Date & Ginger Cake with Lush Caramel Icing

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.

method.

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.

icing method.

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!

ingredients.

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

icing ingredients

60g butter

90g brown sugar

40ml (2 tablespoons) milk

250g icing sugar, sifted

Chai Spiced Apple Hazelnut Cake (DF)

This little gluten free scallywag went to market... and had SUCH a wonderful time!

It was so lovely to meet a bunch of you at Perth Upmarket a few Sundays ago. What a ride! A whole bunch of you came out to say hello and buy up big on cakes, biscuits and slices. I can't wait to share with you more about how I set up the stall and the processes that went on behind the scenes along with some photos that my friend and official market photographer took on the day. 

I'm hoping to do another market, so I'll keep you posted here and on facebook about what those dates are.

GFScallywag_ChaiAppleCake_082-w.jpg

In the meantime though, let me introduce you to this delightful Chai Spiced Apple Hazelnut Cake which featured at the market.  The chewy outer crumb opens to a dense, apple scented, nut filled interior that is abundant with the aroma and flavour of chai tea. I love a piece with a cup of freshly brewed Rooibos tea; a generous dollop of double cream wouldn't go astray either!

I've made this cake half a dozen times now, sometimes with raisins soaked in chai tea and drained, sometimes with hazelnut meal and sometimes not, sometimes with a little more ginger and sometimes not. There are many possibilities, but the best thing? This is one seriously moreish mouthful and it's dairy free to boot!


Chai Spiced Apple Hazelnut Cake (DF)

 

/ 1 x 20cm cake / about 8-12 pieces / adapted from this nutty ginger cake which was originally from Gourmet Traveller

method

Preheat your oven to 150 degrees celcius (fan forced). Lightly oil (or butter, if dairy isn't an issue) a 20cm round cake tin and line the base with baking paper.

Using a stand or hand mixer (or by hand, if you're arm muscles are up for it!) whisk the eggs, sugar and golden syrup on high until pale and creamy. You want the mixture to double in size. Set aside.

Whisk together the dry ingredients; hazelnut meal, almond meal, baking powder and spices.

Fold the dry ingredients and apple into the egg to combine. Optional: if using the soaked raisins fold them in now.

Pour into the prepared cake tin. Smooth the top and bake for approximately 45-50minutes, turning the cake half way. A skewer inserted should come out clean.

Cool for 5 minutes before transferring to a cooling rack.

Serve at room temperature with a dusting of icing sugar.

Will keep, covered for 2-4 days. Apple cakes have a habit of going bad quickly, so if you're somewhere warm and humid, keep the cake in the fridge to prevent spoiling.

 

 

ingredients

3 eggs

175g sugar (I like raw castor)

65g golden syrup (rice malt and honey also work)

100g hazelnut meal

250g almond meal

1/2 teaspoon gluten free baking powder

1/4 teaspoon cardamom

1/8 teaspoon nutmeg

1 teaspoon ginger

2 teaspoons cinnamon

210g stewed apple (about 2), roughly mashed

optional: 100g raisins soaked for 5minutesin 1/4cup brewed, black chai tea, drained

Jam & Coconut Slice & The GLuten Free ScALLYWAG Magazine VOl 4! (NFO)

GFScallywag - Blackberry Coconut Slice & Vol 4

I'm so excited to share with you Vol 4 of The Gluten Free Scallywag Magazine!

I've been working hard on this edition for over a year, intact its development spans two states, one pregnancy and the birth of one little human (who just lights up my life and makes the need for caffeine all too real!).

Yep. Volume 4 is here and I reckon it is pretty wonderful. There are recipes for all taste buds; Strawberry & Quinoa Chocolate Muffins (a personal favourite), Feta & Zucchini Fritters for those who prefer a warm breakfast, I made my man's year by making Crispy Pork Belly and Beef Bourguignon , along with friends who were more than happy to taste test the Balsamic Lamb Shanks . The Rustic Balsamic Onion & Pumpkin  Tart is a new favourite too, thanks to my Savoury Gluten Free Pastry recipe (which I'm really happy with, so light and buttery with a gorgeous crunch). Spring Risotto and a kick arse Cauliflower Soup recipe made my Mum's belly sing, being vegetarian she is my consistent 'deliciousness factor' detector.

Thanks to being pregnant at the beginning of recipe development I went a little bit nuts for cheesecake and included a whole section on them; Classic New York Baked Cheesecake , I revamped the all time blog favourite Chocolate Hazelnut Pots and the Peanut Butter, Caramel & Banana Cheesecake was a hit with my mother's group. 9 breastfeeding women surely cannot be wrong! My friend Sally   inspired the Rummy Caramel Sauce that I drizzled (with gusto) all over the Apple & Hazelnut Upside-Down Cake and my son thoroughly enjoyed the smoothie testing process . His favourite, the Chocolate Coconut & Cherry Smoothie(think Cherry Ripe in a glass!).

