Gluten- Free Feijoa and Apple Loafs with Lime Cream Cheese Icing

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Gluten-free baking can most of the time be deemed as dry and unpleasant however I have managed to make not only as gluten-free cake be moist and satisfying but also dairy-free. If you use a simple vanilla icing sugar and water icing instead of the lime cream cheese icing it will be both gluten and dairy free however this time I covered mine in lime cream cheese icing.  This is a simple plain cake recipe with some Feijoa and apple compote added with some diced dates for added texture. Topped with a generous amount of lime cream cheese icing these are a perfect accompaniment to a cup of tea or coffee.

Gluten- Free Feijoa and Apple Loafs with Lime Cream Cheese Icing

Ingredients:
2 1/2 cup. gluten-free flour
3/4 cup. caster sugar
1 tsp. cinnamon
2 tsp. baking soda
300ml water
100ml canola oil
2 tbsp. cider vinegar
1/4 cup. dates, chopped
1 cup feijoa and apple compote
Lime Cream Cheese Icing
3 cup. icicng sugar, sifted
250gm cream cheese
1/2 lime zest and juice

Method:

  1. Pre-heat oven to 180 fan bake.
  2. Sift gluten-free flour, baking soda, caster sugar and cinnamon into a bowl and whisk in water, oil, cider vinegar until you have a smooth batter.
  3. Stir in 1 cup of Feijoa and apple compote and chopped dates.
  4. Spray silicon mini loaf tin with rice bran or canola oil.
  5. Fill with 1/2 cup of batter and bake for 26 minutes until tested  with a skewer and it comes out clean. If you only had one loaf tin like I did you can bake the other half once the 1st batch is cooked or make in a muffin tin.
  6. Combine cream cheese, sifted icing sugar, zest and juice of half a lime.
  7. Whisk in stand mixer for 1 -2 minutes until thick and fluffy.
  8. Top your cakes and enjoy

Makes: 10-12 mini loafs or muffins

You can garnish further with a thin slice of feijoa and lime zest.

Sweet Sundays

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Sunday

A day that marks the end of another week. I have been pretty busy over the last week and haven’t been posting much at all lately. So I decided it was about time to get back into it. With the rain clouds hanging around and friends craving something sweet I thought of what I loved as a kid and when i think about it one of the top things would have to be mums chocolate caramel slice!!
Caramel slice is New Zealand favourite found in many grandparents recipe books it brings back memories for all.

Heres an easy recipe for chocolate caramel slice from my family to yours.

Chocolate Caramel Slice

Ingredients:

Base
175g butter, softened
1/2 cup caster sugar
1 egg, beaten
2 cups plain flour
1 tsp. baking powder
3 tbsp. cocoa

Caramel Filling
1 1/2 375g cans sweetened condensed milk
5 tbsp. golden syrup
30g butter, cubed

Chocolate Icing
2 cups icing sugar, sifted
3 tbsp. cocoa, sifted
2-3 tbsp boiling water
1 tsp butter, melted

Method:

  1. Pre-heat oven to 180 degrees. Line medium deep rectangular baking dish with baking paper.
  2. In stand mixer bowl combine softened butter and sugar, beat for 5 minutes until pale yellow and fluffy.
  3. Add beaten egg and beat until combined.
  4. Sift in flour, cocoa and baking soda beat for 1 minute until well combined.
  5. Pour into lined baking dish, press evenly over the base, dock with a fork and bake for 15 minutes.
  6. In a small pot combine condense milk and golden syrup. Cook over a medium heat for 3 minutes until well combined.
  7. Whisk in cubes of butter, until incorporated, cook for 2 minutes until mixture thickens stirring so the bottom doesn’t burn.
  8. Remove base from oven, pour over caramel and return to the oven for 10-15 minutes until the caramel is lightly browned and bubbling.
  9. Remove from oven and cool.
  10. Once slice is cool in a small bowl combine icing sugar, cocoa, melted butter and hot water. stir with a fork until thick spreadable consistency is reached. ( you don’t want it to runny.)
  11. Pour chocolate icing onto the cooled slice evenly smooth it over and allow to set before cutting.
Cream butter and sugar until pale yellow and fluffy.

Cream butter and sugar until pale yellow and fluffy.

Sift flour, baking powder and cocoa into creamed butter.

Sift flour, baking powder and cocoa into creamed butter.

Correct texture for base.

Correct texture for base.

Press evenly into lined baking dish and dock with a fork.

