Blueberry & Nectarine Yoghurt Cake

I love this time of year, when the fruit is in season, ripe and ready to be picked. It’s soft, sweet, juicy and actually has some flavour! I’ve been getting my fruit from the local market in Sheffield. It’s great as they usually have some of what’s in season. They always have bananas, apples and oranges, but things like peaches, plums and berries change with the seasons. Buying from markets not only offers variety but is usually a lot cheaper than supermarkets. On my first weekend here I picked up 10 huge plums for only £1 – yes 10! Some were a little over ripe and others a bit battered but it’s a natural product and once the squished ones are baked/stewed and munched with my morning cereal, no one would know the difference.

Last weekend I came away with bags of nectarines and a little box of blueberries and was determined to use some of them in a cake. During the week I’d also picked up a huge pot of natural yoghurt and so decided to make a yoghurt cake. I’ve not made these very often, but on the few occasions I have they have always produced lovely moist cakes. As dry cakes can be a bit of a problem when baking gluten free, I’m annoyed at myself for not thinking of it sooner, especially as it produced such a wonderfully moist cake. Oh well, at least I know now!

Almonds always go so well with fruity flavours so I added some in place of some of the flour in the recipe. It probably helped make the cake extra moist and tasty too. I decided to mix the blueberries into the cake batter itself and then fan out slices of nectarine on top. This worked well as the blueberries remained hidden inside the cake, trapping in their juices, while the slices of nectarine roasted in the oven and become wonderfully sticky and intense in flavour, helped by the light scattering of brown sugar added just before baking.

The texture of the cake was great. The outside was a rich golden brown, firm and slightly chewy, while the middle crumb stayed pale and creamy with a fabulous soft and tender texture. The yoghurt adds a milky freshness and helps keep it tasting light. I loved how the bursting blueberries really stood out against the pale creamy crumb.

Recently I’ve realised I’ve gone off cakes with mounds of frosting. They are fine for birthdays, but for everyday I find them a bit too sweet. A thin glaze or a dark chocolate ganache is much more appealing. I particularly love cakes like this. They need no embellishment at all, as the fruit and yoghurt cake itself are the stars of the show.

P.S. Hurrah for The Great British Bake Off starting again. I love this programme! There is no unnecessary shouting or dramatics and it’s truly about people who love to bake. It always makes me want to dash off to the kitchen and bake whenever I sit down to watch it, plotting what I’d do in their shoes. Now they just need to make a gluten free version….

Blueberry & Nectarine Yoghurt Cake

Ingredients

150g gluten free plain flour (I used Doves Farm)

50g ground almonds
100g butter
150g caster sugar
3 eggs
200g full fat plain natural yoghurt
100g blueberries
1 nectarine

2 tsp gluten free baking powder

1 tsp vanilla extract

Nutty Sprinkle
1½ tbsp light soft brown sugar
20g blanched almonds

Method
Preheat the oven to 180C. Grease a deep 8inch springform tin and line the base with baking paper.
Using an electric mixer, cream together the butter and sugar until light and fluffy.
Add the eggs on at a time, beating well between each one. Add the vanilla and yoghurt and beat again to combine. Don’t worry if it looks a little curdled at this stage.

Add the blueberries and fold them into the batter using a spatula.
Sift over the flour and baking powder, add the ground almonds and fold together, turning the bowl as you go until just combined.
Spread the batter into the tin and even out the top.

Cut the nectarine in half, remove the stone and slice into 5mm thick slices. Arrange the slices in a fan formation around the edge of the cake and place a few in the centre.

Roughly chop the almonds and scatter over the surface of the cake, followed by the brown sugar.

Bake in the oven for around 50-60 minutes, until a deep golden brown colour on top and a skewer inserted in the middle comes out clean. It will be wet if you hit a blueberry!
Allow to cool in the tin for 15 minutes before removing from the in and allowing to cool completely before serving. Store in an airtight container.

Can also be sliced and frozen on day of baking.

