cold butter, 1 egg)
400g Blueberries
2 tbsp Butter
75g Caster Sugar
Zest of half a lemon
Pastry. Place the flour and icing sugar in a bowl and mix together, rub in the codes of cold butter until it resembles breadcrumbs. Mix in the beaten egg and bring the mixture together until it forms a dough. Refrigerate for 30 minutes.
Pre heat oven to 200C
Divide the pastry into one third and two thirds. Roll out the two thirds until the thickness of a pound coin and line your loose bottomed pie/flan tin.
In a mixing bowl place the blueberries, sugar, lemon zest and butter. Mix together with 1tbsp water and pour into the pastry lined tin.
Roll out the remaining pastry and cut into strips of the same thickness. Build up your lattice, gently pressing down the edges. Finally egg wash the pastry (careful not to get any in the gaps of your lattice!)
Bake for around 20 minutes until golden brown. Set aside to cool before serving.
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Dairy Free Nutty Banana 'Ice Cream'
"The cold's so cold, and the hot's so hot"
A.A. Milne
I'm about to be delightfully British and have a little moan about the weather - it's SO hot! Don't get me wrong I love long hot summer day's, evening BBQ's and being able to throw on a dress, flip-flops and sunglasses each day but this sticky hot humid weather has prevented me from baking! I just can't face turning on the oven. So I'm sorry for the lack of posts recently! Hopefully this incredibly simple, yummy, lactose free 'ice cream' will keep you cool...
Dairy Free Nutty Banana 'Ice Cream'
3 Frozen Banana's - frozen in chunks with the skin off!
300ml Almond Milk
2 tsp (heaped) Smooth Peanut Butter (one with no added salt or sugar)
Place the frozen banana's, almond milk and peanut butter in a food processor and blitz away.
Enjoy straight away or freeze (yes, it's really that easy!)
If you freeze it, you may want to give it another short blitz in the food processor before serving to get it extra smooth and creamy.
P.s Despite the little 'it's SO hot' moan, I'm hoping this summery sunny weather continues!
#dairy free#gluten free#lactose free#ice cream#banana#peanut butter#almond milk#A.A. Milne#nutty banana ice cream#banana ice cream#dairy free ice cream
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Strawberry Ice-Cream
I've been loving the summer weather we are enjoying this week - just throwing on shorts and a t-shirt or a little summer dress and working in the garden (I can just about see my computer screen!), sitting outside all evening and the endless flow of mid week BBQ's! All this sunshine just makes me happy.
So when I saw slightly overripe punnets of strawberries for 80p yesterday, homemade strawberry ice-cream was a must! My only slight problem being that I am notoriously bad at making custard (the base of ice-cream) - I even seem to make instant custard lumpy! So it may have taken a few attempts but it was SO worth it for a bowl of creamy fresh strawberry ice-cream.
Strawberry Ice-Cream
300ml Whole Milk
3 Egg Yolks
75g Caster Sugar
100ml Double Cream
2 punnets of Strawberries
Ice Cream Machine(!)
Hull and roughly chop the strawberries and set aside.
Whisk together the egg yolks and sugar until a very pale yellow
Heat up the milk in a saucepan until it comes just up to a simmer, then pour over the egg yolk mixture while whisking the warm liquid
Pour the mixture back into the pan on a low heat and stir the custard continuously until it thickens
Take off the heat and pour into a bowl to cool. Add the cream and stir.
When the custard is cool place in the ice cream machine with the strawberries and churn. (if you don't want 'bits' of strawberry then puree the strawberries and mix with the cool custard)
If you don't have an ice cream machine then place the mixture in the freezer and whisk it with an electric whisk every hour for 3 or 4 hours as it freezes!
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Summer stampede 2013
Summer has finally arrived! Yesterday I spent a sizzling Saturday afternoon at Summer Stampede in the Queen Elizabeth Olympic Park. The main attraction was Mumford and Sons but we were also treated to Ben Howard, Vampire Weekend and a new favourite Bear's Den.
Dress: Zara; Hair garland: Accessorize
With flowers in my hair and a little white lacy summer dress, I soaked up the sun (factor 50 safely applied!), the atmosphere and enjoyed my first real day off for what seems like forever!!
