butterfly cupcakes and a sideboard

 A while back I pinned a picture of some cupcakes with cute strawberry butterflies on top.

Wednesday when I was getting fruit and veg I saw some strawberries for a reasonable price as the Qld ones come into season, so I bought some.
Yesterday, when was deciding what to make for morning tea, I thought some cute cupcakes with strawberries on them might be nice.

So I hunted up the picture and tried to get to the website to see how they made them and found that whoever pinned it pinned an image (don't you hate that!) and I was in too much of a hurry to go back and find said website. I ended up printing out the photo and played around with the strawberries to make some butterflies from how I thought they did in the photo.
After when I had a bit more time I found the website and the instructions and I wasn't too far off the mark.

 The recipe I used was one from my new Sweet Poison Quit Plan cookbook.

I made the cupcakes with GF flour and instead of their method, I melted the butter and stuck it all in to mix together, they turned out great.

My only reservation was that they tasted a little but Gluten Free - though no one else complained.
It may have been because I used vanilla powder rather than vanilla essence.
I find that sometimes, something with little flavouring, like a scone will taste like this but I have never found it in cakes before, most of the time you can't tell the difference, next time I will make sure I have some essence on hand or add extra vanilla powder- go here to find out how to make your own.

 I spread a little sugar free jam on top then I whipped up some cream and piped it onto the cake before adding the strawberry butterfly.

The kids were suitably impressed with the fancy cakes they got for morning tea.
After I finished photographing them of course!

The cake stand is one I made for "redeemed" from some mismatched plates and I put it out a couple of times at markets, it hadn't sold and loved it so much I decided to keep it instead!

I used some cute little ladybird liners that fit nicely into my beautiful copper patty cake tin that I stole inherited from my mum a good few years back, when I only had a couple of little ones.

I like to make the smaller cake size as I think the muffin tins most people use these days are just too big, especially for kids.

 
Before we get to the recipe I thought I should show you what I was photographing on.
 This gorgeous sideboard was a friend of mine's parents and as she had no where to put it she kindly gave it to me.

It has some water damage on the front and side, so I put it in the house until,
I have finished some other projects and have room to work on it,
I like having it where it will eventually end up, so I can decide how I am going to redeem it.

 I thought I may as well dress the top, this is what it usually looks like, minus the cupcakes on the cake plate of course!

I also have the extra large chalkboard here, I put it up by measuring another piece of furniture I thought was the same height as my sideboard before VCH had gone to collect the sideboard,
the only problem was that I didn't count on the little mirrored back.
I will fix it one day, if the chalkboard doesn't sell first.

   Fructose Free Vanilla Cupcakes with Strawberry Butterflies

Ingredients:
120g butter (melted)
1C dextrose
2 t vanilla essence
2 eggs
2C self raising flour (I used gluten free)
1C milk

Method:
1. Preheat oven to 180C, line your tin with paper cases.
2. Place all ingredients into bowl of a mixer
3. Mix until well combined 1-2minutes
4. Place spoonfuls of batter into cases
5. Bake for 15-20 minutes until skewer comes out clean.
6. Cool on wire rack until ready to ice

You can just top with jam and whipped cream like I did (put a little dextrose and vanilla in the cream) or

you can make a conventional icing or substitute dextrose for icing sugar to make a butter cream icing.

To make the strawberry butterflies: remove stem from strawberry, slice strawberry into 4, cut the two middle pieces in half to form the wings and cut slivers from the side bits to form the body. 

Eat any leftover bits. 

You will get 2 butterflies from one strawberry.

orange almond cake with chocolate ganache

 I have been baking this cake for many years, in fact it would be over twenty.

Well before it became trendy, well before I became gluten free.

The original recipe I had, which came from a Home Beautiful magazine, served it with whipped cream and chocolate sauce.

I found this recipe online when looking for a sugar free version and changed out 

the agave syrup (which is 90% fructose) to rice malt syrup.

I either make it with flaked almonds on the top (I love toasted flaked almonds) and dusted with icing sugar, or with a chocolate ganache as pictured here, for that delightful jaffa hit!

This particular cake was supposed to travel with me to a friend's place 1.5hrs away on a little overnight excursion and we were going to eat if for dessert.

I was almost half way down to her place when B2 rang me and asked if I was supposed to take the cake that was sitting in the fridge with me!

I ended up buying a pavlova when I got there.

The good thing though was that I got to play and take some photos with it, 

when we had it for morning tea after I returned!

