0 Prune and raisin loaf cake - gluten free

Winter baking needs to be comforting and this loaf definitely hits the spot, ideal served with a good cup of tea. I have mentioned before that Mr LF is a member of a walking group and this has been tasted and approved by his fellow walkers, its also robust enough to survive being buffeted about in a rucksack or lunch box.

I love the sticky soft prunes which create large pockets of moist juicy fruitiness, this cake is naturally gluten free and improves with keeping, I have baked the recipe several times and would recommend that you use a quality cider or fruit juice as your soaking liquor as it really makes a difference to the overall flavour of the cake.

This version is taken from River Cottage Light and Easy and is also very similar to a tea loaf recipe I make a lot but instead of the raisins and prunes, I used the same quantity of dried fruit.

What you need

• 150g raisins or sultanas
• 150g soft pitted prunes
• 75g soft brown sugar
• 150ml cider, strong tea or fruit juice (apple or orange is good)
• Oil spray
• 1 egg - free range
• 100g rice flour or gluten free flour
• 100g ground almonds
• 2 tsp baking powder
• 1/2 tsp mixed sweet spices

What you do

• Soak the fruit in the cider,tea or juice for a couple of hours, stir in the sugar until dissolved in a large baking bowl. I leave it covered with a tea towel in the kitchen
• Oil spray and base line a 2lb loaf tin
• Pare heat the oven to 170c
• Sieve the flour, almonds, baking powder and spices on to a plate ready for adding to the bowl
• Add the sieved flour and egg to the bowl containing the soaked fruits, mix thoroughly and then turn into the prepared loaf tin
• Bake for 50 to 55 mins until golden and well risen
• Cool initially in the tin and then cool fully on a wire rack
• Stores well in an airtight tin.

I am linking this post up to "Bake of the Week" over at Casa Costello, a general celebration of baking in all its forms.

                                                               

Detail: Prune and raisin loaf cake - gluten free

0 Spicy gingerbread loaf

This recipe is a firm family favourite and is pretty quick to whip up with the added bonus that its all made in one pan (less washing up, yeah I say). It has a lovely warm spicy flavour which is perfect with a cup of tea after a walk in blustery autumnal weather when you have been kicking through fallen leaves.

The sultanas are moist and juicy and really add something to this bake and it stores perfectly wrapped in an airtight tin, the recipe also has the bonus of making two loaf cakes.

What you need

• 1 cup of water
• 1 cup of granulated sugar
• 1 cup of sultanas
• 4 oz Quality margarine or butter
• 1 tsp bicarbonate of soda
• 2 tsp mixed spice ( I used Lebuchen mix )
• 3 tsp ground ginger

Boil this for 10 minutes or so to allow the fruit to swell, then cool fully, add 2 eggs and 2 cups self raising flour and 1/2 tsp cream of tartar, mix well and pour into two 2lb loaf tins, bake in a preheated oven at 160c for 40-50 minutes.

Super easy, wonderful comfort food .......

This would also be served at a bonfire party or for revellers paying a visit trick or treating.

                                                          

                                          


I'm linking up this to Treat Petite hosted alternatively by Cakeyboi and The Baking Explorer, the theme this month is Trick or Treat.

                                                           

And also Bake of the Week over with Helen at Casa Costello

Detail: Spicy gingerbread loaf

0 Kiwi fruit cupcakes

I have never made Kiwi cupcakes before despite this being a fruit I often enjoy eating, I like the combination of juicy fruity almost opal fruit flavour and bright green flesh. They are however not a fruit that immediately springs to mind when you fancy baking.

I think kiwi fruit are cute, like little furry creatures that live in the fruit bowl and there are numerous ways of accessing the bright green flesh, my preferred method being slicing and I have made kiwi fruit jam in the past with great success.

For this recipe you can dress with butter cream and a kiwi slice or just leave plain and sprinkle with demerara sugar for some crunch. Its an easy tasty bake which works with gluten free flour as well as normal wheat flour.

