Bronwen is interested in food, diet, and creating recipes. She has prepared family meals and organised church and home functions.
Tasty Gluten-Free Cake
Even though I'm not strictly required to eat gluten-free, I find that such food is easier on my digestive system.
This cake is moist, nutritious, and tasty and can be enjoyed by everyone in the family. I keep it in the refrigerator, and it seems to keep quite well—well, long enough, as it seems to disappear quite quickly.
Serve this cake with custard, cream or ice cream to make it an extra special dessert. Sprinkle a decoration on the top for added flair.
I'm not particularly fond of lots of icing on top of a cake, so, as you can see in the photo above, this one is bare. To me, it's perfect the way it is. However, if you prefer icing on top, a quick one with melted butter, icing sugar and lemon juice is good; you can even add a little lemon zest.
|Prep time||Cook time||Ready in||Yields|
1 hour 15 min
- 1 1/2 cups stewed apples and rhubarb (see recipe below)
- 2 medium eggs
- 2 cups organic, gluten-free self-raising flour
- 1 teaspoon cinnamon
- 1 teaspoon nutmeg
- 3/4 cup brown sugar
- 1 cup walnuts, chopped
- 1/3 cup oil, organic olive or other vegetable cooking oil
- Preheat the oven to 180⁰C or 350⁰F.
- Beat the eggs in a good-sized basin.
- Add the stewed apples and rhubarb, sugar and oil and fold together gently.
- Fold in all the dry ingredients. By folding them in, the apple retains as much of its shape as possible.
- Lightly oil the cake tin and line it. With this cake, I often omit greasing the tin and line it with foil. Voilà; no tin to wash.
- Pour the mixture into the cake tin. The mixture should be flat as it is quite moist. A square tin is best for slicing the cake. The larger the tin, the flatter the cake. I used one that is about 18cm square.
How to Make Stewed Apples and Rhubarb
I used stewed apples and rhubarb not only in this cake but also in pies. I grow rhubarb in my garden, so the first step for me is taking a trip to the garden.
I pull the stems of the oldest and reddest leaves gently from the plant, always leaving three leaves at each section so there are plenty more to grow. The parts at the bottom sometimes need trimming a little, but they are soft and red and really go to help the colour of the finished dish. I cut off the leaves at the top and leave them on the soil under the other leaves as they make quite good mulch.
- Wash the rhubarb stems and clean off any soil.
- Cut them into pieces about the length of the top joint of your thumb, and put them in a saucepan.
- Add about 1 cup of water, and 1 lemon cut into eighths, including the skin but with the pips removed. I find that the acid of the lemon helps to counteract the acidity of the rhubarb.
- Bring it to a gentle boil and cook until the rhubarb is soft.
- Cool the mix slightly, scrape out the lemon flesh into the stewed rhubarb, discard the skins and stir in sugar to taste. I like to leave it slightly tart still.
- Add 1 can of pie apples to the stewed rhubarbs and mix gently.
- Check for taste. I find that it usually does not need more sugar.
There you have it. Lovely stewed apples and rhubarb. If you have lots of rhubarb, use more than one can of pie apples. What you don't use for the cake can be saved for another day. I usually make enough so that I can freeze some, and then it's ready for the next cake or dessert.
© 2013 Bronwen Scott-Branagan