Clearly, all recipes I follow have to be adapted because the 'delectable' branding is entirely wheat and gluten free; this has been a very positive aspect to my baked good selling really well and being very popular.
I tend to adapt recipes I use, using up what's in my cupboard, and with a tendancy to enjoy using brown sugars instead of caster, the results are never 'promised-as-pictured' but for me, this just adds to the excitement!
Last year for my partner's birthday, I made a carrot and orange cake and served it with a cream cheese and orange 'drizzle' sauce and it was delicious, so adapting that further, this is today's baking.......
(NB. This cake is dairy free too and low fat!)
175g soft dark brown sugar
175ml vegeatable oil
3 eggs, lightly beaten
140g grated carrot (2 medium carrots)
100g raisins
grated zest of 1 large orange
175g Doves Farm wheat-free flour - plain
1 tsp Xanthan gum (binding agent for wheat-free recipes)
4 tsp gluten free baking powder
1 tsp ground cinamon
1/2 tsp freshly grated nutmeg
1/2 tsp mixed spice
Frosting: 175g icing sugar, mixed with 2 tbsp fresh orange juice - to a consistance of single cream (to pour over the cake in zig-zag motion, allowing it to drip decoratively down the sides!)
Put sugar, oil and eggs into a large mixing bowl and lightly mix with a wooden spoon. Add grated carrot, raisins and orange zest and combine.
Mix flour, baking powder, Xanthan gum and spices and sift into the 'wet' mixture. Lightly mix all ingredients until just combined. (The mixture will be fairly runny.) Pour into a prepared, greased cake tin and bake at 180 degrees for 45 minutes, until the centre 'springs' up when pressed lightly. Also use a cake 'pricker' to test if it's done by piercing the cake in several places; if it comes out 'clean' (with no trace of cake mix) then you're cake is done.
Turn it out carefully onto a wire rack to cool, and peel off parchment whilst the cake it still hot.
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