What you need

• 2 large kiwi fruits or 4 small kiwi fruits, peeled and cut into 1/2 inch chunks
• 2 cups of plain flour 
• 1 tsp baking powder
• 1/2 tsp sea salt
• 1/2 cup sugar
• 1/2 tsp ground cinnamon
• 1 egg - free range
• 1 cup skimmed milk
• 1 tsp vanilla paste
• 1/4 cup coconut oil - melted
• Demerara sugar - for sprinkling
• Buttercream (optional)
• Slices of Kiwi for decoration
• Large muffin cake cases

What you do

• Pre heat the oven to 200c /180c fan
• Line the cupcake tin with the case cakes
• Beat the eggs, oil, milk and vanilla together in a large bowl, I used my mixer. 
• Sieve the flour,baking powder, cinnamon, sugar and salt into the bowl and mix together quickly
• Fold in the chopped kiwi fruit
• Spoon the mixture into the cake cases - this mixtures makes approximately 12 large muffins / cupcakes.
• Sprinkle the tops with demerara sugar if using
• Pop into the oven and bake for 20 minutes or so until well risen, golden and cooked through when tested with a cocktail stick
• Remove from oven and cool on a wire rack
• When fully cool, decorate with buttercream if you wish

I'm entering this post to this months Alphabakes hosted by The More than the occasional baker , the letter this month being K - for Kiwi fruit in this case.

                                                       

 And to Bake of the Week hosted by Casa Costello

                                                            

And also to Treat petite over at Cakeyboi, the theme this month being "Anything Goes"


                                            

Love Cake Jibberjabber - the theme this month is Back to School - Something new. As I said earlier in the post I haven't baked with Kiwi fruit previously.

                                     

Detail: Kiwi fruit cupcakes

0 Courgette loaf - gluten free

I knew I couldn't get through another summer without creating a new courgette cake recipe. This one is gluten free and uses one of my favourite vegetables for baking with. I always have plenty of courgettes to experiment with from the garden.

Courgettes are great for gluten free baking as they add additional moisture to the bake, something that gluten free bakes often lack, this is due to most gluten free flours having a good quantity of rice flour in them which robs moisture from the mixture.

Makes 2 x  loaves

What you need

• Oil spray and loaf tin liners
• 380g gluten free flour
• 1 tsp baking powder
• 2 tsp xanthum gum
• 1 tsp bicarb
• 2 tsp mixed spice
• 2 tsp cinnamon
• 225g caster sugar
• 3 eggs
• 240ml vegetable oil
• 2tsp vanilla paste
• 220g courgettes - finely grated
• 1tbsp Greek yogurt (optional)

What you do 

• Oil spray and line two loaf tins
• Pre heat the oven to 160c
• Grate the courgettes ( I use a food processor), don't squeeze the moisture out
• Mix along with all the other ingredients in a food processor or mixer
• Pour into your prepared tins
• Bake for 50 -55mins until well risen and golden, test with a skewer
• Cool in the tins initially and then on a cooling rack
• This freezes well when wrapped in foil
• Serve plain and or simply iced

As host of bake of the week this week I am linking to Bake of Week, created by Helen at Casa Costello 

                                                         

Detail: Courgette loaf - gluten free

0 Bake of the Week w/c 25th August 2014

The lovely Helen over at Casa Costello is currently on a well deserved holiday so we are excited to be hosting and babysitting "Bake of the Week" whilst she is away.

I am taking over from Hay in a Day so why not join in the fun by linking up a bake you have made this week and also check out the round up from last week.

So calling all cake fanatics and baking lovelies! How do you fancy showing off your creations each week?

So just as Helen does I am posting my bake of the week and I invite you to do the same.

Add your blog post link to the linky underneath my Bake of the Week post and lets admire each other’s creations.

All types of baking are welcome – savoury bakes, biscuits, breads, cakes, tarts.

All entries are pinned to the Bake of the Week Pinterest board, Tweeted (@casacostello @LancashireFood) and Commented on.

There is only one rule: The bake must be yours!! Please add the badge to your blog post to let others know you are entering a Bake of the Week.

