Ahead of Easter, FREEE, the UK’s #1 gluten-free flour brand, is sharing BRAND NEW recipes for delicious Easter treats.
Gluten-Free Banana Bundt Cake with Fudge Icing
Makes 1 bundt cake
Cooking time: 50-55 minutes for metal tin, 45-50 for silicone mould
Temperature: 180°C, Fan 160°C, 350°F, Gas 4
Ingredients
Banana Bundt Cake
- 2 ripe bananas
- 100g butter
- 100g soft brown sugar
- 1 tsp vanilla extract
- 2 eggs
- 200g FREEE Self Raising White Flour
- oil, for tin
Fudge Icing
- 75g butter
- 75g brown sugar
- 50g double cream
Method
Banana Cake
- Pre-heat the oven.
- Rub some oil around the inside of a metal bundt tin or silicone mould.
- Peel and mash the bananas on a plate.
- Chop the butter into cubes and put them into a mixing bowl.
- Add the sugar and beat together until smooth.
- Add the mashed banana and vanilla extract and beat again.
- Break the eggs into the bowl, one at a time, ensuring each is well incorporated before adding the next.
- Sieve the flour into the bowl and stir the mixture.
- Tip the mixture into the metal tin or silicone mould and smooth the top.
- Bake in the metal bundt tin for 50-55 minutes, in silicone for 45-50 minutes or until the sponge springs back when touched.
- Cool the cake in its tin for 40 minutes before carefully turning it out onto a wire rack to finish cooling.
Fudge Icing
- Chop the butter into cubes and put them into a saucepan.
- Add the sugar and cream.
- Put the pan over a gentle heat and stir to make a smooth sauce.
- Remove the pan from the heat.
- Stir as the icing cools and thickens slightly.
- Gently pour the icing over the top of the cold bundt cake allowing it to run down the sides.
- Allow the icing to set and store in a tin until ready to serve.
Gluten-Free Hot Cross Muffins
Makes 12 muffins
Cooking time: 20-25 minutes
Temperature: 190°C, Fan170°C, 375°F, Gas 5
Ingredients
- 50g white fondant icing
- 200g FREEE White Bread Flour
- ½ tsp FREEE Bicarbonate of Soda
- 2 tsp mixed spice
- 2 eggs
- 2 tsp lemon rind, grated
- 75ml natural yoghurt
- 150g oil
- 100g caster sugar
- 100g currants
- 25g candied peel
- 2 tbsp apricot jam
Method
- Pre-heat the oven.
- Stand 12 paper muffin cases in the holes of a muffin or tart tray.
- Flatten the fondant and cut into 24 matchstick size strips.
- Measure the flour, bicarbonate of soda and mixed spice into a bowl, stir to combine and sieve into another bowl.
- Break the eggs into a mixing bowl.
- Finely grate the lemon rind into the bowl.
- Add the yoghurt, oil and sugar and beat together well.
- Tip the flour into the bowl and beat until incorporated and the mixture is smooth.
- Stir in the currants and candied peel.
- Divide the mixture between the muffin cases.
- Gently lay two fondant strips across each muffin to form a cross.
- Bake for 20-25 minutes.
- Gently warm the apricot jam.
- Remove the hot cross muffins from the oven and brush the warm jam over the tops.
Gluten Free White Chocolate Layer Cake
Makes 1 layer cake
Cooking time: 20-25 minutes
Temperature: 180°C, Fan 160°C, 350°F, Gas 4
Ingredients
Vanilla Sponge Cakes
- 175g FREEE Self Raising Flour
- 175ml butter
- 3 eggs
- 175g caster sugar
- 1 tbsp vanilla extract
- 3 tbsp milk
- butter, for tins
White Chocolate Buttercream
- 50g butter
- 50g icing sugar
- 2 tsp milk
- 50g white chocolate
White Icing
- 75g butter
- 75g icing sugar
- 100g cream cheese (full fat)
White Chocolate Shards
- 15g white chocolate
White Chocolate Drip
- 75g white chocolate
- 50ml double cream
Method
Vanilla Sponge Layers
- Pre-heat the oven.
- Rub some butter around the inside of three 18cm/7” round cake tins or insert a baking liner.
- Sieve the flour into a large bowl.
- Cut the butter into small cubes, put them into the mixing bowl and stir to cover them with flour.
- Break the eggs into the bowl, add the sugar, and vanilla extract and beat everything together until smooth.
- Add the milk and mix well.
- Divide the mixture between the prepared baking tins and smooth the top.
- Bake for 20-25 minutes, until the cakes are just brown and start to come away from the side of the tin.
- Turn the cakes out on to a wire rack, peel off the paper and leave to cool.
White Chocolate Buttercream
- Cut the butter into small cubes, put them in a mixing bowl.
- Add the icing sugar and milk and beat until smooth.
- Coarsely grate the white chocolate into the mixing bowl and mix together well.
White Icing
- Chop the butter into cubes and put them into a mixing bowl.
- Beat the butter until it is smooth.
- Add the icing sugar and beat until combined.
- Measure the cream cheese into the bowl and beat together until smooth.
White Chocolate Shards
- Break the chocolate into cubes.
- Put the chocolate pieces into a small bowl and microwave on full power until the chocolate is soft, about 60-80 seconds.
- Pour the chocolate onto a marble tile, the back of a baking tray or a piece of parchment.
- Spread the chocolate out thinly.
- Leave to chill.
- When ready to use break the chocolate into shards.
White Chocolate Drip
- Cut the chocolate into small cubes.
- Put the cream into a saucepan over a medium heat.
- When the cream comes to the boil remove the pan from the heat.
- Immediately tip the chocolate cubes into the hot cream, shake the pan and leave for 5 minutes.
- Gently stir the cream and chocolate until smooth.
- Leave to cool.
White Chocolate Layer Cake
- Divide the white chocolate buttercream filling between the top of two cold sponges, spreading it out over each.
- Place the sponges one on top of the other and leave to set.
- Gently spread half of the white icing around the sides of the cake.
- Spread the remaining icing over the top of the cake.
- Pour the white chocolate drip around the circumference of the cake allowing it to drip down the sides.
- Scatter the white chocolate shards around the circumference of the cake.
Expert Hair Hacks For Busy Mums
