Island Life Magazine Ltd April/May 2017 | Page 109

Food and drink
G LU T E N A N D DA I RY F R E E
B LU E B E R RY A N D L I M E C A K E
Recipe by Ventnor Botanic Garden
This deliciously zingy flavoured
cake is a real crowd-pleaser
and the perfect cake to serve
whether you and your guests
follow a gluten or dairy free
diet or not. It’s quick and
simple to make and can easily
be made by hand if you don’t
have a mixer.
Ingredients:
The Cake:
300ml Olive or Rapeseed oil
300g Caster sugar
6 Whole eggs
Zest of 2 limes
Method:
5. Bake at 180˚ Celsius in a fan oven
for 3 0 minutes or until firm.
1. In a mixing bowl combine the oil
with caster sugar and whisk until
emulsified.
2. Add six whole eggs and whisk
until thoroughly mixed.
1 punnet Blueberries
200g Polenta
3. Add the lime zest, blueberries,
polenta and ground almonds and
combine well.
400g Ground almonds
4. Pour mixture into a lined 12” x 9”
baking tin.
The Topping:
2 tbsp Icing sugar
Juice of 2 limes
6. As soon as the cake comes out
of the oven, mix the lime juice
and icing sugar to create a syrupy
consistency and pour over the
cake whilst warm. Note - the
amount of icing sugar you need
may vary depending on how juicy
the limes are.
7. Leave to cool completely
before cutting into 16 pieces or
alternatively serve warm with
custard as a pudding.
C R A N B E R RY S C O N E S
Recipe by The Salix Beach Café
Best eaten with clotted
cream & strawberry jam,
local Carisbrooke tea,
Island Roasted Coffee or
a cold glass of prosecco
overlooking the stunning
views of Sandown Bay.
Ingredients:
500g plain flour
125g butter (room temp)
125g granulated sugar
40g baking powder
260g cranberries
250ml semi-skimmed milk
1 large free-range egg
Method:
1. Mix the egg & milk together in a
bowl & put to the side.
2. Put all dry ingredients into a
mixing bowl. Turn on mixer to
minimum speed & mix slowly
adding the liquid.
3. Mix for about 5mins until all
bound together. Scrape mixture
out onto a floured surface.
4. Hand mould the dough together.
Roll out with a rolling pin to about
an 1” thick. Cut out dough with a
2” round cutter.
5. Place scones on a baking tray
covered with silicone parchment
& egg wash the surface of each
scone.
6. Rest for 10mins.
7. Egg wash again before placing in
oven at 200 º c for 12-14mins.
8. After baking remove scones onto
wire rack to cool down.
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