GLUTEN FREE FRUIT CAKE RECIPES
GLUTEN-FREE LEMON CAKE | FRUIT RECIPES | JAMIE OLIVER RECIPES
This is the ultimate gluten- and dairy-free lemon sponge cake. With citrus icing drizzled on top, you’re guaranteed to love it.
Total Time 1 hours 10 minutes
Yield 12
Number Of Ingredients 9
Steps:
- Preheat the oven to 180ºC/350ºF/gas 4. Grease a 20cm square cake tin with the margarine, then line the bottom with greaseproof paper and dust the sides with gluten-free flour.
- In a bowl, beat the margarine and sugar for around 5 minutes, or until light and fluffy.
- Crack in the eggs, finely grate and add the zest from 2 lemons and 1 orange, then mix to combine.
- Sieve the flour, baking powder and xanthan gum into the bowl, then fold through. Stir in the juice from 1 lemon and ½ an orange until you have a nice, smooth mixture.
- Pour the mixture into the cake tin, smooth out to the edges, then place on the middle shelf of the hot oven for 35 minutes, or until golden and an inserted skewer comes out clean.
- Leave to cool for 5 minutes, before turning the cake out onto a wire cooling rack, then leave to cool completely while you make the icing.
- Combine the icing sugar with the zest and juice from ½ a lemon and ¼ of an orange. Once the cake has cooled, drizzle the icing on top, grate over a little lemon and orange zest, then serve.
Nutrition Facts : Calories 382 calories, FatContent 17.1 g fat, SaturatedFatContent 4.1 g saturated fat, ProteinContent 3.6 g protein, CarbohydrateContent 55.6 g carbohydrate, SugarContent 35.5 g sugar, SodiumContent 0 g salt, FiberContent 0 g fibre
GLUTEN-FREE FRUIT SWIRL COFFEE CAKE RECIPE - BETTYCROCKER.C…
Glazed fruit swirl coffee cake - a delicious dessert that’s ready in 45 minutes. Serve it warm or cold - it's a delight either ways.
Provided by Betty Crocker Kitchens
Total Time 45 minutes
Prep Time 20 minutes
Yield 18
Number Of Ingredients 9
Steps:
- Heat oven to 375°F. Grease 1 (15x10x1-inch) pan or 2 (9-inch) square pans with shortening or cooking spray.
- In large bowl, stir all coffee cake ingredients except pie filling until blended; beat vigorously 30 seconds. Spread 2/3 of the batter (about 2 1/2 cups) in 15x10-inch pan or 1/3 of the batter (about 1 1/4 cups) in each square pan.
- Spread pie filling over batter (filling may not cover batter completely). Drop remaining batter by tablespoonfuls onto pie filling.
- Bake 20 to 25 minutes or until golden brown. Meanwhile, in small bowl, mix glaze ingredients until smooth. Drizzle glaze over warm coffee cake. Serve warm or cool.
Nutrition Facts : Calories 240 , CarbohydrateContent 41 g, CholesterolContent 60 mg, FatContent 1 1/2 , FiberContent 0 g, ProteinContent 3 g, SaturatedFatContent 4 g, ServingSize 1 Serving, SodiumContent 280 mg, SugarContent 24 g, TransFatContent 0 g
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- Cocoa Swiss Roll Sponge Pre-heat the oven. Rub some butter around the inside of a 23 x 33cm/9 x 13” baking tray or insert a baking liner. Put the cocoa and water into a bowl, mix until smooth then set aside. Break the eggs (or chickpea flour + water + baking powder) into another large bowl and beat really well. Add the caster sugar and beat for two minutes. Sieve the flour into the bowl and beat for another two minutes. Add the prepared cocoa mixture and beat for a further minute. Tip the mixture into the prepared baking tray and spread it out to the edges. Bake for 13-15 minutes. Remove from the oven and leave the cake in the tray for two minutes then gently tip it out onto a tea towel. With the tea towel, gently roll the sponge up from the short end and leave to cool. Vanilla Buttercream Filling Sieve the icing sugar into a bowl, add the softened butter and vanilla extract. Beat together until smooth. Gently unroll the cold sponge, spread the buttercream evenly over the top, then roll the sponge up quite tightly from the short end, making sure the filling stays inside. You can use the tea towel to help with this. Chocolate Log Topping Put the cream into a saucepan, bring it to the boil then remove it from the heat and add the chocolate. Stir until smooth. Cool the mixture for a few minutes, stirring occasionally as it thickens. Spread the topping over the cake. Drag the prongs of a fork length ways through the topping to create a log-like texture. Chill until set. Sieve a little icing sugar over the cake before serving.
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