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Exploring, sipping & delighting in all things tea.
Just put the kettle on. One lump or two?

Friday, June 22, 2012

Gluten Free Lemon Drizzle Cake * Tea & Bakes Guest Post

We haven't had a Tea & Bakes guest post for a long while now, so here is special something from Claireabelle to get those taste buds tingling...

I must confess to having avoided Gluten Free cake in the past. Cake recipes should be traditional, right? Well I thought so until I discovered this simple recipe in 2008, from Good Food Magazine (also available online).



It contains mash potato.
Yes, you read that correctly, mash potato. IN A CAKE?! There are probably a few of you that think I'm barmy, but trust me, it's a winner and is my go-to gluten free cake recipe.
  • Serves 8 - 10
  • Prep 30 mins
  • Cook 40 mins (Including cooking potato)
Ingredients
  • 200g butter, softened
  • 200g golden caster sugar
  • 4 eggs
  • 175g ground almonds (to make it nut free see below)
  • 250g mashed potato
  • zest of 3 lemons
  • 2 tsp gluten-free baking powder (Supercook does one)
  • 4 tbsp granulated sugar (for drizzle)
  • juice of 1 lemon (for drizzle)
NB: If you'd like to make this nut-free, as well as wheat-free, switch the ground almonds for polenta or wheat-free flour.
  • Heat oven to 180C/fan 160C/gas 4. Butter and line a deep, 20cm round cake tin.
  • Prepare potatoes and boil until ready to mash. There should be no lumps! Leave potato to cool.
At this point it feels like you are preparing an evening meal and not getting ready to bake, but stick with me.



  • Beat the sugar and butter together until light and fluffy, then gradually add the egg, beating after each addition.

This is where I almost had a baking fail on my hands when I noticed my ground almond supply is low. That will teach me to prepare my ingredients as I go along! Luckily, I always have a supply of polenta in the cupboard and used the same amount (175g) as a nut free alternative.



  • Fold in the almonds, cold mashed potato, lemon zest and baking powder. I love the silicone spatulas for this. 




It is only now that it begins to look like actual cake mixture.

  • Tip into the tin, level the top, then bake for 40-45 mins or until golden and a skewer inserted into the middle of the cake comes out clean. Turn out onto a wire rack after 10 mins cooling. 


  • Mix the granulated sugar and the lemon juice together, then spoon over the top of the cake, letting it drip down the sides. I actually used a gravy jug to pour the drizzle. Let the cake cool completely before serving.

The end result is a light zingy cake with no hint of potato whatsoever. I even sent the OH to work with a batch and nobody noticed the starchy ingredient. Secret squirrel! I've made lemon polenta cake before and found it slightly crumbly, but somehow the potato binds everything together to make a great sponge. 


I will be enjoying my (jumbo) slice with some wonderful loose fruit tea sent by a friend in Canada.


Happy baking!
Claireabelle x

Thanks Claireabelle for the scrummy post. A very good reason to put the kettle on indeed. And we love your tea accessories!

For more sweet treats and crafty goodness pop over to the pretty blog
Claireabellemakes.

If you are a baker, caker or biscuit maker and have a fabulous recipe, send it on over to us as a Tea & Bakes guest post. For more info click and send us a message.
Chin chin...

Thursday, June 14, 2012

Bonne Journée!!


Bonjour from France!!

We thought we would pop by and say hello from a little place called Herrison, (which means Hedgehog in English) situated in the middle of France.

Some of the Isle of Tea folk used to live in France and were pleased to find teas that were long ago drunk amongst these parts and we shall tell you all about them very soon.

In the meantime, we have a fab Tea & Bakes post coming up and we were wondering what you thought of our new header? There's still more changes to come, but all slowly slowly.

And we do hope the weather is as lovely as it is today over here, as it is wherever you are.

Chin chin...
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