Some recipes, for nowt
Suffice to say, the combination of working for the NHS, owning a dog and keeping a house going with some form of online social life this week, resulted in my promise of writing every day impossible. I managed three successive nights. However, as various challenges came up towards the middle and end of this week, by the time I sat down after 11pm, my brain was not in a fit state to string any sentences together. Not reading-worthy anyway.
So, the original plan for 'day 4' so as not to send you all into a deep sleep, was to present one of my favourite gluten free recipes. A recipe so good, that even normal people might not notice there is something missing.
As I'm late, I thought I would give you two. These are tried and tested on a many people, and they may just be extremely polite, but they're always happily consumed. Crumbs and all. If you've never baked gluten free, give it a go. I would argue that some cakes taste better without the sticky wheat protein in, and you're left with a lighter, crumblier finish. Many carrot cake, brownie and bakewell treats in eateries are now GF as standard, so why not try getting the same result at home?
During lockdown, it has been a great time for many to dust off their mixers, cooling racks and loaf tins. For better or for worse, baking seems to have taken off again in many households, and don't get me wrong, I'm no expert. But the two delights below have never failed me.
So, here we are:
Gluten free Lemon Drizzle Cake
Gluten free Banana Bread
Drizzle, my nizzle
170g butter or dairy-free spread, if you want the cake to be dairy free
170g caster sugar
2 large eggs
170g Doves Farm gluten and wheat-free white self-raising flour blend, sieved
1 tbsp poppy seeds (optional)
2 heaped tbsp icing sugar (optional icing to make it extra sweet)
Heat the oven to gas mark 4, 180°C, fan 160°C.
Beat the butter or spread with the sugar in an electric mixer for 3-5 minutes or until it is light and fluffy. Grate the rind from the lemon. One at a time lightly beat in the eggs with a tablespoon of flour then fold in the rest of the flour along with the lemon rind, the poppy seeds (optional) and the juice of ½ a lemon. Line an 18cm loaf tin/round sandwich tin with oiled nonstick baking paper. Spoon the mixture into the tin and tap the cake tin gently a few times on the counter top to flatten out the top.
Bake for 45 minutes or until a skewer comes out clean. Remove from the oven, allow to cool for a few minutes and then remove from the tin onto a rack and allow to cool completely.
When the cake is cold, put the icing sugar in a small bowl and stir in up to 5 tsp of lemon juice - you want the icing to be quite thick but spreadable. Spoon it onto the top of the cake and then smooth it out, allowing the mucky drips to run down the side of the cake.
So mucky...this is with a thinner icing sugar drizzle
Go Bananas for GF
140g butter softened, plus extra for the tin
140g caster sugar
2 large eggs, beaten
140g self-raising flour
1 tsp baking powder
2 very ripe bananas, mashed
Optional handful of walnuts/pecans or banana chips for decoration
Optional 50g icing sugar for extra sweet icing
Heat oven to 180C/160C fan/gas 4.
Butter a 2lb loaf tin and line the base and sides with baking parchment.
Cream 140g softened butter and 140g caster sugar until light and fluffy, then slowly add 2 beaten large eggs with a little of the 140g flour.
Fold in the remaining flour, 1 tsp baking powder and 2 mashed bananas.
Pour into the tin and bake for about 30 mins until a skewer comes out clean.
Cool in the tin for 10 mins, then remove to a wire rack.
Mix 50g icing sugar with 2-3 tsp water to make a runny icing.
Drizzle the icing across the top of the cake and decorate with a handful of banana chips/pecans/walnuts
Sans extra calorific icing, but with the pecans inside......still a bit dirty
Have fun baking, and let me know if you make any of these belters. Especially if you're a normal person.....