So just add your bake to the linky

   

    An InLinkz Link-up

   

Detail: Bake of the Week w/c 25th August 2014

0 Rustic plum cornmeal cake

This summer has been fairly poor for our Marjorie plum tree, a reasonable crop was developing but then we had a freak wind storm, followed by drought and then rain, so I had to do battle with the local wasps to snaffle enough plums to make this cake. I love English plums but the season is very short and unless you can get your hands on a supply from a generous local grower making jam or any type of preserve can be an expensive business.

I decided to make this cake to showcase my plums and combine them with a tasty polenta cake recipe I had been meaning to bake for sometime. The plums impart a delicious moist tang to each slice and provide colour to a very plain bake.

Stunningly simple and very rustic this cake needs no more embellishment than a light dusting with icing sugar.

So lets bake and create a beauty

What you need

• Oil Spray for the tin
• Couple of English plums - cut into segments, stoned removed
• 175g softened salted butter
• 225g caster sugar
• 3 eggs - free range, beaten
• 150g fine cornmeal / polenta (ensure gluten free)
• 100g gluten free flour - plain
• 2 tsp xanthum gum
• 1/2 tsp baking powder
• Icing Sugar (optional)

Round loose bottomed cake tin - oil sprayed and base lined 

What you do

• Pre heat the oven to 180c
• Cream the butter and sugar in a stand mixer until light and fluffy
• Now add the rest of the ingredients (except the plums and icing sugar) to the mixture and mix until well incorporated.
• Pour into the prepared tin and artistically arrange to plum segments on the top of the cake
• Place in the oven and bake for 40-50 minutes until golden, well risen.
• Cool in the tin
• Once cool remove from tin and serve (optionally sprinkled with icing sugar)

I am linking up to this months Alphabakes hosted by Caroline Makes and The More than the occasional baker in rotation. This month's them is P - for plums and polenta in my case.

And also bake of the week created by Casa Costello and hosted this week by Hay in a Day

                                                         

Detail: Rustic plum cornmeal cake

0 Lemon crunch cake

Who doesn't love a lemon cake (well I know someone who doesn't but you get the point), zingy yet comforting at the same time, perfect with a cup of tea whether its drizzling or sunny its a cake standard and one that everyone should have in their arsenal.

I have seen recipes for gluten free lemon cakes which contain mashed potatoes and at some point I will give them a go but this one is more conventional were some of the flour is substituted with ground almonds and the other flours are gluten free. The resultant cake is moist and very moreish, improved by the lemon drizzle topped off by a crunch lemon sugar topping.

Sorghum flour which is in this recipe is a fine  beige white flour from a millet like grain, obtainable on line and in any good health food store. Its a nutritious flour and adds a good flavour to the bake.

What you need

• 175g melted butter
• zest of 2 lemons
• juice of 1 lemon
• 2 eggs
• 1 tsp baking powder
• 25g tapioca flour
• 40g sorghum flour
• 150g granulated sugar
• 60g ground almonds
• 25g cornflour
• 25g fine polenta
• 1 tsp lemon oil

To make the sugar topping

• 50g sugar
• 1 tbsp sugar for sprinkling
• juice of 1 lemon

What you do

• Firstly lets pre-heat the oven to 170c
• You will need a 2lb loaf tin, oiled and based lined or use a tin liner
• Mix all the cake ingredients together in a large bowl, being careful that you melted butter is not too hot, otherwise you will scramble your eggs.
• Once you have a smooth mixture pour into you prepared tin, smooth the top and place in the oven
• Bake for 45-55 minutes, until golden, well risen and tests cooked if you insert a skewer
• Remove from oven and cool in the tin.
• Whilst the cake is cooling , melt the 50g of sugar and lemon juice in a pan. Once all the sugar has dissolved, pour over the still slightly warm cake and sprinkle immediately afterwards with a further tablespoon of sugar to create a delicious crunchy sugary topping once cooled.
• Keeps well loosely wrapped and stored in a cool place.

