I make - Daniela's Lemon Loaf

I'm on a real Daniela kick at the moment. Her gluten-free recipes never disappoint. The flavour, texture and reliability are consistently outstanding. I slightly adapted her Lemon Loaf recipe today and, honestly, it's another absolute keeper!

Lemon Raspberry Loaf

225g gluten-free plain flour blend (I used Asda)
25g ground almond (or cornstarch)
¼ tsp xanthan gum
¾ tsp baking powder
¼ tsp salt
¼ tsp bicarbonate of soda
150g caster sugar (200g if you prefer sweeter)
Finely grated zest of 2 medium lemons
90g neutral-flavoured oil (such as sunflower oil, or melted butter spread)
20g freshly squeezed lemon juice (from the zested lemons)
3 large eggs, at room temperature
115g full-fat Greek yoghurt
1/2 cup Raspberries (fresh or frozen)

Method

Preheat the oven to 180°C (160°C fan)/Gas Mark 4. Grease a 2lb loaf tin and line it with baking parchment, leaving some overhang to help lift the cake out later.

In a medium bowl, whisk together the gluten-free flour, ground almond (or corn starch), xanthan gum, baking powder, bicarbonate of soda and salt.

In a large mixing bowl, combine the caster sugar and lemon zest. Rub the zest into the sugar using your fingertips until fragrant. This helps release the citrus oils and gives the cake a wonderful lemon flavour.

Add the eggs, lemon juice and oil to the sugar mixture and whisk until well combined.

Stir in the Greek yoghurt and whisk until smooth.

Add the dry ingredients and gently fold everything together with a spatula until just combined. Take care not to overmix.

Spoon half of the mixture into the prepared tin. Mix the raspberries with the remaining half of the batter and spoon to the prepared tin. Level the surface. If desired, run a lightly oiled knife down the centre of the batter to encourage an even crack along the top during baking.

Bake for 50-60 minutes, or until the loaf is golden and a skewer inserted into the centre comes out clean. Cover the top of the cake with foil during the last 20 minutes if it gets too dark.

Leave to cool in the tin for 10-15 minutes, then transfer to a wire rack and allow to cool completely.

I make - Applesauce Cake

This is one of the easiest and surprising tasting cake I've made. The original recipe just uses the first three ingredients, a great base to go with your wildest imagination.

Applesauce cake

- 200 g apple sauce/compote/puree (unsweetened)

- 1 1/4 cup self-raising gluten free flour (190g)

- 1 can of condensed milk (397g)

- 1/4 tsp mixed spice

- 1/2 tsp vanilla extract

- 1/4 cup of dried fruits/candied peel (cranberries and orange peel are very nice)

- walnut pieces to decorate the top

Preheat the oven to 180°C (160°C fan)/Gas Mark 4. Line a 20cm x 20cm square baking tin or a loaf tin with baking parchment.

In a large mixing bowl, combine the applesauce and condensed milk. Whisk until thoroughly mixed.

Add the flour, mixed spice, vanilla and dried fruit/candied peel to the wet mixture and whisk until fully incorporated and smooth. If any lumps remain, use the same back-and-forth whisking motion to break them up.

Pour the batter into the prepared tin. Scatter walnut pieces on top. Bake for 30-35 minutes, or until a skewer inserted into the centre comes out clean. A few cake crumbs on the skewer are fine, but there should be no wet batter. Allow the cake to cool completely before removing it from the tin and slicing.

Serve and enjoy.

I make - Daniela's Banana Bread

Can you ever have too many banana bread recipes? Apparently not. This one is excellent. I already had a favourite, but this version feels more balanced, refined and thoughtfully developed. I topped mine with walnuts and folded in some chopped crystallised ginger, but honestly, it doesn't need any extras. It's simply a really good banana bread.

Daniela's Banana Bread

290 grams gluten-free plain flour (I used Asda)
2 teaspoons baking powder
¼ teaspoon baking soda
a rounded 1/4 tsp xanthan gum
½ teaspoon salt
¾ teaspoon mixed spice
350 grams mashed ripe bananas (about 3 medium or 2 large bananas)
100 grams light brown sugar
40 grams granulated white sugar
75 grams neutral vegetable oil
2 large eggs
1 teaspoon vanilla extract

walnut pieces and chopped candied ginger to taste

Method

Preheat the oven to 180°C (160°C fan)/Gas Mark 4. Lightly grease a Pullman loaf tin and line it with baking parchment, allowing a little overhang on the long sides to make lifting the loaf out easier.

