super yummy gluten free vegan baked fruit cheesecake

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Super Yummy Gluten Free Vegan Baked Fruit Cheesecake

After embarking on my quest for healthy goodness I have been determined to find yummy desserts.  This.  Is,  SO.  GOOOOOOD!  My lovely friend Jake introduced me to this when he made it for me last week and I’ve been raving about it since – I even baked it for my housemates a couple of days ago 🙂

Although the original recipe is not vegan, after a few tweaks to replace the dairy and eggs (see the version below) it was super simple to make and came out pretty darn well if I say so myself!  If you’re unsure of where to buy the gluten free / vegan ingredients you can click on them to be taken to where I sourced them from.

Ingredients

For the biscuit base

For the cheesecake filling

  • 220g cream cheese (substitute for 220g dairy free cream cheese)
  • 112g caster sugar
  • 2 medium eggs (substitute for 2 tsp gluten free natural egg replacer mix and 4 tbs water)
  • 15g cornflour
  • a few drops vanilla extract
  • 50g fruit of choice (raspberries all the way for me although this recipe is definitely getting tested with lemon zest next time I bake it)

Method

  1. Preheat the oven to 180°c / 350°f / gas mark 4.
  2. Grease an 8in / 20cm round spring form cake tin (you only need a shallow one) or flan ring
  3. Stir together the gluten free flour, desiccated coconut, ground almonds, caster sugar and gluten free baking powder.
  4. Rub the butter into the flour mixture until it resembles breadcrumbs, then mix to a dough.
  5. Press into the greased tin then place on a flat baking tray and bake for 15 – 20 minutes until golden brown.
  6. (You can use this for the base or for a richer base – melt 50g unsalted butter (or soya spread), stir in the cooked biscuit and press back into the cake tin and place into the fridge to set.)
  7. Prepare your fruit and place on the bottom of the cooked tart base.
  8. To prepare the cheesecake filling beat the cream cheese to soften.
  9. Add the rest of the ingredients and beat until smooth.
  10. Pour over the fruit and bake in the oven for 25 minutes until firm.
  11. Leave to cool then store in the fridge until required. This will also freeze very well.
  12. To serve, run a sharp knife around the edge to loosen the ring and take off

Enjoy!

big love

gollygoshgirl

xx

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homebaked strawberries and cream white chocolate sponge cake with fresh fruit

Strawberries And Cream White Chocolate Sponge Cake With Fresh Fruit

Summer has finally arrived in the UK (THANK YOU LORD!) and the Wimbledon tennis final this weekend coupled with glorious sunshine inspired me to bake this little edible ode to British summertime 🙂  The cake is for a very good friend’s birthday and she requested strawberry jam and white chocolate so I adapted my classic Victoria sponge recipe and added a few extras  to enhance those flavours.  Below is the finished product and recipe – and here’s to a long hot summer (pretty please)!!

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Ingredients

  • 340g Unsalted butter (plus a little bit extra for greasing)
  • 340g Self-raising flour (plus extra for dusting)
  • 340g Caster sugar (plus 2 tbs for the filling)
  • 6 Large eggs
  • 2 Lemons
  • 400g Fresh strawberries
  • 80g Fresh blueberries
  • 80g Fresh raspberries
  • 2 tsp vanilla extract
  • 150g Good quality strawberry jam (plus 1 heaped tbs to attach the fruit when decorating)
  • 70g White chocolate chips
  • 60g white chocolate (to be grated)
  • 220ml Double cream
  • Icing sugar, for dusting
  • Mint leaves, to garnish

Method

  1. Preheat the oven to 180ºC/350ºF/gas 4
  2. Grease the bottom and sides of two 20cm and two 13cm sandwich cake tins with butter.  Line the base of each tin with greaseproof paper then dust the sides lightly with flour
  3. Beat 225g butter and 225g sugar together until very light and fluffy
  4. Add four eggs one at a time, beating each one in well before you add the next
  5. Sift in 225g flour
  6. Finely grate over the zest of 1 lemon then fold it into the mixture (halve the lemon and save it for later)
  7. Divide the cake mix into the prepared 20cm cake tins and put to one side
  8. In a separate bowl beat 115g butter and 115g sugar until very light and fluffy
  9. Add two eggs one and a time, beating the first one in well before you add the second
  10. Sift in 115g flour
  11. Finely grate over the zest of half a lemon then fold it into the mixture (halve the lemon and save it for later)
  12. Divide the mixture into the prepared 13cm cake tins
  13. Bake all four cakes in the hot oven for around 20 minutes, or until lightly golden brown and risen. The smaller cakes may be ready after 15-18 minutes.  (You can check to see if the cake is cooked by sticking a cocktail stick or skewer right into the middle of the sponge;  remove it after 5 seconds and if it comes out clean the cake’s cooked; if slightly sticky it needs a bit longer, so put it back into the oven)
  14. Allow the cakes to cool slightly in the tins, then carefully turn them out on to a rack to cool completely
  15. Hull and slice 300g of your strawberries
  16. Gently warm the jam in a pan over a low heat then remove from the heat and stir in your sliced strawberries and add in the white chocolate chips
  17. Add the cream to a bowl with 2 tbs caster sugar and 2 tsp vanilla extract, then squeeze in the juice from your zested lemons
  18. Finely grate in the white chocolate 
  19. Whip the mixture until you have nice soft peaks
  20. Place the least attractive 20cm sponge cake on a  plate or cakeboard, smear over 2/3 of the jam and strawberry mixture, then spread 2/3 of the sweetened cream over the top
  21. Place the second 20cm cake (with the best side facing up) on top and dust it with icing sugar
  22. Spread a little of the tbs strawberry jam reserved for decorating onto the middle of top of the cake 
  23. Place the least attractive 13cm sponge on top, smear over the remaining jam mixture and sweetened cream then finish by placing the second 13cm cake (best side facing up) on top and dusting it with icing sugar
  24. Decorate the cake with the remaining fruit, using the reserved strawberry jam to attach it
  25. Garnish with mint leaves