Press evenly into lined baking dish and dock with a fork.

Add condense milk and golden syrup to a pot cook for 3 minutes.

Add condense milk and golden syrup to a pot cook for 3 minutes.

Whisk in butter and cook for a further 2 minutes.

Whisk in butter and cook for a further 2 minutes.

Pour caramel into pre-cooked slice base.

Pour caramel into pre-cooked slice base.

Smooth over.

Smooth over.

Bake for a further 10-15 minutes until lightly golden.

Bake for a further 10-15 minutes until lighly golden.

Once cool, ice with chocolate icing and enjoy.

Once cool, ice with chocolate icing and enjoy.

Seductive Cake

Cinnamon, apple and lemon velvet cake.

Cinnamon, apple and lemon velvet cake.

Cinnamon Apple and Lemon Velvet Cake

Here is a heart stopping recipe for a mouth melting cinnamon apple and lemon velvet cake. Soft cinnamon apples with melting lemon cake and a drizzle of tangy lemon icing, you can’t beat this moist velvet cake. Perfect for a Sunday afternoon tea with friends or a rest for the family. This cake is delicious served warm from the oven with a drizzle of tangy lemon icing.

 

Ingredients:
1 1/2 cup white flour
1 cup sugar
1 tsp. baking soda
pinch salt
250 ml water
1 tbsp. vanilla essence
1 tbsp. white vinegar
1/3 cup canola oil
1/2 lemon, zest
Cinnamon Apples
2 large granny smith apples, peel, core and 3 cm dice
1 tbsp. golden syrup
1 tsp. cinnamon
50gm butter, melted
Icing
1 cup icing sugar, sifted
1 lemon juice

Method:

  1. Pre-heat oven to 170 degrees, line small cake tin  and large muffin tin (6) with baking paper and light coating of oil to elemental the cake sticking.
  2. Sift all dry ingredients into a bowl and whisk until the dry ingredients is evenly mixed, this is also aerating your dry ingredients.
  3. Make a well in the center of your dry ingredients, in a jug whisk together oil, water, vanilla and vinegar. Pour into the well, whisk in a figure 8 pattern until just mixed through. (over mixing makes the cake tough.)
  4. Combine apples, cinnamon, golden syrup and butter in a bowl toss so all apple is coated.
  5. Line cake and muffin tins with cinnamon apples, place pour over cake batter and bake cake  for 30-35 minutes  and muffin size for 18-20 minutes until golden brown, test with a knife to see if cooked. (when knife comes out clean its cooked.)
  6. Cool in tin,  the cake will drop dramatically in size but don’t worry this is how it’s supposed to be.  Run knife around the edge of the cakes and  flip upside down onto a cooling rack, remove baking paper.
  7. Combine icing sugar and lemon juice plus 4 tbsp. boiling water, stir until runny.
  8.  Drizzle over warm cakes and serve with unsweetened plain yoghurt or on its own.

Makes: 6 mini cakes and 1 small cake

Sift dry ingredients.

Sift dry ingredients.

Add lemon zest.

Add lemon zest.

Combine golden syrup and cinnamon in a bowl.

Combine golden syrup and cinnamon in  a separate bowl.

Add diced  apple and melted butter.

Add diced apple and melted butter.

Mix to coat all apple.

Mix to coat all apple.

Line muffin and cake tins with baking paper followed by cinnamon apples.

Line muffin and cake tins with baking paper followed by cinnamon apples.

Whisk wet ingredients into dry.

Whisk wet ingredients into dry.

cake batter.

cake batter.

Fill muffin tins 3/4 way full, add remaining mixture to cake tin.

Fill muffin tins 3/4 way full, add remaining mixture to cake tin.

3/4 fill cake tin with batter.

3/4 fill cake tin with batter.

3/4 full muffin tins with batter.

3/4 full muffin tins with batter.

Make lemon icing add lemon juice to icing sugar,

Make lemon icing add lemon juice to icing sugar,

Perfect consistency = runny.

Perfect consistency = runny.

Baked muffins.

Baked muffins.

Drizzle icing over warm cakes and serve.

Drizzle icing over warm cakes and serve.

Finished large cake.

Finished large cake.

Turn upside down on cooling rack remove baking paper.

Turn upside down on cooling rack remove baking paper.

Cinnamon, apple and lemon velvet cake.

Cinnamon, apple and lemon velvet cake.

Cinnamon, apple and lemon velvet cake.

Individual cinnamon, apple and lemon velvet cake.