Makes 1 x 8inch cake

Gluten Free Waffles

Hello! I finally have the internet and can get back to baking and blogging once more. I haven’t been able to check anyone’s blogs for weeks and so goodness knows what tasty treats I’ve missed out on. Thank you to everyone for all your good luck wishes regarding my new job and moving to Sheffield. I’m pleased to say it’s all going well and I feel very settled. Here’s a quick snap shot of my ‘new’ kitchen.

Back in April I was given a Belgian waffle maker for my birthday. I love playing around with kitchen gadgets and adore waffles so it was the perfect gift. I hadn’t had a waffle for several years and certainly not since going GF, so I was very excited to try it out. I greased the machine, mixed up a batter (without a recipe – opps!) and spooned it onto the waffle iron. When it smelt ready I went to open the lid only to discover that the batter had welded itself to both the top and bottom plates, meaning I had to forcibly pull the iron open, breaking the waffle in half. Not only that, but the batter refused to come away from the plates and I spent the next 40 minutes trying to scrape the crispy burnt on mess off the machine. Feeling disheartened I put the machine away, where it stayed untouched for several months. I’m sure we’ve all had similar experiences with various kitchen gadgets!

However, my desire for waffles never went away and when Annie submitted her gluten free waffle recipe for my Go Gluten Free event a few weeks back, I was determined to give them another go. I followed Annie’s recipe, only making a slight adjustment by using oil instead of melted butter, as I had read this would give a crispier finish to the waffles. With my fingers crossed I tried again and …success! Delicious, light and fluffy waffles that didn’t stick to the iron. Hurrah!

The first weekend after I started my new job I decided to celebrate with some waffles for lunch. The great thing about waffles is that they are so versatile. The flavour of the batter itself or the toppings you pile on top can be sweet or savoury. I decided to go the whole hog and have one of each.

First up was the savoury waffle. Sliced sautéed mushrooms with a little thyme and garlic, topped with some grated smoked Applewood cheese and a pinch or two of smoked paprika. I love this combination, as the smoky sweetness from the cheese and paprika goes really well with the earthy mushrooms. Definitely some savoury umami flavours going on. It also tastes fab on toast if you don’t want to bother making waffles.

For the sweet dessert waffle I spread some cream cheese over the waffle itself and then topped it with some hot, lightly cooked plums and a drizzle of honey. This was very tasty too, although on this occasion I preferred the savoury mushroom waffle. I know that’s almost unheard of for me, but the combination of smoky, woodsy flavours are just perfect together.

I love how the square indents in the waffle result in both thin and crispy and thick and fluffy waffle in each bite. The little squares are also perfect for capturing the juices and toppings you choose to pile on top. However you choose to top or flavour your waffles, you have to agree they’re Waffly Versatile! Hehe.

Gluten Free Waffles

Ingredients

200g gluten free plain flour (I used Doves Farm)

2 eggs

40ml sunflower or rapeseed oil

150ml milk

1 tsp gluten free baking powder

Pinch salt

Method

Spray or lightly brush your waffles iron with a light coating of oil and heat to your usual setting.

Place the flour, salt and baking powder into a bowl.

Measure the oil and milk into a jug. Add the eggs to the milk and whisk together to combine.

Pour the egg/milk mixture over the dry ingredients and mix together using a spatula or fork to create a batter, about the consistency of double cream. A few little lumps are fine.

Place a ladleful of batter into your waffle iron and cook until lightly golden brown.

Eat and enjoy with the sweet or savoury toppings of your choice.

Makes approximately 6 waffles

Notes:

Recipe can be halved, doubled etc if required. Just go by how many eggs you’re using.

If only making sweet waffles, you could add 1tbsp caster sugar to the batter, but I don’t feel it needs it.

Whole Lemon, Almond & Rosemary Cake & Some Exciting News!

Before I get to the cake, I have some exciting news. I’ve been offered a job in Sheffield and I am moving there tomorrow! I only found out on Monday so it’s been a very quick and hectic turnaround trying to get everything sorted, but I’m very excited. However, I am going to be without internet for several weeks until they can send an electrician round to connect me with a phone line, so I will be MIA from the blog for a while. See you in a few weeks! Now for some cake to celebrate!