GFScallywag - Blackberry Coconut Slice & Vol 4
GFScallywag - Blackberry Coconut Slice & Vol 4
GFScallywag - Blackberry Coconut Slice & Vol 4
GFScallywag - Blackberry Coconut Slice & Vol 4
GFScallywag - Blackberry Coconut Slice & Vol 4
GFScallywag - Blackberry Coconut Slice & Vol 4
GFScallywag - Blackberry Coconut Slice & Vol 4

So, whether you're a sweet tooth, vegetarian or a meat lover there is something within its cover pages to suit everyone.

The Gluten Free Scallywag Magazine, Vol 4 is available as a limited Print Edition (printed locally in Perth on 100% recycled paper with a gorgeous matte laminate cover, to aid in wiping off those pesky kitchen spills) or as an Instant PDF Download. You can order a copy via the blog, here. The Gluten Free Scallywag Magazine, Vol 4 is 100% Kale Free *

GFScallywag - Blackberry Coconut Slice & Vol 4

Now, onto this classic jam and coconut slice. This is a favourite of mine, along with a few family members and now mothers group girlfriends... yeah, it's just that kind of slice. The base is a light, buttery shortbread with a hint of coconut that goes all golden before you slather it with sticky blackberry jam and spoon over some flaked almonds and coconut to go all golden and crunchy .

You can have fun switching up the jam to your favourite, apricot, strawberry or next winter I'm actually going to make the topping only and spoon it over some cinnamon apples to make a naturally dairy and gluten free crumble. Yum. Bring on winter. Ahem... and it's not even summer here in Perth (just!).

GFScallywag - Blackberry Coconut Slice & Vol 4

So, pop into your kitchen, grab a spoon, a bowl and your scales and get to baking. As that's all you need for this recipe to get into the pan and baking in your oven! Yay for minimal dishes I say!

In all the excitement you best pop over and purchase a copy of The Gluten Free Scallywag Magazine too, as there's even more deliciousness to be had if you have a copy at your house for future gluten free baking adventures.

Grab a copy of The Gluten Free Scallywag Magazine here. 

Blackberry Jam & Coconut Slice

/ Serves 12 - 15 /

This gluten free take on the classic jam and coconut slice doesn't disappoint. A buttery coconut shortbread is hidden below a sticky blackberry jam that is covered in crisp, golden flaked almonds and coconut. It's soft, chewy, crunchy and slightly crumbly all in one delightful mouthful. 

Nut Free Option*: If you're nut free simply swap the flaked almonds for sunflower seeds or double the coconut in the topping. 

190g gluten free plain flour

60g castor sugar

125g butter, melted

60g desiccated coconut

1/2 teaspoon gluten free baking powder

1 cup raspberry jam

Coconut Almond Topping:

100g flaked almonds *

80g shredded coconut 

40g castor sugar

2 eggs, whisked

method

Preheat oven to 180°C. Line a 26cm x 16cm tin with baking paper. 

In a bowl, mix together the flour, sugar, butter, coconut and baking powder to combine. Press into the base of the prepared tin. Bake for 12-15minutes; the base will be a light golden colour. 

Allow to cool for 10-15minutes (this aids in the jam not lifting the top of the shortbread base while you spread it out. By all means if you're impatient and you're working with soft, spreadable jam then spread on ahead!). Carefully spread with jam. Warming the jam, so it is soft will help it spread and not lift up the base. 

Combine the topping ingredients together in a bowl and spread over the jam. 

Bake for 20 minutes, until the coconut almond topping is golden on top. Allow to cool completely in the tin. 

Cut the slice into 12-15 squares. Keeps well for 2-3days in an airtight container. 

* My gorgeous girlfriend Cat (who is a superstar mumma, babywearing know all and healthy cooking inspiration, friend and grammar queen) helped edit the magazine and during some 1am deliriousnesswe joked that I should put a little sticker on the back '100% Kale Free'. Funnily enough the magazine is 100% Kale Free, the same as it is 100% Fish Free, it's a fluke. We both eat kale and suggest if you want to add kale to your Gluten Free Scallywag Magazine recipes to simply swap the spinach in any of the recipes for some kale. It's good for you. It's green. #eatyourgreens

Banana Hazelnut Birthday Cake (DF)

Gluten Free Scallywag - Banana Hazelnut Cake

I'm honestly not quite sure where time has gone. Just a moment ago I was pregnant and living in Melbourne and now our little cookie is 10 months old (today infact and yes, that's where I've been ) I feel the past 10 months have disappeared down the rabbit hole, much like Alice once did. Instead of meeting a funny cat and going on an adventure through a colourful world, I'm making funny noises at my son, learning all about his little personality and what it is like to look after a little person 100% of the time. Which, in itself is a little bit of a new colourful world. Note to self, double check recipe ingredients are in cake when small child is vying for your attention or you'll end up putting the cake in the oven without the eggs in it! Thankfully I noticed after only a minute so the cake in question was saved.

