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Digital Subscriptions >  Latest Articles > Gluten Free Cakes and Deserts

Gluten Free Cakes and Deserts
Cake Decoration & Sugarcraft Magazine

Gluten Free Cakes and Deserts

Posted Thursday, February 15, 2018   |   573 views   |   Food & Drink   |   Comments (0) As we all know, one of the main components in cakes and deserts is flour - a tricky dilemma for the gluten-intolerant with a sweet tooth. As we're a firm proponent of everyone being able to enjoy cakes and sweet treats here at Cake Decoration and Sugarcraft, we've gathered our favourite gluten-free recipes that everyone will love.

Squidgy Gluten Free Chocolate Cake

Ingredients:

  • 2 tbsp golden syrup
  • 200g/8oz butter
  • 2 dessert spoons of sugar
  • 4 tbsp cocoa
  • 300g/12oz crushed gluten free biscuits
  • 200g/8oz Dr.Oetker Dark Chocolate
  • 100g/4oz dried cranberries

1- Melt syrup, butter, cocoa, sugar and dried cranberries in a pan over a medium heat until the butter has melted and the sugar dissolved.

2- Add the crushed biscuit and mix well. Pour into a greased square baking tray and put in the fridge to set.

3- Once set, melt the chocolate in a Pyrex dish over a pan of boiling water. Spread the chocolate over the whole of the cake and leave to set.

4- Cut into pieces and serve with coffee.

Gluten Free Lemon Polenta Cake Recipe

Gluten Free Lemon Polenta Cake Recipe

Ingredients:

  • 300g/12oz butter, softened
  • 300g/12oz caster sugar
  • Finely grated rind & juice of 2 lemons
  • 4 large eggs, beaten
  • 300g/12oz ground almonds
  • 150g/6oz polenta
  • 1 tsp Dr.Oetker Baking Powder

1- Pre-heat the oven to 160°C, 320°F, Gas mark 3. Grease a 23cm/ 9-inch spring form tin and line with greaseproof paper.

2- Put the butter, sugar and lemon rind into a mixing bowl and beat with an electric whisk until pale and fluffy. Gradually whisk in the eggs, then add the ground almonds, polenta, lemon juice and baking powder and carefully fold in until mixed thoroughly.


3- Spoon into the prepared tin and smooth until evenly spread. Bake in the oven for 1 hour 15 minutes or until a skewer inserted into the middle of the cake comes out clean. The cake should be golden brown and springy to touch. If the top starts to get too brown before it is cooked through then cover with foil.

4- While the cake is cooking make the glaze by mixing together the rind and juice and the sugar to make a thick sugary mixture.

5- Once the cake is cooked pour the sugary mixture over the top straight away and leave to cool in the tin. Once cool remove from the tin and remove the greaseproof paper. Transfer to a serving plate and serve.


For more baking ideas and inspirations go to our blog- http://cakedecmag.uk/ThisCakeLifeBlog 

For more great articles like this get the March 2018 issue of Cake Decoration & Sugarcraft Magazine below or subscribe and save.

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About Cake Decoration & Sugarcraft Magazine

Cake Decoration & Sugarcraft is the world’s leading monthly magazine for all those interested in cake decoration and sugarcraft. Every issue has 8 to 12 complete projects for you to make. These include wedding cakes, novelty cakes, floral decorations and anniversary cakes. Each one has clear instructions and step-by-step photographs. We give you full details of the equipment and ingredients you need plus tips and techniques for getting the perfect results.

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