200gms caster sugar
Sunday, 28 February 2010
200gms caster sugar
Monday, 15 February 2010
I have bought a few books on gluten free cooking, as I just love to cook but haven't tried many recipes yet. Wheat based products, cakes, breads, pastas, are just my absolute favourite. Isn't life just cruel??
Anyway I have decided to start experimenting a little more with gluten free cooking.
I am also vegetarian, which makes it even more difficult as a lot of gluten free recipes use gelatine. :(
Anyway here is my first experiment.
Cake base is a modified version of this cake found here. I changed the flour to make it gluten free and modified the process slightly.
100gms Plain Gluten Free Flour
50gms white sugar
60 gms brown sugar
60gms dessicated coconut
2tsp vanilla extract
1/4 tsp bicarb of soda
1/2 tsp cream of tartar
- Preheat oven to 180 degrees Celsius.
- Sift coconut, flour, soda and tartar and set aside.
- Place sugars, vanilla and eggs in a bowl and mix with an electric mixer for 5 minutes until the mixture is doubled and is light and fluffy.
- Fold in the dry ingredients and pour batter into a greased 9 inch removable base tin.
- Bake for 40 minutes or until an inserted skewer comes out clean.
- Allow to cool in the pan.
I used this recipe from Jill Harris (Vegan Chocolate Mousse)
510gms silken tofu
420gms dark chocolate (I used 70% Lindt)
100gms maple syrup
- Blend tofu in a food processor until it is very smooth.
- Chop chocolate into small pieces and melt in the microwave in 30 second bursts, being careful not to burn it.
- Once chocolate is fully melted add syrup and mix thoroughly.
- Add chocolate mix to the tofu in the processor and blend until thoroughly mixed and very smooth.
300gms raspberry puree
20gms potato flour
- Mix potato flour with the water, and add it to a pan with the raspberry puree and sugar.
- Cook on slow heat until mixture thickens.
- Set aside to cool
Cut cake in half. Place one layer of cake on the base of a pan, and pour mousse over it. Smooth mousse and place left over layer of cake. Press it down to make sure it sticks together.
Pour raspberry sauce over the top, smooth over and place in the fridge.
Allow it to set overnight.
I personally loved the raspberry topping, as I thought it really cut through the richness of the mousse. Some of the taste testers commented that they preferred to have the mousse with the cake on the base, and the topping with the cake on the top. Each to their own I say :)
Next experiment should be a white chocolate mousse cake :) YUMMY YUMMY!!!