Gluten Free, Fair-trade – Cherry/Blueberry/Lime cake!

Perhaps you’re fortunate not to have any special dietary requirements, in which case this bake might not seem all that interesting. However if you do have all sorts of dietary requirements, hopefully this recipe and the book it came from will be helpful!

Recipe Book: Cake Angels by Julia Thomas

Recipe Book: Cake Angels by Julia Thomas

Cake Angels is a Gluten Free, Dairy free baking book. It’s excellent, I can’t recommend it highly enough! I’ve been eating Gluten and Diary free for over six years now and haven’t come across a better book for baking to those requirements. Julia also gives great tips for storage and decoration of cakes, there’s something for most occasions in there.

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The recipe in the book is ‘Raspberry, blueberry and lime drizzle cake’ I’ve slightly adapted it to use cherries instead of blueberries simply because I had these to hand. I also incorporated Fair-trade golden castor sugar brought at a local supermarket simply to show how easy it is to add something fair trade into every day baking.

Ingredients

Ingredients

Fair trade golden caster sugar - from sainsbury's supermarket.

Fair trade golden caster sugar – from supermarket.

I’m not going to write the recipe down word for word, as that would be rather cheeky/mild copy write infringement, rather I took photo’s of different stages of the process. Hopefully this is helpful, sometimes baking gluten free/dairy free can give very different looking mixes to traditional flours or ingredients. So the photos might shed some light on how a good bake looked whilst in the making…

Stage 1: Creaming the sugar and butter...

Stage 1: Creaming the sugar and butter…

Stage two: sifting in the flour, dry ingredients...

Stage 2: sifting in the flour, dry ingredients…

Stage 3: Folding in dry ingredients...

Stage 3: Folding in dry ingredients…

Stage 4: Folding in the fruit & lime juice...

Stage 4: Folding in the fruit & lime juice…

Stage 5: Transferring to square tin...

Stage 5: Transferring to square tin…

Stage 6: Making lime syrup...

Stage 6: Making lime syrup…

Just a little note, the ‘lime syrup’ was more like a lime sugar juice, it didn’t involve reducing down or heating. It added a lovely sharp flavour as well as some texture to the top of the cake in the form of undissolved sugar.

Stage 8: Adding lime syrup onto cake...

Stage 8: Adding lime syrup onto cake…

So that’s it, the end result was a light, moist cake, which I love for it’s balance of sweetness and sharpness.

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