I'm linking up to Hijacked by Twins who is babysitting the Bake of The Week for Helen over at Casa Costello

                                                             

I'm going to be hosting this challenge in just over a weeks time after Hay in a Day has hosted the challenge

Detail: Lemon crunch cake

0 Earl Grey tea loaf - gluten free

Frankly I don't think you can beat a tea loaf, especially one which is Earl Grey scented. This very British bake is great for taking on picnics or in school lunch boxes and the like, it is also better after a couple of days wrapped and stored in an airtight tin.

To ensure a moist tasty cake please soak the dried fruit for at least a couple of hours in the tea so it doesn't rob the cake of its moisture whilst baking, this is particularly important if you are baking gluten free. I have been experimenting recently with mixing my own gluten free flour rather than relying on ready mixed and must say that I am impressed with the results being achieved.

Earl Grey tea dates from the 1830's and is reputed to be named after the Prime Minister of that time, a black tea with the addition of the oil of the bergamot orange.

What you need

• 275g Dried mixed fruit (raisins, sultanas, cranberries, apricots are all lovely)
• 125ml strongly brewed Earl Grey tea
• 90g softened butter or quality vegetable margarine
• 125g golden caster sugar
• 180g plain gluten free flour
• 1 tsp bicarbonate of soda
• 1 1/2 tsp baking powder
• 1 tsp xanthum gum
• 125ml warmed skimmed milk ( I use the microwave)
• 2 eggs - free range

1 x 2lb loaf tin base lined or use a liner (I pick them up from the local £1 shop)

What you do

• Soak the fruit in the strongly brewed Earl Grey tea for at least 2 hours
• Once the fruit is soaked and swelled then you are ready to bake
• Pre heat the oven to 160c 
• Beat the softened butter and sugar together in a large bowl or use a mixer.
• Once soft light and fluffy add the rest of the ingredients except the dried fruit 
• Mix until well combined, then fold in the dried fruit
• Pour into the prepared tin and place in the oven
• Bake for 50 -60 minutes, the cake is ready when a skewer inserted comes out clean
• Remove from oven and allow to cool for 5 minutes in the tin, then cool fully on a wire rack
• Once fully cool wrap in foil to store
• Fabulous serve buttered or on its own.

As this cake is perfect picnic food I am linking up to Tea Time Treats whose theme this month is PICNIC FOOD, a blog challenge hosted by Lavender and Lovage and Hedgecombers.

                                         

Detail: Earl Grey tea loaf - gluten free

0 Ginger Zinger cake - gluten free and super easy

This is an amazing cake and I challenge you to even tell its gluten free, its light, moist and delicious and very very moreish. Based on a recipe from Honeybuns bakery book (Ginger hippo cake) but with a few creative twists this is a very popular cake in our household and was very well received when I published a few photographs on instagram. I named it Ginger zinger as it contains ginger in four different forms, yet the ginger still doesn't overpower the cake. The filling and topping is very different from what is suggested in the original recipe and I think adds a flavour twist to the cake.

The recipe features sorghum flour which is a tall grass grain which produces a soft white flour and is naturally gluten free, this is combined with ground almonds to create a moist cake with volume. I am also one for not wasting flavours or ingredients soI  decided to use the sticky ginger syrup the stem ginger is preserved in, to enrich the lemon buttercream.I am really pleased with the result and it stores beautifully in the fridge just covered with film wrap, serve in generous slices with a cake fork or spoon.

What you need

• 175g butter - melted 
• Oil spray and tapioca flour for the baking tins
• 100g of drained stem ginger - chopped fine in the food processor
• 4 eggs - free range medium size
• 175g light soft brown sugar
• 125g ground almonds
• 100g sorghum flour
• 2 heaped tsp ground ginger 
• 1 tsp baking powder

Buttercream filling

• 200g soft butter or half and half butter spread and butter
• 400g icing sugar
• Lemon juice (or lemon extract or fiori di sicilia essence)
• Ginger Syrup from stem ginger
• Chopped crystallised for sprinkling on top

