GLUTEN FREE awareness magazine March 2019 | Page 32

Recipe from Goodbye Gluten - Available online only, with free postage to Australia, from www.goodbyegluten.co.nz. Photography copyright ©Tracy Stamatakos 2015 [email protected] Apple and date cake with toffee coconut topping 1½ cups pitted dates, chopped 1 teaspoon baking soda 1 cup boiling water 125g butter, softened 1 cup sugar 2 large eggs 1 teaspoon vanilla extract 1½ cups gluten free flour mix* 1½ teaspoon gluten free baking powder 2 apples, peeled, cored and diced If you like sticky date pudding you will love this cake. Moist with dates and apples, and with a crunchy topping, this is a great cake. Serve warm with softly whipped cream or crème fraiche. Topping ¾ cup brown sugar, loosely packed 60g butter 1 cup coconut ¼ cup milk Preheat oven to 170°C. Prepare a 23cm round cake tin by lining the base with baking paper. Place dates, baking soda and water in a small bowl. Stir and set aside for about one hour to cool. Beat butter and sugar together for a few minutes then add the eggs, one at a time, beating well after each addition. Mix in vanilla. The mixture may look a little curdled at this stage but do not worry. * Sally’s gluten free flour mix Fold in the sifted flour mix and baking powder. Add apples then the date mixture, including the liquid. Again, do not worry if it looks a little curdled. 2 cups white rice flour 1 cup tapioca flour (arrowroot) 1 cup maize cornflour 2 tablespoons xanthan gum** Pour in to the prepared tin and bake in preheated oven for 50–55 minutes, until the top of the cake is firm. Sift all ingredients in to a large mixing bowl. Using a wire whisk, slowly stir until well blended. Transfer to an airtight container and store in the pantry. Meanwhile, to prepare the topping, place all ingredients in a small saucepan and stir over medium heat until the butter is melted and the mixture is well combined. Makes 4 cups ** Xanthan gum is made from corn sugar and is used as a gluten substitute to give elasticity in gluten free baking. Remove cake from the oven and spread the topping over evenly. Return cake to oven for a further 20–25 minutes, until the topping is golden and the cake feels firm. Allow to sit in the tin for 30 minutes before removing to a wire rack to cool. Important note: Sally’s recipes use the NZ standard tablespoon measure of 15ml. The Australian standard for tablespoon measure is 20ml. This can make a big difference to your final result. Imported tablespoons are often 15ml, it is best to check what your tablespoon measures. Serves 10 32