MARY BERRY GLUTEN FREE CAKE RECIPES
MARY BERRY'S CHOCOLATE AND ORANGE CAKE RECIPE | DELICIOUS ...
A classic Mary Berry sponge recipe for chocolate and orange cake. It’s very easy – you can make it in a food processor in minutes. If you love Mary’s recipes, we’ve also got a rich fruit cake recipe, and a malted chocolate cake. Go discover!
Provided by Mary Berry
Total Time 45 minutes
Prep Time 20 minutes
Cook Time 25 minutes
Yield Serves 8
Number Of Ingredients 15
Steps:
- Preheat the oven to 180ºC/fan160°C/gas 4. Grease 2 x 20cm round sandwich tins and line the bases with baking paper. To make the sponges, measure the cocoa and boiling water into a large bowl and mix to a paste. Add the remaining ingredients and beat again until combined. (You can use a food processor for this but be careful not to overmix.)
- Divide the sponge mixture evenly between the prepared tins. Bake in the preheated oven for about 20-25 minutes until the sponges are well risen and shrinking away from the sides of the tin. Remove the sponges from the oven, turn out of their tins onto a cooling rack and leave to cool completely.
- For the icing and filling, put the chocolate and cream in a bowl, Then stand over a pan of simmering water for 10 minutes until melted (don’t let the bowl touch the water), stirring from time to time. Set aside to cool until it thickens to a spreadable consistency.
- To finish, spread the tops of both sponges with the apricot jam. Spread the top of one sponge with half the icing and put the other sponge on top. Cover the top of the cake with the remainder of the icing, then, with a small palette knife, make large S shapes in the icing to give a swirl effect. Scatter the top liberally with the chocolate curls (see our /how-to-make-chocolate-curls-video/how to make chocolate curls video) and enjoy!
Nutrition Facts : Calories 643kcals, FatContent 34g (20g saturated), ProteinContent 8.6g, CarbohydrateContent 75.6g (60.8g sugars), FiberContent 3g
MARY BERRY'S RICH FRUIT CHRISTMAS CAKE RECIPE | DELICIOUS ...
Mary Berry’s rich traditional Christmas cake recipe is filled to the brim with fruit, as well as almonds, brandy and treacle. Discover 10 ways to decorate your Christmas cake to turn your fruit cake into a festive showstopper.
Provided by This recipe is by Mary Berry. Find out more about her at maryberry.co.uk
Total Time 0 minutes
Yield Serves 30
Number Of Ingredients 16
Steps:
- Combine the dried fruit and candied peel in a large bowl. Add the 4 tbsp brandy and stir in to mix well. Cover and leave overnight.
- Preheat the oven to 140°C/fan120°C/gas 1. Put the remaining ingredients except the almonds in a large bowl. Beat with a hand-held electric mixer until well combined. Stir in the nuts and the soaked fruit with any soaking liquid.
- Grease a deep 23cm round tin or 20cm square cake tin with butter, line with a double layer of baking paper and grease the paper (see Golden Rules). Spoon the mixture into the prepared tin. Level the top and cover with a disc of baking paper.
- Bake for 4-5 hours until firm to the touch and a skewer pushed into the middle comes out clean. Leave the cake to cool in the tin.
- When the cake has cooled, remove the baking paper disc, pierce the top in several places with a skewer, then pour over a little brandy. Remove the cake from the tin but keep it in the baking paper. Wrap with more baking paper, then wrap with foil. Store in a cool place for up to 3 months to mature, occasionally unwrapping and spooning over 1-2 tbsp brandy.
- Decorate the cake with glacé fruit, marzipan or ready-to-use icing. Tie a ribbon around the cake if you like before serving. Recipe from Mary Berry’s Complete Cookbook (£25; Dorling Kindersley)
Nutrition Facts : Calories 304kcals, FatContent 11g (5.9g saturated), ProteinContent 3.7g, CarbohydrateContent 47.1g (41.1g sugars), FiberContent 1.9g
More about "mary berry gluten free cake recipes"
MARY BERRY COFFEE HAZELNUT PRALINE CAKE RECIPE | BBC2 ...
From thehappyfoodie.co.uk
1. You will need two 20cm (8in) round, loose-bottomed sandwich tins and a baking sheet lined with non-stick baking paper. Preheat the oven to 180°C/160°C fan/Gas 4, then grease the tins and line each base with a disc of baking paper.
2. Dissolve the coffee granules in the hot water and stir until smooth. Measure the eggs, baking spread, sugar, flour and baking powder into a large mixing bowl and add the dissolved coffee mix. Beat with an electric hand whisk until well mixed and no lumps of fat remain. Divide between the tins and level the tops.
3. Bake in the oven for about 30 minutes until well risen and just shrinking away from the sides of the tins. Leave to cool slightly, then remove from the tins and leave to cool on a wire rack.
4. For the praline, measure the sugar and 4 tablespoons of water into a saucepan. Stir slowly over a low heat until the sugar has dissolved and you have a clear syrup. Remove the spoon and stop stirring, then increase the heat and boil until the syrup is pale golden. Add the hazelnuts and swirl the syrup in the pan to coat them, then quickly tip the mixture on to the lined baking sheet. Leave to cool and harden into a praline. Break the praline up on a wooden board and chop into very small pieces.