It's an amazing little world that you enter when you become a parent. I'm learning each day. I have listened to all the Mum's (and Dad's) I've known and taken on little bits of their advice, becoming a Mum in my own way, as my gorgeous husband becomes a Dadand we (try to) figure it all out together.

Gluten Free Scallywag - Banana Hazelnut Cake
Gluten Free Scallywag - Banana Hazelnut Cake

This banana cake on the other hand is a little bit easier to figure out and a lot less colourful. Cue the coloured cakes for our little cookie's birthday party. Bring on the multi-coloured layer cakes I say! However, back to my rather subdued (in comparison) birthday cake... this fella (not sure when I decided it was a boy) is laced with a touch of cinnamon, but the real kicker is the toasty warmth the hazelnut meal adds to the lightness of the crumb and the flavour that fills your mouth when you take a big whopping bite. I topped this naturally dairy free cake with a slathering of sinful cream laden ganache, but apparently you can make it with coconut cream if you can't handle the dairy.

I made this cake again on my birthday, I'd run out of bananas so subbed the remaining 80g with apple puree and it was delicious. I didn't have any hazelnut meal left either so almond meal it was. Thanks to the subtle flavour of almond meal I thought I'd kick up the cinnamon by another teaspoon and voila. Another cake. Another birthday cake. Oh. I made chocolate mousse, carrot cake and cheesecake for my birthday morning tea too and watched one of my favourite movies; Grease. Such a classic. A bit like this cake.

Gluten Free Scallywag - Banana Hazelnut Cake

P.S. I've been getting back in the kitchen and working on Volume 4 of The Gluten Free Scallywag Magazine

. It's coming together and if you follow me on instagram or facebook you'll have seen a few sneak peeks at what is to come . Infact, I'll be taking pre-orders soon. But now, banana cake...

Banana Hazelnut Cake with Chocolate Ganache

Serves 8-12

The cake is dairy free, the ganache is not. I made quite a thick ganache, which I would change to a thinner version next time. Teresa Cutter suggests you can make the ganache with coconut cream for those that are dairy/lactose free. Check out her notes on making ganache here . You can easily substitute your favourite gluten free flour mix for the total 210g of flours stated below. If nut free try using desiccated coconut rather than hazelnut meal. Coconut is drier though, so do watch the cooking time, it may be slightly less.

Update: I made this recipe and baked them as cupcakes. It made 15 cupcakes, although if you filled them a little higher you might make 12 larger ones at a pinch (you don't want them to overflow!) and I baked them for abbot 16-18minutes. Warm from the oven and dusted with icing sugar, delicious! 

150g brown rice flour

30g quinoa flour

30g corn flour

55g roasted hazelnut meal *

2teaspoons gluten free baking powder

2teaspoons cinnamon

285g (approx 1 cup or about 3) mashed banana

150g brown sugar

125ml (1/2cup) oil - vegetable or a light olive oil is fine

2 teaspoons vanilla essence

3 eggs

method

Preheat oven to 160 degrees Celsius. Grease (with oil if dairy free) and line a 20cm round tin with baking paper.

In a large bowl whisk together the dry ingredients; flours, hazelnut meal, baking powder and cinnamon.

In a medium bowl whisk together the wet ingredients; mashed banana, sugar, oil, vanilla essence and eggs until sugar has just dissolved.

Combine wet into dry and mix until just combined. Pour into baking tin and bake for approximately 42-45minutes. A skewer inserted should come out clean.

Ganache:

In saucepan bring 200ml cream to just below boiling point. Remove from heat and add in 200g finely chopped dark chocolate (I used 72% Whittakers which is dairy free). Allow to sit for a minute or two before stirring and making sure the chocolate has melted. Allow ganache to cool for an hour or three or it will run off your cake. This depends entirely on how warmth your kitchen environment is, so check it every now and then. Pour and smooth the ganache over the cake and decorate with some roughly chopped roasted hazelnuts.

*To make roasted hazelnut meal: roast whole hazelnuts for a few minutes in the warmed oven. Remove skins, cool and blitz in blender to form fine crumbs. You can also use normal hazelnut meal.