Mojito Inspired Polenta Cake (Gluten and Dairy Free)


Mojito Gluten and Dairy Free Polenta Cake

IWhen I baked the lemon and berry polenta cake I promised I would be back to bake another one and here I am. Once again this was not a planned cake but one that just sort of happened. You would never guess this cake is both gluten and dairy free as like my last post of Raspberry Bakewell cake as it is light and moist.

Mojito poelnta cake

Juicy limes meet spiced rum in this gluten and dairy free cake and it’s all mine I tell you. Concoted with the last remenants of spiced rum so that my husband and I could not argue over who got the last tipple and some little limes I randomly ordered (as you do). I choose to miss out the mint in this cake as I’m not a big mint lover. I am sure someone somewhere will tell me that ‘technically it’s not a mojito cake then’. Fair enough, add a sprig of mint for decoration on the top and get over it I say as life is too short! This cake keeps beautifully and the depth of flavour increases over a few days as the rum truly soaks into the moist cake.

Mojito Polenta Cake
Life’s little coincidences

The voice of synchronicity is still going strong last weekend my Husband and my mobile phones both signalled a message at 08.30. Thinking that someone must have sent us both the same message I thought no more of it and went back to sleep. It turned out the messages were both from different people (who do not know each other) and one message was to sadly tell us of a death and the other a birth. A true reminder that life’s never-ending cycle is certainly evident. So I got up and baked this cake and pondered for a while.

Mojito polenta cake

Coincidence Number 2

Whilst still pondering I posted a picture of this cake using instagram. Later that day one of my followers on twitter spotted it and asked me kindly for the recipe for her next Clandestine Cake Club meeting. I thought she may live somewhere in the South so I asked where it was out of curiosity. It turned out that that we both live the same town. I mean what are the odds of that out of all the invisible people on twitter? She also kindly asked me if I would like to go and offered me a lift. So perhaps I am destined to actually go to a cake club after all?

Mojito polenta cake

Whatever conicidences happen ahead and I know they will I’d just like the universere to know that I’m ready, armed with cake and I have a 1950’s Kenwood stand mixer on stand by just waiting to soothe any trouble.

Mojito Polenta Cake

Recipe (adapted from Doves Farm)

120g sunflower oil
150g caster sugar
3 eggs (room temperature)
75g ground almonds
1/s tsp gluten-free baking powder
2 limes – grated rind and juice
75g Polenta (quick cook fine grain variety)
50g granulated sugar ( for the sugar syrup) and a tad more for sprinkling
40ml of spiced rum (20 ml for the cake and 20ml for the sugar syrup)

Instructions

1. Preheat oven to 170°C/Fan150°/325°F/Gas 3
2. Grease a 18cm/7”cake tin and line with baking parchment or greaseproof.
3. Beat oil, eggs and sugar together for 3 mins
4. Mix in the ground almonds and baking powder until fully combined.
5. Stir in all grated lime rind and juice of one lime – reserve the rest for the sugar syrup.
6. Add 20ml of spiced rum
7. Stir in the polenta.
8. Spoon mixture into cake tin.
9. Bake for approx 40/45 minutes on the middle shelf
10. Allow to cool in the tin.
11. Add the juice of the remaining lime into a saucepan with 50g sugar and 20ml of spiced rum.
12. Boil gently, stirring regularly, for 5 minutes to form a thick syrup.
13. Make holes in the cake with the cake tester or a skewer and pour syrup over the cake
14. Allow to cool before removing from the tin. Sprinkle the top of the cake with sugar and finish with a sprig of mint if you wish!

Storage

This cake is very moist and will last in an airtight container for up to 5 days. You might also like my Lemon and berry polenta cake. or wish to read more about gluten free baking.

Props: Rainbow bunting (Folksy £20), Cake stand – Wilkinsons £8 and heart band made with paint cards (free from DIY stores) punched with a heart shaped punch and stapled onto ribbon.

Enjoy!

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7 tips for Gluten Free Baking (GF)


So you have been nominated to make a cake for a gathering and then someone says to you ‘hey can you make it gluten free?’.  You get sweaty just thinking about it, I mean gluten free – what is that?  You wonder how you are going to create a cake without flour but somehow find yourself nodding at the same time – well it is rude to say no.  If gluten free baking is something you have not done before you know that hours of internet research is ahead of you .  Where do you even start? Well you read on and find out…

Understand what Coeliac is (taken from coeliac website)

“Coeliac disease (pronounced see-liac, spelt celiac disease in other countries) is an autoimmune disease. Gluten, which is found in wheat, barley and rye triggers an immune reaction in people with coeliac disease. This means that eating gluten damages the lining of the small intestine. Other parts of the body may be affected.”

