Cake:
1 ½ cups thinly sliced peeled Granny Smith apples
3 tablespoons brown sugar
1 tablespoon lemon juice
½ teaspoon ground cinnamon
1 cup Betty Hagmans Four Bean Flour Mix
½ teaspoon baking soda
1/8 teaspoon salt
½ teaspoon xanthan gum
1/3 cup granulated sugar
2 tablespoons butter, softened
1 large egg
1 teaspoon vanilla extract
½ teaspoon almond extract
½ cup low-fat buttermilk
Cooking spray
2 tablespoons sliced almonds
Glaze:
¼ cup sifted powdered sugar
1 teaspoon low-fat buttermilk
¼ teaspoon vanilla extract
1. Preheat oven to 350 degrees
2. To prepare the cake, combine the first 4 ingredients in a small saucepan over medium-high heat. Cook 5 minutes or until syrupy, stirring frequently; cool.<...>
4 eggs
½ cup castor sugar
1 cup corn flour
Lightly grease a deep 23 cm round cake pan. Beat eggs in a bowl with electric mixer for about 7 minutes or until thick and creamy. Gradually add sugar, beating well after each addition.
Sift corn flour three times, then sift corn flour over egg mixture. Gently fold flour into egg mixture.
Spread mixture evenly into prepared pan, bake in moderate oven (180c) for about 40 minutes or until cooked when tested.
Turn sponge onto a wire rack to cool. Split cold cake in half, spread halves with cream, jam, or icing. I prefer to spread raspberry jam on the bottom half and then either spread icing or cream and top with strawberries on the top half.
A double recipe makes a two layer (9) cake and 24 cupcakes! Frost it with a seven minute boiled icing.
Preheat oven to 350. Grease and (rice) flour a 9 X 13 pan or 2 9 round pans.
Blend together:
2 ¼ cups gluten-free flour mix
3 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon xanthan gum
1 teaspoon salt
In a large bowl beat together:
4 eggs
1 2/3 cups sugar
1 Cup canola oil
1 teaspoon gluten-free vanilla
Add flour mixture, alternating with
1 Cup pineapple juice
Beat well. Add 2 teaspoon lemon juice if desired. Bake 25-30 minutes for cake and approx. 15 minutes for cupcakes.
This recipe was created by Leslie Hammond.
You can use this in place of shortcakes or pound cake. Make in a loaf pan for a pound cake, or two 8 inch cake pans. For best results line the pans with tin foil.
1 ½ cups butter
8 oz. cream cheese
2 ½ cups sugar
6 eggs
2 teaspoon vanilla powder (Cooks)
3 cups rice flour
1 teaspoon salt
In a mixer, with the paddle attachment beat the butter and cream cheese on low speed until smooth. Add the sugar and whip for 4 minutes. Add the eggs, vanilla, salt, and the flour. Beat on low until smooth. Pour into pan and bake 25-30 minutes at 350F.
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