It's been a while between posts. Life has been a little crazy with our little cookie turning two in a month he is just full of energy and in need of attention from Mama. This little guy keeps me on my toes, running around, taking photos, cooking, cleaning (ha!) and having the most wonderful small human adventures.
Between small human fun there's been A LOT of work. I've continued my food photography journey and am stretching my photography skills (one of my goals for 2016) by shooting some gorgeous events and families. I love photography, it's half the reason I started this blog. So, if you're in Perth and want some photographs of your delicious food or your lovely family or space give me a shout, hey, I might even bring some gluten free cake ;)
Speaking of baking there's been lots of that. I've had a blast and worked all the butter I've eaten off by baking for the Perth UpMarket events that are held four times a year at UWA. I'm loving sharing my gluten free deliciousness with you all. The cakes, slices and biscuits are always a hit and I love meeting each and every one of you who has baked something from this space, be it from the blog or the cookbooks.
So, in the spirit of sharing (and cos, it's nearly Christmas - yoikes!) this is a new addition to The Gluten Free Scallywag Market Bake Stall at Perth Upmarket. It'll be there in all it's soft date and chunky, spicy ginger glory oh, and did a mention the icing? It's totally lush. It's caramel icing at its best; soft and creamy and full of all the good stuff; brown sugar and butter *winks* If you can't come join me, well that's what this recipe is for. Please note baking your own cake requires one to do their own dishes!
The Gluten Free Scallywag will be at Perth Upmarket on November 27th, South Side Verandah of Hackett Hall, University of Western Australia 10am-4pm. I'd love to see you there, there will be loads of gluten free cakes, biscuits and slices. You can even pre-order a boozy fruitcake and cookbooks via the shop so your Christmas eating, ahem, I mean gifting is sorted!
Photo by Lightheart Photography
Happy gluten free baking x
Gluten Free Date & Ginger Cake with Caramel Icing
Makes 2 loaves. Freezes well.
Pre-heat oven to 170 degrees celcius. Line two loaf tins with baking paper.
Place dates in a small bowl, throw in the bi-carb and pour the boiling water on top. Stir for a moment as the bi-carb fizzes, then let it sit for 5 minutes.
Cream the butter and sugar using a stand or hand held mixer until light and creamy. Add in the remaining ingredients, including the dates and their soaking water. Mix on low until completely combined. The cake batter will be quite runny.
Pour into the prepared tins and bake for 30-35 minutes. Allow to cool for 5minutes before turning out onto a cooling rack to cool completely.
Ice with caramel icing once cool. Store in an airtight container at room temperature for up to 3 days. Freezes well with or without icing.
Melt butter in a medium saucepan. Add brown sugar and stir, on low for 2 minutes until melted and sugar has dissolved completely.
Keeping the heat on low stir in the milk, being careful as the caramel may bubble and splatter when the cold milk hits in. Bring to the boil. Stir in the sifted icing sugar.
Allow to cool for one minute before pouring onto cake.
This icing goes solid quite quickly, so work fast. You can gently re-heat the icing if it's gone solid in the pot, keep on low and stir stir stir!
100g pitted dates, roughly chopped
1 teaspoon bi-carbonate soda
80ml (1/3 cup) boiling water
125g butter, softened
150g brown sugar
125g gluten free plain flour
1 teaspoon cinnamon
1 teaspoons ground ginger
1/2 teaspoon nutmeg
160ml buttermilk (or 150ml milk + 2 teaspoons lemon juice, leave to curdle for 5 minutes)
40g almond meal
2 eggs, lightly whisked
60g glace ginger, roughly chopped
90g brown sugar
40ml (2 tablespoons) milk
250g icing sugar, sifted