Date: Thursday 27th March 2014
We would like to thank everyone who entered our Mother's Day competition. We really enjoyed reading through all of your delicious recipe ideas so we thought that you would like to see our top 5 entries.
'A lovely dessert and bunch of flowers all in one"
For the sponge cakes:
100g Gluten Free Flour (we recommend using Glutafin Gluten Free Select Multipurpose White Mix)
100g Caster Sugar
2 Medium Eggs
For the butter icing:
280g Icing Sugar
1. Mix all sponge cake ingredients together and cook at 180ºC for 15 minutes. Leave to cool - once cooled cut the tops off creating a lid.
2. Sift the icing sugar and mix with margarine and milk. Separate this mixture into three separate bowls. Add two drops of food essence to each - Sophie used rose, lavender and violet flavours.
3. Add the butter icing to the cakes and place the pre-cut lids on top. Dust with icing sugar.
4. Arrange on a cake stand to give the impression of a bouquet of flowers.
2) WINNER - Margaret Smith
"Pear and Ginger Upside Down Cake"
10ozs Glutafin Gluten Free Select Multipurpose White Mix
8ozs caster sugar
2 tsp baking powder
1/2 tsp xanthum gum
3 tbls ginger syrup
4 pears peeled and sliced into slices
6 ginger stems sliced
1. Line and grease round loose bottom baking tin.
2. Mix margarine and sugar together until light in colour. Add all dry ingredients, then eggs and ginger syrup, stir together until it ingredients form a thick batter.
3. Place the pear and stem ginger in the base of the baking tin. Then pour all batter over the pears and ginger.
4. Cook on a medium heat until springy to touch (around 50 minutes). Turn out onto a cooling rack.
5. Serve with ice cream, custard, hot or cold. Freezes well. Store in cool place.
3) Victoria & Alistair Cleave
"Gooey Gluten Free Chocolate Brownies"
100g unsalted butter
100g plain chocolate (the higher the % of cocoa the richer your brownies)
300g caster sugar
Pinch of salt
2tsp vanilla extract
2 large eggs
125g Glutafin Gluten Free Select Multipurpose White Mix
2tbsp cocoa powder
1. Preheat your oven to 180ºC (160ºC if fan).
2. Butter and line a 18cm (7 inch) square cake tin.
3. Melt the chocolate and butter in a large bowl (either over a pan of boiling water or in a microwave) and leave to cool slightly.
4. Stir in the sugar, salt and vanilla.
5. Add the eggs to the chocolate mixture one at a time and beat well until blended.
6. Add the Glutafin Gluten Free Select Multipurpose White Mix and the cocoa and beat for another minute or so until smooth.
7. Pour the mix into the prepared tin and bake for 40 – 45 minutes. You can tell if the brownies are done by inserting a cocktail stick into the middle – if it has wet batter sticking to it then continue to bake for 5 – 10 mins. They are done when the cocktail stick comes out with a few moist crumbs clinging to it.
4) Charlotte Maughan
Butter/margarine to grease tin
Greaseproof paper to line the tin
For the cheesecake topping:
225g low-fat cream cheese
66g caster sugar
1/2 tsp vanilla extract
1 large egg
For the brownie:
55g milk chocolate, roughly chopped
3 tablespoons unsalted butter/baking margarine
2 tablespoons oil
120g gluten-free plain flour (we recommend using Glutafin Gluten Free Select Multipurpose White Mix)
50g gluten-free unsweetened Dutch-processed cocoa powder
1 teaspoon gluten-free baking powder
1/2 teaspoon fine sea salt
220g dark brown sugar
60g granulated sugar
120ml low-fat buttermilk
2 large egg whites
2 teaspoons vanilla extract
1. Preheat the oven to 175°C (fan-assisted)
2. Line an 8 by 8-inch baking pan with greaseproof paper so it hangs over the edges by about 1-inch. Lightly grease with some butter/margarine
3. To make the Cheesecake topping - in a medium bowl and using an electric mixer at medium speed, beat the cream cheese until smooth and creamy. Beat in the sugar and the vanilla until very smooth. Beat in the egg until well blended. Keep and set aside.
4. To make the Brownie layer put the chocolate, butter, and oil in a small microwave-safe bowl and heat at 75 percent power for 30 seconds. Stir carefully and return to the microwave for a further 30 seconds (same power settings)
5. Combine the flour, cocoa powder, baking powder and salt in a separate bowl.
6. Combine the brown sugar and granulated sugar in a large bowl, whisk in the buttermilk, egg whites, and vanilla. Add the chocolate mixture and whisk vigorously until fully incorporated and the batter is thick and glossy.
Gradually add the flour mixture and stir just until it disappears.
7. Pour most of the brownie batter into the lined and greased tin & keep the left over batter
8. Pour the cheesecake mixture evenly over the top and drop the remaining brownie batter in large dollops over the cheesecake topping
9. Using the handle of a wooden spoon, mix the two batters together to create a swirled pattern
10. Bake until the top is just set (takes about 40 to 45 minutes in a fan-assisted oven pre-heated to 175°C).
11. Leave to cool completely in the tin on a wire rack.
12. Lift brownies out of the tin by the greaseproof paper and peel off. Cut into portions and enjoy!
5) Robert Eagle
"Apricot Swiss Roll"
2 oz Glutafin Gluten Free Select Multipurpose White Mix
2 1/2 oz Caster Sugar
2 large eggs
4oz icing sugar
Apricot jam, sieved
1. Line a Swiss roll tin with baking parchment.
2. Preheat oven Gas 6 / 200ºC / 400ºF
3. Whisk together eggs and sugar until pale and thick.
4. Fold in white mix.
5. Put into prepared tin and bake near top of oven for 7-10 minutes until golden brown.
6. Turn out on to baking parchment thickly dusted with caster sugar, trim edges and roll with paper inside, leave to cool.
7. To make the filling, cream together 2oz butter and 4 oz icing sugar. Unroll cooled cake and spread with butter cream and apricot jam. Re-roll.
As always, we love to hear from you! Make sure you let us know if you try any of these recipes.
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