 Ingredients:
2 oranges
4 eggs
3/4 c rice malt syrup
2 c of almond meal
1/2t celtic sea salt
1t baking powder

Method:
1. Wash oranges and place them whole skin and all in a saucepan of water- boil for 1.5 hrs- keep an eye on it and top up water as needed.
2. Place whole oranges in a food processor and process until smooth.
3. Add other ingredients and process until well blended.
4. Pour batter into a greased 20cm cake tin- I use a spring for pan with baking paper on the bottom.

If you wish to top it with flaked almonds- now is the time to do it.

5. Bake at 170C for 45-50 minutes, until skewer comes out clean.
6. Cool in pan for 2 hrs or overnight - I like to wrap it all in a clean tea-towel
7. When it is cold you can top with Chocolate Ganache if you wish.

Chocolate Ganache:
100g 70% dark chocolate (this keeps the sugar count down low- for even lower use 85% but my kids find it a little to dark for them)
100mls cream
splash of Grand Marnier -optional adult version.
Heat cream on stove until boiling, remove from heat and add chocolate broken in pieces, stir until smooth, set aside to cool.
The cooler it is the thicker it will become. I find it easiest to ice when it is still slightly warm but not cold.

 Serve with lashings of whipped cream for the ultimate treat!

All Gone!

Delicious!

easy classic sponge gluten and sugar free

 

  A good sponge is something of a classic Australian institution.

Nothing says morning or afternoon tea better than a layered sponge with whipped cream between the layers.

A few years ago I made it my mission to master the art of cooking a light and fluffy sponge.

I searched online and managed to find a few recipes to try.
I had great success with this one

When the other day B2 thought he would like a sponge for his birthday I set about to make a gluten free and sugar(fructose) free cake.
I adapted the recipe I had and was very happy with the result.
We served it with whipped cream and passionfruit.


I was so impressed with the result that I decided to make another so I could take some photos and share the recipe with you.
If you want to know why I avoid sugar see here:
Don't be fooled by some sugar free recipes that tell you to use dates or apple juice instead of cane sugar, they are actually chock full of sugar (fructose) in fact they probably have more sugar than something made with cane sugar.
Dates and raisins are a whopping 70% sugar!
Did you know that by feeding your kids "wholegrain" cereal for breakfast with some juice and then pack their lunchbox with "healthy" snacks like raisins or fruit that by lunch, they've eaten their way through a Mars bar and a can of coke worth of sugar!
(From Sarah Wilson's new book I Quit Sugar)
The latest Australian dietary guidelines are actually saying for the very first time that we should be reducing our sugar intake!

Even though my sponge is sugar free, I still treat it as an occasional treat.
Nowadays, I try to bake sweet treats (even though they are sugar free) no more than once a week and sometimes even less, or for a special occasion like a birthday.

Ingredients:

5 eggs separated

1C dextrose

1 C GF self raising flour

175ml warm milk

Method:

Preheat oven to 160C.

In your stand mixer beat egg whites until very stiff.

Slowly add dextrose while still beating 

Add egg yolks one at a time 

Slowly add the warm milk (I heat the milk for a minute or so on the stove- don't let it boil!).

Finally I turn my mixer down to the lowest speed and add the flour until it is just incorporated or you can fold in my hand if you prefer.

Pour into 2 round sponge cake tins that are greased and lined.

Cook for 20 minutes, I usually change them around in the oven after 15minutes so they are evenly browned.

Cake should be firm, coming away slightly from the edge and a skewer comes out clean.

When they are cooked turn onto a plate before upending plate onto cooling rack so the top is still the top.

Allow to cool.

.

 Spread with fruit spread.

I then topped this with some white peaches I happened to have.

Spread it with whipped Vienna cream (a little dextrose and vanilla)

Top with other half of cake.

Dust with icing sugar.

(obviously not sugar free but amount is so minimal that it doesn't matter)

Use whatever fruit, cream or icing you like- I am partial to passionfruit myself!

Slice and enjoy!

NOTES: You can adapt a normal cake recipe from sugar to dextrose by adding an extra egg, increasing the amount of liquid slightly and lowering the cooking temperature. 

Feel free to experiment!

You can buy dextrose where you by home brew ingredients, 

it is much less expensive than lots of other sugar free alternatives.

presentation night

Last night we hosted our local home education groups first ever presentation night.

We had two graduates, one has gotten, at the age of 15, a chef's apprenticeship, the other at 18 is off to university next year.

Even though it is close to Christmas I wanted the night to have an educational theme rather than a Christmas theme, so I deliberately have not yet decorated our entertaining area for Christmas.

 So I came up with a centrepiece of a blackboard with letters around it (I used my chalkboard pen), a bundle of old books and some apples and then onto the tables

 I sprinkled gold stars.

 On one of the smaller children's tables I wrapped a can in pencils tied it with red ribbon, put numbers on the chalkboard and sprinkled it with giant paperclips.