Enjoy!

big love

gollygoshgirl

xx

To see more of my homebaking posts click here to check out my instagram here.

 

homebaked vanilla and chocolate Victoria sponge marble cake

Homebaked Vanilla & Chocolate Victoria Sponge Marble Cake

This is another twist to the classic British tea-time homebaked classic Victoria sponge recipe I bake a whole lot.  I follow Jamie Oliver’s original recipe with a couple of teensy adjustments to adapt it into a marble cake – check out my version below!  If you’d like to see a different  twist on this yummy traditional sponge give this post a little peek 🙂

Photo 02-07-2013 16 47 15

Ingredients

  • 225g Unsalted butter (plus a little bit extra for greasing)
  • 225g Self-raising flour (plus extra for dusting)
  • 225g Caster sugar
  • 4 Large eggs
  • 2 tsp Vanilla extract
  • 1 tsp Cocoa powder
  • 200g Vanilla or chocolate buttercream icing
  • 250g fresh strawberries or raspberries
  • Any additional toppings (completely optional – this is super yummy as it is!)

Method

  1. Preheat the oven to 180ºC/350ºF/gas 4
  2. Grease the bottom and sides of two 20cm sandwich cake tins with butter.  Line the base of each tin with greaseproof paper then dust the sides lightly with flour
  3. Beat the butter and sugar together until very light and fluffy
  4. Add the eggs one at a time, beating each one in well before you add the next
  5. Mix in the vanilla extract
  6. Sift in the flour and fold it into the mixture
  7. Take 8 tablespoons of the mixture and put it in a separate bowl
  8. Divide the cake mix (minus the 8 tablespoons you just took out) equally into the prepared tins
  9. Add the cocoa powder to the 8 tablespoons of separated mixture and combine
  10. Divide the chocolate mixture between the two tins containing the original vanilla mixture then use a spoon to gently swirl it around a couple of times (creating a ‘marble’ effect)
  11. Bake in the hot oven for around 20 minutes, or until lightly golden brown and risen. (You can check to see if the cake is cooked by sticking a cocktail stick or skewer right into the middle of the sponge;  remove it after 5 seconds and if it comes out clean the cake’s cooked; if slightly sticky it needs a bit longer, so put it back into the oven)
  12. Allow the cakes to cool slightly in the tins, then carefully turn them out on to a rack to cool completely
  13. Slice your strawberries or raspberries (leave a couple of the most attractive berries whole if you wish to use them on the top of the cake)
  14. Place the least attractive sponge cake on a  plate, smear over the buttercream icing and prepared berries
  15. Place the second cake (with the best side facing up) on top and serve as it is, dust it with icing sugar and add few berries to the top or go crazy and add whatever you fancy – the one in the photo above is iced in chocolate fudge buttercream and decorated with fondant flowers and flavoured buttons

Enjoy!

big love

gollygoshgirl

xx

To see more of my homebaking posts click here or check out my instagram here.

yummy healthy dessert that feels super indulgent

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Yummy Healthy Dessert That Feels Super Indulgent

As I continue on my quest for healthy goodness I am determined that I will not compromise taste or completely give up on dessert.  I flipping love fruit but sometimes I want something a bit more substantial to satisfy my (very demanding) sweet tooth!  Cue this little number – super tasty and fully of goodness 🙂

Ingredients

Serves one

  • 2 Berry oatcakes ( I use Nairns gluten free)
  • 5 tbsp Soya yoghurt
  • Handful of blueberries or blackberries
  • 4 Strawberries
  • 1 tbsp grated Dark chocolate or dark chocolate chips

Method

  1. Crumble the oatcakes
  2. Mix the blueberries or blackberries into the yoghurt
  3. Dice the strawberries
  4. Layer the prepared ingredients and the dark chocolate as desired
  5. Grab a teaspoon (smaller spoon makes me feel like I’m eating more) and dig in!

