All posts tagged: baking

#NewTradition #11 – Gluten Free Lavazza Espresso Chocolate Brownies

Ok, I know. The other day I admitted to you that I gave up my gluten free diet for my strawberries and cream cake at the weekend. I hadn’t planned to, honestly. And I can prove it to you; because I also baked some gluten free Lavazza Espresso Chocolate Brownies. Gluten free living isn’t hard at all, especially when you know what you are looking to avoid. There are so many other options out there, just as delicious, believe it or not. I recently posted about Andy Murray’s gluten free diet helping his performance on court, citing that mine had also improved since giving it up. These Lavazza espresso brownies are really delicious. My boss even declared that it could possibly be the best chocolate brownie he has ever tasted. The flour is replaced with ground almonds, which is one of my favourite baking ingredients. Almonds are also a great pairing for coffee so this combination worked really well. I took them out of the oven slightly earlier as I love a gooey brownie but …

Gluten Free Lemon and Polenta Cake

I can’t count how many times I have baked this cake over the last few months. It has become a staple in my household and is definitely one of the best cakes I have ever baked. Better still, it’s gluten free so I can eat as much of it as I like! Gluten Free Lemon and Polenta Cake Ingredients 200g unsalted butter 200g golden caster sugar 200g ground almonds (I grind my own, skin on) 100g fine or coarse polenta 1 ½ teaspoons baking powder (I use Doves gluten free) 3 large eggs zest of 2 lemons For the syrup Juice of 2 lemons 150 g golden icing sugar Method 1. Cream the butter and sugar until pale and fluffy 2. Mix the polenta, ground almonds and baking powder in a bowl 3. Add the dry mix and eggs, alternating as you go and ending with the dry mix 4. Add the lemon zest 5. Pour into a prepared cake tin and bake for 35 – 40 minutes, or until a skewer comes out clean …

EAT THE OLYMPICS RECIPE – Slovenian Kolacky

First published on Eat the Olympics on Thursday 22nd March Sour cream Kolacky (Slovenia) Ingredients: 1 cup plain flour 1/2 cup cold unsalted butter 40g sour cream Jam (or your own choice) for filling Icing sugar, to dust Method: 1. In a large bowl, rub butter and flour together until it resembled crumbs. Stir in sour cream and mix well 2. Wrap the dough in cling film and refrigerate for 2 hours Pre heat oven to 180 degrees C 3. Roll on lightly floured surface to 1/8-inch thickness. Cut with a large round cookie cutter 4. Fill center with filling, bring the sides up to the middle and pinch at the top 5. Bake 12-15 minutes, or until bottom of cookie is just beginning to brown 6. Remove from the baking tray and cool on wire racks. When cooled, dust with icing sugar to serve Score: BRONZE

Royal wedding lemon curd cake

So, the Royal Wedding. I have to say that I wasn’t overly excited and I didn’t have any plans until a couple of days before. I still wanted to watch it though – mostly to see what Kate would be wearing! I switched the TV on and something odd happened. As soon as I saw Kate climb into the car to take her to Westminster Abbey, I started balling whilst laughing at the same time. She looked beautiful and I couldn’t comprehend how she must have been feeling. We had a few friends over for a curry (not typically British I know) and I baked a Victoria sponge with a difference. Instead of jam and strawberries, I lathered on the lemon curd – I have a picky other half that won’t touch jam. I added an extra vanilla pod, which worked really well and the whole cake was demolished in a matter of minutes. Ingredients 225g butter, softened 225g golden caster sugar 4 Burford Brown eggs 2 tsp vanilla extract 1 vanilla pod, desseded 225g …

Rhubarb cinnamon polenta cake

Ok, it’s official. I’m now in LOVE with polenta cakes. My recent visit to Petersham Nurseries and an impulse rhubarb purchase from the supermarket spurred me on to try Nigel Slater’s rhubarb cinnamon polenta cake recipe, which I got from The Guardian online. I normally play around with recipes but wanted this to be the same, even keeping in the orange zest that I might have omitted before. The cake was a bit of a nightmare – the batter is very sticky and I used the wrong size cake tin at first. So definitely make sure you use a 20cm tin, no bigger. I also worried because I didn’t drain the rhubarb in a colander after taking it out of the roasting dish but it didn’t matter. I ended up with a delicious, moist, crunchy, course, sweet delight. Ingredients For the filling: 500g rhubarb 50g golden caster sugar 4 tbsp water For the crust: 125g coarse polenta 200g plain flour 1 tsp baking powder a pinch of ground cinnamon 150g golden caster sugar grated zest …

Sticky Black Gingerbread

Another day, another recipe. A girl that I used to work with made a fantastic batch of gingerbread for a Macmillan coffee morning competition that we held in the office last year. She took the recipe from the Leiths School Baking Bible and won the competition hands down. Her prize was a delightful bottle of Laurent Perrier champagne, lucky girl. So, inspired by her fantastic baking, I decided to bake a batch myself. I have the book that she used at home and it had been sitting dormant on the shelf for a while so I put it to good use! I adapted my recipe to include nutmeg, which worked really well! The result is a light, airy and fluffy gingerbread – It is best left for a day so that the flavour really has time to kick in. Ingredients 225g butter 225g dark muscovado sugar 225 black treacle 290ml full fat milk 340g plain flour 2 tsp ground ginger 1 tsp ground cinnamon 1 tsp ground nutmeg 2 tsp bicarbonate of soda 2 eggs, …

Blueberry, banana and cinnamon oat muffins

I have made a fair few banana loaves over the last few months. A lot of you probably know that I am a huge fan of breakfast foods, especially the sweet kind. My local supermarket is currently selling punnets of blueberries at £3 for 2 packs so I stocked up and decided to make some banana, blueberry and cinnamon breakfast muffins. These muffins are low fat due to the fact that they’re made with buttermilk and light olive oil rather than butter – in fact they only contain around 5g fat per muffin. I’m not normally one to watch my fat and calorie intake but I don’t like to consume a lot of them at breakfast time as it leaves no room for my after dinner treat! They are lovely and moist and will keep for a month in the freezer. Ingredients 120g light muscovado sugar, plus extra for dusting 300g self-raising flour 1 tsp bicarbonate of soda 50g oats, plus extra for dusting 2 ripe bananas 284ml carton of buttermilk 2 tsp cinnamon 4 …