#Mumford and sons#Bear's Den#Ben Howard#Summer Stampede#Concert#music#Vampire Weekend#Olympic Park#London#Zara#accessorise#fashion#2013#Summer#summer 2013
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Lemon Meringue Cake
Last week my grandad was 84...in celebration we had a family lunch of whole baked salmon with cucumber and dill salsa, asparagus, fresh pea and feta salad and a hot potato salad followed by lemon meringue birthday cake. It was just a shame that the weather didn't quite match our summery menu!
Lemon Cake
150g Butter
150g Golden Caster Sugar
3 Eggs
150g Self Raising Flour (Dove's Farm Wheat and Gluten Free)
1 tsp Baking Powder
Zest of 2 Lemons
Juice of 1 Lemon
Preheat oven to 180C and line one half of a deep sandwich cake tin.
Cream together the butter and sugar until pale and fluffy, add the eggs slowly until fully incorporated
Fold in the flour, baking powder and lemon zest
Bake for around 30 minutes until golden and springs back to touch
Pour over the lemon juice while the cake is still hot and leave to cool
Meringue
3 Egg Whites
150g Caster Sugar
Preheat oven to 100C and line one half of a deep sandwich cake tin
Whisk the egg whites until they form stiff peaks, add the sugar a tablespoon at a time until the mixture is stiff and shiny
Place in tin, smooth the top and bake for 2 hours
Lemon Mousse Filling
4 Egg Whites
250g Caster Sugar
Zest and Juice of 4 Lemons
2 tsp Powdered Gelatine
300ml Whipping Cream
Place the lemon zest, juice and half of the caster sugar in a pan and gently heat until the sugar has dissolved. Take off the heat, strain out the lemon zest and add the gelatine, leave to cool.
Whisk the egg whites until they form stiff peaks, the gradually add the remaining sugar until the mixture is shiny and stiff. Set aside.
Whisk the lemon mixture and cream together until it reaches a thick consistency.
Fold together the cream and egg mixture, place in the fridge.
Assembly
Cut the lemon cake in half, place the bottom half on your cake stand and top with half of the lemon mousse filling.
Place the meringue layer on top followed by the remaining lemon mousse and finally the top half of the cake.
Dust with icing sugar and top with yellow roses!
#cake#lemon#lemon cake#meringue#lemon meringue#lemon mousse#lemon meringue cake#recipe#bake#sweet#dessert#birthday#birthday cake#food
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Orange Shrub Syrup
Today is world gin day...possibly the best day of the year!!! My whole family are gin lovers and you just can't beat an ice cold limy gin and tonic. I know that some people find gin a bit too bitter so decided to make this sweet orange shrub syrup to combine with gin to try and convert gin haters to gin lovers. So even if you are not gin's biggest fan, give it a go with this orange syrup...
Orange Shrub Syrup
250ml Freshly Squeezed Orange Juice
250g Caster Sugar
150ml White Wine Vinegar
Place the orange juice and sugar in a pan on a low heat and bring to a simmer until the sugar has completely dissolved. Set aside to cool
Add the vinegar, stir and place in an air tight container
Cocktails
Orange Gin and Tonic:
One shot of orange syrup, double shot of gin over ice topped up with tonic.
Orange Gin:
Double shot orange syrup, double shot of gin shaken in a cold cocktail shaker, pour into glass.
Orange Cordial (non-alcoholic):
Double shot of orange syrup poured over ice topped up with carbonated water.
HAPPY WORLD GIN DAY!
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Hazelnut, Raspberry and Chocolate Meringue
My mummy is the meringue queen, I've grown up on her incredible crispy gooey pavlovas pilled high with summer berries. So needless to say, I have never had the desire to make a meringue myself, mainly in fear that it would never live up to her amazing creations.
The other week I had a vivid taste memory of hazelnut meringue and from then on couldn't shift the desire for a nutty gooey meringue...so i took the plunge and made my first ever meringue!! It was exactly what I had been craving but think a bit more practice is required until I'm up to my mothers meringue standards!!
