A Free From Special on Bake Off tonight

Tonight on The Great British Bake Off the contestants will be asked to make a cake using an alternative to refined sugar . One contestant is making a pineapple upside down cake and another a carrot cake.

click here > Alternative ingredients 

The technical challenge is Paul’s gluten free pitta breads. It will be interesting to see how they get on with this tricky recipe. They are something I have not tried. Mainly due to the fact I can’t have yeast.

The Show stopper tonight is dairy free ice cream surrounded by jam and a light sponge.

I decided to make a Pineapple upside down cake that is not only gluten free but grain free and refined sugar free and dairy free too.

Pineapple Upside Down cake  grain free and dairy free

 

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100g coconut oil or unsalted butter

70g coconut sugar or maple syrup

4 large eggs

1/2 cup Almond milk or regular full fat milk

1 tsp vanilla extract

100g ground almonds

70g coconut flour

1 tsp gluten free baking powder

pinch salt

fresh pineapple

fresh cherries

Method

Pre heat oven 170c fan

prepare a loose bottomed cake tin

line with baking paper and fill the base with slices of pineapple,fresh sliced cherries a little coconut oil and a drizzle of maple syrup

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melt the coconut oil and mix with the coconut sugar or maple syrup

 

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add the 4 beaten eggs

in a second bowl mix together all the dry ingredients

Add the dry ingredients into the wet

mix well

add the vanilla extract and the almond milk

and mix well together

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spoon on top of the pineapple pieces

 

 

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bake in a hot oven 170c for 45 mins

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cool on a wire tray in the cake tin

 

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Here is a recipe for a gluten free Pineapple Upside Down cake

click here

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They were a real success !

Lets hope tonights episode is really good and inspires those who need to use alternative ingredients due to choice or intolerances or allergies to bake at home.

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gluten free Pineapple upside down cake

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A perfect family pud!

Pineapple upside down cake recipe –

3 large Eggs ( mine weighed 200g in shell )

200g butter unsalted

150g gluten free SR Flour ( I used Doves farm )

50g ground almonds

or just 200g of SR Flour , I think the almonds give a really nice texture.

100g caster sugar or soft brown sugar +extra for topping ( or 100ml of maple syrup )

pineapple slices, tinned or fresh

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Grease cake tins with butter, I used sandwich tins as I wanted delicate slices of cake and pineapple.

Arrange pineapple in bottom of cake tin or tins. Add glace cherries to make a pattern. Sprinkle a little sugar over pineapple this will make a sticky topping to your cake, pineapple juice could be sprinkled on too.

Allow butter to soften , cream butter and sugar together.

Add beaten eggs gradually.

stir in flour and ground almonds, make sure all is well mixed together.

Spoon on top of pineapple in tins, it will just be a thin layer.

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bake in pre heated oven 180oC for 20 mins.

Cakes should be golden brown and spring back when pressed. check with knife or skewer.

Release cake around the edges with a spatula and tip out onto a plate, revealing sticky pineapple topping .

Very quick and easy.

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Eat warm with double cream.

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Freeze one, Eat one : )