Gluten free Bakewell tart

Bakewell tart has always been an absolute favourite in our house but since going gluten free I have struggled to get the right texture and flavour into my pastry to use it for larger  tarts. Now I think I may have cracked it. The pastry is still very delicate as gluten free pastry is, but don't worry it can easily be patched if it tears, this recipe will give you delicious, crisp sweet pastry ideal for dessert tarts. Forgive me for the lengthy looking instructions. Don't be put off,  I have tried to give as much detail as possible in case you are new to pastry and the process. The filling itself is very quick and easy. 

Ingredients

Pastry

115g rice flour

115g ground almonds

115g butter, diced

50g icing sugar

juice of a small orange ( you may not need all of it)

1 tsp xanthum gum

1 egg yolk (only if needed) 

Tart

3 tblsp raspberry jam

175g ground almonds

150g butter

150g caster sugar

2 eggs

1 tsp almond essence or extract 

a handful of flaked almonds ( optional)

Icing

for a drizzle use 80g icing sugar and 2 1/2 tsp water

or

for complete coverage use 150g icing sugar and 1 1/2 tbsp water 

Method

1. First of all make your pastry. I use a free standing mixer now with the paddle blade but you can use a food processor or do it by hand.

2. Put the flour, almonds, and xanthum gum into the mixer and add the butter. 

3. Mix until it resembles fine breadcrumbs or if doing by hand rub in using your fingertips.

4. Add the icing sugar and then add in the juice of half the orange at first. Continue mixing and if it does not bind together then add the rest of the juice. 

5. I have rarely needed more orange juice but if it still has not bound together at this point add more orange juice.

6. Shape the pastry into a flat rectangular block and wrap in greaseproof paper and chill for between half an hour and an hour.

7. While your pastry is chilling grease your flan dish. I use one that is either 23cm in diameter and 3cm deep.  Or 20cm in diameter and 4 cm deep, both of which are loose bottomed but that isn't essential it just means you can remove it from its dish rather than serving it in it.  Bear in mind if yours is a lot deeper or wider you will have a pastry case that is not as full. 

8. As well as greasing the dish I always lightly dust the dish with rice flour, shaking off any excess. I just think this also prevents the pastry sticking. 

9. When you pastry is sufficiently chilled remove from the fridge. I use a sheet of greaseproof paper or baking parchment to roll it out on as it makes it easier to move and less likely to stick.

10. Work quickly as gluten free pastry is so tricky and doesn't like being overworked. Dust your rolling pin and greaseproof paper with rice flour and roll out to the required size. (I use a piece of string to gauge the diameter.)

11. Then using the greaseproof paper to lift the pastry pick it up and holding it underneath flip it over onto your flan dish. If any of it breaks you can easily patch it and believe me you won't notice once it is filled and cooked. Gluten free pastry is very very fragile but trust me that is normal. Don't think you have done anything wrong!

12. I leave the edges proud. I find it is better to trim either after is has baked blind or if you are super careful you can do it one the whole tart is baked. Now place the pastry lined dish in the freezer for an hour. 

13. Preheat the oven to 180c/gas mark 4. Now you are going to bake the pastry blind, ( I am sure you are all familiar with this term but if not it means to bake it empty!) Lay a sheet of greaseproof paper inside the pastry case covering all the pastry and fill with baking beans (not baked beans!!) this is to prevent the pastry rising while you bake it empty. If you don't have any baking beans then you can just use uncooked rice which you can store in a container and use over and over again. As long as the pastry case is covered so the beans or rice don't come into contact with the pastry you are fine.

14. Bake the case for about 15 minutes or until golden. I remove the greaseproof paper lining the pastry after about 10 minutes and let the bottom of the case cook a little uncovered. To remove the greaseproof paper just carefully lift out. Sometimes it can get a little stuck so be gentle and do it slowly. Reduce the oven temperature to 170c/gas mark3

15. I trim my pastry case now so it is neat with a very sharp knife. I trim so it is level with the rim of the dish. Now to make the frangipane filling, beat the butter and sugar together until pale and creamy. I do this in a freestanding mixer but you use whichever method you prefer. A wooden spoon will do just fine just make sure you butter is softened. Beat in the almonds, almond essence and eggs and again beat until smooth and creamy. 

