Gluten Free White Chocolate and Raspberry Cake Pops

If you’re looking for a recipe to help keep the kids occupied over the summer holidays, look no further than my White Chocolate and Raspberry Cake Pops recipe.

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You don’t need a cake pop maker or mould to make these – simply crumble up some sponge cake, mix it up with some cream cheese frosting, roll the mixture into golf ball sized pieces, then pop them into the freezer to firm up. Once firm, insert the lolly sticks, dip them in melted chocolate, then get decorating.

Children can help roll the mixture into balls and will enjoy decorating the cake pops however they please – I decorated mine with pieces of freeze-dried raspberry, but you can get creative with colourful sprinkles, popping candy, or even chopped nuts!


Gluten Free White Chocolate and Raspberry Cake Pops

Ingredients

For the cake pops:

125g unsalted butter

125g caster sugar

100g gluten free self-raising flour

25g cocoa powder

1 tsp baking powder

1 large egg

2 tbsp milk

200g cream cheese

200g icing sugar

1 tbsp vanilla extract

To decorate:

16 cake pop sticks

300g white chocolate

Freeze dried raspberry pieces or sprinkles of your choice.

Method

1. Preheat the oven to 180 degrees/gas mark 4.

2. Grease and line an 8-inch cake tin with greaseproof paper.

3. To make the sponge cake, cream together the butter and caster sugar with an electric hand mixer until light a fluffy. Add a tablespoon of flour, then add the eggs a bit a time whilst beating the mixture thoroughly. Fold through the remaining flour, cocoa and baking powder until all the ingredients are fully combined, then fold through the milk.

4. Spoon the mixture into the prepared tin, then bake for 20 – 25. The cake is ready when is firm to touch. You can check if the middle is cooked by inserting a skewer through the middle of the cake, if it comes out clean, the cake is ready.

5. Leave the cake to cool in the tin for a few minutes, before turning it out onto a rack to finish cooling completely.

6. Whilst the cake is cooling, make the cream cheese frosting: place the cream cheese, vanilla extract and icing sugar into a large bowl and beat with an electric hand mixer until the ingredients are just combined.

7. Once the cake has cooled, crumble it up into a large bowl then fold through the cream cheese icing until you are left with sticky and pliable cake pop mixture.

8. Roll the mixture into 16 golf ball sized pieces then place them onto a baking tray to firm up for 15 minutes.

9. Slowly melt 50g of white chocolate (if you use a microwave make sure it’s on a medium setting so that it doesn’t burn).

10. Dip the tip of a cake pop stick into the melted chocolate and then gently insert it into one of the cake pops. Repeat until all the cake pops are on sticks and return them to the freezer for a further hour to set completely.

After the cake pops have been on the freezer for one hour, you will notice they are almost completely frozen – this will make it easier to coat them in chocolate as the cake pop won’t melt when it comes in contact with the warm chocolate.  The cake pops will soon be brought back to room temperature and then can be eaten!

11. Melt the remaining chocolate. Dip the cake pops into the melted chocolate one a time, let any excess chocolate drip off, then dip each one into the freeze-dried raspberry pieces or sprinkles of your choice.

If the cake pops are frozen the chocolate will set quickly so you will need to be quite speedy – its worth having a few extra pairs of hands ready to help.

12. Place them onto baking parchment to allow them to finish setting. The cake pops should have a thawed completely after about 5 to 10 minutes, then enjoy!

I love seeing your take on my recipes, so remember to share a snap of your cake pops over on Facebook, Twitter or Instagram using the hashtag #titchytonbakes.

 

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Gluten Free Strawberries and Cream Cheesecake Jars

It’s been a little too hot to bake recently, as here in the UK we’ve been experiencing a heatwave – I do like to see the sun out at last, but our country is not built to cope with heat… and neither are us Brits!

So, I’ve been eating a lot of lazy food; lots of salads (my particular favourite is a watermelon, cucumber and feta salad) and cured meats, like salami and prosciutto – basically anything that doesn’t involve standing in front of a hot stove.

I have been feeling a little sick of ice cream, so I wanted to come up with a quick, easy and refreshing no bake dessert to satisfy my sweet tooth.

