Thursday, 30 August 2012

Gluten free needn't be tasteless..

These 2 recipes are Gluten Free and not only look pretty, are delicious. Both have been around forever and remain classics for a reason - simple to construct with minimal store cupboard ingredients.

They can be given a contemporary twist by
decorating with the design of your choice
or adding a different fruit/liquer.


250g ground almonds
6 large free range eggs, seperated
250g unrefined caster sugar
zest of one orange
zest of one unwaxed lemon
4 drops of almond extact

butter, to grease the tin
icing sugar, to dust

a springform tin approx 28cm, greased well.

Beat the egg yolks with the sugar to a pale cream in an electic mixer/hand whisk,
then beat in orange/lemon zest and almond
With a clean whisk, whisk the egg whites until stiff & glossy and fold in to the almond mixture. The mixture is very dense so you will need to take care to reach right to the bottom of the bowl to incorporate all the egg white.

Pour the mixture into the prepared tin and
level it out a little. Bake for 40 mins
180c/gas 4in a preheated oven until it is shrinking away from the sides of the tin, lightly coloured and feels firm to the touch.

Let it cool before turning out on to wire rack. Once cooled dust with icing sugar.

Serves approx 8-10


200g 70 per cent chocolate
120ml warm water
3 large eggs, seperated
40g unrefined caster sugar
rasberry liquer / optional

6 ramekins / tea cups / glasses

Break up the chocolate in a bowl, add the warm water and place over a pan of barely simmering water -
making sure the bowl doesn't touch the water -  then let the chocolate melt slowly. Stir well and leave to cool off the heat for a few minutes.

Mix in the egg yolks to the cooled chocolate.

While waiting whisk the egg whites to the soft peak stage then add the sugar in stages until stiff and glossy - test by rubbing a little mixture between your fingers, it should feel smooth not too grainy.

Using a large metal spoon start to add the egg whites. Use a small amount to start just to loosen mixture, then fold the rest in as lightly as possible making sure there is no visible egg white.

This can be poured into one large bowl and sectioned out to serve or divided between ramekins. Add whatever berries you like to decorate then cover with clingfilm and chill for at least 2hrs.

Bring to room temperature before serving..

Wednesday, 15 August 2012

NEW Vintage afternoon tea dates ladies.. and gentleman too of course. Sunday September 23rd 3pm - come and indulge in a selection of cakes and savouries served with leaf and flowering teas. Gluten free options. Email me for more information. booking, prices. I look forward to welcoming you..