St. Clement’s Cake

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I made this Jamie Oliver recipe for Mrs. Nice’s birthday cake and it was a real hit. If you’re not super into the huge layer cakes with tons of icing then I think this will be right up your alley. It’s a nice moist cake as well so it keeps for quite a few days if you wrap it up well.

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Measurements for this recipe are mostly in metric, so if you have a scale handy I would recommend using it. Start by greasing a springform cake pan with butter, and then line the bottom with a circle of parchment paper. Preheat your oven to 350°F.

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Next, grab yourself a large orange and take all the zest off. Juice it as well while you’re at it. Set that aside for a bit.

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In the bowl of your mixer, beat together 125g softened butter with 125g sugar until it’s soft and fluffy and amazing.

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Next, crack in 4 large eggs, one at a time, beating between each addition until everything is foamy and smooth.

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Tip in *most* of your orange zest. Keep some aside for the syrup and topping.

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Next, fold in 100g self-rising flour (see here for a DIY substitute) and 200g ground almonds.

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Smooth that loveliness into your cake pan and bake for about 30 minutes, until fully risen and lightly golden.

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Let that cool in the pan for a few minutes and make some syrup.

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In a small saucepan, tip in 100g sugar and the juice from that orange you smooshed earlier. Add in a pinch of the remaining zest as well for extra flavour if you like. Stir over medium heat until the sugar is totally dissolved.

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Next, take a skewer and poke a ton of holes all over your still-hot cake. Go all the way to the bottom.

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Drizzle the syrup all over the top of the cake and leave it for a few minutes to soak in before popping off the edges of the pan.

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Let the cake cool completely.

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Now I want you to zest and juice 1 lemon. Add a pinch of the lemon zest to your remaining orange zest, but stir the rest of it into 225g icing sugar.

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Drizzle in your lemon juice, stirring the whole time, until you have a glaze that is a nice consistency for pouring.

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Pour your glaze slowly over the entire cooled cake, allowing it to drip off the sides. It’s best to put a sheet of waxed paper under your rack BEFORE you do this.

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Sprinkle that remaining zest on top and leave it to harden a bit. Once it’s set you can transfer it to a plate for serving.

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Enjoy!

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Gluten-Free Orange Almond Snacking Cake

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I came across this recipe in the May 2014 issue of Canadian Living.  I haven’t really felt like doing too much cooking in recent days, but this one looked easy and post-able enough that I figured I’d give it a shot.  This is one of those cakes that is “naturally” gluten-free, meaning that you’re not looking for a flour substitute.  It’s more that the recipe doesn’t require anything flour like in the first place to keep its structure.  It’s also dairy-free too (just don’t use butter to grease the pan), if that’s something you’re interested in.

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Preheat your oven to 350°F and grease (with butter) a 9″ springform pan.  Line the bottom with parchment paper.  While you’re at it, separate 6 eggs and put the whites in a mixing bowl.

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In a large bowl, with an electric mixer, beat together 6 egg yolks, 1 cup granulated sugar, 2 teaspoons vanilla extract2 teaspoons grated orange zest, and a pinch of cinnamon.

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You are going to want to beat this stuff until it turns the colour of butter and when you lift the (stopped) beater away, you get a lovely long yellow ribbon coming out of the end, about 5 minutes.

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You need 2 cups ground almonds for this, and 2 tablespoons orange juice, so you might want to get these ready ahead of time.  I used the store-bought almond meal because I’m lazy, and just juiced the orange I took the zest from.

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Fold the almonds and orange juice into the yolk mixture.

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Now take those 6 egg whites you set aside and start beating them until stiff peaks form.

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Take a scoop of the whites and stir it into the almond/yolk mix.  This will sort of thin out the mixture in order that it doesn’t crush the rest of your whites in the next step.

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Once that first scoop is combined, gently fold in the remainder of your egg whites into the almond/yolk mixture until fully combined.  Make sure to scrape up from the very bottom to make sure you got it all.

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Plop the batter into your prepared pan and bake it until the edges pull away from the sides of the pan and the centre is golden and firm to the touch, about 35 minutes.

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If you need to, run a knife around the edge of the pan and leave the cake to cool in the pan on a wire rack.  Mine came right out, but I’m not always this lucky.

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Don’t worry — it will sink in the middle.  They always do.

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Dust the cake with icing sugar right before you serve it (or the icing sugar will be absorbed into the moisture of the cake).

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This cake was pretty good.  I think I’d like to make it again, but this time I would do it with lemon zest, lemon juice, and then coconut flour instead of almond flour for a more tropical cake.  I think I would also bake it differently.  This one you can see was still a little runny in the centre, but the outside was starting to burn.  I think I would bake it for longer, but at a lower temperature, like 325°F. Thoughts?

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Rum Balls

Rum and Glue Balls

Cait and I made these last year for her contribution to our annual potluck extravaganza.  The recipe is a little fuzzy, because we decided to ignore what we were told.  And we also decided to take a shot of rum for every step we did in the recipe.  It’s all kind of a blur.

Rum and Glue Balls
Me and the Captain.

Start with your dry ingredients. First we used a food processor to grind up about 1 1/2 to 2 cups blanched almonds. Cait had to climb up on the counter again to get the processor down. Her kitchen requires acrobatics.

