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

Arctic Bars A.K.A Brownie Ice cream bars(NF)

Sometimes, as a kitchen tinkerer you hear about recipes and flavour combos and you think, why didn't I think of that? Or you think, damn that sounds so very deliciously good? Or perhaps you think, oh my gosh that sounds awful (how I feel about orange almond cake :) )

These Arctic Bars, were something I heard about from my brother and sister in law; a rich, chocolate brownie topped with creamy vanilla ice cream, smothered with a cracking chocolate coating. Seriously, how could one not love that? If you had the version my brother and sister in law speak of then these bad boys would be served up with a little bowl of warm caramel sauce... I can hear your sighs from here. Positively sinful.

Naturally, I set about whipping up my own version and I must say, I do believe I earned 'sister in law of the year' title for serving these up after a recent, rather loud, family dinner.

I've got a little more deliciousness to share...I'm so excited to let you all know that I will be at the September 18th Perth Upmarket again with a market stall full of Gluten Free Scallywag baked treats, including the magazines and possibly something a little extra I've been working on. I've created a little facebook event you can subscribe to and keep yourself up to date with behind the scenes recipe testing, news and of course pre-order and menu information. It was a blast meeting so many Perth folk at the June Upmarket and I can't wait for September! 

Arctic Bars (Chocolate Brownie & Ice Cream Bars)

/ Makes about 28 /

The thing I love about these Arctic Bars is that they are very simple to make, even though there are a few steps and because they are a frozen treat you can make them well in advance. The fun part is that you can use whatever ice cream is your favourite! A chocolate caramel swirl would be amazing but I think if I make a peppermint choc chip version of these my man would love me just a little bit more. So, go crazy and let me know what flavour combo you go with!

method:

Preheat your oven to 170 degrees Celsius. Line two brownie trays (approx 28cm x 18cm) with baking paper.

In a medium, heavy based saucepan over low heat melt together the butter, sugar and chocolate. Do not boil the chocolate mixture, you simply want it all to melt and the sugar to dissolve so that it's not gritty. Allow to cool.

When cooled stir in the whisked eggs and sift over the flour and cocoa. Stir to combine; do not overmix as you'll end up with a tough brownie.

Divide brownie batter between trays and bake for approximately 20 minutes, a skewer inserted will come out clean.

Cool completely.

While the brownie cools soften the ice cream by removing it from the freezer. When the brownie is cool and the ice cream has softened divide the ice cream between the two trays of brownie and spread over evenly, smoothing the top. Return to the freezer to freeze solid.

When the ice cream has frozen solid remove the brownie ice creams from the freezer and using a large knife cut the brownie lenthways in half and then across in sections to create 14 bars. Using a hot knife, I run mine under hot water, will create a nice cut. Wipe the blade of the knife after each cut so that crumbs don't appear on the top of the ice cream.

Return to the freezer.

Place a large cake rack over a piece of baking paper. This will catch the chocolate drips from the coating process.

Melt the chocolate and coconut oil together in a double boiler.  Remove a tray of brownie ice cream bars from the freezer and separate. Working quickly dip individual bars into the chocolate upside down to coat the top and sides. I didn't bother with the bottom as it's too messy.

Place coated bars on the cake rack. Continue with one brownie's worth. when the chocolate has hardened, this won't take long with the cold ice cream, carefully transfer to a freezer proof container and place them in the freezer.

Continue with remaining brownie and re-warm the chocolate if required. I leave mine over a bowl of warm water to stay melted throughout this process.

Enjoy straight from the freezer, with or without caramel sauce.

Will keep for about a month in the freezer.

 

 

 

ingredients:

125g butter, chopped

200g brown sugar

125g dark chocolate, chopped

3 eggs, lightly whisked

50g plain gluten free flour

35g cocoa powder

2L vanilla ice cream, softened*

200g dark chocolate

1TBSPN coconut oil

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.

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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

ANZAC Biscuits (EF + NF)

It's been a while between biscuits, actually it hasn't been since the birth of our little cookie that I shared a biscuit recipe with you! This parenting lark is hard work of the most rewarding kind. 16 months into the journey and our little fellow continues to amaze us with the way he learns and in the little cheeky faces he pulls, some so very serious.

As our little cookie pulls faces and sometimes keeps us up all night teething, giving us a work out running around the playgrounds after him (thank goodness, because after all these biscuits...) well, I'm working on something a little different and I'm looking forward to sharing it with you guys soon!

In the meantime lets take a minute to reflect on these ANZAC biscuits and the history that they represent. A more important biscuit in our Australian history you will not find. These gluten free ANZAC biscuits are crunchy on the outside and chewy in the middle, just like my Mum used to make them. You've simply got to bake a batch, I'm happy to come over and eat one (or three) when you do!


Gluten Free ANZACS (EF + NF)

/ makes about 22 biscuits /

This recipe is adapted from a recipe in Vol 4 of The Gluten Free Scallywag Magazine. I use crushed gluten free cereal instead of oats. Of course oats might be ok for you where you live but in Australia the Coeliac Society's standard is no oats for people with Coeliac Disease. You can read more about that here. Feel free to substitute the flours for your favourite gluten free flours, or flour mix totaling 120g. If you are after a crunchier ANZAC flatten the biscuits a little extra and bake for a further minute.

method

Preheat your oven to 160 degrees Celsius. Line two baking trays with baking paper.

In a large bowl combine the crushed cereal, flours, sugar and coconut.

In a small saucepan melt the golden syrup and butter until just bubbling. Use a low heat so that it doesn't catch and stir often.

Working quickly mix together the bi-carb and hot water in a small bowl and pour into the melted butter. It will foam up, quickly stir it and pour into your dry ingredients. Mix well.

Press and roll tablespoons of mixture (the mixture is a little crumbly, hense the pressing prior to rolling) into balls and place 5cm apart on the prepared baking trays. Continue with remaining dough. Press down slightly with the palm of your hand.

Bake for 12 minutes for chewy ANZACS or 14-15 minutes for crunchier ones. Cool on trays for 5 minutes before transferring to a cooling rack.

Will keep for 5 days in an airtight container.

ingredients

100g crushed gluten free cereal* or quinoa flakes

90g brown rice flour

30g quinoa flour

100g sugar, I used raw, but castor is fine too

65g desiccated coconut

2 tablespoons golden syrup

125g butter

1/2 teaspoon bi-carbonate soda

1 tablespoon hot water

 

 

 


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*disclaimer - I was sent a box of the new Kellogg's Gluten Free Special K which I used in this recipe.

PS. I've moved my blog to a new platform so that I have a better space to share recipes with you and have a nicer 'shopfront' for you to peruse and purchase from - you can check out the shop here. As a result there are a whole bunch of broken recipe links (and pinterest - wah!) which I'm working on fixing. I'm so sorry if you can't find what you're looking for but there's a handy little search function on the top right sidebar that will find the recipes you're looking for as I update the recipe index.