 Here are our children with their certificates, each family was responsible for organising their own children's certificates and presenting them.

A very quick shot of my decorated pavlova before my camera ran out of batteries, cream, passionfruit, banana, mango and kiwi fruit grace the top of this beauty, it was very yummy too!

It was a lovely relaxed evening with a special feel to it and I am sure we will be having one again next year.

raspberry almond cake

 I made this cake for myself for my birthday.

It was a lovely cake, but I think it needs to be served with something.

Whipped cream and/ or a chocolate ganache would be my first choice, unfortunately being gluten and dairy free I would have to go to my second choice of a dairy free ice cream either vanilla or chocolate or a raspberry sorbet.

Raspberry and Almond Cake

2 C frozen raspberries, thawed, juice included

6 eggs

1 C sugar

255g almond meal

Preheat oven to 160C

Puree raspberries with their juice.

Beat eggs and sugar with a mixer until light and fluffy, add puree and almond meal.

Stir well, pour into a greased 22cm cake tin (I used a springform tin, lining bottom and greasing the sides) and bake for 60-70 minutes.

As you can see from the photo I dressed it up by putting flaked almonds on top before baking and dusting with icing sugar once cooled.

The note in the book says you can swap raspberries for apples, bananas, oranges or mandarin. 

Topped with cream cheese and sprinked with poppy seeds, this cake is beautiful.

flourless chocolate cake

This is a delicious moist cake perfect to serve for dessert or that special occasion.

Flourless Chocolate Cake

4 eggs

1C caster sugar

200g butter

250g dark chocolate

Preheat oven to 180C.

Separate eggs, add half the sugar to to egg yolks and beat well with a mixer.

In a separate bowl, beat egg whites until fluffy then add remaining sugar gradually, beating until soft peaks form.

Melt chocolate and butter over hot water stirring regularly.

Pour into egg yolk mixture and fold.

Once combined fold in egg whites.

Line a cake tin with greaseproof paper and pour in mixture (I used a springform pan with paper on the bottom and greased the sides)

Bake for 40 minutes in the lower third of your oven. 

This cake will collapse on cooling because it has no flour

I dusted with cocoa powder and icing sugar, can be served with whipped cream for a special occasion.

orange almond cake

This cake is just beautiful.

I have had the recipe longer than I have had children, I can remember serving it to work friends over for afternoon tea.

Now being on a gluten free diet it is my go to special occasions cake.

When I used to make it I just bought ground almonds from the baking section in the supermarket, but now I am using almond meal that is made from almonds with the skin on.

I think the skin makes it a little denser and not as sweet.

Next time I make this I think I will add a little extra sugar to counteract the skins.

Here is the recipe as is.

Serve it with Vienna cream and a chocolate ganache for those extra special occasions.


 Orange Almond Cake

2 large oranges

250g sugar

250g ground almonds

1t baking powder

6 eggs

Boil oranges in water for 1 1/2 hrs. 

Drain off water and blend oranges in the food processor. 

Add remaining ingredients and mix thoroughly with orange pulp. pour into a buttered 23cm springform tin and bake in a pre- heated 200C oven for 1 hour. 

I have taken to covering the top with flaked almonds before baking and dusting with icing sugar when cool.

Chocolate Ganache

200g dark chocolate

200ml cream

2 T Grand Marnier (optional)

over a gentle heat melt the chocolate and cream together. add liqueur, mix and serve warm on the cake.

gluten free dairy free sponge cake

This sponge cake turned out beautifully, I have been making sponges for a while now- well since I got my kitchen aid and except for once when I didn't whip my eggwhite for long enough before adding the sugar they have all worked out really well.

In this recipe I combined the ingredients from the 4 ingredients gluten free cookbook with the method from my tried and true sponge.

Gluten Free Sponge

4 eggs separated at room temperature

3/4 c sugar

1C gluten free self raising flour

dash vanilla essence

Their method:

Preheat oven 200C. 

Beat egg whites until nice and stiff. 

In a separate bowl beat egg yolks, gradually add sugar and vanilla until pale yellow in colour. 

Spoon egg whites into egg yolk and fold together. 

Add flour and fold in with a whisk (helps keep mixture aerated). 

Pour into a lined 22cm tin  and bake for 30 minutes.

My method:

Preheat oven to 200C. 

Beat egg whites until stiff, gradually add sugar beating each time until sugar is dissolved.

Add yolks one at a time and mix well add vanilla.

Slowly add flour, either by hand or on mixer very slow, using whisk attachment.

Pour into lined tin and bake for 30 minutes.

It came out beautifully light and fluffy. I topped it with icing made from berry juice and icing sugar and topped it with some more berries and a sprinkle of icing sugar. 

