Free From Bakewell Tart: Asda Magazine Recipe

I found this lovely recipe when flicking through the June 2014 Asda magazine!

The recipe doesn’t specifically state Gluten Free Flour but its an easy substitute! (I guess you could use normal dairy butter if you wanted too as well)

So I’ve typed it all out so its easier to read but I must reinforce that this isn’t my recipe!

“Crisp pastry, raspberry name and a soft, nutty sponge topped with roast almonds- our dairy-free version of this classic is a real treat”

Serves: 12

Ready In: 55 minutes

Price Per Serving: 51p

Ingredients:

400g pack Genius Gluten Free Shortcrust Pastry

150g Chosen by you Raspberry Jam

125g Pure Dairy Free Sunflower Spread

125g Caster sugar

Few drops of almond extract

2 large eggs

125g ground almonds

50g Self Raising Flour (plus extra for rolling) 50g flaked almonds

Icing sugar, to dust

1. Preheat the oven to 190C/170C Fan/ Gas 5. Knead the pastry lightly, shape into a ball and flatten slightly.

2. Remove the base from a 22cm loose-based flan tin and put on a lightly floured surface. Put the pastry in the middle, then roll it out to form a circle about 3cm larger than the tin base.

3. Carefully lower the base and pastry into the tin, using your fingers to fold the pastry into the tin, using your fingers to fold the pastry up the sides. Spread the jam over the pastry base.

4. Beat the sunflower spread, sugar and almond extract together until creamy. Add the eggs, ground almonds and flour. Beat until evenly mixed.

5. Put spoonfuls of the mixture all over the jam. Spread into an even layer very gently (to avoid the jam mixing with the almond mixture). Sprinkle over the flaked almonds.

6. Bake for 35 mins. Leave to cool on a aback. Dust with icing sugar to serve.

This looks amazing and I can’t wait to BAKE IT!

AHHHHH… if anyone has tried this let me know how it goes!

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Almondy Dime Cake: Gluten Free Review

This will be a post of very few words…..

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This is an incredible cake.

Buy it.

Eat it.

Voila!

Orange Polenta Cake: Recipe

Oh my god. I’ve baked a lot of cakes and I’ve eaten a lot too. I can honestly say that this is the best cake ever! So soft and moist it’s incredible!

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I’m sorry the picture is so terrible. It got eaten up faster than I could get my phone out.

Ingredients
250gm butter
250gm sugar
4 eggs
150gm yogurt (I used mullers orange and chocolate yoghurt)
200gm almond meal
150gm polenta
3 tsp baking powder
2 oranges – zested and juiced
Instructions

Pre-heat oven to 180’c. Line a 20cm round baking tin with baking paper. In a mixing bowl cream the butter and sugar till pale.
Add one egg at a time mixing until combined.
Add the yogurt. Stir.
Add the almond meal, polenta and baking powder, folding until almost combined. Then add the juice and zest from the oranges, stir to combine.
Bake in the oven for 1 hour.

Once cool, I created an orange syrup by melting sugar with the zest and juice of one orange and poured it over the cake and sprinkling some sugar for added texture.

It’s so delicious, I beg you for your own good to bake one yourselves. I bought a 1kg bag of polenta (ground cornmeal) from Asda this week for £1!

Enjoy baking!