Lemon Drizzle Cake

225g / 8oz butter softened
225g / 8oz caster sugar
275g / 10oz Dove's Farm gluten free self raising flour
2 level tsp gluten free baking powder
4 large eggs beaten
4 tbsp milk
Finely grated zest of 2 lemons
 
For the topping
175g / 6oz granulated sugar
Juice of 2 lemons
 
Preheat oven to 160c / Fan 140c / Gas 3

Method
 
Cut a rectangle of non-stick baking parchment to fit a 30cm x 23cm x 4cm (12in x 9in x 1.5in) tray bake or roasting tin. 

Grease the tin and line with the paper.

Beat together the butter and sugar, add the eggs and mix in thoroughly add the other ingredients and mix until well blended.

Turn mixture into prepared tin and level surface. 

Bake for 35 to 40 minutes. Allow cooling in tin for a few minutes then lifting cake out and remove paper. 

Put cake onto a wire rack placed over tray (to catch the drips from the topping).  Mix granulated sugar with the lemon juice and spoon over cake while it is still warm. Leave to cool then cut into pieces.

Sticky Gingerbread Squares

Oven:  170c / 325f / Gas3

 175g / 6oz margarine
110g / 4oz dark muscovado sugar
175g / 6oz golden syrup
225g / 8oz Gluten free white or fibre mix
2 x 5ml tsp ground ginger
1 x 5ml tsp mixed spice
1 large egg beaten
150ml / 0.25 pt milk
1 x 5ml tsp bicarbonate of soda

Method

Line a 20 x 30cm x 4cm (8 x 12” x 1.5”) baking tray with well greased aluminium foil. It is quicker than trimming greaseproof paper.

Place margarine, sugar and syrup into non- metallic container and place in microwave on full power for 2 mins. or until melted.

Alternatively place mixture in saucepan and gently warm over low heat.

Place remaining ingredients in a large bowl. Beat in melted mix and stir with a wooden spoon until combined.  This mixture will be quite runny.

Pour mixture into prepared tin and bake in preheated oven for 30 mins. until cake springs back when lightly touched.

Place cake in its tin onto  a cooling rack.  Allow to cool thoroughly before lifting out the cake and removing foil. Cut into squares.

Tip:
Add grated rind of 2 oranges to make Sticky orange gingerbread.  Add 75f / 3oz finely chopped stem ginger to the mix for extra taste.

Chocolate Fudge Bars

Oven:  180c / 350f / Gas 4

150g / 5oz Gluten free white mix
1 x 5ml tsp gluten free baking powder
25g / 1oz gluten free cocoa powder sieved
150g / 5oz soft margarine
150g / 5oz light brown soft sugar
2 large eggs
2 x 15ml tbsp milk

Topping
110g / 4oz apricot jam

Fudge Icing
50g / 2oz butter
25g / 1oz golden syrup
2 x 15ml tbsp milk
225g / 8oz icing sugar sieved together with
25g / 1oz gluten free cocoa powder

Method

Line a 20 x 30 x 4cm (8 x 12 x 1.5in) baking tray with greased aluminium foil

Place all the cake ingredients in a large bowl. Beat together with an electric whisk for 1 minute until well combined. The mix will have the consistency of thick whipped double cream.

Spoon cake mix into tin and spread out evenly.  Bake in preheated oven for approx. 20 mins. until cake is firm to the touch.

Place cake in its tin onto a cooling rack and leave until completely cold.  Warm jam in microwave for 30 seconds on full power.  Brush onto cake surface with a pastry brush, this will allow the icing to spread more easily.

Warm the butter, golden syrup and milk together in microwave for 45 – 60 seconds or until almost simmering.  Alternatively, place mixture in a saucepan and gently warm over a low heat until melted.

Place sieved icing sugar and cocoa in a large bowl the pour melted mix into its centre.  Beat well with an electric whisk for 1 – 2 mins. until icing is smooth, dark and glossy.  Allow to cool for 5 mins. before spreading evenly onto the jam using a palette knife.

Allow icing to set for at least 30 mins in a cool place before lifting the cake from its container and removing foil. Cut into squares.

Tip:  Top with coconut, chopped nuts or crumbled flake.

Almond Macaroons

Oven:  180c / 350f / Gas 4

1 egg white
2oz ground almonds
3.5oz caster sugar
0.5 tsp almond essence
A little egg white for glazing
A few blanched almonds halved

Method

Cover a lightly greased baking tray with rice paper (Dr Oetker does Edible Wafer Paper)

Whisk the egg white until stiff and fold in the ground almonds, sugar and almond essence. Place spoonfuls of the mixture on the prepared tray, leaving plenty of room for spreading.  Top each macaroon with half an almond and bake in oven for 20 – 25 mins. until golden in colour.  Cool on a wire rack.

Tip:
Makes approx: 10 macaroons but you can double the mixture and place smaller portions on the tray and bake for slightly less time to make more.

Chocolate Refrigerator Cake

400g / 8oz Gluten free digestive biscuits
2 tablespoons golden syrup
1 tablespoon gluten free cocoa
50g / 2oz butter
100g / 4oz gluten free chocolate

Method

Crush digestive biscuits, melt together syrup, cocoa, and butter and then stir crushed biscuits into mixture.  Press into lightly greased 7” square tin. Melt chocolate and spread over biscuit mixture.  Put into fridge until set, cut into squares.

Quick Cup Cake

1 cup milk
1 cup dried mixed fruit
1 cup brown sugar
2 cups gluten free flour
1 tsp gluten free baking powder
1 tsp mixed spice

Method

Using a good sized teacup measure all ingredients into large mixing bowl and mix well with wooden spoon.  Put mixture into a greased 1lb / 450g loaf tin and bake in a preheated oven – 180C / 350F / Gas 4 for 1 hour.  When cooled cut into slices and spread with butter. 

Picnic Slices

200g / 8oz gluten free chocolate
50g / 2oz butter
100g / 4oz caster sugar
1 beaten egg
50g / 2oz sultanas
50g / 2oz glace cherries
100g / 4oz coconut

Method

Grease a shallow tin 11in x 7in (28 x 18cm).  Break chocolate and melt in a basin over hot water.  Pour into tin and allow to set.  Cream butter and sugar until light and fluffy, add beaten egg and then the remaining ingredients mixing well.  Spread evenly over the set chocolate. 
Bake in a preheated oven 15c / 300f / Gas 2 for about 30 minutes or until lightly browned.
Take out of oven, leave for 5 minutes then cut into slices and leave until cold.

Tea Loaf

200g (8oz) gluten free S.R flour
1 teasp. GF baking powder
1 mug freshly made tea
200g (8oz) mixed dried fruit
200g (8oz) brown sugar
1 teasp. mixed spice

Method

Put fruit & sugar in a large bowl, pour over tea & leave to stand, preferably overnight.

Sieve dry ingredients into another large bowl & add fruit etc. Mix well.

Put into a 1 kilo (2lb) loaf tin & bake at 190o C (375o F, Gas 5) for 40-50 mins.

Serve hot or cold with butter.

Tip: Freezes well. (I slice then freeze individual slices for my lunch/snack)