Today's Cakes

Another beautiful sunny day!
My local church held  a Fun Walk (Fundraiser) today, I made cakes and served refreshments for the walkers, here are a few pictures of the treats :

Sweet Little Cream Cakes

Grandma's Shortbread

Chocolate Malteser Cake

Lovely Lemon Cake - Gluten-Free/ Dairy-Free

Lovely Lemon Cake - Gluten-Free/Dairy-Free

 Deliciously moist, light Lemon Cake with a tangy, sweet glaze. Perfect with a cup of afternoon coffee or as my son prefers - with a glass of milk for breakfast.

Here is my recipe:

4 oz Gluten-Free Flour ( I have used Juvela White Flour Mix)
1 tsp Baking Powder (Gluten-Free)
4 oz of Golden Caster Sugar
4 oz Pure Soya Spread
2 Med. Eggs
Grated Zest of 1 Lemon
Juice of 1 Lemon

Icing:
2 oz Icing Sugar
2 tsp Water
1 tsp Lemon Juice

Oven 180 C
Sift flour and b.powder, add all other ingredients, beat well.
Spoon into lined loaf tin.
Bake in middle of oven for 40 mins or until firm but still pale in colour.
Remove from oven and leave in tin.
Mix icing sugar, water and lemon juice togther and pour over warm cake. Leave cake to cool befor removing from tin.

A New Gluten-Free Carrot Cake Recipe

Mmm.. carrot cake - and it's gluten-free!

This is a delicious recipe for gluten-free carrot cake, a special bake for my dad who is Coeliac.
I adapted a recipe I found on Pintrest called 'Scrumptious Carrot Cake' (it was originally posted on www.healtheries.co.nz). 
I chose to use a different flour blend than the original recipe and also slightly altered the spices to my own taste.

Here is my version of the recipe:

1 1/2 cups of your chosen gluten-free flour mix (I used Juvela gluten-free White Mix)
2 tsp mixed spice
1/2 tsp ground ginger
Large pinch ground cloves
1/2 tsp baking powder
1/2 cup golden caster sugar
1/2 cup dark brown sugar
3 large eggs
1 cup sunflower oil
1 tsp vanilla extract
3/4 cup roughly chopped walnuts
2 cups grated carrots
2 Tbsp desiccated coconut

Grease and line a 20cm tin
Oven 180
Sieve flour, spice and baking powder.
Add rest of ingredients, stir carefully until mixture is just combined - do not over mix.
Pour into tin and gently smooth surface of mixture.
Bake for 1 hour - check with a skewer to make sure baked in the centre.
Remove from oven, remove tin and baking paper and allow cake to cool.
I'd serve the cake with natural yoghurt but you could make a cream cheese icing to go over the cake if you have a sweet tooth.