2 x 8" sandwich cake tins

What you do

• Preheat the oven to 180c 
• Oil spray the tins and flour dust with tapioca flour, tap the tins to remove the excess
• Mix the finely chopped stem ginger, eggs, sugar, flour, ground almonds, ginger and baking powder and cooled melted butter in a large mixing bowl or stand mixer until you have a smooth mixture.
• Working quickly pour into the prepared tins, splitting the mixture equally between the two tins.
• Place in the oven and bake for 25 -30 minutes until golden, well risen and firm to the touch in the middle.
• Cool in the tins on a wire rack and once fully cool remove from the tins by loosening with a palette knife around the tin and up turning onto a tea towel.
• To make the buttercream whip the softened butter and icing sugar, syrup and lemon juice in a mixer, beat thoroughly for at least 7 minutes, until all the sugar has dissolved and the buttercream isn't gritty.
• Smooth just over half the quantity of buttercream on the base layer of the cake, top with the other layer and then create the topping buttercream.
• Smooth the rest of the buttercream on the top of the cake and sprinkle on the middle the chopped crystallised ginger.
• Ta dah ! Ginger Zinger Cake, best served slightly cool with a refreshing cup of tea. 

If you wished you could add another ginger or lemon layer to the flavours by using a ginger jam or lemon marmalade to fill the cake along with the buttercream.

Given the quantity of ginger contained in this recipe I am including this post in the link up for "The Spice Trail" hosted by Bangers and Mash

                                                      

I am also linking up to Casa Castello for Bake of the Week too, as I promised when I blogged this cake I would link up as it contains sorghum flour.


                                                       

Detail: Ginger Zinger cake - gluten free and super easy

0 Brazilian banana and chocolate chip tapioca cake - gluten free

This cake is a Brazilian love affair, made with tapioca flour (a staple in Brazil), bananas (10% of the worlds banana's are produced in Brazil) and chocolate (Brazil being the 6th largest producer of Cocoa bean in the world) this cake is my World Cup recipe. Personally I can't stand football and I would rather watch paint dry so I thought I try to get in the spirit of things by baking a cake that takes it inspiration from the country of Brazil.

Bahia, Sao Paulo, Brasilia are all mentioned in the classic track by "Brazilian Love Affair" by George Duke which I recall being played over and over by elder soul / jazz funk loving sister when I was a child and it all seamed so exotic and tropical, so here are some of the flavours of Brazil in cake form.

Happily for me Tapioca flour is naturally gluten free so is a great flour to be baking with here, fairly easily obtainable mail order or in your local health food shop.

This image is an image of an image of the cake on a tablet pc, Mr Lancashire Food being very creative ! when it comes to food photography.

What you need

• 2/3 cup tapioca flour
• 1 1/3 cup brown rice flour
• 3 large ripe bananas - mashed
• 1/2 cup oil - Coconut oil is nice but regular sunflower would work here too
• 1 cup soft brown sugar
• 1/2 tsp bicarbonate of soda
• 1 1/2 tsp of baking powder
• Pinch of salt
• 1/2 tsp cinnamon (cardamon would also be good)
• 2 eggs - free range
• 1/2 tsp vanilla paste
• 1 bag of dark chocolate chips (I always toss in a little of the flour to prevent them from sinking too much)

This recipe makes 2 x 2lb loaf tin cakes, I used the ready to use liners but you could lightly oil and base line instead.

What you do 

• Pre heat the oven to 180c 
• Whisk up the sugar, eggs and oil until light and frothy, add the rest of the ingredients except the choc chips.
• Stir in until you have a smoothish mixture and then stir in the choc chips 
• Pour in the prepare tin, smooth level and bake for 50 - 55 minutes until golden and test cooked with a skewer
• Remove from oven and allow to cool for 10 minutes or so in the tins and then remove to a cooling rack.
• The flavour of the cake develops more fully the day after baking.

A delicious cake inspired by Brazil, it has a wonderful crumb structure and is not dry or gritty as often cakes containing rice flour can be. 

I'm adding this post to Bake of the week over on Casa Costello 

                                                          

Detail: Brazilian banana and chocolate chip tapioca cake - gluten free