One of my favourite go-to cake recipes for an afternoon treat is this Orange Chocolate & Almond Cake. It’s a bit of a talking point as it’s made with a whole pureed orange, skin, pith, pulp and all. This gives it an intense orange flavour and helps keep the cake moist. It’s also made with ground almonds instead of flour and contains no butter or dairy and so the end result is both gluten and dairy free, although you wouldn’t know it.

Recently I began to wonder if I couldn’t make the same recipe, using another type of fruit instead. Apple and almond is a classic combination but apples are nothing like the texture of an orange and I wasn’t sure it would work. Instead I decided to stick with citrus and try a lemon version instead.

           

Not wanting to play things too safe I also added some rosemary extract that I’d recently discovered in a deli/farm shop. I’ve now idea what the extract is intended to be used for – possibly marinating meat? – but I couldn’t resist the change to try it out in the cake recipe. Lemon and rosemary always taste delicious when paired together with potatoes, so why not in cake!? You could also use some very finely chopped fresh rosemary if you don’t have extract.

I was a little nervous/excited to see how the cake would turn out and I’m relieved to say it was delicious! The cake was quite closely textured, but not heavy or dense, as you can see from the scattering of tiny air pockets. It was soft and tender and so delicious I had to go back for a second slice. The lemon wasn’t bitter or overpowering, and if fact could possibly even have done with a bit more lemon! I loved how each slice was speckled with little shreds of lemon, so pretty.

The rosemary flavour was only faintly there. It sort of lingered in the background, letting the lemon be the star of the show before starting to creep through as you finished a slice. I might try adding a little more next time to make the flavour more pronounced.

I finished the cake with a simple lemon glaze which added a lovely lemon zing to each bite. All in all a success and I’m now plotting my next non citrus whole fruit creation. I know this concept sounds a bit strange, but do give either the orange or this lemon version a go, I’m sure you won’t be disappointed.

Whole Lemon, Almond & Rosemary Cake

Ingredients
1 large lemon, approx 140g weight

125g caster sugar

30ml extra lemon juice
3 eggs
75g ground almonds

50g brown rice flour
½ tsp gluten free baking powder
½ tsp bicarbonate of soda
1 – 1½ tsp rosemary extract or 1 tsp very finely chopped rosemary

Lemon Glaze

3tbsp icing sugar

Juice of ½ lemon

Method
Grease a 6 inch spring form tin with oil and line the base with greaseproof paper. Preheat the oven to 180C.
Wash the lemon and place in a microwavable bowl, fill with water until the lemon is mostly covered. Loosely cover the top of the bowl with clingfilm and microwave on high for 10 minutes.
Use oven gloves to remove the bowl from the microwave and drain off the water. Cut the lemon in half, remove any pips and chop roughly.
Place the entire lemon (peel and all), in a food processor along with the sugar and extra lemon juice. Whizz to a pulp, scraping down the sides once or twice, although a few larger shreds of lemon are fine.

With the mixer running, add the eggs, one at a time, and whizz until pale and foamy.

Add the baking powder, bicarbonate of soda, rosemary, almonds and brown rice flour. Whiz together until a smooth batter is formed. There will still be a few shreds of lemon visible in the batter, which is fine.
Pour the cake mixture into the prepared tin and bake for 40 minutes. It should be slightly risen and springy to the touch.
Allow the cake to cool for 30 minutes in the tin, before releasing from the tin and leaving to cool completely.

Mix the icing sugar and lemon juice together to create a thin spreadable glaze (add a tiny amount of water if needed). Spread over the top of the cake and decorate with a sprig of fresh rosemary.

Makes 1 x 6 inch cake

Roasted Pumpkin & Feta Quiche with Mint

I bought a large pumpkin a few days ago in order to make a pumpkin risotto. After making the dish I was left with three quarters of a pumpkin still to use and decided to simply roast it in slices as I love any sort of roasted veg. Even after eating some in salads, with houmous and general munching I was still left quite a considerable amount leftover. I hate to waste food and so decided to use it in a quiche. I had a rummage through the fridge to see what else needed using up and came up with half a block of feta cheese and some fresh mint. Right pumpkin, feta and mint quiche it was to be!

