FREE CAKE RECIPE RECIPES

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GLUTEN FREE CARROT CAKE RECIPE | JAMIE OLIVER RECIPES



Gluten free carrot cake recipe | Jamie Oliver recipes image

Deliciously spiced gluten-free carrot cake – perfect with a nice cup of tea

Total Time 1 hours

Yield 12

Number Of Ingredients 17

unsalted butter for greasing
225 g gluten-free self-raising flour plus extra for dusting
2 large free-range eggs
125 g soft brown sugar
125 ml sunflower oil
1½ teaspoons ground ginger
1 teaspoon ground cinnamon
1 eating apple
200 g carrots
1 orange zest and juice
1 handful of sultanas
50 g walnuts (optional)
75 g unsalted butter softened
100 g icing sugar
1 orange zest only
75 g cream cheese
50 g walnuts

Steps:

    1. Preheat the oven to 190ºC/375ºF/gas 5. Grease a springform cake tin (roughly 20cm) with butter, line the base with greaseproof paper, then dust the sides with gluten-free flour.
    2. Lightly beat the eggs in a large bowl, add the sugar and oil, then mix to combine. Sieve in the flour and spices, then fold through. Peel and grate the apple (core and all) and carrots, then stir into the mixture along with the orange zest and juice and sultanas. Roughly chop and add the walnuts, if using.
    3. Pour the mixture into the prepared cake tin, then place on the middle shelf of the oven for 30 to 35 minutes, or until golden and an inserted skewer comes out clean. Leave the cake to cool in the tin for around 5 minutes, before turning it out onto a wire cooling rack to cool completely.
    4. Meanwhile, make the icing. Beat the butter, icing sugar and most of the orange zest until pale and smooth, then stir in the cream cheese until just combined.
    5. Once cooled, decorate the cake with the icing. Lightly crush the walnuts in a pestle and mortar and sprinkle on top. Finish with a grating of orange zest, then serve.

Nutrition Facts : Calories 389 calories, FatContent 24.5 g fat, SaturatedFatContent 6.5 g saturated fat, ProteinContent 4.2 g protein, CarbohydrateContent 40 g carbohydrate, SugarContent 25.1 g sugar, SodiumContent 0 g salt, FiberContent 0 g fibre

GLUTEN-FREE LEMON DRIZZLE CAKE RECIPE - BBC GOOD FOOD



Gluten-free lemon drizzle cake recipe - BBC Good Food image

With a special surprise ingredient, this gluten free cake stays beautifully moist. To everyone’s amazement it's mash potato!

Provided by Jane Hornby

Categories     Afternoon tea, Treat

Total Time 1 hours 10 minutes

Cook Time 40 minutes

Yield 10

Number Of Ingredients 9

200g butter, softened
200g golden caster sugar
4 eggs
175g ground almond (switch for polenta or wheat-free flour to make this recipe nut-free)
250g mashed potato
zest 3 lemons
2 tsp gluten-free baking powder (Supercook does one)
4 tbsp granulated sugar
juice 1 lemon

Steps:

  • Heat oven to 180C/fan 160C/gas 4. Butter and line a deep, 20cm round cake tin. Beat the sugar and butter together until light and fluffy, then gradually add the egg, beating after each addition. Fold in the almonds, cold mashed potato, lemon zest and baking powder.
  • Tip into the tin, level the top, then bake for 40-45 mins or until golden and a skewer inserted into the middle of the cake comes out clean. Turn out onto a wire rack after 10 mins cooling. Mix the granulated sugar and the lemon juice together, then spoon over the top of the cake, letting it drip down the sides. Let the cake cool completely before slicing.

Nutrition Facts : Calories 514 calories, FatContent 36 grams fat, SaturatedFatContent 2 grams saturated fat, CarbohydrateContent 41 grams carbohydrates, SugarContent 35 grams sugar, FiberContent 2 grams fiber, ProteinContent 9 grams protein, SodiumContent 0.88 milligram of sodium

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