My Gluten Free Strawberries and Cream Cheesecake Jars tick all the boxes – they take a matter of minutes to put together, there is no baking required and they don’t  need to be left to set.

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Strawberries are at their best right now and I absolutely adore them – but you could also use Raspberries or a mix of both if you prefer.

For the biscuit layer, I used Schär Gluten Free Digestive Biscuits – I prefer this brand because they are also free from oats, but you can use any kind of biscuits you like.

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These Cheesecake jars are best served right away, but they can be made ahead of time and popped in the fridge. They are also ideal for a picnic as they are portable – simply put the lids on and pop them in a cool bag to keep them fresh!

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Gluten Free Strawberries and Cream Cheesecake Jars

Makes 4 (depending on the size of your jars)

Ingredients

180g Philadelphia cheese, cold
330ml whipping cream
1 tsp vanilla extract
2 tablespoons icing sugar
150g gluten free digestive biscuits (I prefer ones by Schär, as they are also free from oats)
500g fresh strawberries, halved
Fresh mint to decorate

Method

1. Blitz the biscuits in a food processor (or crush them by hand) until they are the consistency of breadcrumbs.

2. In a large bowl, gently mix the cream cheese, icing sugar and vanilla extract together until combined. Add the whipping cream and whisk using a electric hand mixer until the ingredients form soft peaks.

3. Add a layer of the biscuit crumbs to the base of each jar, followed a layer of cream and a layer of strawberries. Repeat until the jars are full and top with mint leaves to decorate.

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I love seeing your take on my bakes, so remember to share your a picture of your Cheesecakes over on Facebook, twitter or Instagram using the hashtag #titchytonbakes.

 

Gluten Free Easter Chocolate Log

My final Easter recipe this is year is my Gluten Free Easter Chocolate Log recipe – the perfect bake for chocoholics and a beautiful centrepiece for any Easter Sunday gathering.

IMG_4661   I know chocolate logs are more traditionally eaten at Christmas, but I think this fun update on a classic works for Easter too!

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I promise you that this recipe is much easier to make than it looks – the trick is to make sure whip up your eggs and sugar until they are super voluminous!


Gluten Free Easter Chocolate Log 

For the Swiss Roll:

80g golden caster sugar
3 large eggs
60g gluten free self raising flour
20g cocoa powder
20g butter, melted and cooled.

For the Icing:

350g butter, softened
350g icing sugar
2 tbsp cocoa powder
2 tsp vanilla extract
White chocolate, for decorating.

Method

1. Preheat the oven to 200 C/gas mark 6, then grease and line a Swiss Roll tin or a baking tray with slightly raised sides with baking parchment.

2. Sift together the gluten free flour and cocoa powder in a large bowl then set aside.

3. Place the eggs and sugar into large bowl and beat the ingredients using an electric hand mixer for about 5 minutes, until the ingredients are pale, fluffy and have tripled in volume. Make sure the mixture has reached ‘ribbon stage’, which means that when you remove the whisk the mixture falling from the whisk leaves a ribbon like trail.

4. Fold in the flour mixture bit by bit, being careful not to knock out the air from the mixture.

5. Carefully fold through the cooled melted butter.

6. Pour the mixture into the prepared tray or tin, tilting the tray to level out he mixture.

7. Bake for 8-10 minutes, until the sponge starts to shrink away from the sides of the tin and the top is firm to touch.

8. Place a large sheet of baking paper onto a work surface. While the cake is still hot, place it upside down onto the paper, then carefully remove the tray and the baking paper.

9. Roll up the cake so that the paper is inside in the Swiss roll, then leave to cool completely.

10. To make the icing, beat the softened butter and icing sugar together until light and fluffy. Split the mixture between two separate bowls – into one mix the vanilla extract and into the other mix the cocoa powder.

11. Carefully unroll your Swiss Roll and spread the vanilla icing over the sponge, then gently roll it back up.

12. Place the Swiss Roll onto a serving plate, then cover it with the chocolate icing using a palate knife. Use a fork to make a ‘bark like’ affect, then decorate with chocolate eggs of your choice and grated chocolate.

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I love seeing your take on my bakes, so remember to share your a picture of your bakes over on Facebook, twitter or Instagram using the hashtag #titchytonbakes.