In a large bowl, sift together the gluten-free flour, baking powder, bicarbonate of soda, salt and mixed spice. Set aside.

In a separate bowl, whisk together the light brown sugar, caster sugar, mashed bananas, vanilla extract, eggs and oil until smooth and well combined.

Add the wet ingredients to the dry ingredients and gently fold together using a spatula until no dry streaks remain. Although there's no gluten to develop, avoid overmixing as this can affect the texture of the finished loaf. Mix in chopped candied ginger.

Spoon the batter into the prepared tin and smooth the surface. Scatter walnut pieces on top. 

Bake for 45-55 minutes, or until the loaf is well risen, golden brown and a skewer inserted into the centre comes out clean. If using a digital thermometer, the loaf should register at least 93°C in the centre.

Leave the banana bread to cool in the tin for 10-15 minutes before carefully lifting it out and transferring it to a wire rack to cool completely.

Notes

Fully bake the banana bread: Make sure to test the banana bread with a toothpick or skewer before removing it from the oven. It may look golden brown but is still raw in the middle. I like to cover my banana bread for around 40 minutes with a piece of aluminum foil to prevent the top from burning.

I make - Daniela's Gingerbread Loaf

Daniela's recipes are amazing. Tastes great and highly reproducible. I don't know why it took me so long to make it. My tasters found the spice is at the right level. I may use fresh ginger next time as I prefer super gingery. and I used lemon glaze instead of cream cheese topping.

Gingerbread Loaf 

Ingredients

320 grams Gluten Free Plain Flour (I used Asda)
20 grams cornstarch
8 grams cocoa powder, dutch processed
1/2 tsp xanthan gum
1 teaspoon baking soda
½ teaspoon baking powder
½ teaspoon sea salt flakes
3 teaspoons ground ginger
1 ½ teaspoon ground cinnamon
1 teaspoon mixed spice
235 grams molasses (I used blackstrap)
100 grams light brown sugar
140 grams neutral oil (I used sunflower)
1 teaspoon vanilla extract
2 large eggs, room temperature
240 grams hot water, around 100F/38C

Cream Cheese Frosting

115 grams cream cheese, room temperature
30 grams unsalted butter, room temperature
70 grams powdered sugar
½ teaspoon vanilla extract
pinch of kosher salt

Instructions

Preheat the oven to 180°C (160°C fan/Gas Mark 4) and line a loaf tin with baking parchment. Set aside. Daniela uses an 8.4 x 4.5 x 4.1 inch Pullman loaf tin and I used a standard 2lb (8 x 4 inch) loaf tin which works just as well. 

In a small bowl, sift together the gluten-free plain flour blend, corn starch, baking powder, bicarbonate of soda, cocoa powder, mixed spices and fine salt. Set aside.

In a large mixing bowl, combine the light brown sugar, molasses, vanilla extract and oil. Whisk until well combined.

Add the eggs, one at a time, to the molasses mixture, whisking until smooth after each addition.

Place the water in a microwave-safe jug or heatproof measuring cup and heat for about 1 minute, until very hot (approximately 38°C). Whilst the water is heating, add the dry ingredients to the wet ingredients. The mixture will be quite stiff.

Carefully pour the hot water into the batter and whisk until smooth. The batter will become much thinner and resemble a typical quick bread mixture.

Transfer the batter to the prepared loaf tin and use a spatula or the back of a spoon to level the surface evenly.

Bake for 55 to 65 minutes. If the loaf begins to brown too quickly, loosely cover it with foil during the final 10 to 15 minutes of baking. The loaf is ready when a skewer inserted into the centre comes out clean. The internal temperature should be between 93°C and 96°C.

Allow the loaf to cool in the tin for 10 minutes, then carefully remove it and transfer it to a wire rack to cool completely before icing.