I was a little unsure about adding the mint to the quiche and nearly didn’t do it, but I’m so pleased I decided to take a chance any include it. It really adds a freshness to the finished quiche, the same way lemon does, only…more minty! It tasted delicious with the little cubes of salty feta and peas (I add peas to most savoury things!) I must use mint more often in my cooking, it was a revelation.

The tiny cubes of feta seemed to melt into the egg quiche mixture, become very soft and creamy. You could taste when you bit into a chunk, but the chalky, crumbly texture was gone, which worked really well. The cubes of roasted pumpkin were delicious too and I loved how each slice looked so pretty, orange, cream and green.

I cut most of it into slices and stashed it away in the freezer for when I’m in need of a quick dinner. I love how using leftovers can often produce the best tasting meals.

Roasted Pumpkin & Feta Quiche with Mint

Gluten Free Pastry

200g gluten free plain flour (Doves Farm)
20g brown rice flour
½ tsp xanthan gum
85g butter
1 egg, lightly beaten
1 - 2 tbsp cold water

Filling
170g roasted pumpkin or squash*

80g feta cheese

50g frozen peas, thawed

3 eggs

300ml milk

8 large mint leaves

Salt and pepper

Method
Preheat the oven to 180C. Have an 8inch/20cm tart tin ready.
Mix the flours and xanthan gum together in a bowl to combine.
In a separate bowl, add your butter, (it should be soft, if not blast it in the microwave for a few seconds) along with half the flour mixture, the egg and 1 tablespoon of the water. Beat with a spoon or spatula to form a paste. (Yes I know this goes against all traditional pastry making!) Add the rest of the flour and bring the mixture together to form a dough, switching to your hands at the end. Add a little more water if it seems dry. Knead the dough gently for 1 minute to ensure everything is well combined.
Roll out the pastry between two large sheets of clingfilm to the size and shape of your tart tin, plus an extra 1-2 inches for the sides.
Peel off the top sheet of clingfilm, and use the base sheet to help you flip the pastry into the tin and press it down gently. Trim off the excess and patch up any cracks with the off-cuts of pastry.

Prick the pastry lightly with a fork and place on a baking tray. Bake for 15 minutes until lightly golden, then remove from the oven and set aside to cool slightly. (You don’t need to add any baking beans as GF pastry doesn’t shrink like ‘normal’ pastry as there is no gluten!)

Meanwhile, prepare the filling. Increase the oven temperature to 190C.  Cut your roasted squash or pumpkin into 2cm cubes and the feta into 1cm cubes.

In a jug, whisk together the eggs, milk and a little salt and pepper.

Scatter the pumpkin, feta and peas over the base of the tart. Chop the mint into shreds and arrange over the top.

Place the tart into the oven and then pour the egg mixture over the top, using the jug to help you.

Bake in the oven for 25-30 minutes until the middle is set when gently shaken.

Allow to cool slightly before serving. Also tastes delicious cold.

Makes 1 x 8inch quiche

Note

* I had leftover roasted pumpkin from a previous dinner, but if you don’t, then simply cut your pumpkin into large slices, drizzle with a little oil and roast at 200C for 25-30 minutes. You can leave the skin on, as its edible once roasted

Soft & Cakey Triple Ginger Cookies

These cookies are amazing! I couldn’t sleep last night as I had too many thoughts racing through my mind. During the night my mind wandered off to baking. As I was feeling restless it was warming, comforting food I was craving. By morning my mind was made up – gingerbread cookies. Not the crisp and crunchy kind, the soft, thick kind. Rich in spices, ginger and treacle.