I hope everyone has a fantastic Easter!

 

Gluten Free Easter: Marmalade Simnel Cake

Today I am going to share with you my Gluten Free Marmalade Simnel Cake recipe.

IMG_4506For me, it simply wouldn’t be Easter without Simnel Cake – a traditional cake made up of a lightly spiced fruit sponge with a hidden marzipan layer. It is topped with 11 marzipan balls which are said to represent the 11 apostles, minus Judas.

My recipe is a slight twist on the traditional Simnel Cake. I have added a little more liquid in order to create a moist sponge, as Gluten Free Flour requires more moisture than normal flour – Simnel cakes are usually slowly baked on a low temperature for a long time, so the extra moisture is necessary to prevent a dry cake.

I also used Orange Zest instead of Lemon zest and instead of apricot jam I brushed the cake in a generous layer of marmalade.

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Simnel Cake would make a beautiful centrepiece for a special Easter Sunday meal, it is also easily prepared in advance and will comfortably feed a large family.

Gluten Free Orange and Marmalade Simnel Cake

Ingredients

For the cake:

200g butter, softened
200g light brown sugar
1/2 tsp baking powder
200g gluten free self raising flour, sifted
3 large eggs, whisked
500g sultanas, raisins, mixed peel
Zest 1 orange, plus 2 tbsp of juice
2 tbsp marmalade, gently warmed
2 tsp ginger
1 tsp cinnamon
300g Marzipan, for the centre

To decorate:
2 tbsp Marmalade
500g Marzipan, to decorate

Method:

1) Preheat the oven to 140 Degrees C/Gas Mark 1 and grease and line a loose-bottomed cake tin.

2) In a large bowl cream together the butter and sugar with an electric hand mixer or a wooden spoon.

3) In a separate bowl mix together the dry ingredients: sift together the flour, baking powder and spices, then fold through the fruit and the orange zest.

4) Add the eggs one at a time to the wet ingredients along with a tablespoon of dry ingredients to stop the mixture from splitting. Ensure each egg is fully combined before adding the next one.

5) Fold in all the remaining dry ingredients, then add the marmalade and orange juice and mix until fully combined.

6) Spoon half the mixture into the prepared cake tin and smooth out with a spatula.

7) Roll out 300g of marzipan into a circle large enough to fit the tin and place it on top of the cake mixture

8) Spoon the remaining mixture on top of the marzipan and smooth out with spatula.

9) Bake in a preheated oven for 1 hour 40 – 50 minutes, until the cake is deep golden brown and firm to touch.

10) Leave the cake to cool in the tin slightly before turning it out onto a cooling rack to cool completely.

11) Once cake is cool, brush the top with a generous amount of marmalade which which will help the cake to stay moist.

12) Roll out 400g of Marzipan into a circle large enough to cover the top of the cake.

13) Place the marzipan on top of the cake and divide the remaining marzipan into 11 equal pieces. Roll the pieces into 11 balls and arrange them around the edge of the cake in a circle.

14) Place the cake under a grill high heat for a minute or so until the marzipan is golden brown – watch it like a hawk or the marzipan could burn!

15) Place the cake onto a serving plate and wrap it in a pretty ribbon.

You are now ready to proudly display your beautiful and entirely gluten free Easter centre piece for all the family to admire!

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I love seeing your take on my bakes, so remember to share your a picture of your bakes over on Facebook, twitter or Instagram using the hashtag #titchytonbakes.

Gluten Free Chouquettes

Out of all the cuisines the world has to offer, I have to admit (albeit with some trepidation) that French food is an area that I have left largely unexplored.

Maybe I am unsophisticated, or perhaps I’ve just been misled by the notion that French food is a little tricky – at this point I am thinking about my miserable attempts at Petit Four or Macarons…

After watching Rachel Khoo’s ‘Little Paris Kitchen’ (which is currently being re-aired on BBC 2) I’ve been feeling a little more enthusiastic about revisiting French cuisine – thanks to the show I’ve achieved the gooiest of Chocolate Fondants and have fine tuned my gluten free Choux pastry recipe.

Speaking of Choux, I have made it in the past – and quite successfully (see my Profiteroles recipe) – but this time I definitely feel like I have perfected it.