It is very limiting to be on a gluten free diet especially when out socialising as you have no control over what has gone into the food and eveything can potenitally be the gluten devil.  Wheat free is generally a food intolerance but coeliac (gluten free) is an autoimmune disease.  Do not think that a person who is Coeliac (GF) will eat be OK eating a bit of gluten every now that they might be a bit ill but they’ll be alright.  Gluten can have a very damaging effect on their intenstines in the long term and cause complications such as infertility, osteoporosis and bowel cancer.  Once diagnosed like an alcoholic they have to avoid gluten for life as this is the only way to control it and even one bit of gluten can upset the stomach and intenstines for day and out them back to square one.

My Top Gluten Free Bakes

I was recently invited to attend an overdue gathering of friends when I got that request for gluten free cake so I set to work to meet the challenge so nobody felt they were missing out.

1. Firstly I started with toffee crisp bars.  These always work well , requitre little effort and everyone lovesthem.  Do check the ingredients of the toffee and marshmallows (made from corn) you buy. If you wnat to cover them in chocolate you will need a gluten free chocolate. Most chocolate is GF (good ones) but some do use it- Nestle chocolate is GF where as Cadburys has been reclassified as having a very low gluten content. I made the toffee crips as a tray bake in a 20cm tin rather than moulds like below for speed. Final tip on that – use a wet wooden spoon to press it down into the tin!

2. A rather dodgy looking but yummy chocolate cherry cola cupcakes was made by my Son and Husband. Note: Cola and GF flour do not like each other!

3. I made fruit alternative as the choclate base was already covered with a zesty lemon polenta cake with fresh berries to satisfy all tastebuds. Polenta is a GF grain and this is more of a dessert cake with a satisfying texture that I really enjoyed.

4. My naughty hot chocolate fudge sauce is also gluten free and we poured it over vanilla ice cream again watch out fo rice -cream but there are some very gluten free varities and I swear by Swedish Glace which I know Saisnbury does stock as it is delicious. When using cocoa in a recipe as always with gluten free baking be vigilant check as it can contain cereals and starch which are a no no.  I use Green and Blacks 70% Cocoa which is GF. Nestle also offer GF cocoa and hot chocolate powders that you can use and are easy to get.

I can tell you now it is worth the effort as anyone on a strict GF diet will love you forever if you make them cake as some varieties in supermarkets are not always that nice and can be very expensive.  To help you understand more here are some general guides as to what coeliacs can and can’t eat. There are many other recipes out there that involve alternative flours but if you are not following a GF diet here are my top tips to adapt a favourite recipe you already have:

1. Use 1 tsp of xantham gum in cakes stops them from being too crumbly in texture which is notorious in gluten free cakes especially ones that don’t have lot’s of moisture in them e.g victoria sponge.

2. Gluten free cakes can be quite dry so don’t be afraid to add extra moisture. Into a 20cm cake I will normally add an extra 1 – 2 tbs of milk, water or fruit juice (depending on the flavour of cake).

3. Subsitute any ordinary wheat / gluten based flour with a gluten free flour alternative these are available in plain and self-raising. In my own experience Doves farm is my favourite but there are others. You can easily adapt the same recipe you love this way.

4. For fail safe baking and first attempts – go for moister cakes like carrot, coffee or fruit as in my expereience they tend to work better and will not have that gluten free taste twang that you can sometimes get with a vanilla sponge.

5. Check your baking powder is gluten free – I only use this type anyway so that I do not get the wrong one by accident.

6. Icing sugar (by Silver Spoon) is gluten free so you can still use this to make buttercream icing.

7. Watch out for starch (check what sort it is – potato is OK but see tip 7). Corn is OK, wheat must be avoided and oats are ad odd one.  Manufacturers seem to process oat goods in the same spaces as wheat ones therefore cross-contaminating them so my advice is if it it does not clearly state gluten free then don’t use it. If in doubt check the manufacturers website but for the best list of ingredients to avoid click here – once you see the list you will soon start to realise just how limiting a GF diet is and how they sneak naughty gluten into most our food.

Make someone’s day who is GF and bake them a cake.

Hope that helps so you never have to sweat again 🙂

Lemon and Berry Polenta Cake (Gluten Free)


Zesty, lemon sugar syrup the slight crunch of polenta coupled with juicy berries gives a refreshingly different dessert cake.  Serve with oodles more berries and cream and you have yourself a mighty fine pudding. This cake uses fine grained polenta (quick cook) which as an added bonus makes it a gluten-free cake so you get all the taste but without the gluten gunk.  I have not said I love you to a cake yet but this is a surprising contender and definitely on my bake again list.

Four lemons go into the cake and the juice – yes four of them!  So expect a citrus hit which is great as I love lemons but it is not too sour just right in my opinion.  In my tutor group leavers speech I told them ‘If life gives you free lemons – say hey – free lemons!’ OK so they did not get my meaning either but maybe one day they will realise that free lemons = great cake. Nom nom.

