Monday, March 3, 2014
Gluten free celebration cake recipe
Gluten free celebration cake recipe
This gluten free celebration cake recipe may be gluten free but I assure you that no one would know by the taste, it would even make someone ask if you were sure that it is gluten free.
There are three layers to this delicious and stunning cake, but do not worry if you only have two cake tins. These gluten free cakes only take fifteen minutes to bake, so you can re-use a cake tin by running it under the cold water.
Chef uses blueberry conserve and a cream cheese filling for the two middle layers of the cake.
This is a beautiful cake to bake for a party or special occasion.
Chef dusts the cake with powdered sugar and cocoa powder, the cream cheese filling can be doubled if you would like to coat the outside of the cake with cream.
Dairy free cream cheese is used in this recipe, you can use which ever cream cheese you like.
This cake recipe is gluten and dairy free but does contain egg whites.
Chef recommends leaving the cake in the fridge over night for the best flavour and texture, the cake will be white, moist and fluffy.
It is a quick and simple cake recipe that looks amazing, give yourself a treat and eat a gluten free celebration cake that tastes just like any other delicious cake.
Ingredients for gluten free celebration cake
2oz Margarine
4oz Powdered sugar
1 Tbsp Rice bran oil (vegetable oil)
2oz Cornflour (corn starch)
2oz Rice flour
1 tsp Baking powder
1/2 tsp Bicarbonate of soda
1 tsp Xanthan gum
Pinch Salt
2oz Ground almonds
1 Tbsp Vanilla essence
Blueberry conserve
3 Egg whites
Powdered sugar to dust
Cocoa powder to dust
For the Filling
225g Cream cheese (cold)
3 Tbsp Powdered sugar
2 tsp Vanilla essence
2 Tbsp Margarine
2oz Margarine
4oz Powdered sugar
1 Tbsp Rice bran oil (vegetable oil)
2oz Cornflour (corn starch)
2oz Rice flour
1 tsp Baking powder
1/2 tsp Bicarbonate of soda
1 tsp Xanthan gum
Pinch Salt
2oz Ground almonds
1 Tbsp Vanilla essence
Blueberry conserve
3 Egg whites
Powdered sugar to dust
Cocoa powder to dust
For the Filling
225g Cream cheese (cold)
3 Tbsp Powdered sugar
2 tsp Vanilla essence
2 Tbsp Margarine
Picture of freshly whipped cream cheese filling.
Picture of the gluten free celebration cake being assembled.
How to make a Gluten free celebration cake recipe
Place the margarine, oil and powdered sugar into a mixing bowl.
Use a whisk to cream together until pale.
In a separate bowl mix the rice flour, corn starch, baking powder, bi carb, xanthan gum, almonds and salt until well blended.
Add the vanilla essence, egg whites and half of the flour mixture. Whisk until well whipped and creamy.
When the cake mixture is ready it should start to slide up to the top of the whisk.
This will take 1-2 minutes.
Add the other half of the flour mixture and gently fold in by moving a spoon over and under the mixture rather than stirring - do not stir.
Pour into 3 greased and floured shallow 7 inch cake tins and place into a hot oven at gas mark 6 for 15 minutes.
If you only have two cake tins, separate the cake mixture into 3, once two cakes are cooked place one tin under the cold water tap, dry then use for the last cake.
The cake mixture will be very thick and sticky so be gentle when spreading the cake mixture in the tins.
Once the cakes have cooled place all of the filling ingredients into a clean mixing bowl.
Whisk until well combined and stiff.
Spread with the blueberry conserve.
Spread half of the cream filling on top of the blueberry conserve.
Place the second cake on top of the cream cheese filling.
Repeat the process then top with the third cake.
Place the second cake on top of the cream cheese filling.
Repeat the process then top with the third cake.
Dust powdered sugar over the top of the cake.
Cut grease proof paper into strips and gently lay on top of the cake.
Lightly dust with cocoa powder then gently remove the paper.
Gently cover with plastic wrap and place in the fridge over night.
It is best to keep the cake in the fridge for a few hours at least, it will taste fantastic the next day.
Sunday, March 2, 2014
CLASSIC MACARONI SALAD
Everyone seems to have their own tried and true family macaroni or potato salad recipe. Some have lots of vinegar, some have lots of mustard, some have no eggs (yee gads!!) I even had some that had small cubes of sharp Cheddar cheese which was surprisingly tasty.
I remember when I was little, my folks took us back to visit our VERY German relatives in the Dakotas and one of my Aunts gave me some German potato salad. I was a huge fan of potato salad, but let me tell you that hers was not like any other potato salad I had ever tasted. It was not only FULL of vinegar and bacon grease, but it was HOT!! Its been over 50 years but I still can remember my shock!! lol
2 cups dry small seashell macaroni
½ cup chopped onion chopped (fairly fine)
3 stalks of celery with leaves chopped (fairly fine)
½ cup red bell pepper chopped (optional)
1 cup grated carrot
3 large pickles chopped (favorite flavor)
4 hard-boiled eggs chopped
½ teaspoon black pepper
1 cup lite mayonnaise
3 tablespoons yellow prepared mustard
3 tablespoons pickle juice
Boil macaroni for 8 minutes (or as recommended on box), then rinse under cold water, and drain very well.