One of the recipes on the show was Chouquettes – a petit viennoiserie, consisting of  Choux pastry which are most often topped with pearl sugar or chocolate chips, although sometimes you might come across Chouquettes which have been dipped in chocolate or filled with mousse.

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I decided to go for the traditional Chouquettes sprinkled with Pearl Sugar (or nib sugar) which I found in my local Waitrose and I also used Rachel Khoo’s recipe from the show, but with some vital tweaks to make the recipe work gluten free.

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Chouquettes are definitely best eaten on the day they are baked, and I will be very surprised if they don’t gobbled up immediately!


Gluten Free Chouquettes

Recipe adapted from Rachel Khoo’s Little Paris Kitchen (recipe found on Almost Always Hungry).

Ingredients: 

170ml water

170ml semi skimmed milk

1 tsp salt

1 tsp sugar

100g butter

170g gluten free self-raising flour

1 tsp baking powder

3 eggs

Icing sugar for sprinkling

Pearl sugar to decorate (I found this in my local Waitrose).

Method:

1. Preheat the oven to 200c/ 180c fan/gas mark 6 and line two trays with greaseproof paper.

2. In a heavy bottomed pan, stir together the water, milk, salt and sugar. Place the pan over a medium heat, then add the butter and bring the ingredients to the boil. Once the butter has melted bring the pan off the heat.

3. In a separately bowl, stir together the gluten free flour and the baking powder. Add the flour mixture to the wet ingredients and beat vigorously until no flour remains and you are left with a smooth dough.

4. Transfer the dough to a bowl and leave it to cool for a few minutes. Stir the dough to help release the steam – once  the mixture has cooled down add the eggs, one at a time, beating until dough is smooth, glossy and elastic.

5. Place dough into a piping bag fitted with a plain nozzle and pipe bite-sized dollops onto a lined baking tray.

6. Sprinkle each dollop with icing sugar and pearl sugar, then give them another sprinkling of icing sugar.

7. Bake the Chouquettes in the oven for 25-30 minutes or until evenly browned. In the last few minutes, pierce the bottom of the Chouquettes with cocktail stick to help the insides to dry out – this will stop them from going soggy and help them to stay crisp.

8. Transfer the Chouquettes to a wire rack to finish cooling.

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I love seeing your take on my bakes, so remember to share your a picture of your Chouquettes over on Facebook, twitter or Instagram using the hashtag #titchytonbakes.

 

Gluten Free American Style Pancakes with Chocolate Sauce

Today I’m going to share with you my recipe for Gluten Free American Style Pancakes and Chocolate Sauce – the perfect pancake recipe for the perfect Pancake Day!

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I recently purchased a crêpe pan, so every day in February has been pancake day and this recipe has been more than triple tested!

When I put together this recipe my   scales had run out of battery, so I had to rely on measuring cups which I don’t often do with gluten free flour – but I think with batter recipes there is a little give and take with the ingredients and the recipe be easily adjusted if you accidentally add too much flour or milk.

Every time I made this batter it was spot on, but if you think your batter is a little thick and doesn’t spread out in the pan, add a little bit more milk, or, if it’s a little runny add a tablespoon of flour.

For a totally foolproof Pancake Day I highly recommend purchasing a crêpe pan or a good quality non stick frying pan – I speak from experience, as of my pancake day plans have been thwarted by a lack of a good frying pan!

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Gluten Free American Pancakes with Homemade Chocolate Sauce

Ingredients

For the Pancakes:

1 cup of gluten free self raising flour
1 tsp baking powder
2 tbsp caster sugar
1 tsp vanilla extract
2 tbsp melted butter, plus extra for frying
2  eggs
1 cup of semi skimmed milk

For the Chocolate Sauce:

100g good quality milk or dark chocolate
100ml double cream

You’ll also need a good quality non stick crêpe or frying pan. 

Method:

1. In a large bowl, mix together the gluten free flour, sugar and baking powder.

2. Add the egg and vanilla extract, then using a whisk start to bring the ingredients together.

3. Add the milk and butter and continue to whisk until you’re left with a smooth lump free batter.

4. Heat the oven to 100 degrees C/  gas mark 1.

5. Leave the batter to stand while you heat up a non stick crêpe or frying pan. Brush the crêpe pan with butter using a pastry brush and wipe away any excess butter with kitchen towel. Place the pan over a medium to high heat until hot.