I added berries for more flavour and texture.  Yes I admit they were frozen ones as we are not quite in strawberry and blueberry season yet but don’t knock frozen fruit as it tastes better than some of the out of season water filled varieties.

Do you know why I like this cake so much? 

Quite simply it was quick to make, simple, tasted great and when I went to take the photographs it was about to rain as the dark grey clouds were gathering.  This meant instead of spending countless hours getting the pictures right to fulfil the perfectionist streak in me I was challenged to just shoot the images as it was.  I love the pictures  and just like the cake they were no fuss but a great result.  Finally something that required not much effort!

Lemon Berry Polenta Cake

I took this cake as part of a set of gluten-free goodies to a university reunion and it was very happily received so I promised my newly diagnosed coeliac friend that I would do a post on gluten-free baking – more on that to follow.

What surprised me the most about our PGCE gathering (teaching qualification) was that I am the only person still in teaching!  What does that say about the profession I wonder?  Also on a sadder note apparently I am only a quarter of the bubbly person I used to be perhaps that is the result of still being in teaching I wonder.  Cue mid-life crisis….

Recipe (adapted from Doves Farm)

150g soft room temperature butter
150g caster sugar
3 eggs (room temperature)
75g ground almonds
1/s tsp gluten-free baking powder
4 lemons – grated rind and juice
75g Polenta (quick cook fine grain variety)
50g granulated sugar ( for the sugar syrup)
200g berries of your choice

Instructions

1. Preheat oven to 170°C/Fan150°/325°F/Gas 3
2. Grease a 20cm/8”cake tin and line with baking parchment or greaseproof.
3. Beat butter and 150g sugar together until pale and light(about 5 mins).
4. Beat in eggs, one at a time.
5. Mix in the ground almonds and baking powder until fully combined.
6. Stir in all the grated lemon rind and juice of two lemons – reserve the rest for the sugar syrup.
7. Stir in the polenta and then the berries.
8. Spoon mixture into cake tin.
9. Bake for approx 40/45 minutes on the middle shelf
10. Allow to cool in the tin.
11. Add the juice of the remaining 2 lemons into a saucepan with 50g sugar.
12. Boil gently, stirring regularly, for 5 minutes to form a thick syrup.
13. Make holes in the cake with the cake tester or a skewer and pour syrup over the cake
14. Allow to cool before removing from the tin.

Storage

This cake is very moist and will last in an airtight container for up to 3 days.  Generally gluten free cakes do not last as long as regular cakes – so more excuse to get one and eat it!

Enjoy!   Coming up next – 7 tips on gluten free baking and the turkish temptress layer cake (pay day cake 3!)

Recipe for Wheat Free Rich Chocolate Cake (pops. balls, truffles, boules)


This is the recipe we used for the wheat free chocolate cake boules base . This orginally came from Peggy Porshen’s book Cake Chic (buy it here). We adapted it as we wanted to make a wheat / free version. This does use normal chocolate which for someone suffering from Coeliac disease may find unsuitable as the manufacturers can not guarantee this chocolate is gluten free. However as long as you use a good quality chocolate this does not usually have any gluten added to it – biut do always cheack the ingredients list. The cake is very moist which is excellent as some wheat free cakes including shop brought ones can be very dry and does not actually taske gluten free! It also freezes very well – which is perfect if you only have one person in the house following a gluten free diet – they can take a slice out of the freezer and within 20 mins it should be defrosted.

Ingredients

150g dark chocolate (we used a 70% cocoa)

200ml milk

450g brown sugar ( we used light muscavado)

150g salted butter softened

4 eggs lightly beaten

300g plain gluten free flour

3 tbsp cocoa powder

1 tsp baking powder (gluten free)

1 tsp bicarbonate of soda

1 x tsp Xanthum gum (this is used as a binder to help prevent the cake form becoming dry which happens with most gluten free baking)

Instructions:

Preheat oven to 160 C (or 150 if using a fan oven like we are)

Line your baking tin – we used about a 20×13 inch

Put chocolate , milk and half the sugar in a saucepan and bring to the boil until all is melted

Beat butter and remaining sugar

Slowly add the eggs

Add sifted flour, cocoa powder and baking powder and bicarbonate of soda to the mixture whilst beating

Start to add the hot mixture slowly into the batter

Once combined – pour into baking tin and place in the oven until cooked (approx 45 mins for us)

Leave to cool then cut into 4 sections

Making Cake Boules

Each section will make approx 12 cake boules – you can freeze the rest until it is needed – saving you precious time in the future.

Break the cooled cake into pieces until it resembles breadcrubs – we use the food processor to do this but hands can work just as well.