If you are not dairy free you can top it with jam and whipped cream.

I really like passionfuit icing but didn't have any passionfruit on hand that day so used the berries instead.

gluten free date loaf

This is another recipe from The 4 ingredients Gluten Free Cookbook,

again super easy and super yummy!

I have eaten this for breakfast with some butter spread on it, but it is nice without butter too.

Date Loaf

375g pkt dates

2t instant coffee

1C GF self raising flour

1/4 C flaked almonds

Add coffee to 1 C boiling water and mix.

Pour over dates and soak overnight.

Stir in GF flour.

Pour into a loaf pan lined with baking paper.

Sprinkle with flaked almonds and bake for 45 minutes at 160C

Shared at:

orange cake with chocolate icing

VCH was home on Wednesday so I thought I would whip up the orange cake and ice it with chocolate icing.

It was delicious. 

I love the combination of chocolate and orange.

This was a simple cocoa powder, icing sugar and hot water icing.

On Friday we had two lots of visitors, some for morning tea and some for afternoon tea, so I made this cake again but cooked it in two smallish loaf pans.
I then made a chocolate ganache.

Heat 200ml cream- do not let it boil and then add 200g dark chocolate and stir until dissolved, it thickens as it cools.

For the first cake I just put some on like icing when it had cooled a bit.

For the second cake that I served in the afternoon I reheated the chocolate and put it in a jug. 

The cake was then served with the chocolate sauce poured over it and whipped cream.

Just delicious!

Served like this it would make a lovely dessert if you wanted be be a little decadent add some Grand Marnier to the chocolate.
My next experiment with this cake recipe is to use one of the tangelos that VCH was given last week.

my new favourite cake recipe

Yesterday on one of my favourite blogs was this recipe for an easy orange cake.

As oranges are in season at the moment and I got a box at 69c a kilo the other day at the fruit and veg I thought I may as well try this cake.

It is made using a whole orange and the food processor- too easy!

Yesterday I made it and just dusted it with icing sugar. 

It was so yummy that I made another one today.

Today I was a little bit more fancy and iced it with an orange butter icing and even made some candied peel to go on top.

I was feeling a little bit Masterchef after watching Donna Hay on there last night!

 I have never made this before but as I was about to make some lemon butter I noticed the recipe on the opposite page and thought I would give it a go.

I think next time I make this I might make a chocolate ganache to go on top. 

Orange and chocolate together are one of my favourite food combos!

 As we have heaps of lemons at the moment courtesy of our tree I thought I would also make a lemon version. 

I added 1/2 cup extra sugar to sweeten it a little more. 

It too was delicious - it is a lovely moist cake.

I now have plans to make candied lemon slices to grace some further cakes.

Some lemon with your tea, dear?

(This beautiful cup and saucer set are for The Girl - a little inheritance from my aunt and the table cloth was my grandmother's.)

mazurka cake

This is a Polish Easter Cake. 

When I was in Year 11 our Home Economics teacher wanted us to make something a little less traditional than hot cross buns for Easter and found this recipe in a magazine. 

It blew the home ec budget providing 250g of almonds per cake for 15-20 of us.

I have made it just about every year since- it is thus the longest of our family's Easter traditions.

I usually serve it as dessert or for afternoon tea on Easter Day.

It has no raising agents and was probably traditionally served as part of Passover by Jewish families.

It is also gluten free - which is a bonus if you have any guests who can't eat wheat.

I usually make it on Good Friday while I'm waiting for the hot cross buns to prove.

It keeps quite well and freezes well if you want to get a head start.

Mazurka Cake

Ingredients:

4 eggs separated

grated peel of one orange

3/4 C caster sugar

3T sour cream

250g of hazelnuts or almonds toasted (I always use almonds)

pinch salt

Method:

1. Grease a small spring form pan (I also put baking paper in the bottom).

2. Preheat oven 180C/ 375F.

3. Beat egg yolks and orange peel until thickened in a large bowl. 

4. Gradually add caster sugar, beating constantly with an electric mixer until very thick and creamy.

5. Beat in sour cream.

6. Place nuts in blender or food processor and process until finely ground, fold into cake mixture.

7. In a medium bowl beat egg whites and salt to soft peaks.

8. Gently fold into cake mixture until no white streaks remain.

9. Pour into prepared tin.

10. Bake for 35-40 minutes, it is cooked when top springs back when pressed lightly with fingertip.

11. Cool slightly before removing from tin, cool completely

Topping:

1/2 C cream

1T icing sugar

1T dark rum (I use whatever I have on hand it was Kahlua  this year)

Whip together and serve with cake, either spread over the top or serve with dollop at the side.

You only need a small slice each, we served 10 and still had some left over.