GF Lemon Cake…#yum

Hey everyone,

Can you believe all of the snow that we received this week…What is going on!? I know it was naive of me to think that winter was over but I wasn’t expecting the downpour that we received in the last two days…On a more positive note, the snow is quite beautiful…right ;).

Last Sunday, our son and I tried a new GF cake recipe from this amazing recipe book that a couple of my girlfriends bought me for my birthday last year. It’s called “Gluten-Free Sweet Treat: cakes, brownies, cookies and more” by Emma Goss-Custard. Not sure that that’s her real name but it’s cute either way.

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Lemon Drizzle Cake

I’ve made a few of her recipes and, so far, they’ve been delicious. I find that they take longer to make than non-GF recipes but they’re worth it. This time we tried her Lemon Drizzle Cake and it was #delicious!!!

Today, I’m sharing her recipe with you.

Lemon Drizzle Cake

Ingredients:

  • 3/4 cup butter, plus extra for brushing
  • 7.5 tbs GF flour of your choice (Tbs…I know, weird but her recipe uses them or ounces)
  • Finely grated zest from 2 lemons
  • juice of 1 lemon
  • 2 eggs
  • 1 tsp GF baking powder
  • 3/4 cup sugar (I suggest using WAY less as the recipe was very sweet – maybe 1/2c max)
  • 2/3 cup ground almonds
  • 3 tbs polenta
  • 1 tsp lemon oil

Note: Rather than using the drizzle, I sifted icing sugar on top of the cake. I’m happy I did since the cake is pretty sweet.

Method:

  1. Preheat oven to 350 degrees and butter your 1lb loaf tin.
  2. Melt butter with the lemon zest, but don’t let it get too hot. I heated it slowly in the microwave. Then add your lemon juice and stir again.
  3. Crack your eggs in a large mixing bowl fitted with an electric mixer. Add your baking powder, sugar, almonds, GF flour, cornflour, polenta and lemon oil.
  4. Add melted butter and zest to the mixture.
  5. Using your electric mixer, beat on low speed and then on high until your mixture is smooth with a rich yellow colour.
  6. Spoon your cake mixture into the buttered tin and tap tin until batter is smooth.
  7. Bake for 30 minutes, check and then cover with parchment paper, especially if the cake is getting too dark.
  8. Bake for an additional 15-20 minutes, until springy to the touch.
  9. Remove from oven, let cool completely and then remove from tin.
  10. If you like, sift icing sugar above the cake for a nice touch and added sweetness.

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If you’re looking to try something new, I highly recommend this recipe, however, I would use 1/3-1/2 a cup of sugar rather than 3/4 since it was very sweet. I also suggest that you keep it refrigerated since it was a tad crumbly.

This recipe pairs well with a warm coffee in the morning or with an afternoon tea, which is when I tend to get my sweet craving ;).

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Voila!

For those who eat GF, what’s your favourite cake recipe? I would love to hear about it. Before going GF, I used to do a lot of baking but I haven’t been too interested in trying new recipes since I’m usually missing ingredients or I know that I’ll be the only one eating it.

If you do end up giving this recipe a try, please let me know what you think of it and whether or not you’d be interested in other GF recipes.

On a totally separate but very important note, I’d like to wish everyone a happy international women’s day. Today, I’d like to thank my sister, mother-in-law, female friends, family, role models and most importantly my mom who is truly my BIGGEST role model and inspiration. Mom, you are truly one of a kind and like no other. Since Chels and I were young you taught us the importance of being a feminist, of being kind, accepting and understanding and to stand up for injustice. I thank you today and every day for being the incredible role model and woman that you are!

“The strongest people are not those who show strength in front of us but those who win battles we know nothing about.” A serious quote but one that struck home.

Hope you all have a wonderful weekend spent with friends and family, eating great food.

Bon Appetit!

Ash xo

Last minute Christmas dessert ideas

Hey everyone,

My apologies for not posting last week. I had promised myself that I would never miss a post but it just wasn’t in the cards last week. For those who follow me on Instagram (lovelylife.xo), you already know that Julien and I were away in Banff for four nights last week, so the beginning of the week was spent preparing for our trip. i.e. wrapping things up at work, getting things in order at home, and ensuring that the kids were packed for their time spent with their grandparents. The good news is that I plan on dedicating next week’s post to our time spent in Banff. It should be a fun post so please do check it out.

Missing five days before Christmas meant that I had to get most of my baking, shopping and meal planning done ahead of time which I sort of managed to do…sort of lol 😉 Although I had done most of my baking, I still had a couple fun and easy dessert recipes to make. My son and I managed to make them last night, just in time for their last day at daycare. For those of you who are late with your holiday baking or simply looking for a quick and easy recipe to make before Christmas, I highly recommend trying these out.

First up is a recipe for bark. I don’t know about you, but I always thought that bark would be difficult to make. The truth is is that it’s one of the easiest recipes to make.

White Chocolate and Cranberry Bark
Ingredients:

  • 1 pound of white chocolate, chopped
  • 1 cup of dried cranberries
  • 1 cup of pistachios, shelled

Method:

  1. Put your chopped white chocolate in a microwavable bowl and microwave for 30 seconds at a time. After 30 seconds, stir chocolate and repeat until fully melted.
  2. Once melted, stir in your dried cranberries and shelled pistachios. (note: feel free to add whichever  nuts or dried fruits that you like).
  3. Pour mixture onto foil-lined (or Silpat lined) baking sheet and spread to desired thickness.
  4. Freeze until solid and then break into pieces.
  5. Store in an airtight container and freeze.

Martha Stewart’s Sugar Cookies

Ingredients

  • 2 cups of flour
  • 1/2 tsp baking powder
  • 1/4 tsp salt
  • 1 cup of sugar
  • 1 stick (1/2 cup) butter
  • 1 tsp vanilla extract
  • 1 egg

Method:

1. In a large bowl, whisk flour, baking powder, and salt. With an electric mixer, cream butter and sugar until light and fluffy. Beat in egg and vanilla. With the mixer on low, gradually add the flour mixture and beat until combined.

2. Divide the dough in half and flatten into two disks. Wrap each disk in plastic wrap and freeze ( or refrigerate) until firm, at least 20 minutes.

3. Preheat your oven to 325 degrees. Line your baking sheet with a Silpat or aluminum foil. Remove one dough disk; let stand 5 to 10 minutes. Roll out to desired thickness between two sheets of floured parchment paper. Dust dough with flour as needed. Cut shapes with cookie cutters and transfer to a prepared baking sheet. (If dough gets soft, chill for 10 minutes).

4. Bake, rotating halfway through until edges are golden (approx.10 to 18 minutes) depending on their size. Cool completely on wire racks.

5. For the icing, sift icing sugar into a small bowl. Whisk in 4 tbs’s of milk until icing is smooth and thick enough to coat the back of a spoon. If too thin, whisk in more sugar; if too thick, add more milk.

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6. If you want to make coloured icing, separate icing into a few bowls and add desired food colouring to each and mix.

7. Ice cookies and decorate as you like using sprinkles or candies.

As previously mentioned, whether I’m making cookies, brownies or bark, I like to freeze them and take one out at a time when I’m craving something sweet.

Christmas is only a few days away now so I hope that you all have a very Merry Christmas with your friends and families. To those who have been following my blog regularly, I thank you for all of your support during the last 6 months and I hope that you continue to check out my weekly posts. Please feel free to leave me a comment and let me know what you like to see on the blog, as I would like to focus on topics that interest you.

Merry Christmas!!!

Ash