A Gluten Free Springtime Showstopper: The GFMBO 2016 Winning Recipe

A Gluten Free Springtime Showstopper: The GFMBO 2016 Winning Recipe
Guest Recipe

The basics

Preparation Time: 3 hours

Cooking Time: 20-30 mins per layer

Serves/Makes: 1 3-tiered celebration cake, 20 macarons, 20 gingerbread biscuits

Ingredients

Pumpkin, orange zest and cardamom layer

(For a 2 layer 8 inch cake. I used 1 ½ x this recipe for the bottom layer of my showstopper)
• 3 large eggs
• 140ml mild olive oil
• Juice and zest of 1 small orange
• 250g pumpkin or butternut squash flesh, finely grated
• 1 bag of Delicious Alchemy vanilla sponge mix
• The seeds from 3-4 cardamom pods, finely ground

Apple and sumac layer

(For a 3 layer 6 inch cake or 2 layer 8 inch cake)
• 3 large eggs
• 180g soft dairy free margarine (e.g. Stork block – harder margarines don’t work)
• 1 large or 2 small eating apples
• 1 bag of Delicious Alchemy vanilla sponge mix
• 20ml water
• 1 tbsp sumac
• 1 tbsp ground cinnamon

Stem ginger and dark chocolate chip layer

(For a 2 layer 8 inch cake. I used half of this quantity for the top layer of my showstopper.)
• 3 large eggs
• 180g soft dairy free margarine (e.g. Stork block – harder margarines don’t work)
• 1 bag of Delicious Alchemy vanilla sponge mix
• 20 ml water
• 1 tbsp ground ginger
• 3 pieces of crystallised stem ginger in syrup
• 100 g dark chocolate drops (check they are gluten and dairy free)

Basic macaron recipe

• 65g egg whites
• 30g caster sugar
• 1tsp egg white power
• 115g icing sugar
• 75g ground nuts/seeds
• Gel food colouring

Dairy free ‘buttercream’

(makes enough to fill and cover one large cake)
• 150g soft dairy free margarine
• 200g mild dairy free cream cheese
• 400g sifted icing sugar
• Your choice of flavouring

Gingerbread biscuits

• 1 pack Delicious Alchemy Gingerbread Biscuit Mix
• 1 egg
• 2 tbsp golden syrup
• 40g butter or dairy free spread

Icing for gingerbread biscuits

• 250g icing sugar
• 40ml lemon juice
• 2 tsp glycerine
• Food colouring

Method

Pumpkin, orange zest and cardamom cake

1. Preheat the oven to 160°c (fan), oil and line three 4” cake tins.
2. Mix together the eggs, olive oil and orange juice with an electric whisk.
3. Add in the sponge mix and cardamom and mix again until well combined.
4. Fold through the grated pumpkin and orange zest.
5. Divide evenly between the tins and bake for 25-30 minutes until golden brown and when a knife pushed into the centre comes out clean.
6. Leave to cool in the tin for 5 minutes, before turning out onto a wire rack to finish cooling.
7. Sandwich together with cream cheese frosting and decorate as desired.

Apple and sumac cake

1. Preheat the oven to 160°c (fan), oil and line three 6” cake tins.
2. Peel and finely dice the apple.
3. Beat the margarine until smooth, then add in the remaining ingredients except the apple. Mix until well combined.
4. Fold through the apple pieces.
5. Divide evenly between the tins and bake for 20-25 minutes until golden brown and when a knife pushed into the centre comes out clean.
6. Leave to cool in the tin for 5 minutes, before turning out onto a wire rack to finish cooling.
7. Sandwich together with cream cheese frosting and ice as above.

Stem ginger and choc chip cake

1. Preheat the oven to 160°c (fan), oil and line three 8” cake tins.
2. Finely chop the ginger.
3. Beat the margarine until smooth, then add in the eggs, water, cake mix and ground ginger. Mix until well combined.
4. Fold through the stem ginger and dark chocolate.
5. Divide evenly between the tins and bake for 20-25 minutes until golden brown and when a knife pushed into the centre comes out clean.
6. Leave to cool in the tin for 5 minutes, before turning out onto a wire rack to finish cooling.
7. Sandwich together with cream cheese frosting and ice as above.

Basic macarons – for the showstopper I used pink with raspberry jam filling and yellow with lemon curd filling

1. Sift together the ground nuts/seeds and icing sugar and set aside.
2. Beat the egg whites until they start to froth, then add the caster sugar and egg white powder and continue beating until the meringue forms soft peaks.
3. At this point add a pea-sized amount of gel food colouring and continue beating until it forms stiff peaks.
4. Using a spatula, fold in the nuts/seeds and icing sugar into the meringue until the mix is smooth and moves slightly (like lava) when you stop folding.
5. Pipe the macaron shells into egg shapes using a round nozzle onto a non-stick baking mat and leave to rest at room temperature until a skin forms on the top (they will cease being sticky to touch). Meanwhile preheat the oven to 170°c.
6. Bake for 12 minutes when the meringues will have risen with smooth tops.
7. Allow to cool completely on a rack before removing from the non-stick mat and filling. Keep in the fridge for 24hours before eating. Can be frozen filled to prevent them drying out
8. (Optional) I flicked my eggs with a little watered down colouring to make the speckles.

Gingerbread biscuits

1. Prepare the biscuits as per the pack instructions.
2. Pipe with your favourite design.

Assembly

1. Use dowels (or straws) cut to the same height as the 6” and 8” cakes (3-4 per tier), and insert them into the cakes to support the weight of the one on top.
2. Using cake boards if you wish, carefully assemble the tiers.
3. To decorate, arrange the macarons, gingerbread biscuits and edible flowers in a cascade down the front on the cake, using buttercream to stick each element in place.
4. For an extra-special flourish, sprinkle the cake with edible glitter and your showstopper is complete!