Tuesday, 10 February 2015
It's that time of year again......... all the shops are filled with hearts & flowers & love is in the air. (Even the local pet shop has jumped on the band wagon! - call me mean, but my pets will not be getting valentines cards - although I admit I did buy Kia a heart shaped dog biscuit.)
This cake is so easy to make & decorate but really looks (& tastes) great. So if you want to show your love to your nearest & dearest by doing some baking, then you're in the right place!
This cake does contain refined sugar - so no doubt the sugar police will be after me - however it contains a lot less than most cake recipes. I've found that my body does no better on honey, maple syrup or high amounts of fruit sugar, so I might as well use the real deal in my baking. If you want to vastly reduce the sugar content of a cake, another cute decorating idea is to leave off the icing/frosting. Instead, cut out some paper (in this example - heart shapes) & place them on top of the cake & then dust the top of the cake using icing sugar. then remove the paper & you'll be left with a heart pattern. It looks so effective - I have no icing sugar in the cupboard, so can't demonstrate this further, but hopefully you understand what I mean!
150g doves farm self raising gluten free flour
150g lurpak spreadable
100g caster sugar
1 dessertspoon cocoa powder
1 teaspoon doves farm baking powder
to color the cake I used beetroot powder - the color is amazing! but you can also use food coloring. I used about 2 dessertspoons of beet powder.
200g icing sugar.
packet of ready to roll red icing. (make sure the brand you use is suitable for a GF diet)
1 preheat the oven to 180c
2 mix all the cake ingredients together. ( I don't bother separating eggs or sifting the flour) just put it all in the blender, or beat by hand.
3 pour into cake tin. I used a heart shaped tin for this cake, but assuming you don't have a heart shaped tin to hand, a 19cm/ 7.5 inch round tin will be great.
4 either grease the cake with a little light olive oil or butter, or line it with baking parchment.
5 pour the cake mix into the tin and bake for 40 - 45 mins (I find all ovens seem to vary a little in their cooking time). when the cake is done the top will be firm to the touch and a skewer poked in the middle will come out clean.
6 leave the cake to cool.
7 Roll out the red icing, and using a heart shaped cutter, cut out some hearts.
8 if you don't have a heart shaped cutter you could just use the (clean) lid of a bottle to cut out small red circles. alternatively you could use a knife to cut out heart shapes but I felt that a bit beyond my artistic capabilities!
9 mix the icing sugar with a little water until you have a smooth thick paste. pour onto the top of the cake, spread over the top and let it run down the sides. decorate with the red hearts (or red dots!)
" HAPPY VALENTINES DAY EVERYONE!"