Gluten Free Lemon Drizzle Cake

Last weekend I went to stay with my sister and her boyfriend up in Leeds and on a rather dull and grey sunday afternoon, we decided to bake a Lemon Drizzle cake.

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My family are not coeliac or on a gluten free diet, but they are always happy to try and critique my gluten free cakes whenever I’m around and I’m happy to report that they think they taste just as good as normal cakes!

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When I was little, my mum used to make the most delicious lemon flavoured Madeira cake and have I tried to create a gluten free version of her Madeira cake as the base of my Lemon Drizzle.

Here a few snaps of our afternoon:


Gluten Free Lemon Drizzle Cake

Ingredients

For the cake:

175g caster sugar
175g butter, softened
225g gluten free self raising flour
1 tsp baking powder
3 large eggs
1 tbsp lemon zest from an unwaxed lemon
3 tbsp lemon juice

To decorate:
150g icing sugar
3 – 4 tsp lemon juice
Finely grated lemon zest

Method

1. Preheat oven to 170 degrees c/gas mark 4 then grease and line a 2 lb loaf tin with greaseproof paper.

2. Sift together flour and baking powder then stir through lemon zest.

3. In a separate bowl, cream together the butter and sugar with an electric hand mixer until pale, light and fluffy. Add the eggs one at a time along with one tablespoon of the flour to stop the mixture from curdling.

4. Stir through the remaining flour and lemon juice and mix until all ingredients are fully combined.

5. Spoon the mixture into the prepared loaf tin, then bake for 50 – 55 mins minutes.

Insert a skewer into the middle of the cake to check if it’s cooked– if it comes out clean the cake is ready.

6. Allow the cake to cool in the tin for a few minutes, before turning it out on a wire rack to cool completely before decorating.

7. To make the icing: sift the icing sugar into a bowl, add the water slowly whilst stirring – the icing shouldn’t be too runny but should be spreadable.

8. Spread the icing over the top of the cake, allowing it drip down the sides.

To finish, sprinkle finely grated lemon zest across the top of the cake.

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Gluten Free Scones Recipe

Scones have always been one of my  favourite bakes. They were the very first thing I was taught to bake at school and are a good bake for baking beginners.

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I used to have a little trouble making good gluten free scones – the end result would often be quite crumbly and couldn’t get them to rise like I wanted.

I’ve discovered that an egg and a little milk is required to help bind the ingredients together – making the dough ever so slightly wetter than normal (but not sticky) helps to ensure that the scones don’t dry out during baking.

Possibly the most important tip is not to roll the dough out too thin, otherwise your scones will end up rather flat –  start off with a little height (at least 3cm) and you’ll end up with nice tall scones.

I chose to make some of the scones with glacé cherries and some without – feel free to leave them out if you’re not a fan, but if you do use cherries, make sure you wash the syrup off them as they can make the scones a bit soggy in places!

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Gluten Free Scones
Recipe makes approximately 6 – 8 Scones.

Ingredients:
250g Gluten Free Self Raising Flour
1 tsp Baking Powder
75g Butter, unsalted
40g Caster Sugar
75ml Milk
2 eggs (one for glazing)
50g Glacé Cherries, chopped and rinsed (optional)

Method:
1) Preheat the oven to 220 degrees C/Fan Oven 200 degrees C/Gas Mark 6.

2) In a large bowl, sift together the flour, baking powder and a pinch of salt.

3) Rub together the butter and flour mixture until you have a breadcrumb like texture, then stir through the sugar.

4) Add an egg and start to bring the mixture together using a wooden spoon.

5) Add the milk bit by bit (you might not need it all) and use your hands to bring the mixture together in a smooth dough.

6) Lightly dust a work surface with flour then roll out the dough to about 3 cm thick – don’t roll out the dough too flat or you will have very flat scones!

7) Cut the scones out with 6cm flutted scone cutter. Place the scones on a baking tray lined with greaseproof paper then lightly brush each one with beaten egg.

8) Bake the scones in a preheated oven for 12 to 15 minutes, until golden brown.

9) Leave the scones to cool on a wire rack before serving with jam and clotted cream!

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If you want to keep up to date with my kitchen adventures you can find me on Instagram @titchyton or on my Facebook page.

Gluten Free Marmalade and Yorkshire Tea Loaf

Happy 1st of August, or, as we Yorkshire folk like to call it – Yorkshire Day!

As a Yorkshire lass I had to come up with something special to celebrate today and what could be more appropriate than this Gluten Free Marmalade and Yorkshire Tea Loaf?
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This loaf isn’t just the perfect accompaniment to a cup of tea, it actually contains tea, which helps to keep the cake nice and moist – what could be better and than a cake made out of tea?

The cake is also lightly flavoured with spicy ginger and orange and is smothered in a thick layer of marmalade glaze which, again, provides moisture and ensures the cake keeps well.

So, pop t’kettle, sit yer sen down and read on to find out how to make your very own Yorkshire Tea Loaf…

Gluten Free Marmalade and Yorkshire Tea Loaf

Ingredients

100g Sultanas
100ml Hot Strong Yorkshire Tea
225g Gluten Free Self Raising Flour (I used Doves)
1 tsp baking powder
100g Brown Sugar
Zest of 1 Orange
2 tsp ginger
50g butter, melted
3 tbsp, marmalade melted (1 tbsp for glazing the cake)
2 eggs

Method:

1. Preheat the oven to 160 degrees C/Gas Mark 3 then grease and line a loaf tin with baking parchment.

2. Place the sultanas in a bowl, pour over the tea then leave to soak.

3. Into a large bowl, sift the flour and baking powder, then stir in the sugar, orange zest and ginger.

4. Add the eggs, melted butter and 2 tablespoons of the melted marmalade to the dry ingredients, then pour over the tea soaked sultanas and beat until all the ingredients are combined.

5. Pour the mixture into the prepared tin – don’t worry if the mixture is a little wetter than a normal tea loaf mixture should be as gluten free flour requires a little more moisture.

6. Bake for about 40 – 45 minutes until the cake is firm to touch.

7. Remove the cake from the oven and leave it to cool in the tin for a few minutes before turning it out onto a wire rack.

8. While the cake is warm spoon over the remaining marmalade – which you can reheat a little if it’s cooled down.

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Happy Yorkshire Day!