Rum and Glue Balls

You could use 1 1/2 to 2 cups almond meal for convenience’s sake.

Rum and Glue Balls

Rum and Glue Balls

Whisk together with about 2 cups icing sugar.

Rum and Glue Balls

Take a shot.

Rum and Glue Balls

In a haze, melt about 8oz chocolate in a double boiler or heatproof bowl set over a pot of barely simmering water.

Rum and Glue Balls

While you wait, take pictures of whatever dogs are handy. I swear that it was Ruby who kept moving, not me.

Rum and Glue Balls

Let the chocolate cool a bit, and then add to it about 2/3 cup dark rum — you could use spiced if you like — and 2 teaspoons vanilla. Give ‘er a stir.

Rum and Glue Balls

Pour the rummy chocolate into your icing sugar/almond mix and whisk thoroughly.

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Chuck that in the fridge for a few minutes to solidify a bit.

Rum and Glue Balls

Take a scoop of this goodness and roll it in your hands to form a ball.

Rum and Glue Balls

Set each completed ball on a sheet of waxed paper.

Rum and Glue Balls

Dip each finished ball into more rum, then roll in chocolate sprinkles.

Rum and Glue Balls

Set the finished balls on the waxed paper to dry, then seal in an airtight container at room temperature for up to a week.

Rum and Glue Balls

Now that is one tasty indulgence.

Bookmark Brownies

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This recipe comes from a laminated bookmark I received as part of a promotional package from Chatelaine magazine.  While I was not so struck by this unsolicited mail that I wished to subscribe to the magazine, I kept the bookmark because the brownie recipe on it was gluten free with an interesting twist.  Actually this is a lie.  As soon as I’d typed in the ingredient list into this entry, I threw it out.  And was annoyed that it was unrecyclable.

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Below is the original recipe for one pan of brownies.  I tripled this because I was baking for work, so ignore my photos involving massive amounts of baking materials.

First, separate 4 eggs, and bring the whites to room temperature.

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Preheat your oven to 350°F and line an 8″ square pan with parchment paper, letting the paper hang over the sides of the pan (you’re going to use these as handles later, see?).

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In a large bowl, whisk together 2 1/2 cups icing sugar with 2 cups ground almonds (I used almond meal), 2/3 cup unsweetened cocoa powder, and a pinch of salt.

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Add to that your egg whites and 2 teaspoons vanilla and mix well.

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Pour that thick loveliness into the prepared pan.  And by thick I mean that this stuff will suck you into oblivion if you’re not careful.

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Bake for 40-45 minutes, until the top is shiny and crusty and a cake tester inserted into the centre comes out mostly clean.

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Use the parchment handles to carefully lift the brownie out of the pan (you don’t want it to suddenly sag and break in half, for instance) and set the brownies on a rack to cool completely.

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What this recipe doesn’t tell you (because I guess the bookmark was too small) is that these things are next to impossible to cut cleanly.  I thought mine weren’t cooked enough and ended up putting them back in the oven for another fifteen minutes and they were still ridiculous, sticking to the knife and crumbling everywhere.  Warm, cold, didn’t matter.  Crumbles all over the place.

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But they tasted like brownies.  So that’s that.

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Gluten-Free Chocolate and Raisin Brownies

Gluten-Free Raisin Brownies

Fussellette and I have been attempting to re-create the ooey-gooey goodness of Gluten-Free Pantry’s Chocolate Truffle Brownie Mix.  This recipe, from one of my favourite bloggers Nick at Frugal Feeding, may very well replace that mix in my heart.

The ingredients are simple: chocolate, butter, sugar, eggs, cocoa, almonds, and raisins.  And we all know the best things in life are often the simplest.

Gluten-Free Raisin Brownies

Preheat your oven to 350°F and spray and line a glass baking dish.  The larger your dish, the thinner your brownies will be, so keep that in mind.

Gluten-Free Raisin Brownies

In a large metal bowl suspended over simmering water, melt together 200g dark chocolate and 75g butter until smooth.  Remove it from the heat and put it on a heatproof surface.

Gluten-Free Raisin Brownies

Chuck in 130g sugar and stir that up.  Then add in, one at a time, 2 eggs.

Gluten-Free Raisin Brownies

Stir in, as well, 1 tablespoon cocoa powder and 2 tablespoons ground almonds.  I think next time I might experiment using almond flour instead, but today I didn’t have any. With just ground almonds I did have some trouble with cohesion when it was done.

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When that’s all combined, add in a couple handfuls raisins according to your preference.

Gluten-Free Raisin Brownies

Slide that good stuff into your dish and bake for anywhere between 15 and 25 minutes, depending on your brownie depth, until the centre is JUST set.  If you bake any longer, then you’ll have cake, not a brownie, and that just isn’t the point.

Gluten-Free Raisin Brownies

As hard as it will be, make sure you let the brownies cool completely before slicing and serving.  in fact, it often helps, when making especially tender brownies, to freeze them for an hour before cutting them.  You can always heat them up again later, but if you move in too soon you’re likely to end up with a brownie mess.

Gluten-Free Raisin Brownies