I have a favourite soft ginger cookie recipe which I used to bake quite often, but I have not tried baking them since going gluten free. Some textures, soft and chewy in particular, are harder to achieve in a gluten free baked good, which often produce crisper and crumblier results, especially in cookies. This made me a little anxious to bake this recipe again, as I had such fond memories of it. My desire for gingerbread won over though and I set to work.

These cookies get their ginger flavour from a generous amount of ground ginger and also chopped crystallised ginger. I wanted an extra warming kick and so today I also added some chopped stem ginger (the kind that comes in syrup). Mixed spice and a sticky spoonful of black treacle are also added which lends a deep spicy aroma and flavour to the cookie. It’s also important to use granulated sugar, NOT caster sugar in the mix, as the larger granules produce a cookie with a slightly crackly texture and crunch which just makes them that little bit extra special.

I wanted thick cookies and so chilled the dough briefly before baking them. This worked well and helped ensure the middle stayed soft and tender while the outside became ever so slightly crisp. They smelt amazing while baking in the oven, warm and spicy, almost like Christmas cake!

Taking a bite, you first hit the crisp edge which yields to a soft, slightly chewy, thick cakey middle. The warming spices come through instantly, but not overpoweringly so. More a soothing, comforting warmth with little kicks of hot spicy ginger hitting your taste buds as you bite into a little nugget of chewy crystallised or stem ginger.

A subtle warming spiciness lingers on your tongue for several minutes even after you’ve finished it. Warm, soothing and comforting. Just breathing in their smell is enough to relax the mind and muscles. They are truly amazing cookies and just what I needed after a restless nights sleep.

Soft & Cakey Triple Ginger Cookies

Ingredients
240g gluten free plain flour (Doves Farm)
135g butter
180g granulated sugar (not caster)

1 egg

2 tsp ground ginger

½ tsp mixed spice

45g black treacle

1 tsp gluten free baking powder

30g crystallized ginger

30g stem ginger

Method

Line a large baking tray with greaseproof paper (not silicone or else they spread too much) and set to one side. Line another smaller tray with clingfilm.

Make sure your butter is soft, add the sugar and cream together using an electric mixer until fluffy.
Beat in the egg and spices until well incorporated. Chop the crystallized ginger and stem ginger into small pieces and stir through the batter along with the black treacle.
Scatter the flour and baking powder over the batter and beat together until just combined.
Use an old fashioned ice cream scoop, or a tablespoon, to take equal amounts of the cookie batter and place onto the clingfilm lined baking tray (you can arrange them close together).

Place the cookie balls into the fridge to firm up for 30-40 minutes.

When ready to bake, preheat the oven to 180C.

Arrange the chilled cookie balls onto the greaseproof paper lined baking tray, about 2inch/5cm apart. Press down on the tops gently to create a flat top, but you don’t want them to actually spread out at all.
Bake in the oven for 13 minutes until puffy and slightly crackled on top.
Allow to cool for 2 minutes before carefully transferring the cookies to a cooling rack – they will still be soft at this stage.
Repeat with the remaining cookie balls if required.
Allow to cool completely before storing in an airtight container. They go completely soft after the first day.

Makes 15 thick cookies

Squidgy Chocolate Muffin Cakes

I am so pleased I finally get to share this recipe with you. I created these little squidgy chocolate cakes back in my university days, a sort of muffin-brownie hybrid. I had the recipe saved on my laptop, which later went and died on me. I had my uni work back up but feared the recipe lost forever. However, last weekend I was looking back through my family’s old computer archives when I discovered a file called ‘Katie Laptop Backup.’ It turns out my Dad had taken a copy of all my files shortly before my laptop died, not just my uni work. Hidden amongst the essays and coursework was this recipe – hurrah! Thank you Dad! I was so excited and set about baking them at once.

They are just as good as I remember, despite now baking them using gluten free flour. They have a slightly chewy top crust which hides a squidgy chocolate middle, reminiscent of a brownie and then a cakey base. They are quite rich and packed with dark chocolate flavour.