6. Spoon half a laddle of batter into the pan. Fry the pancake until bubbles form on top (this should take between 1 and 2 minutes) then flip your pancake over and cook the other side for a further minute or until golden brown. Place the pancake onto a non stick tray in the  preheated oven so that it stays warm.

7. Repeat with the remaining batter, brushing your pan with butter in between each pancake.

8. To make the chocolate sauce, gentle melt together the chocolate and the cream in heatproof bowl over a pan of simmering water. Stir until the ingredients are combined and then bring the bowl off the heat.

9. Serve the pancakes with the toppings of your choice – I highly reccomend strawberrries and chopped hazelnuts as they compliment the chocolate sauce beautifully.

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I love seeing your take on my bakes, so remember to share your a picture of your perfect pancakes over on Facebook, twitter or Instagram using the hashtag #titchytonbakes.

Gluten Free & Dairy Free Jammy Dodger Recipe

Today I’m going to share with you my Gluten Free & Dairy Free Jammy Dodger Recipe – this recipe is also free from eggs and so is suitable for vegans.

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I found gluten free biscuits a little tricky at first, but I’ve discovered over the course of many biscuit based experiments that success comes down to two things:

1. What type of flour(s) you use.

2. How you bind your ingredients.

I’ve found that good gluten free biscuits require a mix of different flours. I usually start with gluten free self raising flour as my base, then add other types of flour depending what kind of texture I want the finished bake to have. For biscuits, I wouldn’t recommend using self raising flour alone, as the biscuits will rise too much and be more cake like. Gluten free self raising flour is a useful base though, as it usually has added raising and binding agents, like Xanthan gum which helps to bind the ingredients together. To the self raising flour I like to add cornflour, which also helps bind the ingredients together, and ground almonds to add some bulk  – although I don’t like to add too much, as this could cause the biscuits to crumble.

In most of my cookie recipes I usually add an egg yolk to help bind the ingredients together – without an egg, I usually find that the dough is too crumbly and too difficult to handle. This time I decided to experiment with golden syrup, which in my opinion did the job just as well as an egg yolk – great news for vegans!

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Jammy Dodgers – Gluten Free/Dairy Free/Egg Free/Vegan

Makes approximately 18 cookies

Ingredients

For the biscuits:

250g gluten free self raising flour

60g cornflour

40g ground almonds

100g caster sugar

150g dairy free spread

2 tbsp golden syrup

2 tsp vanilla extract

For the filling:

200g strawberry or seedless raspberry jam

1 tbsp cold water

Icing sugar for dusting

Method

1. In a large bowl, stir together the gluten free self raising flour, cornflour, ground almonds and sugar.

2. Rub the dairy free spread into the flour mixture until it starts to form a bread crumb like texture. Add the vanilla extract and golden syrup then start to bring the mixture together with your hands until it forms a dough – don’t worry if the dough seems quite soft at this point.

3. Wrap the dough in cling film then leave it to chill in a refrigerator for at least 30 minutes.

4. Whilst the dough chills, preheat the oven to 170 degrees C/gas mark 3 and line two large baking trays with baking parchment.

5. Roll out the dough onto a floured surface. Using a 6cm crimped scone or pastry cutter, stamp out 36 cookies – transfer the cookies to the baking trays using a palate knife or splatula.

6. Once the cookies are on the tray, cut holes in the centre of half the biscuits using small cookie cutters in any shape you fancy – I used a tiny flower cutters and a piping nozzle to cut out circles.

7. Bake the cookies for approximately 10 to 12 minutes or until golden brown – don’t worry if the cookies are a little soft, they will firm up when they cool down.

8. Leave the cookies to cool and firm up on the baking tray for a few minutes, then transfer them to a wire rack to finish cooling.

9. In a small bowl mix together strawberry jam (or the jam of you choice) with some cold water to make it more spreadable.

10. Lightly dust the cookies with the hole in the centre with icing sugar.

11. Spread the jam over the base of  the cookies without the holes, then sandwich them together the remaining cookies, so that the jam peeks through!

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