Hazelnut, Raspberry and Chocolate Meringue
5 Egg Whites
250g Caster Sugar
100g Hazelnuts - toasted and chopped
Double Cream Lightly Whipped
Punnet of Raspberries
50g Hazelnuts Toasted
50g Chocolate Melted
Heat the oven to 100C and line a baking tray with baking paper
Whisk the egg whites, in a clean dry bowl, until they form stiff peaks. Add the sugar in a tablespoon at a time whilst whisking until you get a shiny, stiff meringue.
Gently fold in the chopped toasted hazelnuts, place the meringue onto the baking tray and form a rustic circle higher at the edges than the middle.
Bake for an hour, then turn the oven off and open the door for 10 minutes then remove from the oven to cool completely.
Pile high with cream, raspberries, toasted hazelnuts and generously drizzle with chocolate.
A delicious dessert with a cup of coffee and with the left overs (if you have any!) crush up the meringue and combine with ice cream for an indulgent 'eton mess' - you can always add more raspberries/hazelnuts/chocolate too!
#meringue#hazelnut#raspberry#cream#chocolate#cake#cakesolveseverything#pavlova#memory#nostalgia#eton mess#dessert#coffee#mummy#childhood
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Ice Lollies
This week summer arrived! The weather has been amazing and I have loved every second of the warm weather; wearing summer dresses to work, basking in sunshine eating lunch and long leisurely evening drinks in the flattering dusk light.
Over the weekend, Hannah and I had a scrumptious Saturday at Borough Market oohing over the cakes and salivating at the smell of hotdogs sizzling away. Finding a space to squidge our bums in the sun was the most taxing art of the day!
At the end of a long hot London day an ice lolly was very much needed....so we made some! Lime and Mint or Raspberry and White Tea...
Lime and Mint
70g caster sugar
35g water
Generous handful of fresh mint leaves
Juice of 7 limes
Place the sugar and water in a pan and heat until the sugar has dissolved, then let it simmer for a few minutes before taking off the heat. Once off the heat, place the mint leaves in the sugar syrup and leave to infuse and cool.
Once cool remove the mint leaves, add the lime juice and pour into lolly moulds. Freeze overnight.
Raspberry and White Tea
Punnet of Raspberries
20g caster sugar
Mug of strong white tea
Place the raspberries, caster sugar and a splash of water in a pan on a low heat and simmer until the raspberries have broken down to form a liquid.
Brew a mug of strong white tea and add to the raspberries.
Pour into moulds and freeze overnight.
#ice lolly#ice lollies#food#drink#recipe#lime#mint#raspberry#tea#white tea#lime and mint#raspberry and white tea#summer#sunshine#london#Borough Market
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Almond, poppy seed and orange loaf
I found myself wide awake at 3:30am, staring at the ceiling. After a brief spell of tossing and turning, getting frustrated that I was awake at the most unreasonable hour, I decided enough was enough I just had to get up and do something, anything. I staggered downstairs, put on the oven and baked an almond, poppy seed and orange loaf, without even registering what I was doing. It was potentially a slightly balmy thing to be doing, but at least I got to eat cake for breakfast in the sunshine...which kind of made up for the early morning start!
Almond, poppy seed and orange loaf
100g Butter
100g Caster Sugar
2 Eggs
50g Ground Almonds
50g Self-raising Flour (Dove's Farm Wheat and Gluten free)
1tsp Baking powder
1/2tsp Bicarb
1/2tsp Xanthan gum
75g Chopped Almonds
50g Poppy Seeds
Zest and Juice of 1 large Orange
Handful of Flaked Almonds
Preheat oven to 180 and line a loaf tin
Cream together the butter and sugar until pale and fluffy, incorporate the eggs one at a time.
Finally, fold in the dry ingredients and zest of an orange.
Pour into the loaf tin and top with a handful of flaked almonds then bake for around 30minutes until golden brown and springs back to touch.
Whilst still warm from the oven, pour over the juice of an orange and leave to cool.
#glutenfree#cake#cakesolveseverything#poppy seeds#orange#almond#loaf#loaf cake#recipe#bake#sweet#food#breakfast
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Chocolate Honeycomb 'Crunchie' Cake
This week was a significant moment in the life of someone significant to me...the man in my life finished his degree. As he sat his last ever university exam I wanted to do something special for him; it may have been slightly unoriginal on my part but I baked a cake.
