Gluten free afternoon tea
This week is Coeliac Awareness Week, so a very fitting week to have a gluten free afternoon tea with friends!
I made 2 recipes from Coeliac Australia’s Recipe book, Pistachio & Zucchini Cake and Banana Bread.
Here are the recipes for you to try.
Pistachio & Zucchini Cake
Melted butter for greasing tin
2 tbsp gluten free self-raising flour mix or desiccated coconut
Rind of 2 limes, finely grated
3/4 cup vegetable oil
1 1/2 cups caster sugar
2 tsp vanilla bean paste
2 medium to large zucchini, roughly grated
1/2 cup pistachio kernels, finely chopped
3/4 cup almond meal
2 cups gluten free self-raising flour mix, sifted
2 tsp ground cardamon, sifted
Juice of one lime
1 cup gluten free icing sugar, sifted
Extra 1/2 cup pistachio kernels
Preheat oven to 170 degrees. Brush a ring tin with melted butter. Dust with gluten free flour mix or desiccated coconut.
Put the rind, oil, sugar, eggs and vanilla in a mixing bowl. Whisk until the mixture combines and thickens. Add pistachios, almond meal, flour, cardomon and zucchini and mix using a wooden spoon.
Spoon mixture into prepared tin. Smooth the surface. Bake in pre-heated oven for 55 minutes or until cooked. Stand cake on wire rack for 10 minutes before turning it out to cool.
To make the glaze, put the butter and lime juice into a pan. Stir over low heat until butter is melted. Remove from heat. Add icing sugar, stir to combine. Return to heat and stir for 1 minute. Remove and stand for 15 minutes.
Pour the glaze over the cake and serve.
I have never made a cake with zucchini in it before so was quite curious to see how this would turn out. It was actually really nice and refreshing. A tip if you’re making this, it cooks quite quickly – mine didn’t need 55 minutes – so make sure you check on the cake so it doesn’t burn.
1/2 cup unsalted butter
1 cup sugar
1 cup mashed banana (about 2 large)
1 tsp fresh lemon juice
2 cups sifted gluten free self raising flour
1/2 tsp baking soda
1/2 tsp gluten free baking powder
Pinch of salt
1 1/2 tbsp sour cream
1/2 cup chopped walnuts
Preheat oven to 175 degrees. Cream butter and sugar in a large bowl. Beat in eggs. Blend in bananas and lemon juice. Re-sift flour with baking soda, baking powder and salt.
Gradually add dry ingredients to creamed mix alternatively with sour cream, beating well after each addition.
Stir in nuts. Turn into 9 x 5 inch loaf pan. Bake until tester inserted in centre comes out clean (about 40-45 minutes). Cool in pan for 10 minutes before turning out on a wire rack.
The photo above doesn’t look amazing as banana bread is not the most attractive thing in the world, but cake turned out nicely. Love a good banana cake in the afternoon with a cup of tea!