Raspberry Ricotta Almond Cake Gluten-Free

I've just picked almost the last of my Autumn Fruiting Raspberries.  You know, I think I prefer them to the summer varieties, these were smaller but with a wonderful intensely raspberry flavour.  My father-in-law is wheat intolerant and just loves desserts so I always like to make him a special cake when he comes to tea... we have a slice each and then he takes the rest home ... usually with a big smile of his face as I wrap it up for him.

You're just going to love this cake, tangy raspberries along with the almonds and the creaminess of Ricotta .. just the perfect afternoon tea treat or a great dessert . 

This recipe is based on my  Gluten-Free Lemon Ricotta Cake which I have halved the ingredients to make a smaller 7"/18cm rather than the larger 11"/28cm that it makes.  I've also tweaked the flavourings as you will see.

So, you need to grease and line a 7"/18cm loose-bottomed tin with parchment paper.

Set the oven to 160C/ 300F

I always weigh my ingredients for accuracy but if you prefer to measure them then here's a great  Conversion Chart for you to follow.

Ingredients:-

175 gms unsalted butter at room temperature
200 gms caster sugar (superfine sugar)
300 gms ground almonds
1 tsp Baking Powder
3 large eggs at room temperature
125 gms Ricotta Cheese
1 tsp Vanilla Extract
300 gms Fresh Raspberries
Icing sugar to dust
a little extra sugar to sweeten the sauce to taste   

Method:-  

In a large bowl beat together the butter and sugar until light & fluffy
Add the eggs one at a time and beat in well adding the vanilla with the last egg.
Mix together the ground almonds & baking powder then add to the butter, sugar & eggs mix and stir through gently to combine
Split the raspberries into 3 portions
Gently stir in the first third into the batter ( I used any broken or squishy ones for this) just to distribute them throughout the mix.
Place the batter into the prepared tin, smoothing on top until level.
Now gently push your forefinger and place a raspberry in the indention all around the top of the cake ... thus using up the second third of the raspberries

Place into the centre of your pre-heated oven and bake for around 1 hr 20 minutes then check it. It should be golden brown...There should be no wobble in the centre at all as you pull the tin out...if there is continue baking whilst checking every 10 mins. 

It will be ready after a skewer inserted into the centre comes out clean.     Mine actually took 1 hour 35 minutes before I was happy with it... but as we know all ovens bake differently and I would hate for you to over or under bake it .

Leave in the tin and place on a cooling rack until just warm
Carefully turn it out, leaving the paper on and leave to cool completely.

Whilst the cake is baking add the rest of the raspberries to a small pan with a teaspoon or two of sugar and slowly bring to the boil.  Leave to cool slightly then pass through a sieve to remove the pips.  

Place in a small jug and serve with the cake

Dust the cake with icing sugar and it's ready to serve.

I also served mine with the rest of ricotta that I had over but it would be fabulous with mascarpone or whipped cream .

    

Gluten-free Peach & Almond Cake

It's that time of year again when beautifuI stoned fruits are cheap & plentiful.  I love to make the most of any seasonal ingredient so when delicious peaches, nectarines and apricots become available I'm so very happy.

I tweaked a recipe I regularly use to make this cake. Based on a  the River Cafe Apple & lemon cake. I've substituted the apple & lemon for peaches & almonds and wheat flour for rice flour to make it totally gluten-free.

This is a great dessert cake for any coeliacs out there. The cake has ground almonds & rice flour instead of regular flour but you could also just substitute the rice flour for gluten-free self-raising flour. If you don't have to worry about the gluten just use regular SR flour. 

You will need a 23cm loose bottomed tin, buttered and lined with parchment paper

Set the oven to 150c/300f/gas2

If you prefer to measure your ingredients rather than weigh them, then here's a Detailed  Conversion Chart... just click onto the link.

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Ingredients
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4 medium sized ripe but still firm peaches

150gms/5oz ground almonds

110gms/4oz unsalted butter melted

300gms/11oz caster sugar

½ tsp almond extract

2 large freerange eggs

6 tbsp rice flour and   

1 tsp gluten-free baking powder   (sift the 2 ingredients together)      
(or substitute the rice flour & baking powder for 6 tbsps gluten-free SR flour or 6 tbsp regular SR flour)

extra tbsp caster sugar for sprinkling over the cake

a handful of flaked almonds to top

METHOD:-
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Blanch the peaches and remove the skin
Cut in half and stone them
Slice thinly into slices
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Beat the eggs and sugar together until thick & creamy
Slowly add the melted butter & almond extract mixing well
Fold in the ground almonds, rice flour, baking powder
Add 2/3rds of the sliced peaches reserving the remainder for the top and mix gently through the batter
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Pour into the prepared tin
scatter over the remaining peaches and sprinkle with the tbsp caster sugar and the flaked almonds
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place in the centre of the oven and bake for approximately 1 hr 20 mins -1 hr 30 mins
Check after  1 hour 10 mins  but mine has always taken a while longer
This is a moist cake but a skewer should still come out clean when inserted into the centre of the cake.
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remove from the oven and leave in the tin until completely cold.
I like to put the cooled cake in the fridge for an hour or so, it makes it so much easier to slice. If you can't wait just dig in
Remember this is a dessert although it would make a great afternoon tea.
 It's delicious with whipped Cream or Greek Yoghurt in fact I had the last slice of this one for a cheeky little breakfast this morning with my coffee  shhhh!!!! don't tell a soul

Mmmm!!! so delicious

Strawberry and Almond Dacquoise Gluten-Free

                        Strawberry and Almond Dacquoise

 This is a really delightful dinner party dessert. So light but totally luscious. It's so very easy to prepare and can be made well in advance of your event. It's sure to be a massive hit with your guests. It's also gluten-free...such a bonus for the wheat intolerant. 