So to the man in my life - Congratulations, enjoy every moment of the celebrations and eat cake!!
Chocolate Cake
175g Dark Chocolate
100ml Milk
2 Eggs Separated
200g Light Brown Sugar
175g Butter
100g Self Raising Flour (Dove's Farm Wheat and Gluten Free)
1tsp Baking Powder
1/2tsp Xanthan Gum
75g Cocoa Powder
Icing
200g Milk Chocolate
75g Butter
3 tbsp Double Cream
3 Crunchie Bars
Preheat oven to 180 and line two sandwich cake tins.
Melt the chocolate with the milk, in a bowl over a pan of simmering water, set aside to cool. Then add in the egg yolks and combine.
In a clean, dry bowl whisk the egg whites to form stiff peaks, then set aside. In a separate bowl cream together the butter and sugar until pale and fluffy.
Combine the chocolate and butter/sugar mixture, then fold in alternate spoonfuls of the egg whites and dry ingredients. Divide the mixture between the two tins and bake for around 25 minutes until springs back to touch.
For the icing, melt the chocolate and cream together in a bowl over a pan of simmering water. Once melted, take off the heat and add the butter, leave to melt then mix together.
To assemble, place the first cake upside down on your serving plate, pour a third of the icing onto the cake followed by a crushed up crunchie. Place the second cake on top and pour over the remaining icing and smooth with a palette knife. Top with two crushed crunchies!
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Pick up a Pop Tart
I have to admit I had never actually eaten a pop tart until I made these yesterday, and rather than a nostalgic throw back to my childhood I am really just jumping on the pop tart popularity band wagon!
After last weeks complex flavour combination I was hankering after something simpler and comforting....you can't really get much more comforting than a little flakey pastry pocket of sweet warm strawberry jam!!
Pop Tarts
Batch of Gluten Free Pastry (200g flour, 2 tbsp icing sugar, 110g cold butter, 1 egg)
Strawberry jam
Icing Sugar
100's and 1000's
Pastry. Place the flour and icing sugar in a bowl and mix together, rub in the cubes of cold butter until it resembles breadcrumbs. Mix in the beaten egg and bring the mixture together until it forms a dough. Refrigerate for 30 minutes.
Pop Tarts. Preheat the oven to 180C. Roll out the pastry to about half a centimetre and cut into rectangles (which are all the same size!). Place a tablespoon of jam on half of the rectangles and then place the second rectangle on top, press down the sides gently then go around with a fork sealing the pockets and creating a pretty pattern! Bake for 10-12 minutes until golden brown.
Decoration. Can't beat the classic of icing sugar and a generous sprinkle of hundreds and thousands!!
#gluten free#bake#recipe#pop tarts#homemade#pastry#gluten free pastry#strawberry#strawberry jam#yum#food
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Parsnip, Passionfruit and Ginger Meringue Cake
Today is World Baking Day and the challenge is to 'step out of your comfort zone and bake something you have never baked before'. With that in mind I wanted to create something unusual and adventurous...so after a lot of inspiration from Lily Vanilli's 'Sweet Tooth' book (which if you don't have, you absolutely have to go buy it NOW!) and my friends, who came up with an ingenious concept of a 'summer themed cake with a winter twist - the ultimate English summer really!' I decided that I wanted a cake that incorporated a vegetable, was made using olive oil, included brown sugar meringue and a little bit of booze - I wasn't asking for much!!
My final creation was this parsnip, passionfruit and ginger meringue cake - a parsnip, passionfruit and ginger cake made using olive oil, topped with brown sugar meringue and filled with brandy laced mascarpone icing...The summery flavours of gooey, pillow soft, marshmallowy meringue and zingy passionfruit combined with the comforting winter warmth of ginger and brandy. It might all sound like there is too much going on but I promise it works, in a weird kinda way!