16. Spread the raspberry jam over the base of the tart and then spread very carefully on top of the jam the frangipane mix. I find the best way to do this without moving the jam around too much is to dollop small blobs of frangipane all over the jam and then carefully spread them together. 

17. You can sprinkle the flaked almonds on at this stage or on top of the icing or not at all. This is personal preference and I tend to do it differently every time. 

18. Bake in the oven for about 35-40 minutes or until golden and a knife or skewer inserted into the middle comes out clean.

19. Remove from the oven and if serving warm and without any icing allow to cool for about 30 minuted before serving. Serve with custard, cream, ice cream, clotted cream or creme fraiche.

20. If you prefer to ice it then mix the icing sugar with the water and drizzle or spread over depending on which icing method you are going for, or like me use two colours, both methods and sprinkle with nuts! 

 

Gluten free pancakes

Pancakes are a big thing in our house, they are part of our weekend ritual and have been since the children were tiny. They all love them big and small...... I reinvented the small breakfast pancakes straight away as gluten free but it has taken me a while to find the best batter for a large crepe style pancake until now partly because I do not like the taste of buckwheat and most of the recipes called for that, so I have been working my way through various gluten free flours to see if I could find the best mix and I feel this is the one for me. I actually use gram flour for this, otherwise known as chickpea flour and you should be able to get this in a good whole food shop or some supermarkets do sell it also. 

Ingredients

Serves 4 

170g gram flour (chickpea flour) I use Doves farm, or Freee foods as they are now known 

3 eggs

300 ml milk

may need a little extra water, up to 100ml ( all depends on how large you eggs are)

Method

1. You make these as you would any pancake or yorkshire mix but for those that have not made a batter before you sieve the flour into a large bowl, I use a free standing mixer for this so I sieve straight into the bowl fitted on that. Make a well in the centre of the flour.

2. Crack eggs into a jug or bowl and lightly beat and then begin pouring into the well in the middle of the flour whilst whisking the eggs in the middle gradually bringing more flour into the mix as you go,  while doing that also begin pouring the milk in too. Continue whisking until all the flour is incorporated into the egg and milk mixture and you have a silky smooth batter. 

3. You can of course add all the ingredients into a blender and blitz until smooth or a food processor. 

4. The batter should be about the consistency of single cream so if it seems too thick once you begin making you pancakes then add some of the water. 

5. I use a flat crepe pan to cook them but whatever kind of frying pan you use make sure it is well oiled with butter. I melt the butter in the pan and then wipe it round with greaseproof to make sure it is sufficiently greased and I do that in between every pancake.

6. Heat the lightly greased pan over a medium heat and then pour or ladle the batter onto the pan tilting the pan all around so it runs all around the pan coating it. 

7. Cook until there is no more runny mix on top, That is a good way of telling if the underneath may be sufficiently cooked and then flip it over to cook the other side. 

8. Transfer to a plate while you cook the remainder of the batter. Serve with your favourite topping. 

Gluten free strawberries and custard celebration cake

This cake is my go to cake if I want to whip up something quickly and can look as impressive as you want it to look. I use it for Birthday cakes covered with buttercream and fondant or as shown here with cream to decorate but you can decorate it with whatever filling you like. It is delicious filled with all sorts of jam, curd or fruit too. 

In this cake I have used three tins but you can just adjust the measurements accordingly. I have given instructions for a smaller cake too. My tins are very old and are only 19cm across but if you can only get 20cm tins then it should be fine, only slightly thinner. Mine do come out quite deep.

