3 Accidentally Gluten Free Cakes
Gluten-free has never tasted better. Here are 3 Accidentally Gluten-Free Cake recipes that are as easy as pie. Except remember that these are cakes. From a zesty orange cake to a torta caprese, they will be a hit with all ages, gluten-free or not.
ORANGE POLENTA CAKE
· 2 oranges
· 250g caster sugar, plus 200g
· 6 eggs
· 150g fine polenta/cornmeal
· 100g ground almond
· 2 tsp baking powder
· Creme fraiche, to serve
1. For the cake, bring a large pot of water to the boil and add the oranges. Simmer the oranges slowly, for approx 2 hours until soft. Drain and allow to cool then remove the seeds and whizz until smooth in a food processor - skin and all.
2. Preheat the oven to 180 C / 160 C fan. Grease and line a 23 cm springform tin and set aside.
3. Mix together 250 grams caster sugar with the eggs until pale and fluffy. Add the orange paste then fold in the polenta, ground almonds and baking powder. Pour into the prepared tin and bake for about 1 - 1 ½ hours, until a skewer comes out clean.
4. Allow to cool completely then decorate with orange zest and serve with some creme fraiche.
· 250g dark chocolate (at least 70% cocoa solids), chopped
· 160g unsalted butter, cubed
· 175g caster sugar
· 2 tsp vanilla extract
· 140g ground almonds
· 6 egg yolk
· 6 egg whites
· Icing sugar, to dust
1. Preheat the oven to 180 C / 160 C fan. Grease and line a 23 cm springform tin and set aside
2. Melt the chocolate, butter and sugar together in a heatproof bowl set over a pan of simmering water. Stir until smooth and completely melted together, remove from the heat and leave the cool down for 5 minutes then mix in the vanilla, almonds and egg yolks, one at a time.
3. In a medium sized bowl whisk the egg whites until medium-stiff peaks form. Use a large metal spoon to fold 1 spoonful of egg whites into the chocolate mixture to loosen then fold the rest of the egg whites into the mixture gently, taking care to keep as much air in the batter as possible. Spoon into the prepared pan and smooth the top.
4. Bake for about 30 minutes, until puffed, but still a little wobbly in the middle. Cool completely in the tin then remove and dust with icing sugar before serving.
LEMON AND RICOTTA CAKE
· 225g unsalted butter, plus extra for greasing
· 275g caster sugar
· 250g plain mashed potato
· 250g ricotta
· 4 eggs
· 125g fine polenta/cornmeal
· 1 tsp baking powder
· Zest 2 lemons
· Juice 2 lemons
1. Preheat the oven to 180 C / 160 C fan. Grease and line a 23 cm springform tin and set aside.
2. Cream the butter and sugar together in a bowl until pale and fluffy. Whisk in the mashed potato and ricotta using an electric whisk for 4-5 minutes, or until very fluffy. Crack in the eggs, one at a time, and whisk again until fully incorporated into the mixture. Sift the flour and baking powder together, then fold the mixture into the cake batter until well combined.
3. Fold in the juice of 1 lemon and the zest of 2 until well combined then spoon the cake batter into the prepared cake tin.
4. Bake for 1-1¼ hours, checking regularly, until a skewer inserted into the centre of the cake comes out clean. (If the top of the cake starts to darken too much during cooking, cover it loosely with aluminium foil.)
5. Mix together the juice of the remaining lemon and the icing sugar then pour over the hot cake still in it’s tin. Set the cake aside to cool slightly, then serve in slices.