Parsnip, Passionfruit and Ginger Cake
175ml Runny Honey
125ml Mango and Passion Fruit Smoothie (Innocent)
125ml Olive Oil
2 Passionfruits
2 Pieces of Steam Ginger - chopped
2 Tbsp Steam Ginger Syrup
75ml Water
250g Grated Parsnip
100g Toasted and Chopped Brazil Nuts
225g Self Raising Flour (Dove's Farm Wheat and Gluten Free)
2 tsp Bicarbonate of Soda
2tsp Ground Ginger
Brown Sugar Meringue
4 Egg Whites
200g Light Brown Sugar
Filling
250g Marscarpone
1 Tbsp Brandy
3 rounded Tbsp Icing Sugar
2 Passionfruit
Preheat oven to 180 and line two sandwich tins.
Put the honey, smoothie, oil, passionfruit, steam ginger, ginger syrup, water and grated parsnips in a pan and bring to the boil. Take off the heat and leave to cool.
Place the flour, bicarb, ground ginger and nuts into a bowl and fold the wet mixture in.
Divide between the two tins and bake for 10minutes.
While the cake is baking, get a really clean bowl and whisk together the egg whites and sugar - adding the sugar a tablespoon at a time until the mixture is shiny and stiff.
Divide the meringue between the two cakes and smooth out with a palette knife.
Turn the oven down to 100 and return the cakes to the oven for a further 30minutes.
After 30 minutes, turn the oven off and open the door, allowing the cakes to cool slowly.
For the filling mix together the Mascarpone, brandy and icing sugar.
To assemble, place the first cake meringue down on a cake stand or plate, then top with the Mascarpone filling and flesh of one passionfruit. Place the second cake on top with the meringue facing upwards and finish with the flesh of a passionfruit.
#parsnip#passionfruit#ginger#meringue#brown sugar meringue#cake#bake#sweet#dessert#pudding#parsnip cake#cakesolveseverything#gluten free#World Baking Day#Lily Vanilli#Sweet tooth#brandy#olive oil#brown sugar#vegetable cake
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Courgette, Chocolate and Pistachio Cake
Life has felt a little manic recently...
I have just started the placement part of my masters and am slowly settling into the daily routine - including a delightful commute to work! The up side of hours on trains is time to think, which I am hoping will result in fabulous cake creations I can share on here!
Over the weekend, Hannah came to visit me in Bath for a luxuriously indulgent 'lets-do-nothing-but-bake' weekend! It was decadent - long lie in's, trashy TV and lots of baking! On Sunday we created this courgette, chocolate and pistachio cake...moist and gooey with the occasional nutty crunch, finished off with a boorishly rich chocolatey icing! Incidentally it was Claire's birthday yesterday, so armed with a pink candle (which we had no way of lighting!) it went up to uni for birthday coffee and cake!!
Courgette, Chocolate and Pistachio Cake
275g Self Raising Flour (Dove's Farm Wheat and Gluten Free)
3 tbsp Cocoa Powder
215g Caster Sugar
1tsp Baking Powder
1/2tsp Bicarbonate of Soda
1/2tsp Xanthan Gum
3 Eggs
225ml Flavourless Oil
225ml Whole Milk
3 tbsp Golden Syrup
300g Grated Courgette (about 2)
100g Pistachios
Preheat oven to 180C and line two sandwich tins with parchment.
Place the flour, cocoa powder, sugar, baking powder, bicarb and xanthan gum in a mixing bowl and make a well in the centre of the dry ingredients.
Add the eggs, oil, milk, golden syrup into the well and beat together until smooth
Add the courgette and pistachios and incorporate, pour into prepared tins
Bake for about 30 minutes until it springs back to touch.
Icing
200g Dark Chocolate
250g Milk Chocolate
200g Butter
Melt the chocolate in a heat proof bowl over a pan of simmering water
Take off the heat and add the butter, leave to melt.
Mix together
Assembly:
50g Pistachios
Place one cake on a wire rack, pour a third of the icing on top then sandwich the other cake on top.
Pour the rest of the icing over the top of the cake and using a palette knife smooth the icing over the top and around the sides of the cake.
Leave to cool and set, decorate with pistachios!
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Late night gooey cookie treats
Since starting this blog I have become completely obsessed with finding, reading and following other people's blogs. I love having an insight into others lives and have found blogs to be such a good place to find inspiration.