The recipe only makes 6 cakes, created at a time when dark chocolate, butter and eggs seemed ridiculously expensive for a student, but I’m sure the recipe would double up easily. The rather shocking thing about these cakes is the temperature they are baked at – 200C. This means they only have 10-12 minutes in the oven and helps create the top surface while maintaining a soft and gooey centre. It’s not uncooked batter, more brownie like.

I also added a few white chocolate drops as decoration, which added little blobs of melty chocolate and a little sweetness. I shared them with my family and they were devoured in one sitting (there were 5 of us) with the last one being fought over. I’ve already been asked to make them again. My Dad wants me to try baking them with some cherries in the centre – sounds good to me!

Squidgy Chocolate Muffin Cakes

(Apple & Spice own recipe)

Ingredients

65g dark chocolate

110g butter

1 egg

½ tbsp rapeseed oil

60g gluten free plain flour (I used Doves Farm) (‘normal’ plain flour works too)

80g caster sugar

12g cocoa powder

½ tsp instant coffee (optional)

½ tsp baking powder

24 white chocolate chips/small chunks

Method

Preheat the oven to 200C (yes, really that hot). Line a muffin tin with 6 paper cases.

In a small pan, melt the dark chocolate, cocoa, coffee (if using) and butter together until melted and glossy. Set aside to cool slightly.

Whisk together the egg, oil and sugar until it has turned slightly thicker and become moussy in texture, about 2 minutes.

Add the flour and baking powder and beat again.

Add the melted chocolate mixture and beat again briefly. The mixture will suddenly become very thick and glossy, this is how it should be.

Divide the mixture between the muffin cases and add 4 white chocolate drops or chunks on top of each one. Press them down until nearly submerged in the cake batter.

Bake for 12 minutes. They will be slightly risen with a crisp top surface, but still soft in the centre.

Leave them to cool in the tins for at least 20 minutes before transferring to a cooling rack. They will sink slightly on cooling due to their soft centres.

Store in an airtight container and eat within 3 days.

Makes 6 cakes – easily doubled

4th July Mini Cupcakes

Today is American Independence Day and over the past few days lots of red, white and blue themed treats and snacks have been appearing on blogs. I know we don’t celebrate it here in the UK, but that doesn’t mean I can’t enjoy getting in the spirit of things and baking some red, white and blue mini cupcakes, in honour of my American friends.

These are simple, all-in-one, mini vanilla cupcakes that I tinted red with a few pin-pricks of food dye. I then made a quick butter and icing sugar frosting which I tinted blue before topping them with a teeny-weeny white sugar star. You can go from raw ingredients to finished cupcakes in only 30minutes. Cute, bite-sized and delicious!

4^th July Mini Cupcakes

Cupcakes

60g GF self raising flour

60g butter

60g caster sugar

1 egg

½ tsp vanilla

½ tsp GF baking powder

Red food paste

Icing

70g butter

140g icing sugar

2-3 tsp milk

Blue food paste

Decoration

Mini white sugar stars or fondant stars

Mini Cupcakes

Preheat the oven to 170C. Line a mini cupcake tin with 24 paper cases.

Make sure the butter is very soft. Mix all the ingredients, except the food dye, together until smooth and beat until light and fluffy.

Add a tiny amount of food paste using the tip of a cocktail stick. Mix to combine, adding more food dye if necessary.

Divide the batter between the paper cases using a teaspoon.

Bake for 13-15 minutes until springy to the touch.

Allow to cool in the tin for 5 minutes before transferring to a cooling rack.

Icing

Make sure the butter is soft and beat until soft and fluffy. Add the icing sugar and blend until well incorporated.

Add the milk and mix to create a smooth thick frosting. Add a tiny amount of food paste using the tip of a cocktail stick. Mix to combine, adding more food dye if necessary.

Pipe on top of the cooled mini cupcakes using a large star nozzle.

Decorate with white sugar stars or cut a small white star out of fondant icing

Makes 24 mini cupcakes

Daring Bakers June 2012: Battenberg

I was so excited when this months Daring Bakers challenge was announced. I adore Battenberg cake, its quirky cream and pink squares, the soft fluffy sponge and best of all, the outer coating of intense almond marzipan. I’d never attempted to make one myself and have not eaten one since having to go gluten free. This made the challenge feel even more special and I was determined to get it right.

