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Guest Blog: Baking with Sabrina

Date: Tuesday 12th August 2014

Sabrina, 28, was diagnosed with Coeliac disease 8 years ago - since she's been experimenting in the kitchen producing fantastic gluten free recipes for her and her little boy to enjoy!

This week she talks about some of her favourite cakes made with Glutafin Gluten Free Select Multipurpose White Mix.

When I was first diagnosed with coeliac disease, Glutafin was one of the first products I came across. (And one of the best).  I have practiced using their flour for many different recipes. One thing I must say is, with many recipes you can’t just replace the recipe with the same amount of gluten free flour. There are adaptions that need to be made. And this takes practice or just a glance at other peoples tried and tested recipes if you don’t have the time, (Glutafin have a very good range or continue reading and you can have a sneak peek at mine).  Sometimes you may also need to use a different method to ‘normal’ flour.

One thing that I feel that I have managed to perfect is cake. Now most of us miss the moist and sponginess of a normal cake but I have tried and tested the following two recipes a few times and it always comes out lovely and moist, soft and spongy and it lasts. Some recipes I have tried with other gluten free flour, the cake is dry the next day or sometimes even the day of the bake! But not with my recipes and Glutafin flour, just try it for yourself. My first recipe is Chocolate cake.  

 

Chocolate CakeChocolate cake

160g Glutafin Gluten Free Select Multipurpose White Mix

65g Coco powder

1½ tsp Baking powder

¾ tsp Xanthan Gum

3 Medium eggs (room temp)

180g Butter (room temp)

180g Caster sugar

Method  

1. Preheat oven to 160°C (fan oven). Grease and line 2 (8 inch) cake tins.

2. With electric whisk mix butter and sugar until fluffy (about 1-2 minutes)

3. Add the rest of the ingredients and whisk until well incorporated.

4. Place cake mix evenly into each tin. Place into preheated oven and cook for 25-30 minutes.

5. Take out and allow to cool for about 5 minutes in the tin, then turn out onto cooling rack to cool completely before you decorate.

6. I filled mine with whipped double cream (600ml double cream whipped with 1-2 tbsp of vanilla extract)

7. I topped with a chocolate ganache 1-2 packs of milk chocolate chips into a jug or bowl. Top with enough cream to come to the same level as the chocolate chips. Place in microwave, heat for 1-2 minutes then take out and whisk until smooth and desired thickness. Then spoon and spread over cake and decorate.

 

My next recipe is a Lemon Drizzle cake for those of you who may prefer a zesty cake to a chocolate one...

Lemon Drizzle cakeLemon Drizzle Cake

75g Glutafin Gluten Free Select  Multipurpose White Mix

½ tsp baking powder

¼ tsp Xanthan gum

60g butter

60g sugar

1 egg

½ tsp vanilla extract

(You can add lemon zest to the cake if you like)

For drizzle:1-2 lemons (depends how lemony you like it) and 1-2 tbsp sugar.

Method

1. Preheat oven to 160°C (fan oven). Grease and line 2 (8 inch) cake tins. (For this recipe I used a square cake tin but use whatever shape you like).

2. With electric whisk mix butter and sugar until fluffy (about 1-2 minutes)

3. Add the rest of the ingredients and whisk until well incorporated.

4. Place cake mix into tin. Place into preheated oven and cook for 25-30 minutes.

5. Take out and prick all over with a cocktail stick, leave in tin

6. Prepare drizzle – Put sugar and lemon juice into saucepan and heat gently to dissolve sugar and create a lemon syrup. Once you are happy with consistency take off heat and pour over cake (still in tin) and cool completely in the tin, turn out and slice as desired. 

 

Make sure you let Sabrina know what you think of her recipes in the comments below!

Best wishes,

Glutafin

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