As any good foodie in the UK will know, the Great British Bake Off 2016 has started. This year, twelve apron-clad bakers are battling it out with their whisks, ovens, saucepans, baking tins and a whole multitude of ingredients, both familiar and obscure, to become the weekly ‘Star Baker’ and ultimately, the overall champion. They will showcase their skills, baking everything from cakes, biscuits and desserts to breads, pastries and high-end patisserie. In amongst the joy, tears and tantrums (and that’s just Mary and Paul), their sweet and savoury creations will flaunt their talents from meringue to macaron, creme pat to ganache, ice cream to mousse and (hopefully) plenty of chocolate and sugar work thrown in for good measure.
Its fun to watch the adventure unfold….. getting to know the contestants, soaking up lots of tips and tricks to try, wincing at the disasters and celebrating the success. But my favourite week of course has to be the ‘free from’ (alternative ingredients) week. It always makes me happy to see fellow bakers trying their hand at ‘restricted’ baking and I watch like a hawk to pick up new ideas and helpful advice.
I love that each year, a number of bloggers also join in with the Bake Off challenge, by running their own ‘bake along’ side by side. I particularly love reading the weekly offerings from Kat The Baking Explorer, who is an amazing baker and challenges herself every year to bake week-by-week something that has been whipped up on the show (as well as to help us keep track of the contestants and their progress). Last week, she followed up with some amazing Jaffa Cakes, which looked perfectly professional.
I would love to commit to a full join-in, but time is always against me and the additional process of transmuting the more complex recipes from traditional to gluten free can be an extensive trial and error task…… more time and plenty of failures before success comes my way!
This week however, luck was on my side. The bakers were asked to produce a signature bake that was a Drizzle Cake followed by a technical challenge of making Jaffa Cakes and finally a show-stopping mirror-glazed Genoise sponge.
I have attempted gluten free Genoise, but I was not completely happy with the result and it is on my list of (many) bakes to re-work. On the other hand, my making of Jaffa Cakes (which I did with a home-made Mixed Berry Jelly a couple of years back) came out deliciously tasty (albeit without a specific genoise at the base).
Like Paul Hollywood, I adore a moist, juicy, tart Drizzle Cake and have made a few gluten free ones along the way : Zesty Drizzled Lemon Cake with Roasted Strawberry Cream Cheese Frosting; Chocolate Loaf Cake (with drizzled chocolate syrup); Strawberry Trifle Cake (with drizzled fruit coulis); and my Raspberry & Lemon Drizzle Cake.
Baked using one of my favourite ingredients : freeze-dried raspberry, I first made Raspberry & Lemon Drizzle Cake for a colleague’s leaving do at work. To mark her departure from the office, she held a ‘pink tea’ to raise money for Breast Cancer Care and my drizzle cake (which I coloured extra pink), went down a storm.
Being so yummy, I have re-created it here (fractionally amended) in Bundt form. Bundt cakes are fantastic for celebrations and parties, because they give maximum ‘wow’ for minimum effort. The shaped tin does all the work and with the addition of a dribble of chocolate, ganache or icing, a few sprinkles and sparkles or a dotting of fruit, they look like you have spent hours slaving away in the kitchen. All you need to do is sit back and soak up the praise for all you ‘hard work’!
To be honest….. I am not sure I would make a specific drizzle bundt cake too often as the shape of the sponge does not lend that well to an even-soaked drizzle. However, having seen a couple of the GBBO bakers use bundt tins, I thought I would try it out.
I wish I had added a little more red colouring to pink-up the sponge a shade or too, but otherwise, this cake is delicious! Zingy yet sweet, fruity, very moist, with a slight crispness from the extra drizzled icing, a complimentary fresh softness from the berry decoration and very very moreish…. Not sure whether Paul would approve (I was somewhat amused by his comment ‘its fascinating that it’s gluten free’ when tasting GBBO contestant Candice’s drizzle cake. Some of us have no choice Paul!!)…… but in our house, we love it!
I am sharing my signature Raspberry & Lemon Drizzle Cake with the following linkies :
Free From Fridays with Emma over at the Free From Farmhouse
Cook Blog Share – this week with Hijacked by Twins
Brilliant Blog Posts with Honest Mum
#TheFoodCalendar with Charlotte’s Lively Kitchen. For Breast Cancer Care’s Strawberry Tea
Raspberry & Lemon Drizzle Bundt Cake
1½ tablespoons cornflour
200g plain gluten free flour blend (I used blend A from this post)
2 teaspoons GF baking powder
¼ teaspoon fine sea salt
15g freeze dried raspberry powder
300g golden caster sugar
250g unsalted butter – softened
4 large eggs – room temperature
1 teaspoon vanilla extract
juice 1 lemon
zest 1 lemon
red food colouring (optional)
Drizzle Syrup & Icing
sieved juice 1 large lemon (+ a little extra)
1½ tablespoons water
10g freeze dried raspberry powder
180g icing sugar (sifted)
white chocolate – grated
dark chocolate curls
- Prepare a large bundt tin by lightly brushing or rubbing the internal surface with oil. Coat the oil with cornflour (tip the cornflour into the tin and shake and tip until covered). Turn the tin over a sink and tap the bottom to remove any excess cornflour.
- Pre-heat the oven to 170 C/325 F/Gas 3.
- Weigh and mix together the flour, almonds, polenta, xanthan gum, baking powder, salt and freeze dried raspberry powder. Ensure the mix is well blended and all lumps are broken down and set aside.
- Cream together the butter and sugar in a large mixing bowl using an electric whisk, until pale and fluffy.
- Add the eggs one at a time and beat each until smooth.
- Add the vanilla and food colouring (if using) and beat again.
- Add the flour mix, lemon juice and lemon zest and fold through quickly and lightly using a large spoon or spatula, until the mix is evenly blended.
- Pour the batter into the bundt tin (about two-thirds to three-quarters full) and smooth the top using the back of a spoon.
- Bake for approximately 35 to 40 minutes until a skewer inserted comes out clean and the top springs back to the touch.
- Remove from the oven and leave in the tin for about 10 minutes before turning the cake out onto a wire rack to cool. If the sponge does not come out of the tin easily (mine never do), gently ease a small silicone spatula around the edges and down the sides (not forgetting the centre post), turn back over and tap all round using a rolling pin.
- As soon as the cake comes out of the oven (and before turning out), make the Drizzle Syrup : Place the lemon juice, water, raspberry powder and 100g of the icing sugar into a small saucepan.
- Heat, stirring until the sugar has dissolved and the mixture becomes a thin syrup. If it seems too thick, just add a drop more water or lemon juice.
- Once the sponge is tipped out and whilst it is still warm, use a skewer to poke lots of holes across the top of the bundt, making sure you go down to a good depth to enable the syrup to penetrate deeply.
- Gently and carefully pour or syringe the drizzle into the holes. You should use most (about two-thirds), but not all of the syrup.
- Icing : Take the remaining syrup and add a further 80g icing sugar and stir through again over the heat to dissolve and blend. You may wish to add a little more lemon juice/water at this time if the mix seems thick.
- Remove from the heat. As the icing cools, it will quickly thicken, so ensure that you drizzle it over the sponge whilst it is still liquid enough to do so.
- Decorate with fresh raspberries, chocolate and sprinkles whilst the icing is still wet enough to stick.
- Eat ‘neat’ or serve with cream.
Gluten Free Alchemist © 2013-16 unless otherwise indicated