Strawberry, Tangelo and Almond Syrup Cake

September 30, 2016 / Lyn Jones / 0 Comments

A beautiful cake that is great served warm fresh out of the oven or when cooled. This recipe is also gluten free!       Tip: this cake is very moist so keeps well for 2–3 days, covered.

strawberry-tangelo-and-almond-syrup-cake-gf

Ingredients

1 x 250g punnet Victorian Strawberries, washed and hulled
Juice (~ ¼ cup) and zest of 1 tangelo (this can be substituted for orange)
1 cup caster sugar
3 eggs
300g almond meal
Topping:
Juice (~ ¼ cup) and zest of 1 tangelo (this can be substituted for orange)
1 cup additional caster sugar
1 x 250g punnet Victorian Strawberries, washed and hulled

Method

  1. Preheat oven to fan 165°C. Slice strawberries and place in a small saucepan with tangelo juice and zest. Bring to the boil, simmer for 2 – 3 minutes then remove from the heat. Using a stick blender, puree the strawberry mix.
  2. Whisk the sugar and eggs in a mixer until pale and creamy (6 -8 minutes), then fold in the almond meal and cooled strawberry mix.
  3. Pour into a lined 22cm loose bottomed cake pan, and bake for 1 hour or until golden and set. Allow to cool slightly in the pan. Run a knife around to loosen the edges, then invert onto a serving plate.
  4. Combine remaining juice and caster sugar in a small saucepan, cook until sugar dissolves and syrup thickens. Add zest and remaining sliced strawberries, cook 2 minutes and cool slightly.
  5. Arrange cooked strawberries on the top of the cake, then drizzle over syrup. Serve cake warm with ice cream.

Unsweetened chocolate and hazelnut spread

June 20, 2016 / Lyn Jones / 0 Comments

http://www.bbc.co.uk/food/recipes/sugar-free_chocolate_and_54033
Quickly prepared, sugar-free and super simple to make – serves 8

Ingredients:
100g/3½oz whole blanched hazelnuts
10g unsweetened 100% pure cacao (from a block)

  1. Put the hazelnuts in a food processor – a small one is best for this job – and blitz with the metal blade for 8-10 minutes, or until the nuts first turn to a powder and then a glossy paste. Stop the machine and push the nuts down every 3-4 minutes until the correct consistency is reached. The hazelnut paste should look like a runny peanut butter.
  2. Scrape the hazelnut paste into a small saucepan. Finely grate the cacao from the block onto a board. It’s easier to grate and then weigh the cacao rather than cut it off the block at the beginning.
  3. Tip the grated cacao into the pan with the nut paste and warm through very gently for just a few seconds, stirring constantly until the cacao melts. Transfer to a small bowl and serve.
  4. Put the spread in a lidded jar or container. The spread will keep in the fridge, covered, for three days.

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