Mandy of What The Fruitcake?! came to our rescue last minute to present us with the Battenberg Cake challenge! She highlighted Mary Berry’s techniques and recipes to allow us to create this unique little cake with ease.

The part that I found most difficult was preparing the pan with a cardboard centre divide in order to bake two coloured sponges in the same pan simultaneously. I couldn’t get the divide to stand up, but thankfully another family member came to my rescue and held it in place while I spread the coloured batters on either side. I suspect if you were careful, you wouldn’t need to bother with the divide at all, as I don’t think the cake batters would spread too much into each other as they are quite thick. I may try this next time, especially as you trim the cake to size anyway.

After trimming I had my 4 strips of cake and was ready to begin assembly. As the sponges were delicately flavoured with almond and would be covered with almond marzipan I wanted to introduce another flavour element and decided to use some zingy lemon curd, instead of the specified apricot jam, to stick my cake strips together. This worked well as it was the perfect spreadable consistency and the lemon and almond flavour complimented each other nicely.

The assembly process is a little fiddly and time consuming, but it wasn’t difficult. My finished Battenberg ended up a little rectangular, rather than a perfect square/cube but for a first attempt I was more than happy with the results.

The checked pink and cream squares made it instantly recognisable and it sliced into portions without falling apart, the lemon curd and marzipan doing their jobs well. The sponge was wonderfully soft and fluffy and surprisingly moist considering the dry ingredients were more than a usual cake recipe. The thin spreading of lemon curd added just a touch of freshness and sweetness to the cake, and the almond marzipan was, naturally, fabulous. I love how it is wrapped around the whole cake so you can get a bit of cake, jam and marzipan in each bite – heavenly!

I made this cake for a coeliac friend who I had invited round for dinner. We had recently been talking about food we missed and she had actually mentioned Battenberg, so she seemed the perfect person to share it with. This recipe is by Mary Berry and I’ve seen she also has a more adult coffee and walnut version too, which I’m sure is delicious, but for me the pink and cream squares are part of what make it so special and so childishly nostalgic to me.

Click here to see other Daring Bakers Battenberg cakes

Battenberg

(Recipe adapted from Mary Berry’s Baking Bible)

Cake
175g unsalted butter
175g caster sugar
175gm gluten free self raising flour
3 eggs
65g ground almonds
¾ tsp gluten free baking powder
½ tsp vanilla extract
¼ tsp almond extract

¼ tsp xanthan gum (if making GF)
Pink food paste

To Decorate
100g apricot jam (I used lemon curd)
225g marzipan, natural

Cake
Preheat oven to moderate 180C and grease an 8inch/20cm square baking tin. Cut a large rectangle of parchment paper, the width of the tin. Cut a sheet of card the width of the tin and wrap it in foil. Then fold this inside the centre of the parchment, to create a wall/divide to go through the centre of the tin. Line the tin with parchment paper, creating a divide in the middle with the parchment covered card.
Whisk together the dry ingredients then combine with the wet ingredients in a large bowl and beat together just until the ingredients are combined and the batter is smooth.
Spoon half the mixture into the one side of the prepared baking tin.
Add a few pinpricks of pink food paste to the remaining batter, stir until the colour is thoroughly distributed, and spread into the second half of the divided tin.
Bake for 25-30mins until the cake is well risen and springs back when lightly touched.
Leave to cool in the tin for a few minutes before turning out to cool thoroughly on a wire rack.

Assembly

Once completely cool, trim the very edges of the cake with a long serrated knife to cut away of the browned surface.
Cut each coloured sponge in half lengthways so that you are left with four long strips of sponge.

Neaten the strips and trim the tops if necessary so that your strips are all the same length and height.
Gently heat the apricot jam and pass through a small sieve (I used cold lemon curd).

