Tuesday, March 30, 2010

Gluten Free Ginger Cake with Caramel Icing (Fructose Friendly!)

Okay friends, here is another one of my recipes that is not only delicious, but can also be enjoyed by folks with special dietary needs. This amazingly moist and rich ginger cake is gluten free, and suitable for people with fructose malabsorption or intolerance. Although, just remember that not everyone is the same, so some ingredients may still irritate some people with these conditions, so if you're making this for a friend, perhaps just ask them about the ingredients first to make sure they are suitable for them :-)

Gluten Free Ginger Cake with Caramel Icing (Also Fructose Friendly :-)

3/4 cup (165g) firmly packed brown sugar
3/4 cup (110g) Gluten Free plain flour
1/2 cup (75g) Gluten Free self-raising flour
1/2 teaspoon bicarbonate of soda
2 teaspoons ground ginger
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
125g butter, softened
2 eggs
2/3 cup (160ml) buttermilk

Caramel Icing
60g butter
1/2 cup (110g) firmly packed brown sugar
3 tablespoons milk
3/4 cup (120g) Icing sugar

1. Preheat your oven to 170C (150C fan forced oven). Grease a deep 20cm ring pan or bundt tin.
2. Sift sugar, flours, bicarb, ginger, cinnamon and nutmeg into a medium bowl. Add butter, eggs and buttermilk. Beat with an electric mixer on low until all ingredients are combined. Increase the speed to medium and beat for another 2 minutes or until the mixture is smooth and paler in colour.
3. Pour mixture into prepared tin, bake for about 35 minutes. You'll know it's cooked if you poke a skewer into it and it comes out clean. Stand your cake in the pan for about 10 minutes before turning out, and let it rest on a wire cooling rack. Note: If you have used a ring pan, let you cake rest with the topside up. If you have used a bunt tin, let your cake rest topside down :-)

Caramel Icing

Gently heat butter, sugar and milk in a small saucepan over a medium heat, stirring until the sugar is dissolved. Bring to the boil then simmer, stirring for 2 minutes. Remove from heat and stir in sifted icing sugar. Drizzle warm icing over cake.
Now your cake is ready to serve :-)

Friday, March 5, 2010

Roller Skating Peacocks and a Busy Week

I have had a great week, including being featured on the gorgeous Calico & Co blog HERE, and I've been very busy working on the prototypes for a new project, a new direction that my work has taken. I'm feeling confident and hope it all works out, and of course, if it does, I'll show you all here on my blog.

In the meantime I thought I would talk about some of the clothes I have been making using rescued, recycled, upcycled and reused fabrics.

I made this top using a combination of fabric that I rescued from a fabric factory before it was sent to landfill (phew!) and some thrifted fabric. I really love the patterns and colours and wished I had more of these fabrics, but this was it. SO this is the only top that will include these patterns. I'm hoping I might JUST have enough left to make a baby top or perhaps some pants.

Both these fabrics are buttery soft cotton/elastine blends, so they have great stretch and recovery as well as being breathable and super soft :-)

I'm not sure why, but when this piece was finished it made me think of the title: "Rollerskating Peacock". Nope, I don't have an explanation for this name, it's just what popped into my mind :-)

This top can be found in my DaWanda store as well, HERE.

What's coming up on my blog? Well, I have a few more delicious Gluten Free and Fructose Friendly recipes from my successful cooking experimentations. And, with any luck I'll be showing you the results of my prototype experimentations as well!!

Chat soon xox