A deliciously moist almond cake that is perfect without gluten. This recipe’s almond sweetness is beautifully complimented by a slight tang of raspberry.
You will need
20cm deep springform tin
Stand or handheld mixer
140g ground almonds
140g golden caster sugar
140g gluten free self-raising flour
Pinch of xanthan gum (optional)
1 tsp vanilla extract
Powdered icing sugar to dust
Preheat the oven to 180°C (160°C Fan)
Grease and line the tin, then set aside.
In a food processor grind the almonds until almost as fine as flour. If you don’t have a food processor you can buy almond flour but this can be harder to find in store.
Using a mixer beat the butter until light and fluffy, before beating in the sugar. Scrape down the sides and beat on high speed for a few minutes.
Mix in the flour, ground almonds and xanthan gum if using, beating slowly until incorporated. Then add the wet ingredients.
Once well combined spread half the batter over the base of the tin then sprinkle the raspberries, before covering with the remaining batter. Smooth the top of the cake using a spatula or palette knife.
Bake for 50 minutes until the centre feels springy to the touch. Allow to cool before removing from the tin and sprinkling with icing sugar.
If you want to bake some spookily tasty Halloween treats, look no further than these gluten free macarons shaped like skulls. Halloween has to be one of my favourite holidays, I just love all the creativity, from baking to costumes and decorating. It’s also my mum’s birthday so there is always cake in my house, this year I teamed up with my sister to bake these skull macarons for my mum.
This recipe is a standard macaron in a fun skull shape which is filled with white chocolate ganache, no extra flavour added. I find in making these gluten free I use lots of ground almonds which creates a super almondy sweet flavour, which is complimented by the creamy ganache filling and that’s all there really is to it, no need to add any extra flavourings in my opinion.
Banana bread is such a classic that baking it is almost a cult activity during quarantine. Its popularity is probably due to its versatility and ease of baking. I mean Banana bread is great for hosting afternoon tea, as a dessert to take to a bring-your-own-dish party or just to have at home when you fancy a snack. This gluten free loaf is simple but delicious, and ideal for using up bananas that are about to go off.
Before lockdown, my boyfriend and I bought our first house, eek. It took a while getting the place sorted but we were finally ready to have a housewarming, I took a long time writing this up so this was still before quarantine. Regardless, no housewarming is complete without cake! My first thought was these cakes need keys, and the inspiration that came to me was a Harry Potter style key, so these could also be made for a Harry Potter party or even a 20’s themed murder mystery.
Baby Yoda might just be one of the cutest things on the internet right now. Just like everyone who doesn’t live under a rock, I relate so hard to Baby Yoda. I needed to bring the cuteness home, so I tried to in the form of a giant cake pop Baby Yoda.
OK so they’re not actually pumpkin flavour! But these gluten free cake pops are shaped like adorable little pumpkins and taste like chocolate orange, so that’s even better right? As much as I love pumpkin flavour on a cold day, not everyone actually likes pumpkin, so chocolate orange is a safer bet.
It’s biscuit week in my house. This post is a little late for the Great British Bake Off biscuit week, but the recipe is guaranteed to be way easier. Hey, what can I say, a girl has things to do and no tent to bake in.