NOTE: Many recipes warn you not to rinse cooked macaroni, however, I find that macaroni salad stays creamier if you rinse the starch off of the cooked macaroni before you add the mayonnaise to the salad.
Add chopped veggies, eggs and pickles to the cooked and rinsed macaroni. Whisk the mayonnaise, mustard, pepper and pickle juice together and gently stir into the macaroni-veggies.
IMPORTANT: This salad really needs to sit in the refrigerator overnight so the flavors can blend together…it makes a huge difference.
NOTE: I do not add salt to this salad because there is already a lot of salt in the pickles, pickle juice and mustard.
NOTE: Just before I put this salad into the fridge, for the first time, I put a piece of wax paper (or plastic wrap) on the surface of the salad and then I lay 2 paper towels (folded) on top of the wax paper and snap the Tupperware lid on. The paper towel will attract any condensation in the bowl and the waxed paper (or plastic wrap) will keep the moisture from running down into the salad. Once the salad is in the fridge overnight, discard the wax paper and paper towel.
NOTE: The amount of mayonnaise you use is up to you. Start with 1 cup and add more if you like your salad creamier.
Read More..
I remember when I was little, my folks took us back to visit our VERY German relatives in the Dakotas and one of my Aunts gave me some German potato salad. I was a huge fan of potato salad, but let me tell you that hers was not like any other potato salad I had ever tasted. It was not only FULL of vinegar and bacon grease, but it was HOT!! Its been over 50 years but I still can remember my shock!! lol
What do you put in YOUR macaroni (potato) salad?
2 cups dry small seashell macaroni
½ cup chopped onion chopped (fairly fine)
3 stalks of celery with leaves chopped (fairly fine)
½ cup red bell pepper chopped (optional)
1 cup grated carrot
3 large pickles chopped (favorite flavor)
4 hard-boiled eggs chopped
½ teaspoon black pepper
1 cup lite mayonnaise
3 tablespoons yellow prepared mustard
3 tablespoons pickle juice
Boil macaroni for 8 minutes (or as recommended on box), then rinse under cold water, and drain very well.
NOTE: Many recipes warn you not to rinse cooked macaroni, however, I find that macaroni salad stays creamier if you rinse the starch off of the cooked macaroni before you add the mayonnaise to the salad.
Add chopped veggies, eggs and pickles to the cooked and rinsed macaroni. Whisk the mayonnaise, mustard, pepper and pickle juice together and gently stir into the macaroni-veggies.
IMPORTANT: This salad really needs to sit in the refrigerator overnight so the flavors can blend together…it makes a huge difference.
NOTE: I do not add salt to this salad because there is already a lot of salt in the pickles, pickle juice and mustard.
NOTE: Just before I put this salad into the fridge, for the first time, I put a piece of wax paper (or plastic wrap) on the surface of the salad and then I lay 2 paper towels (folded) on top of the wax paper and snap the Tupperware lid on. The paper towel will attract any condensation in the bowl and the waxed paper (or plastic wrap) will keep the moisture from running down into the salad. Once the salad is in the fridge overnight, discard the wax paper and paper towel.
NOTE: The amount of mayonnaise you use is up to you. Start with 1 cup and add more if you like your salad creamier.
Pineapple Soda
Pineapple Soda
Ingredients:
- 1cup pineapple chunks
- 1 cup white drink
- 1 cup crushed ice
- ¼ tsp black salt
- 1 packet badami qulfa balls
Method:
- Blend them all.
QUICK GREEN BEANS PORK
GREEN BEANS & PORK (stir-fry)
Whats for dinner tonight? How about a healthy delicious yet simple GREEN BEANS & PORK stir-fry. Full of flavor yet easy and quick recipe for a hectic weekday.
INGREDIENTS:
1 pound sliced pork loins
1lb. fresh cut and trimmed green beans
3 minced cloves of garlic
3 tablespoons of oyster sauce
1 teaspoon grounded black pepper
2 teaspoon of dried flakes onion or fresh diced onion
1/4 cup of water
2 tablespoons of granulated chicken stock ( or if you use chicken broth please omit water)
2 tablespoons of olive oil
ON MEDIUM HEAT add the olive oil and minced garlic. Once the Garlic is caramelized, add the sliced pork loins, stir and let cook half way then add the Green beans. Stir in the onions, OYSTER SAUCE, black peppers and granulated chicken stock. Cover and let it cook for another 2 minutes on LOW HEAT or until the green beans is cooked to your preference. Serve with a side of Jasmine white rice.
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