5. For the buttercream icing, dissolve the coffee in the hot water and stir until smooth. Measure the butter into a large bowl. Beat until smooth with an electric hand whisk, then add the coffee mixture and the sugar, a little at a time, and beat until smooth, light and fluffy.
6. Sit one cake on a plate. Spread with half the icing and sprinkle with half the praline. Sit the second cake on top and spread with the remaining icing, then sprinkle over the rest of praline. Cut into slices to serve.
Prepare ahead: Can be assembled and iced up to a day ahead and decorated with the praline up to 8 hours before serving.
Freeze: The cake, without icing, freezes well.
MARY BERRY'S CLASSIC CHRISTMAS CAKE RECIPE - BBC FOOD
From bbc.co.uk
Reviews 4.8
Cuisine British
- Leave the cake loosely covered overnight for the icing to harden a little, then wrap or store in an airtight container in a cool place until needed.
MARY BERRY'S CLASSIC CHRISTMAS CAKE RECIPE - BBC FOOD
From bbc.co.uk
Reviews 4.8
Cuisine British
- Leave the cake loosely covered overnight for the icing to harden a little, then wrap or store in an airtight container in a cool place until needed.
GLUTEN-FREE COCONUT CAKE RECIPE | ALLRECIPES
From allrecipes.com
Reviews 4.5
Total Time 1 hours 0 minutes
Category Sheet Cake
Calories 344.7 calories per serving
- Bake in the preheated oven until a toothpick inserted in the center comes out clean, about 45 minutes.
CLASSIC MARY BERRY SCONES RECIPE ... - INTO THE COOKIE JAR
From intothecookiejar.com
Total Time 22 minutes10S
Cuisine Dessert
- Cut in half and decide which way you're going to put the jam and clottedcream on. Do you put the jam on first, and then the clotted cream on top, orthe other way around? Your choice!
CREAM CHEESE-FILLED ALMOND FLOUR BANANA MUFFINS (GLUTEN-FREE)
From skinnytaste.com
Reviews 5
Total Time 60 minutes
Category Breakfast, Dessert
Cuisine American
Calories 149 kcal per serving
- Pour half the batter into muffin pan then add about 2 teaspoons of cream cheese to the center of each muffin and top with the remaining batter; bake on the center rack for 35 to 45 minutes, or until a toothpick inserted in the center comes out clean.
MARY BERRY'S CHOCOLATE AND ORANGE CAKE RECIPE | DELICIOUS ...
From deliciousmagazine.co.uk
Total Time 45 minutes
Calories 643kcals per serving
- To finish, spread the tops of both sponges with the apricot jam. Spread the top of one sponge with half the icing and put the other sponge on top. Cover the top of the cake with the remainder of the icing, then, with a small palette knife, make large S shapes in the icing to give a swirl effect. Scatter the top liberally with the chocolate curls (see our /how-to-make-chocolate-curls-video/how to make chocolate curls video) and enjoy!
MARY BERRY'S RICH FRUIT CHRISTMAS CAKE RECIPE | DELICIOUS ...
From deliciousmagazine.co.uk
Total Time 0 minutes
Calories 304kcals per serving
- Decorate the cake with glacé fruit, marzipan or ready-to-use icing. Tie a ribbon around the cake if you like before serving. Recipe from Mary Berry’s Complete Cookbook (£25; Dorling Kindersley)
MARY BERRY COFFEE HAZELNUT PRALINE CAKE RECIPE | BBC2 ...
From thehappyfoodie.co.uk
1. You will need two 20cm (8in) round, loose-bottomed sandwich tins and a baking sheet lined with non-stick baking paper. Preheat the oven to 180°C/160°C fan/Gas 4, then grease the tins and line each base with a disc of baking paper.
2. Dissolve the coffee granules in the hot water and stir until smooth. Measure the eggs, baking spread, sugar, flour and baking powder into a large mixing bowl and add the dissolved coffee mix. Beat with an electric hand whisk until well mixed and no lumps of fat remain. Divide between the tins and level the tops.
3. Bake in the oven for about 30 minutes until well risen and just shrinking away from the sides of the tins. Leave to cool slightly, then remove from the tins and leave to cool on a wire rack.
4. For the praline, measure the sugar and 4 tablespoons of water into a saucepan. Stir slowly over a low heat until the sugar has dissolved and you have a clear syrup. Remove the spoon and stop stirring, then increase the heat and boil until the syrup is pale golden. Add the hazelnuts and swirl the syrup in the pan to coat them, then quickly tip the mixture on to the lined baking sheet. Leave to cool and harden into a praline. Break the praline up on a wooden board and chop into very small pieces.
5. For the buttercream icing, dissolve the coffee in the hot water and stir until smooth. Measure the butter into a large bowl. Beat until smooth with an electric hand whisk, then add the coffee mixture and the sugar, a little at a time, and beat until smooth, light and fluffy.
6. Sit one cake on a plate. Spread with half the icing and sprinkle with half the praline. Sit the second cake on top and spread with the remaining icing, then sprinkle over the rest of praline. Cut into slices to serve.
Prepare ahead: Can be assembled and iced up to a day ahead and decorated with the praline up to 8 hours before serving.
Freeze: The cake, without icing, freezes well.
MARY BERRY'S CLASSIC CHRISTMAS CAKE RECIPE - BBC FOOD
From bbc.co.uk
Reviews 4.8
Cuisine British
- Leave the cake loosely covered overnight for the icing to harden a little, then wrap or store in an airtight container in a cool place until needed.
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