Angela Day. Gluton free. 081014.
Picture: Chris Collingridge
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Angela Day. Gluton free. 081014. Picture: Chris Collingridge 219
120910. Angela Day Gluten Free Baking. 256
Picture: Dumisani Sibeko
120910. Angela Day Gluten Free Baking. 256 Picture: Dumisani Sibeko
Angela Day. Gluton free. 081014.
Picture: Chris Collingridge
205
Angela Day. Gluton free. 081014. Picture: Chris Collingridge 205
120910. Angela Day Gluten Free Baking. 283
Picture: Dumisani Sibeko
120910. Angela Day Gluten Free Baking. 283 Picture: Dumisani Sibeko

Angela Day

 

LEMON POLENTA CAKE

180g butter

250ml castor sugar

3 eggs

200g ground almonds

150ml polenta

5ml gluten-free baking powder

a pinch of salt

grated rind of 1 large lemon

30ml lemon juice

SYRUP

45ml lemon juice

30ml icing sugar

Cream the butter and sugar until light and fluffy. Add the eggs one at a time, beating after each addition. Mix in the almonds, polenta, baking powder and salt.

Fold in the lemon rind and juice. Pour the mixture into a greased and lined 20cm square pan.

Bake at 180ºC for 40 to 50 minutes until a skewer inserted into the cake comes out clean. If the cake starts to brown too quickly, cover it with a piece of foil. Remove from the oven and brush over the syrup.

SYRUP: Combine lemon juice and icing sugar in a bowl and microwave on full power for a minute.

 

CHOCOLATE BISCUITS

Makes 20

125g butter

125ml brown sugar

1 egg

5ml vanilla essence

190ml gluten-free flour mix (available at Dis-Chem)

125ml cocoa powder

3ml bicarbonate of soda

1ml xanthan gum

250ml white chocolate chips

Preheat oven to 180°C.

Line a baking sheet with baking paper and spray with non-stick cooking spray.

Beat butter and sugar together until creamy. Beat in the egg and vanilla.

Sift together the flour mix, cocoa powder, bicarbonate of soda and xanthan gum.

Beat into the creamed mixture. Add the chocolate chips.

Roll rounded tablespoons of dough into balls and place on the prepared baking sheet. Flatten slightly. Bake for10-15 minutes.

Remove and cool on the tray for 5 minutes before transferring to a wire rack.

 

 

CARROT CAKE

4 extra-large eggs

250ml castor sugar

180ml sunflower oil

500ml gluten-free cake flour

5ml xanthan gum

10ml bicarbonate of soda

10ml ground cinnamon

5ml salt

750ml peeled and grated raw carrots

125ml pecan nuts, chopped (optional)

CREAM CHEESE ICING

80g butter

125g thick cream cheese

5ml vanilla essence

500ml icing sugar, sifted

Beat the eggs and sugar until thick and pale.

Beat in the oil. Sift the flour, xanthan gum, bicarbonate of soda, cinnamon and salt and stir into the egg mixture.

Mix in the grated carrots and nuts. Spoon the mixture into a 23cm-ring pan or two loaf tins (22 x 12 cm) sprayed with non-stick cooking spray and bake in a preheated oven at 160°C for 50-60 minutes.

ICING: Cream the butter and cream cheese.

Add the vanilla and icing sugar to make a thick, fluffy icing. Spread over the cooled cake. Decorate with nuts and chopped dried fruit.

 

 

BLUEBERRY CRUMPETS

Makes 12-14

250ml millet flour

250ml brown rice flour

15ml gluten-free baking powder

7ml xanthan gum

a pinch of salt

15ml unrefined white sugar

2 eggs, beaten

30ml oil

about 500ml water

125g blueberries

honey or maple syrup for serving

Combine the flours, baking powder, xanthan gum, salt and sugar in a bowl. Add the eggs, oil and enough water to make a thick batter. Put a little oil in a non-stick frying pan and drop spoonfuls of batter into the pan. Press a couple of blueberries into each crumpet. Cook until light brown on one side, then flip over and cook on the other side. Repeat until all the batter and blueberries are used up. Serve warm, drizzled with maple syrup.

The Angela Day cookery column is published in The Star, the Cape Argus, the Daily News and the Pretoria News.