Ingredients

For three tier sponge

340g caster sugar

340g gluten free self raising flour ( I use Doves farm or Freee foods as it is now known)

340g butter or margarine 

6 eggs

For the custard filling and icing

600ml double cream

100g icing sugar

30g cornflour 

1/2 tsp almond extract and I use Taylor and Colledge vanilla bean grinder for extra flavour and vanilla flecks 

Or

600ml double cream and a few spoonfuls of ready made custard and extra vanilla 

Or

600ml double cream and a tblsp custard powder (making sure it is gluten free) 

Strawberries. sliced to fill the layers

3x 19 cm round tins

Or

For two tiers

225g caster sugar

225g gluten free self raising flour (I use Doves Farm or Freee foods as it is now known)

225g butter or margarine

4 eggs

2x 19cm round tins

METHOD

1. Grease and line your tins with baking parchment.

2. Preheat oven to 180C/ gas mark 4

3. I use the all in one method which for those that do not know this it is basically pop it all in a bowl and mix until light and creamy. I use a free standing mixer with the paddle blade attached but you could also use a food processor or a hand held electric mixer. If you don't have any of those then a wooden spoon and lots of elbow grease should do the job but use a slightly different method, the one you would use for a victoria sponge cake, cream butter and sugar together first until pale and creamy and then add in the eggs gradually alternating with a spoonful of flour after each egg to prevent curdling, then add in remainder of the flour. 

4. Divide the mix equally between the tins. 

5. Bake for 20-25 mins until it is golden and a knife or skewer comes out clean when inserted.

6.  Leave to cool for five minutes in the tin, then turn out onto a wire rack to cool.

7. Once cool sandwich the sponges together with filling of your choice and decorate just the top, or the stop and sides. In this case I have layered it with the custard cream and also with sliced strawberries. 

Custard filling

1. If using the custard filling then to make it first sieve the icing sugar and cornflour together

2. Beat the double cream until it holds soft peaks with an electric whisk or hand held whisk , being careful not to over whisk.

3. Then gradually sift in the icing sugar and cornflour mix and beat until blended in. Add in the vanilla flavouring to taste.

4. Once the cake is cold layer the custard cream between the layers with some strawberries and also cover the top and sides. refrigerate if not eating straight away if you have used the cream to decorate. 

5. If using ready made custard then whisk the double cream until it holds soft peaks and then whisk in  the ready made custard. This icing pipes really well. Fill, cover the top and sides.

6. If using the custard powder then add in the same way as the homemade powder and use in the same way as that smoothing it onto the cake.

Gluten free breakfast crumble topping

I love crumble and also granola so this is a good great way of combining the two and you can use whatever fruit you have available, in whatever combination you desire, apple, plums, rhubarb, berries, nectarines. 

Ingredients

100g gluten free oats

25g chopped pecans (optional) or mixed seeds

40g coconut oil

2 tblsp maple syrup 

1/2 tsp ground cinnamon

pinch of salt

Method

1. Preheat the oven to 180c / gas mark 4

2.. Stir all the ingredients together and top your chosen fruit. It really is that simple.

3. If using pre stewed fruit or compote then cook for about 20 mins or just until the topping is golden.

4. If using uncooked fruit then cook for longer. About 40 minutes but it really does depend on the fruit you use, apples will take longer for example. I find it quicker and easier to have the fruit cooked already to save time and then just bake it with the topping on it. 

5. Serve either warm or cold, I like to bake it the night before in the Summer and serve it cold. It is delicious served with greek yoghurt and extra fruit and maybe the teensiest bit of honey or maple syrup drizzled on top and in the Winter I serve it hot. 

6. This is enough for four people but sometimes I halve the quantity and just make a small one.

Favourite crumble topping

Crumble has always been a favourite in our house as it is in many households and in fact it was one of the first desserts  I made as a child with my mum and still have the first recipe I scribbled down in my scrapbook. Over the years it has been used to top a lot of different fruits but I had perfected the recipe so when I had to cut out gluten it was essential that I was able to come up with a crumble topping that was as good as the original and this one I think is. 

Ingredients

180g Gluten free Oats

100g Butter, (I use salted butter) melted 

90g demerara sugar

For a healthier version
180g Gluten free oats (or add in some chopped nuts as well to make up to the same weight)
80g coconut oil, melted ( I use the groovy food company one)
4 tbsp maple syrup or honey or agave syrup
1/4 tsp baking powder
1/4 tsp bicarbonate of soda
pinch of salt
1 tsp cinnamon

Method

1. Using a high speed blender or a food processor, grind roughly 2/3rds oats (about 110g) to a fine oat flour. 

2. Mix in the remainder of the oats, baking powder, bicarbonate of soda, and sugar/honey/maple syrup and then stir in the melted butter/coconut oil.

