Well there seems to be a real buzz about tonights The Great British Bake Off. I do hope we are not disappointed.
It appears the technical challenge is a gluten free pudding made by all the remaining contestants. A posh hazelnut meringue called a Dacquoise .
The final challenge tonight is a dairy free Showstopper novelty vegetable cake. I thought I would have a go at a dairy and gluten free vegetable cake too.
Carrot and Coconut cake
Another recipe from Hannah Miles from her book the gluten-free baker . A recipe book I can really recommend.
I have just exchanged the dairy ingredients for dairy free .
170g coconut oil + 1tbsp coconut oil for topping I used Lucybee
170g caster sugar ( I used 150g may try even less next time )
3 large free range eggs
170g gluten free SR Flour
200g desiccated coconut. 1/2 for cake the rest for topping
2 large carrots – grated
1 large eating apple – grated
1 tsp ground cinnamon
1 tsp mixed spice
200ml coconut milk
1 tbsp ginger syrup
2 tbsp corn syrup ( I prefer to use maple syrup, honey or no sugar apricot jam )
Pre heat oven to 180oC You will need an 8 inch round springform cake tin greased and lined.
Cream together coconut oil and caster sugar
Add one egg at at time beating well. Fold in GF flour, half the coconut, grated carrots and apple, sultanas spices and coconut milk. Ensure everything is mixed together well.
Spoon the batter into lined cake tin.
Bake for 40-55 mins until golden and springs back to touch. Mine took 60 mins today and think it could have done with another 5 mins.
Make topping, melt the 1 tbsp of coconut oil with the ginger syrup and honey. Stir in remaining coconut and simmer for 2-3 mins until oil is absorbed.
Remove cake from oven making sure it is cooked through, leave in tin for 10 mins then turn out onto wire rack.
Spoon topping evenly over warm cake and let it cool.
If you bake something tonight Gluten free and or Dairy free why not post a photo on twitter or Facebook using #FreeFromGBBO and #GBBO
Happy Free From Baking!
It’s no #FreeFromGBBO Showstopper but tastes delicious!