Munchkin’s birthday isn’t for nine days, but her grandparents are here in Switzerland at the moment. So we decided to have a little party before the big one with friends next weekend. It just so happened to coincide with Australian Father’s Day, so we’ve had double the reason to celebrate!
I made a little gluten-free, organic, vanilla butter cake made with rapadura sugar and swiss meringue buttercream. Then I topped it with a Miffy plaque and candle I’d made out of modelling chocolate. Munchkin adores books and Miffy is currently one of her favourites.
For decoration I bought a couple of helium filled balloons and a cute little number one that were all anchored with some streamers.
So Munchkin, after her nap, was greeted with this… (along with four very excited family members)
She loved it!
After the prerequisite off-key singing, Munchkin was presented with her first ever piece of cake.
Devoured with almost no mess, I’m assuming this means it was liked!
Our little party was perfect and we’ve had a gorgeous day!
I’ve now got to get back to work for next weeks party!
I had an itch. I needed to bake. It had been so long that my Kitchen Aid had a light coating of dust!
The cover of What Katie Ate has been giving me cravings for friands for quite some time. They don’t exist here and certainly not in gluten-free form. The delicious raspberries in season provided me with the perfect excuse.
As I don’t have a friand tin I decided to use a cupcake pan and they worked fine. I adapted two recipes to be gluten-free. One from What Katie Ate and another from online aptly named “The Perfect Friand”. And then decided I liked a mix of both! They’re light and delicious. Not to mention really easy and quick to make!
My husband has requested I make them again, and as I’ve just collected the piece to make my ice-cream maker work, I have plenty of use for spare egg yolks. I think next time I’ll use plums on the top…
GLUTEN-FREE RASPBERRY FRIANDS
Makes about a dozen
4 egg whites
60 grams of almond meal
60 grams of gluten-free flour of your choice
1/4 teaspoon of guar gum
120 grams of icing sugar (not icing mixture)
Pinch of salt
100 grams of melted unsalted butter
Butter to grease pan
125 grams of fresh raspberries
Preheat oven to 180 degrees celsius (160 degrees celsius fan forced)
Grease tin with butter (I used a cupcake tin as I don’t own a friand tin)
Whisk egg whites until frothy.
In a separate bowl, combine almond meal, sieved icing sugar and the pinch of salt together.
Add egg whites and fold in until well combined.
Gradually stir in butter.
Pour into tin, Filling each mould three-quarters full.
Place a raspberry in the top of each.
Bake for 15 minutes, or until a skewer inserted comes out clean.
Allow to cool slightly before removing from the mould. I needed to run a knife around the edge of mine to loosen them.
There were a few things I gave up on finding when I found out I couldn’t eat gluten anymore. One of them was profiteroles and a good choux pastry. But a trip to my favourite bakery assured me that a gluten-free choux pastry is very possible. They make the most amazing gluten-free eclairs!
So when the latest issue of Delicious magazine graced my letterbox with a Better Cook Challenge on choux pastry I was determined to try and make a gluten-free profiterole. We had some friends and their gorgeous offspring coming for lunch last Friday, so I seized the second wind I got on Thursday night after putting Munchkin to bed, and tried.
And it worked! *cue cheer and happy dance*
Honestly I can’t really remember exactly what the glutenous version tastes like, but both of my friends and my husband assured me that my version were delicious. And my husband advising that I could make them again very soon convinced me of it.
As per usual I used Schaer patisserie mix C as it’s the best commercially bought flour mix I’ve come across for pastries and cakes (and Sonja in Cully wouldn’t divulge her amazing recipe ;))
I finished them with a drizzle of salted caramel sauce rather than the chocolate one in the magazine. I’ll write up the caramel recipe for next weeks gluten-free recipe post.
Hello lovely ladies and gents! I had intended this blog post to go live in time for Mother’s Day, so that all of you out there who wanted something a little more tasty than burnt toast for breakfast could stock up on ingredients, print out this post or email it to your partners and suggest that they make this with the kids.
Why? Because it’s insanely easy, looks good and is delicious! But life (or in this case a still teething Munchkin) managed to get in the way of my best laid plans.
So here it is post Mother’s Day. Maybe you can put in an order for one for your birthday?
The main ingredient for this cake?
A cake mix.
Yup, this lady has changed her tune after rather a lot of burnt caramel and cakes that resemble pancakes because the Munchkin decided to curtail her nap and/ or to take up lung exercises right at an essential moment. So whilst I thought that hell would freeze over and be coated in frosting before I’d use a packet, I’ve found myself resorting to using cake mixes in emergencies. I’ve found a couple of fabulous gluten-free ones. But you could use any you find at the grocery or whole-foods.
After following the instructions on the packet to make up the batter, I added half a cup of chopped walnuts and half a cup of chopped dark fleur de sel chocolate. And poured it into a large slice tin before baking at the temperature suggested on the packet. Just keep a good eye on it as it will bake a lot quicker due to it being put in a larger tin.
This meant that I ended up with a ‘brownie’ type cake. I cut it in half, trimmed it so the edges looked neat and layered it with chopped strawberries and whipped cream.
I then covered it with a light dusting of good quality cocoa powder. I use a tea strainer for this as it gives me loads more control and creates less of a cocoa powder cloud in my kitchen. It’s also a really handy thing to give your kids when they’re “helping”.
And finally, I added a sprinkle of some of my favourite decorations… dried flowers/ petals. I bought these from a market here in Lausanne, they’re organic and oh so pretty! But you could probably find them at a local delicatessen or specialty shop.
If all else fails, just attack with your favourite sugary decoration
And voilà! An exceedingly quick (I had this done in one very short Munchkin nap), delicious and pretty cake to serve your friend who is coming for tea. And a really easy cake for you (or your husband *hint hint*) to whip up with your kids for your next Mother’s Day or birthday.
Why is it that every time I start to wonder what I’m doing with my life and start to consider returning to a ‘normal’ profession something turns up to make me change my mind? In this case, the latest issue of Cupcake Heaven turned up in my letterbox.