Genoise sponge is my go to cake recipe, its such a simple and versatile sponge. The only bad thing about it is that you could literally never stop eating it, it’s not dense or sickly sweet allowing fillings to be shown off. I love it with cream and berries, chocolate ganache, mousses, lemon drizzle, … Turn all your favourite flavoured cakes into fat free versions! Well, besides the cream of course. But this post is about my gluten free version.
I often bake with my gluten intolerant cousins (age 7 and 9), I love seeing how they are getting more and more interested in the kitchen just like I was at their age. Although we draw the line at big J making toffee apples alone in the middle of the night – thankfully the only thing hurt was a now very black saucepan.
For Christmas big J got The Gluten-Free Cookbook for Kids by Adriana Rabinvich and we are slowly making our way through the sweet recipes. Yesterday we made Snickerdoodles, frankly because they have a cool name.
My cousin loves tiramisu, in fact tiramisu is probably one of the few things that put a smile on his face besides heavy metal and guitars. With his birthday coming up I decided to revamp this delicious italian dessert into a four layer cake curtesy of Mary Berry’s recipe.
Lemon meringue pie is one of those wonderful desserts that fill me with nostalgia and familiarity. A good lemon meringue pie is like a comforting hug from my mum. Crunchy pastry filled with smooth tangy lemon curd and topped with fluffy meringue with a crisp shell… Mmmm! It’s making my mouth water just thinking of it.
Here is another super simple dessert which, unlike the chocolate fondant, is guilt free! In fact I had this for breakfast yesterday without even a trace of ‘I shouldn’t be eating dessert for breakfast‘.
Believe it or not, I do try to be healthy but I love to indulge too, everything in moderation right? But if you can make something thats healthy and tastes like a naughty treat then your winning!
Especially if you can have it for breakfast too.
After making the cheesecake I had to have a go at making icecream! I decided to try using walnuts as well as cashews. I wondered if it would make a lot of difference to the texture but it didn’t. Still as creamy as ever.
This was my first attempt so I wouldn’t worry if you don’t the exact amounts of ingredients, give it a go with what you have!
Unfortunately, not the best presentation but there was no ice cream scoop 😦
For the caramel
130g pited dates (soaked in hot water until soft)
Tsp lemon juice
For the ice cream
270g walnuts (soaked in water for at least 4h)
200g cashews (soaked in water for at least 4h)
170g apple sauce
2 -3 tbs honey
1 tbs lemon
About 200ml water
Vanilla and cinnamon optional
To make the caramel place all the ingredients in a food processor and blend until smooth. Set aside.
For the icecream, place all the ingredients in a blender except the water, add the water gradually. You have enough when the mixture blends properly. It takes a while to get it going. Blend until its as smooth as can be.
Add some crushed walnuts of you like.
Layer the ice cream and the caramel into a tupperware and then swirl together and pop it in the freezer.