3. I often make this in advance and pop in the fridge for when I need it as will keep quite happily in the fridge for a week or two or use it straight away to top your favourite fruit for your crumble. This quantity is enough for a dish about 20cm in diameter (the dish I use is 16cm by 22cm) 

4. Gently pour the crumble topping onto your chosen prepared fruit and spread it out until it is an even coverage and then bake at 175c for between 35-45 mins. I sometimes cover it with foil after 35 mins if it is browning too much. it is done when it is golden on top and your chosen fruit is cooked.

5. This quantity is enough for a decent crumble layer for us but if you like a much deeper crumble layer then increase the quantity. You will get to know how much to make. 

Gluten free marble cake

This has always been my daughters all time favourite cake and I have done marble cake for so many birthday cakes in so many shapes and in so many colour combinations I have lost count! They love it because unlike most cakes each slice is different which kind of adds to the excitement and you can create the most wonderful effect. The flavour is amazing but you don't just have to make it a marble chocolate cake you can leave all the mix plain or you can separate the mix but colour it different colours rather than making it chocolate if you fancied making a slightly different inside to a birthday cake. My favourite is either rainbow or camouflage. As with most of the recipes if you are not gluten free then just switch regular self raising flour back in. 

Ingredients

300g gluten free self-raising flour ( I use Doves Farm or Freee foods they are now called)

200g butter, softened

250g caster sugar

3 eggs

200 ml soured cream

30g cocoa powder

1 tsp vanilla essence

Optional icing

25g butter

1-2 tbsp milk

15g cocoa powder

100g icing sugar

50g white chocolate

Method

1. Preheat the oven to 180c/ gas mark 4

2. Grease and line the base with baking parchment either 20 cm round tin with a loose bottom or a 23cm by 13cm loaf tin (or I actually sometimes split the mix between two smaller loaf tins to save one cake for a rainy day as freezes well too!)

3. In a bowl cream the butter until soft using either a hand held electric whisk or a free standing machine with the paddle attachment. Or a wooden spoon as I used to and I taught my daughter when she first began baking)

4. Add the sugar and continue mixing until it is pale in colour light and creamy.

5. Add the eggs one at a time and add in 1 tbsp flour after each addition or more if it starts to curdle.

6. Add in your soured cream and beat until it is well mixed and then with a large metal spoon gently fold in the remainder of the flour. (In case you did not know and are interested, the use of a metal spoon at this stage is because it helps prevent the air being lost in the folding in process)

7. Then remove half the mixture into another bowl and sift the cocoa into the mix left in the original bowl. Carefully fold in until it is well mixed. 

8. Into the second bowl add in the vanilla essence and mix really well.

9. Then this is the fun part. into your tin drop random blobs of each mix alternating between the two mixes without being too precise. When all the mix is added then give the tin a tap on the work top to level it and then with a skewer or sharp knife lightly swirl the mixture to marble it.

10. Bake in the oven for 45-50 mins until it is golden and a skewer inserted into the middle comes out clean. I always check after the shortest time. 

11. Leave in the tin for 10-15 mins to cool then turn out onto a wire rack to cool completely.

12. Serve.....enjoy!

Optional

12. The cake is delicious just like this but sometimes if I want it to look extra special then I ice, it so if you wish to also then melt the butter in a small pan, add the cocoa powder and beat until mixed in whilst over the heat still. Remove from the heat and add in the icing sugar and 1 tbsp milk to begin with adding more if the mix is too thick, mix until the icing sugar is blended in. I like my mix to be slightly thicker because I like to then feather the top with white chocolate so I don't always need the full 2 tbsp milk.

13. Put to one side while you melt the chocolate in a small bowl set over a pan of boiling water.

14. When ready to ice then cover the top of the cake with the chocolate icing. If you would like a neat glossy finish and the icing has thickened a lot take a palette knife and dip it in water (shaking off the drips) carefully smooth over the top of the icing, re-wetting the knife every now and then. 

15. You can the just trickle the melted white chocolate all over, pipe in patterns with a fine tip nozzle or trickle all over and then feather. Whatever takes your fancy.