Dacquoise is simply a meringue baked with ground-nuts.  This recipe has used ground almonds but it is equally as good with hazelnuts, pecans, walnuts or even pistachios. Just choose the appropriate filling to match the nuts...Hazelnuts are great with raspberries and lemon curd, pecans with banana & toffee, walnuts, with chocolate & coffee cream,  pistachios with pomegranate & peaches, I regularly make this almond recipe with apricots as the accompanying fruit...delicious.  

The Dacquoise halves can be prepared in advance wrapped in foil, they will keep for at least 48 hours this way, (do not refrigerate though)   Fill and decorate up to 2 hours before serving.

This recipe will serve 6-8 portions

If you need a Conversion Chart  click onto this link Easy Conversion Chart


You will need 2 9"/23cms  x 1¾"/4.5cms deep Victoria Sandwich Tins greased and lined with baking parchment

Set the oven to 150c/300f/gas mark 2

Ingredients:-

13 oz/400 gms of ripe strawberries
1 pint/600 ml double (heavy) cream 
5 large egg whites at room temperature
9oz/275gms caster sugar (superfine)
5oz/100gms almonds ground (if you can't buy ready ground just whizz skinned almonds in your food processor)

Whisk the egg whites in a clean bowl until it forms peaks but don't whisk to they dry
Whisk in the sugar a tablespoon at a time until a thick glossy meringue is formed
Carefully, quickly and lightly fold in the almonds using a metal spoon
Divide the mixture equally between the two lined tins, spread & smooth the surface
Bake in the centre of the oven for around 1¼ hours...check to make sure they are fully dry and crisp...if not continue to bake,  mine actually took 1½ hrs.. turn the oven off, open the door and leave the meringues in there to cool.

You can either use them immediately once thoroughly cooled or wrap carefully in aluminium foil  using within 48 hours.  

You can fill and decorate the Dacquoise up to 2 hours before serving

To decorate

Whip the cream till the soft peak stage
Reserve around 8 strawberries to decorate and hull and slice the remainder
Fill a piping bag with around 1/3rd of the whipped cream 
Place a dollop of  the remaining cream onto your serving dish and place the least attractive Dacquoise (base side down) on top to secure it 
Spread the 2/3rds of cream over it
Then the sliced strawberries
Place the remaining Dacquoise on top (topside uppermost)
Decorate with rosettes of cream
Leave on strawberry whole for the centre
Cut the others in half  ensuring that you cut neatly through the leaves as I have done in the picture.
You can dust with a little icing (confectioners) sugar if you want to or just leave it plain as I did.


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                                                       How good does this look ....yum 



    


  

Chocolate Poached Pear Cake (Gluten-Free) with Chocolate Sauce

Chocolate Poached Pear Cake (Gluten-Free) with Chocolate Sauce

Here's a lovely gluten-free cake for all the family to enjoy including those who are wheat intolerant.  I've substituted wheat flour for a 50/50% mixture of ground almonds and gluten-free self raising flour. Just make sure you use a recommended cocoa powder and gluten-free chocolate... there's lots of different varieties available..read the labels or ask your store for advice.   Of course you could use regular ingredients if there's no health issues involved.   

You'll find the recipe below in both metric & cups

You will need a 7" / 18 cm round baking tin buttered & lined with baking parchment.

Set the oven to 160C / 325 F / Gas mark 3 

Ingredients:-

The Cake:-

100 gms / 1 cup ground almonds

100 gms /1 cup of gluten-free self raising flour ( I used Asda's own.. alternatively you can use rice flour with 1½ level tsps of gluten-free baking powder).

25 gms/  ¼ cup cocoa powder (do not using drinking chocolate)

150 gms/  1 stick + 2tbsps butter

150 gms / ¾ cup caster/ superfine sugar

2 large eggs

a drop of milk if needed

The Poached Pears:-

4 ripe but firm Conference Pears

2 tbsps Demerara or soft brown sugar

25grams / 2½ tbsps butter

2 tsps of grated orange zest

The Chocolate Sauce :-

75ml / 5tbsps double / half & half cream

75gms / ½ cup 70% dark chocolate ( chopped or broken into smallish pieces)

optional 1 tbsp caster sugar if you prefer a sweeter sauce...I left this out

Method,

Firstly prepare the pears by peeling them cutting into quarters and removing the core.

Melt the butter & demerara/brown sugar in a frying pan

Add the pears and the orange zest and gently poach for around 5 minutes until the pears are tender.