Brush warmed jam onto the strips of cake to stick the cake together in a checkered pattern (one yellow next to one pink. On top of that, one pink next to one yellow).
Dust a large flat surface with icing sugar then roll the marzipan in an oblong shape that is wide enough to cover the length of the cake and long enough to completely wrap the cake, use a ruler to help you.
Brush the top of the cake with the jam and place the cake on the marzipan, jam side down. Brush the remaining three sides with jam and carefully press the marzipan around the cake, making sure the join is either neatly in the one corner, or will be underneath the cake once turned over.
Carefully flip the cake over so that the seam is under the cake and score the top of the cake with a knife, to create a diamond effect. (I also crimped mine with an icing tool).
Neaten the ends of the cake and cut thin slices off both ends of the cake, to create a good presentation.

Store at room temperature and eat within 3 days.

Spiced Fig & Walnut Biscotti Bites

I’m not really much of a biscuit/cookie lover. Given the choice I would always choose cake over cookies, but every so often I fancy something crisp and crunchy and biscotti are always my biscuits of choice.

I usually make biscotti by shaping them into one thick log that I slice after baking. However, I was having a sort out in my room and rediscovered my éclair tin that I once used for baking little cakes in, and never again since. The rounded log shaped hollows got me wondering if it would be possible to make mini biscotti logs in each of the hollows in order to create smaller, more dainty biscotti slices. Only one way to find out!

The tin actually worked perfectly and made it very easy to shape and bake the sticky biscotti dough. The resulting logs were then easy to slice into equal sized slices which made for very cute little biscotti bites.

I had some dried figs and a few broken pieces of walnut to use up and decided to pair these together with lots of warming spices. Cinnamon is my spice of choice, but I was in an experimental mood and so used ground cardamom, cloves and a little mixed spice instead.

The spices gave a wonderful colour to the dough and made the finished biscotti smell and taste a bit like an exotic gingerbread or Christmas cake, warming, comforting but just a little bit different. The figs added a nice chew as well as sweetness and crunch from their little crunchy seeds. I liked munching on them just as they are, but I bet they would be great served with some cheese too, either as nibbles with drinks or for something a bit different to have after dinner.

If you don’t have an éclair tin I’m sure you could use a muffin tin and cut them vertically into slices instead, or just make the traditional big log shape. This recipe doesn’t make a lot of dough, so you may want to double the quantities if making traditional biscotti.

Spiced Fig & Walnut Biscotti Bites

Ingredients

1 egg

50g caster sugar

½ tsp vanilla extract

90g soft, ready to eat dried figs

40g walnuts

½ tsp ground cardamom

½ tsp mixed spice

¼ tsp ground cloves

¼ tsp bicarbonate of soda

100g gluten free plain flour (I used Doves Farm)

30g fine yellow cornmeal (not cornflour)

MethodHeat the oven to 180C. Have an éclair tin ready to hand, or else line a baking tray with silicone paper.

Beat the egg, sugar and vanilla extract together until combined, but it doesn’t want to go foamy.
Roughly chop the walnuts and dried figs into small chunks and add to the bowl along with the spices. Stir briefly.
Scatter the flour, cornmeal and bicarbonate of soda over the top and mix it all together using a spatula. It should be quite thick, soft and sticky.
Wet your hands before dividing the dough into 4 pieces and rolling each one into a log shape. Place in the hollows of the éclair tin, or place onto the lined baking tray.
Bake in the oven for 18-20 minutes until puffed and lightly golden brown.
Remove from the oven, tap the logs out the tin and place onto a chopping board. Dampen a tea towel (it should not be too wet) and drape over the top of the biscotti and leave for 5 minutes (this keeps the top soft and makes slicing easier – my own discovered tip!)
After 5 minutes, slice the biscotti into 1cm slices on the diagonal.
Arrange the slices onto a baking tray, laying them flat.
Bake in the oven for 10 minutes before flipping the slices over and baking for a further 5 minutes. Once baked, transfer the slices to a wire rack to cool.
Store in an airtight container. Keeps well for around 3 weeks!
Make great gifts, packed in little boxes or bags.
Makes around 20 mini biscotti