The other evening I had a friend over for dinner and as we sat nattering away, this friend of mine suddenly asked if we could bake...if we could bake cookies! It was 10:30pm and thankfully my well stocked baking cupboard meant we could satisfy this baking craving - although I'm not too sure whether they were craving the cookies or the process of making them!! Either way it was a lot of fun :)
I knew exactly where to look for a late night cookie recipe - The Londoner! I adore Rosie's blog and her recipes are amazing! So with only a teeny tiny tweak to make them gluten-free we made her Warm Butterscotch Chocolate Chip Bad Boys...
They were quickly devoured, warm out of the oven with a generous bowl of ice cream!! Nothing like impulsive late night baking.
Rosie's Cookie Recipe:
170g Butter
200g Brown Sugar
100g Caster Sugar
1 egg
1 egg yolk
1tsp Vanilla Extract
250g Plain Flour (Dove's Farm Wheat and Gluten Free)
1/2tsp Bicarbonate of Soda
Chocolate
Preheat oven to 170C
Melt the butter, beat in the sugar, egg and egg yolk, vanilla extract
Mix with the flour and bicarb
Add lots of chunks of chocolate!!
Place tablespoon dollops of the mixture onto a baking tray, making sure there is plenty of room in between each one and bake for 10-15 minutes
#cookies#glutenfree#chocolate#chocolatechip#chocolate cookies#gooey cookies#biscuits#The Londoner#sweet#baking
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Bath in Fashion - Part 2
(Jeans: H&M; Shirt: Vintage; Scarf: Accessorize; Shoes: Russell and Bromley; Clutch: Market but similar ones in Accessorize; Nail Varnish: Barry M; Hair piece: Accessorize)
For the catwalk show I styled my outfit along the 'neon bright' SS13 tend. With these colour popping pink jeans colour clashed with acid yellow nails and scarf detailing, finished off with a delicate lace vintage blouse and flower in my hair to soften the look.
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Bath in Fashion - Part 1
This week I went to the 'SS13 collections on the catwalk' fashion show in the stunning assembly rooms as part of Bath in Fashion. With a glass of wine in hand, we sat watching the show, picking out our favourite pieces, then went for post show cocktails to debrief!! And we may have possibly had a very cheeky photograph with Jamie Laing (Made in Chelsea) somewhere in between!
The show was amazing, it was divided into four sections: New York (Morning), London (Afternoon Tea), Milan (Dolce Vita), Paris (Cocktails), and showcased a vast array of high street brands including French Connection, Jigsaw, Hobbs, Reiss, M&S, Candy Kittens.
It was the collection from Oasis that really caught my eye (shopping trip here I come!!) and I also particularly enjoyed the accessories that were modelled which included beautiful wraps and scarves from K Fraser Textiles and glasses from Specsavers (I think its time for some new glasses!)
#Bath in Fashion#Bath#Fashion#SS13#catwalk#oasis#french connection#jigsaw#hobbs#reiss#Candy Kittens#Jamie Laing#Oasis
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Boozy Banana Bread
Three shrivelling black bananas were staring at me in the fruit bowl. I knew inside those ripening skins would be oozing sticky bananary sweet syrupy goo - perfect for baking!! I just couldn't help myself adding a generous glug of naughty alcoholic indulgence to create this boozy banana bread...
Boozy Banana Bread
85g Muscovardo Sugar
85g Butter
1 Egg
85g Self Raising Flour (Doves Farm Wheat and Gluten Free)
1tsp Baking Powder
1/2 tsp Xanthan Gum
1tsp Vanilla Extract
Pinch of Nutmeg
1/2 tsp Ground Cinnamon
Double measure of Spiced Rum (Sailor Jerry)
3 Very Ripe Bananas - Mashed up (around 250g)
Preheat oven to 180C and line a loaf tin
Cream the butter and sugar until light and fluffy, add the egg and fully incorporate
Mix in the flour, baking powder, xanthan gum and spices
Fold in the mashed banana, rum and vanilla extract; Pour into the loaf tin and bake for around 30 minutes until a skewer comes out clean
It is delicious toasted with butter or smothered with an indulgent layer of peanut butter for breakfast!
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