Leave to cool with the juice

Meanwhile make the cake batter by creaming together the butter and sugar until light & fluffy

Mix together the flour, ground almonds & cocoa powder and sift together.

Now beat one egg into the butter and sugar then add a couple of tbsps of the flour etc

Add the other egg mixing well then the remainder of the flour etc.

The batter should be of a dropping consistency if not add a drop of milk.

Now, pour the batter into a buttered 7" / 18 cms tin which has be lined with baking parchment

Arrange the cooled pears on top and pour over any remaining juices from the pan.

Bake in a pre-heated oven  160c/ 325F Gas 3 on the centre shelf for approximately 1 ¼ hours or until an skewer inserted into the centre of the cake comes out clean. The cake should firm and well risen with no wobble at the centre.

Whilst the cake is baking prepare the chocolate sauce by combining all the ingredients in a bowl set over a simmering pan of water ...watch carefully stirring all the time until the chocolate is melted and the sauce dark & glossy... remove from the heat.

This dessert is delicious served warm from the oven or left to cool.  I also like to serve it with a dollop of vanilla ice cream drenched with the chocolate sauce ♥

    

Chocolate Truffle Dessert Cake - Gluten-free

Chocolate Truffle Dessert Cake -Gluten-Free

Like so many of us I have friends and relatives who are Gluten intolerant so I'm always on the look at for recipes that are wheat-free, sometimes experimenting with flour alternatives.  Rice flour works well with sponge cakes but my favourite alternative has to be Almond Flour (ground almonds) as I just love anything nutty..I really don't think that I'm having to compromise at all, in fact it's a real luxury making the dessert rich & delicious.

This dessert is really rich & decadent, it should serve 8-10 people easily as a little goes a long way.  A perfect end to any dinner party.
Serve up with strawberries or raspberries & a dollop of creme fraiche would be a perfect

I always weigh my ingredients but if you prefer to measure here's a handy link Conversion Chart

Grease & line a 22cm Springform tin with parchment paper.
Set to oven to 170c/325f

Ingredients

160gms Ground Almonds
125g unsalted butter
375g 70% dark chocolate
175g muscovado sugar (dark sugar)
2 tbsp double cream  (half and half)
5 eggs
cocoa powder to finish

Method

Break up the chocolate in small pieces and place into a large heatproof bowl
Chop up the butter and to the chocolate along with the cream
Place over a pan of simmering water and gently melt
remove as soon as everything is melted and leave to cool for a few minutes
Add the eggs to the chocolate mix one at a time beating well with each addition
Add the sugar and ground almonds & mix well

Put the mixture in the prepared tin
Top the cake with either some foil or parchment paper, carefully so as not to touch the batter and bake in the centre of the oven for 40 minutes.
Remove from the oven, take off the foil/parchment from the top of the cake  and leave to cool completely in the baking tin.
When cool place in the refrigerator for at least 3 hours before attempting to turn it out.
I left mine overnight.

Carefully remove the paper, turn it upside down to make a nice flat surface onto a plate and dust over liberally with cocoa powder.

If you would like more posts like this then please help &  leave me a comment below 

Lemon, Almond & Ricotta Cake - Gluten Free

I turned out my kitchen cupboards the other day to find that I had 3 large packets of ground almonds with their expiry date looming. What better way of using them up than this gluten-free Lemon, Almond & Ricotta Cake.

It's a really simple recipe, basically swopping flour for the almonds and perfect for any of you who are wheat intolerant.

This recipe is taken from my Dorlicious Page 

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This recipe will serve at least 10 good portions

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You'll need an 11" /28cm loose bottomed baking tin, greased and lined with baking parchment

If you prefer to measure rather than weigh your ingredients here's a handy Conversion Chart

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Set the oven to 160c/325f/gas mark 3

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The ingredients

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350g/12½oz softened butter (I used salted)

400g/14oz caster sugar

600g/1lb 5oz ground almonds

1 tsp baking powder 

6 large eggs

2 large unwaxed lemons zested & juiced (if you can find any Amalfi lemons all the better)

a 250g/9oz tub of Ricotta cheese 

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Method

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In a large bowl beat together the sugar & butter until light & fluffy

Beat in the eggs one at a time

Add the almonds and the baking powder & lightly mix through

Add the zest & juice of the lemons along with the Ricotta and mix gently but thoroughly

Place the mixture into the lined tin and level it.

Place on a baking sheet then pop into the centre of the oven

Bake for around 50 minutes, then turn the oven down to 150c/300f gas mark 2

I baked mine for approx 1 hour 15 minutes but ovens vary. Check after an hour.

If it's browning too quickly, loosely cover with a sheet of baking parchmentm or foil 

Just make sure that there's no wobble in the centre of the cake and if a skewer is inserted it comes out clean

It should be golden brown with a slight spring when touched

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Leave to cool in the tin on a wire rack.  Don't  be tempted to remove it until it's relatively cool . It's a moist cake and is liable to break easily. It would be better placed in the fridge for a little while to help it firm up.

I'm greedy, cut mine too early and managed to break the cake in half arghhh!!!! I won't be doing that again.