Cream Cheese Frosting

Place the unsalted butter, cream cheese, salt and vanilla extract in a large bowl and beat together using an electric hand mixer. Alternatively, use a stand mixer fitted with the paddle attachment. Continue mixing until light and fluffy.

Gradually add the icing sugar, mixing well after each addition. You can always add a little more if you prefer a sweeter frosting. Continue beating until smooth, light and fluffy.

Once the gluten-free gingerbread loaf has cooled completely, place it on a serving plate or cake stand and spread the cream cheese frosting evenly over the top. Use an offset palette knife or the back of a spoon to smooth the surface.

Slice the loaf into thick pieces using a serrated knife and serve.

I make - Fresh Ginger Cake

Fresh Ginger Cake

- 220 g gluten-free flour
- 20 g ground almond (optional)
- 1/2 tsp mixed spice
- 1/4 tsp xanthan gum
- 1/4 tsp salt
- 1/2 baking soda
- 1/2 baking powder
- 1/2 cup brown sugar (100 g)
- 1/2 cup molasses
- 1/2 cup hot water
- 60 g butter
- 100 g fresh ginger, coarsely grated
- 1 egg, beaten

Preheat the oven to 180C. Grease and line a 20x20cm metal tin.

In a large and microwavable jug, combine molasses, hot water and butter. Microwave 1 min until the mixture is heated and butter is almost melted completely. You can use a milk pan and warm the mixture on the stovetop too.

Place the brown sugar in a large bowl and pour in the liquid mixture. Stir to mix the liquid mixture thoroughly until no visible sugar granules and molasses completely dissolved. Let the mixture cool until it is no warmer than your body temperature. Stir in the beaten egg. Place the remaining dry ingredients on top (flour, ground almond, mixed spice, salt, xanthan gum, baking soda and baking powder). Stir everything to combine. It is a loose batter. Pour into the prepared tin.

Bake the cake at 180C for 20-22 minutes, until it passes the toothpick test. Cool completely before serving.

Note: Great taste. Best texture on the day of baking. Reheat in the microwave from day 2.

I make - Gluten Free Mooncakes with Jujube and Walnut Filling

Yes, I did it. Happy Mid-Autumn!

Gluten Free Mooncakes with Jujube and Walnut Filling 

Jujube and Walnut Filling

Cook Jujube (pitted) and dates (pitted) with 1/4 cup of water until they become paste. Use a stick blender to make the paste smooth. There is no need to remove the jujube skin. I don't add extra sugar because of the dates. Add in butter and toasted glutenous rice flour to turn the paste into a playdough like texture. Cool/chill the filling completely.

Right before making the mooncakes, add in chopped toasted walnuts. Stir to combine and set it aside while you prepare the pastry.

Mooncake pastry

200 g gluten free flour + extra (1-3 tbsp) to form a dough

50 g powdered sugar

1/2 tsp xanthan gum

20 g grated cheddar/parmesan cheese

20 g milk powder (~ 3tbsps)

1/4 tsp baking soda (not sure it makes a difference)

80 g butter, cubed

1 egg, beaten

a big squeeze of honey

Egg wash to brush

Combine all dry ingredients in a large bowl. Rub in butter cubes with gloved hands. You are looking for fine sandy texture before stopping. Switch to a rubber spatula and stir in beaten egg and a big squeeze of honey. Stir everything to combine. If the dough is too wet, add 1 tbsp of flour at a time. For me, I need to add roughly 3 tbsps of flour. When you achieve a playdoh like texture, wrap the dough in clingfilm and chill for 30-60 minutes.

If you want a traditional mooncake look, you will need a mooncake press. If not, a round or a square shape would work too. I use 30 g dough and 20 g filling to make a mooncake, which fits my mooncake press too. Please scale the mooncake up or down depending on your preference or press size.

Brush the top of mooncake with egg wash before baking them at 160C. After 10 minutes, rotate the tray and bake for another 10-15 minutes (so the total baking time is 20-25 minutes) before removing them from the oven. Cool them completely on a wired rack before serving. I find the filling is less likely to burst out of the crust when baking at 160C.

I am grateful

Just had my Q3 review. I know it's rare to hear but I am really grateful for my manager. Every time I am done with my catch-up, I feel reenergized. How rare is that! 

Thank you, N!