Enjoy!

big love

gollygoshgirl

xx

homebaked afternoon tea

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On my best friend’s birthday we usually go out for afternoon tea but this year I wanted to switch it up a little bit and decided to attempt to bake it instead. 

Above is the result;

  • Sandwiches (egg and cress, cheese, cucumber, ham)
  • Scones with clotted cream and strawberry jam
  • Macaroons with summer fruits filling (recipe here)
  • Chocolate brownie bites (recipe here)
  • Banana loaves with toffee topping and white chocolate curls (recipe here)
  • White chocolate and raspberry cheesecakes (recipe here)
  • Classic Victoria sponge cake with vanilla cream and fresh strawberries (recipe here)
  • Fresh fruit (blueberries, blackberries and grapes)
  • Pink champagne
  • Earl grey tea

Enjoy!

big love

gollygoshgirl xx

 

homebaked strawberries and cream macaroons

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Homebaked Strawberries & Cream Macaroons

My dad is awesome.  He wears socks with sandals every day (literally.  all  year  round), loves dressing up as Santa at Christmas, tells jokes so rubbish they’re good, recycles everything, invents his own abbreviations for texting (which are usually completely undecipherable) and ‘assumes the position’ every Sunday after lunch (sleeps in the armchair).  There are a lot of other reasons he’s pretty cool but I think you get the picture!  Anyway; as today is Father’s Day I asked him if he wanted any edible treats – and he requested macaroons.  Which leads us nicely into the rest of this post!

I always use this recipe and it works perfectly every time (hooray!) but I wanted to try something slightly different; so I decided to add a little twist and change the flavours up a little.  I followed my homebaked macaroons recipe but added 1 1/2 teaspoons vanilla extract to the macaroon mixture and didn’t use any food colouring.  I added 1 teaspoon vanilla extract and finely grated white chocolate to the filling.  I then separated it into 6 parts, using a different food colouring to dye each one.  When I sandwiched the macaroons together I added finely sliced strawberries to the middle.  To complete the rainbow aesthetic started with the different coloured fillings; I dyed white fondant the same 6 colours as the fillings and used a star cutter to make the little toppers, attaching them with a very small amount of edible glue.

Hopefully they’ll taste yummy – I’ll be taking them over in a few hours!  Happy Father’s Day Dadsy 😀

Photo 15-06-2013 18 03 00

big love

gollygoshgirl

xx

To see more of my homebaking click here or check out my instagram 🙂

healthy homebaked chocolate chip cookies (yep; you heard right!)

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Healthy Homebaked Chocolate Chip Cookies

To cut a long story short; I’ve been throwing myself a pity party for the past week.  I was told I can’t eat gluten, dairy, eggs or yeast for the foreseeable future – possibly forever.  My favourite foods flashed around a conveyor belt in my mind (desserts featuring pretty highly), quickly followed by the realisation that I needed to find some good substitutions as speedily as possible!  All recipes I could find for cookies and cakes seemed to want me to grind nuts (not gunna happen considering that my trusty £5 electric whisk from Argos is my only real equipment) or require a massive amount of substitute ingredients which aren’t readily available or affordable.  I stumbled across the original recipe on pinterest and emailed it to myself but  I cannot for the life of me find the source (if anyone knows it please get at me!).  As usual, I have  made a few little changes – my version is below!  These come out pretty rich but you know what? They also taste surprisingly good!

Ingredients

Makes 16 cookies

  • 1 small Avocado
  • 3/4 cup Honey (for vegans substitute honey for 1/2 cup agave nectar, 2 tbsps soya milk and 1 mashed banana)
  • 1/2 cup Soft light brown sugar, packed
  • 2 tsp Vanilla extract
  • 2 cups Rice flour
  • 1/2 cup Cocoa powder
  • 1/2 tsp Salt
  • 1/2 tsp Bicarbonate of soda
  • 1/2 tsp Cornflour (UK) or cornstarch (US)
  • 2 tbsps Soya milk
  • 1 and 1/2 cups dark chocolate chips (70% cocoa solids)

Method

  1. Slice, pit and mash the avocado.
  2. Place the avocado into a mixing bowl and combine it with the honey.
  3. Add the sugar, soya milk and vanilla extract, mixing until combined.
  4. In a separate bowl sift together flour, cocoa powder, chocolate chips, salt, bicarbonate of soda, baking powder and cornflour.
  5. Slowly mix in the wet ingredients a little at a time.
  6. Chill in the fridge for 2-36 hours.
  7. Preheat the oven to 180ºC/350ºF/gas 4
  8. Line your baking trays with greaseproof paper
  9. Roll the mixture into mounds the size of a heaped tablespoon and place onto the baking trays lined with greaseproof paper.
  10. Flatten the mounds of mixture slightly, creating discs.
  11. Bake in the oven for 10-13 minutes.
  12. Let the cookies cool on the baking trays for 5 minutes before transferring to a wire rack to cool.

Enjoy!

big love

gollygoshgirl

xx