GF EASY BUNDT MANGO CAKE

December 2, 2023 / Lyn Jones / 0 Comments


200g shortening
juice 1 lime
1c coconut cream
2c caster sugar
5 eggs
2.5c GF SR
.5c each of arrowroot & dessicated coconut
1 tsp bicarb
flesh of 1 large mango, pureed (about  .75 c)
1.5c orange and mango juice
.5c sugar
2c pure icing sugar
Extra 1 large mango, cut into thin wedges (to serve)
shaved fresh coconut or moist coconut flakes (to serve)

1.  Preheat oven to 170 degrees C. (probably FF?). Grease & flour a 23 cm springform bundt ring tin and line sides with baking paper.
2.  Beat shortening with electric mixer on high speed for 2 mins until light & fluffy. Beat in lime juice, coconut cream & caster sugar. Add eggs & beat until smooth.
3.  Fold in drys then mango puree. Pour mixture into tin, bake 40-50 mins.
4.  Boil 1c juice with sugar, spoon over cooked cake. Set aside to cool.
5.  Whisk icing sugar with remaining juice to form a glaze, then ladle over cake. Top cake with extra mango and shave coconut. Serve.

Old-fashioned Scottish Oatcakes

July 13, 2020 / Lyn Jones / 0 Comments

Oatcakes are a cross between a cookie and a savoury cracker. Eat them as plain cookies, sandwich two together with jam or date filling, or use them as a base for hors d’oeuvres.

Ingredients

  • 1 cup shortening, softened at room temperature
  • 1 cup white sugar
  • 2 eggs, room temperature
  • 1 tsp vanilla
  • 2 cups all-purpose flour
  • 1 tsp bicarb
  • ¼ tsp salt
  • 2 cups old-fashioned rolled oats (not instant)

Instructions

  1. Assemble ingredients.
  2. Preheat oven to 350°. Line baking sheets with parchment paper.
  3. With electric mixer, cream shortening and sugar. Add eggs, one at a time, beating well after each addition. Blend in vanilla.
  4. In separate bowl mix flour, bicarb and salt. With mixer at lowest speed, gradually add the flour mixture until combined. Remove bowl from mixer and, using a wooden spoon, add the rolled oats. Stir well.
  5. On lightly floured work surface, roll dough thin – between ⅛” and ¼” thick. Cut into 2” circles or squares. Gather and re-roll scraps to cut out remaining oatcakes. Place on prepared baking sheets, spacing oatcakes about 1½“ apart.
  6. Bake 10 minutes. Let oatcakes rest on baking sheets for 3-4 minutes then transfer to wire cooling rack.