Pistachio and almond cake

Cream cheese icing is the best thing ever. Sadly, it’s very rare you come across a nice gluten free cake when you’re out and about never mind a nice gluten free cake topped with loads of cream cheese icing. Nevermind, when the craving hits all you need is this recipe!  

For the cake: 

250g unsalted butter (room temperature)

200g caster sugar

4 large eggs

100g ground almonds

100g ground pistachio nuts (shelled, unsalted)

70g plain gluten free flour

1 tsp gluten free baking powder

For the icing: 

50g unsalted butter (room temperature)

300g icing sugar

125g cream cheese (cold)

50g broken unsalted pistachio nuts

 

Method: 

  1. Preheat your oven to gas mark 180ºC/350ºF/Gas mark 4 and prepare a loaf-style baking tin with greaseproof paper.
  2. Beat the butter and sugar in a large bowl. I use an electric whisk throughout.
  3. Beat in the eggs one at a time.
  4. If you are using whole pistachios grind (in a food processor for about 90 seconds or with a pestle and mortar) until coarsely ground.
  5. Add the ground pistachios, ground almonds, baking powder and flour into the egg mixture and mix well.
  6. Pour the cake mix into the tin, and bake for 40 – 50 minutes until golden brown on top and a toothpick into the centre comes out clean.
  7. While the cake is cooling, make the icing.
  8. In a bowl combine the butter, cheese and sugar and beat well until smooth.
  9. Roughly chop your pistachios.
  10. Once the cake is cool ice and crumble the pistachios over the top.
  11. YUM.

Victoria sponge

Shock your pals when they discover this cake is gluten free! (Actual shock) 

For the cake:

175g unsalted butter (at room temperature)

175g caster sugar

175g gluten free flour

3 large eggs

50 ml milk

2 tsp gluten free baking powder

For the middle and top:

Half a jar of jam (any flavour)

150ml whipping cream

Fruit to decorate

  1. Preheat your oven to gas mark 190ºC/375ºF/Gas mark 5 and prepare two 20cm/8in round cake tins with greaseproof paper.
  2. Beat the butter and sugar in a large bowl. I use an electric whisk.
  3. Beat in the eggs one at a time.
  4. Mix in the flour, baking powder then slowly add the milk.
  5. Pour the cake mix evenly into the two tins, and bake for 20 minutes until light brown on top and a toothpick into the centre of the cake comes out clean.
  6. Flip the cakes out of the tins and allow to cool.
  7. In a bowl whisk the cream until it reaches a consistency for spreading on top of your cake, around 3 – 5 minutes.
  8. Make sure the cakes can sit nicely on top of each and if you need to, skim off any raised or bumpy sections with a knife.
  9. Once they’re completely cool, fill with jam and top with cream and fruit.

Orange and polenta cake

This has oranges and polenta in it and is therefore basically health food. 

For the cake: 

200g unsalted butter (at room temperature)

200g demerera sugar

3 large eggs

200g ground almonds

75g course polenta

25g plain gluten free flour

zest of 2 oranges

1 tsp baking powder

1 tsp vanilla essence

For the syrup:

125g golden caster sugar

250 ml orange juice

1 cinnammon stick

 

Method:

  1. Preheat your oven to gas mark 180ºC/350ºF/Gas mark 4 and prepare a loaf-style baking tin with greaseproof paper.
  2. Beat the butter and sugar in a large bowl. I use an electric whisk.
  3. Beat in the eggs one at a time.
  4. Add the vanilla, almonds, polenta, zest and baking powder and mix well.
  5. Pour the cake mix into the tin, and bake for 40 – 50 minutes until golden brown on top.
  6. While the cake is cooling, make the syrup.
  7. In a saucepan add the sugar, orange juice and cinnamon and simmer on a medium heat for 10 minutes.
  8. Remove the cinnamon stick and pour the syrup over the cake.
  9. Allow to cool then slice.