GLUTEN FREE CARROT CAKE RECIPE | JAMIE OLIVER RECIPES
Deliciously spiced gluten-free carrot cake – perfect with a nice cup of tea
Total Time 1 hours
Yield 12
Number Of Ingredients 17
Steps:
- 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.
- 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.
- 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.
- 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.
- 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
VANILLA POUND CAKE (GLUTEN-FREE RECIPE) - LAND O’LAKES
Gluten-free vanilla pound cake that lets everyone enjoy the delicious taste of old-fashioned butter cake. It is the perfect gluten-free dessert for a picnic or potluck.
Provided by Land O'Lakes
Categories Pound Vanilla Sweet Baking Cake Dessert
Total Time 0 minutes
Prep Time 20 minutes
Yield 16 servings
Number Of Ingredients 7
Steps:
- Heat oven to 350°F. Grease 12-cup Bundt or 10-inch angel food cake (tube) pan; sprinkle with gluten-free flour blend. Set aside.
- Combine sugar and melted butter in bowl. Beat at medium speed, scraping bowl often, until creamy. Add 1 egg at a time, beating well after each addition. Add vanilla; beat until well mixed.
- Stir together 3 cups gluten-free flour blend and baking powder in bowl. Gradually add flour blend mixture alternately with milk to butter mixture, beating at low speed until well mixed.
- Pour batter into prepared pan. Bake 50-60 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pan.
Nutrition Facts : Calories 330 calories, FatContent 13 grams, SaturatedFatContent grams, TransfatContent grams, CholesterolContent 85 milligrams, SodiumContent 170 milligrams, CarbohydrateContent 51 grams, FiberContent 1 grams, SugarContent grams, ProteinContent 3 grams
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From bbcgoodfood.com
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Calories 604 calories per serving
- Spread half the icing over the middle of one sponge using a small palette knife. Sandwich the other sponge on top, with the flat bottom-side facing up. Spread the remaining icing around the top and sides of the cake, smoothing over with a palette knife. If you have any icing left, you can pipe some rosettes on top of the cake.
GLUTEN-FREE CARROT CAKE RECIPE | BBC GOOD FOOD
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Category Afternoon tea, Treat
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GLUTEN FREE CHOCOLATE CAKE RECIPE | JAMIE OLIVER RECIPES
From jamieoliver.com
Total Time 50 minutes
Cuisine https://schema.org/GlutenFreeDiet, https://schema.org/VegetarianDiet
Calories 573 calories per serving
- Before you start, remove the butter from the fridge and allow to come up to room temperature.
- Preheat the oven to 190ºC/375ºF/gas 5. Grease two springform cake tins (roughly 20cm) with butter, then line the bottom with greaseproof paper and dust the sides with gluten-free flour.
- In a bowl, beat the butter and sugar for around 5 minutes, or until light and fluffy. Crack in the eggs, then mix in the vanilla extract until combined. Sieve the flour, baking powder, xanthan gum and cocoa powder into the bowl, then fold through. Add the milk and stir briefly until you have a nice, smooth batter.
- Carefully divide the mixture between the cake tins, then place on the middle shelf of the hot oven for 15 to 20 minutes, or until an inserted skewer comes out clean. Leave to cool for 5 minutes, before turning the cakes out onto a wire cooling rack, then leave to cool completely while you make the icing.
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Reviews 4.1
Total Time 0 minutes
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Calories 80 calories per serving
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