Jump to content
  • Sign Up
0
Byron of Ashwood

Baking For 'xmas

Rate this topic

Recommended Posts

Am planning to bake my first coeliac 'Xmas this year and for various reasons am adapting a basic Simnel cake. This also means I'm facing a lactose-free crisis as well. (However, I'm cheating since the gluten free flours can be difficult, I intend to use an Orgran gluten-free Victoria sponge mix. As it is, I'm not feeling too confident messing around with several kinds of flour myself to get a vaguely "normal" cake nor can I afford to have a disaster on my hands, this is going to come in around

Share this post


Link to post
Share on other sites

I am drooling so bad that all I can say is I want to be the taste tester.

Share this post


Link to post
Share on other sites
I am drooling so bad that all I can say is I want to be the taste tester.

Sure come on 'round, I need all the input I can get on this one! We just outside Bath on the highway to London.:P

I'll get the coffee going too.

Share this post


Link to post
Share on other sites

Hello Marcus,

I am not familiar with this cake at all and had to look it up. I don't know if there are any rules that need to be followed to stay true to the religious importance.

I suggest you separate the eggs. Add the yolk to the recipe where it is called for. Beat the eggwhites and fold in as the last mixing step.

If you are still having texture problems you could add plain gelatin (moistened with water).

If the cake layers are dry you could add a small layer of jam or preserves to compliment your added fruits.

Please let us know how things are working out. The cake sounds wonderful! If I find some time and converted measurements recipe, I'd like to give this a try.

Share this post


Link to post
Share on other sites
Hello Marcus,

I am not familiar with this cake at all and had to look it up. I don't know if there are any rules that need to be followed to stay true to the religious importance.

I suggest you separate the eggs. Add the yolk to the recipe where it is called for. Beat the eggwhites and fold in as the last mixing step.

If you are still having texture problems you could add plain gelatin (moistened with water).

If the cake layers are dry you could add a small layer of jam or preserves to compliment your added fruits.

Please let us know how things are working out. The cake sounds wonderful! If I find some time and converted measurements recipe, I'd like to give this a try.

Thanks for the input! Sincerely appreciated!

Gosh I do hope not. The only reason I opted for the Simnel cake was because of the marzipan and the family I'm feeding are almond mad and 'Xmas fruit cake has been asked not to make an appearance!

We're on the same page as far as folding in the beaten egg whites at the last moment to lighten the cake. The mix calls for two eggs to each package. I will also have two extra egg whites left from making the Gooseberry Ice, so I was thinking of adding those too.

Will the gelatin added to the batter make it more moist?

How amazing! I'll be doing another test run bake in about seven days or so to tweak my ideas and methods. I'll keep y'all posted.

If you really want conversions, I'll pass them onto my sister in Vancouver - she's the conversion queen! I get hopelessly lost between Imperial, Metric, US, English. :S

Share this post


Link to post
Share on other sites

My daughter is on such a strict diet, I am afraid to bring nuts into our home environment. So I'm not in a rush for the conversions yet.

If we can figure out what things we can safely put back into her diet because of the Eosinophilic Esophagitis we will be lucky.

I will keep you in mind for some of the recipes I am seeking that may need to be converted.

Laura

Share this post


Link to post
Share on other sites

Create an account or sign in to comment

You need to be a member in order to leave a comment

Create an account

Sign up for a new account in our community. It's easy!

Register a new account

Sign in

Already have an account? Sign in here.

Sign In Now
0

×