It has been a long standing tradition to enjoy a cuppa and cake after the Saturday morning yoga class. When we were down at Balnarring Hall we would head across to the Village after class and have a brew and cake at Marmaduke’s. We are continuing the tradition at Silver Leaf with many a slice of cake, cup of tea or coffee and great conversation enjoyed around our table in the student room. The following are a few of our favourite gluten free recipes. We hope you enjoy baking them and sharing them with your friends and family.

Plum and Mixed Berry Cake

825g Tin of Plums                                                           ½ tsp baking powder
250g Packet Three Berry Mix                                       100g ground almond
(Blueberry, Blackberry, Raspberry)
zest and juice 1 lemon                                                    Topping
tsp vanilla essence                                                          25g brown sugar
210g caster sugar                                                            30g butter
150g unsalted butter                                                      zest and juice of 1 orange
2 eggs                                                                                 30g flaked almonds
85g gluten free self-raising flour

 

Preheat oven to 180°C fan-forced (200°C conventional). Grease and line the base of a 23cm spring-form cake tin.
Remove stones from plums and combine with berries, lemon zest & juice, vanilla essence and 60g caster sugar in a ceramic bowl and set aside for 10 minutes.
For cake, in a bowl, cream butter and remaining caster sugar until pale and fluffy. Add eggs 1 at a time, beating between each addition. Fold in flour, baking powder and ground almonds and beat again. Spread batter over base of prepared tin. Bake for 20 minutes, then carefully spread plum and berry mix over the top, reserving juices. Bake for further 15 minutes or until cake is cooked around the edge but still soft in the middle.
Meanwhile, for topping, melt brown sugar, butter  and orange juice and zest in a small pot over a low heat. Add almonds.
Reduce oven to 160ºC fan-forced (180ºC conventional).
Remove cake from oven, pour topping over and bake for a further 20 minutes.
Serve cake with reserved plum and berry syrup.

Lemon Polenta Cake

200g soft unsalted butter
200g caster sugar
200g ground almonds
100g fine polenta
1½ tsp baking powder  (gluten free)                                        
3 eggs
zest 2 lemons
syrup 
juice 2 lemons
125g icing sugar (gluten free)

 

Preheat oven to 180°C fan-forced (200°C conventional). Grease and line the base of a 23cm spring-form cake tin.
Beat butter and sugar until pale and fluffy. Mix together ground almonds, polenta and baking powder.
Add to the butter and sugar mix, alternating between eggs. Beat in lemon zest and spread over base of prepared tin.
Bake for 40 minutes. Meanwhile heat lemon juice and icing sugar until icing sugar dissolves.
Pour over cooked cake while still in tin.

Chocolate Cake

125g caster sugar
125g unsalted butter
220g dark chocolate, broken into small pieces
4 eggs, separated
2 rounded tbsp cornflour
1 tsp baking powder
1 tsp vanilla essence

 

Preheat oven to 170ºC. Grease and line a 20cm spring-form cake tin.
Melt the butter in a bowl over a saucepan of water brought to the boil. Add sugar and chocolate. When the chocolate is melted but not too hot, gently beat the egg yolks and add to the chocolate and butter. Mix together well. Add the cornflour, baking powder and vanilla essence. Mix well.
In a separate bowl, beat the egg whites until stiff. Fold a quarter of the egg whites into the chocolate mix to soften the mixture, then, bit by bit, gradually and gently fold through the  remaining egg whites.
Pour into the cake tin and bake for 20 minutes. Reduce the temperature to 160ºC and bake 15 minutes more or until a skewer comes out clean. Allow to cool before removing from tin.