Gluten-free carrot cake

Gluten-free carrot cake
Serves 24
In this carrot cake recipe, polenta and ground almonds replace the flour and olive oil is used instead of butter.
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Cook Time
40 min
Cook Time
40 min
CAKE
  1. 1 cup extra virgin olive oil
  2. 350g brown sugar
  3. 5 medium eggs
  4. 150g ground almonds
  5. 100g polenta
  6. 2 teaspoons cinnamon
  7. 1 teaspoon salt
  8. 125g chopped walnuts
  9. 500g grated carrot
  10. 1 teaspoon baking powder
ICING
  1. 125g salted butter
  2. 250g light cream cheese
  3. 250g icing sugar
  4. grated zest of 2 large oranges
TO MAKE THE CAKE
  1. Heat the oven to 180ÂșC.
  2. Line a rectangular cake tin (25cm x 29cm) with baking parchment.
  3. Beat the eggs, sugar and oil together in a large bowl.
  4. Sprinkle in the polenta, ground almonds, salt and cinnamon and mix well.
  5. Add the carrots and walnuts and give the mixture a good stir.
  6. Pour the mixture into the baking tin and bake in the middle of the oven for 40 minutes.
  7. Test with a skewer to check that the cake is cooked.
  8. Cool for 10 minutes before turning out onto a baking rack.
  9. Leave to cool completely.
TO MAKE THE ICING
  1. Cream the butter in a bowl with a wooden spoon.
  2. Add the other ingredients and keep in the fridge until needed.
  3. Once the cake has cooled, spread over the icing.
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Gluten-free pear cake

Gluten-free pear cake

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Gluten-free pear cake

This gluten-free pear cake uses ground almonds instead of flour. The cake is cooked on the top of the stove so is ideal if you don’t have an oven. I wanted to try baking a cake in a frying pan so that we wouldn’t have to light the bread oven to make something sweet. I looked on Internet and found the idea for a recipe on clevercook. The cake had the added advantage of being completely gluten-free and that way I could use our own almonds instead of flour.

My idea was to follow the principle of a tarte tatin, using the pears we had picked last winter, and pour over the batter mixture. The pears are a winter variety and so are quite robust. The pears had been halved before freezing so I just cut them into smaller pieces.

I heated them through in a deep-sided frying pan until soft and the juice had evaporated.

I then lined the deep frying pan with greaseproof paper, brushed it with sunflower oil and sprinkled it with brown sugar. I put the pear pieces on top and poured over the batter.

I covered the pan and cooked over a low heat for about 20 minutes. Once it had cooked all the way through, I turned it out upside down onto a cooling rack. If you weren’t pouring the batter over fruit and wanted to turn the cake while it was cooking, you could turn the cake after 10 minutes so that it cooked evenly on both sides.

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Pear cake in a frying pan

Here is the recipe for the cake batter:

INGREDIENTS:
20g butter
3 eggs
90g brown sugar
160g ground almonds
1 teaspoon cornflour
1/2 teaspoon bicarbonate of soda
1 teaspoon baking powder
2 tablespoons orange juice
grated rind of an orange

In a food processor, blitz the butter and then add the eggs, one at a time. Mix in all the dry ingredients and blitz again. Add the orange juice and rind and blitz for a final time.

Pear tarte tatin

Gluten-free pear cake