Friday, 10 June 2016

Gluten Free Cinnamon Marble Cake



A few folks have requested the recipe for a GF cake that I posted a photo of on social media. I make all my cakes with the same basic recipe, purely because now I've worked out what works for me, there seems little point in messing with it. This cake is very sweet and if you prefer less sweetness, reduce or omit the sugar in the drizzling mixture.

Gluten Free Cinnamon Marble Cake

4oz organic salted butter
3oz unrefined caster sugar
2 large eggs
6oz finely ground cornmeal
1/2 level teaspoon xanthan gum
1 level teaspoon gluten free baking powder
milk

For the marbling -
1oz organic salted butter
20g ground cinnamon powder

For drizzling (essential or the cake will be very dry) -
3oz icing sugar
7 fluid oz hot water
2 tablespoons lemon juice

Method

Preheat the oven to 375F, 190C, 170 fan, gas mark 5.
Grease and line or flour a 9 inch round tin or flan dish.

Cream the butter and caster sugar, add the eggs and beat the mixture well to make a soft, almost runny mixture.
Add the cornmeal, xanthan gum and baking powder and combine well.
Add enough milk (a little at a time) to make the mixture soft and almost runny again.
Melt the butter for the marbling and stir in the cinnamon powder to form a thick paste.
Dot the paste (in four or five dots) over the top of the cake mixture and swirl the cinnamon mix through the cake mixture (do not stir in too much).
Pour into the prepared tin or dish and cook in the centre of the oven for 20 - 25 minutes or until a skewer comes out clean from the centre. The cake will be firmer than a Victoria sponge type cake and doesn't rise very much.
While cake is still hot and before turning it out of the tin, stir together icing sugar, water and lemon juice until icing sugar is mostly dissolved. Pour over the cake slowly and allow it to be absorbed into the cake.
Leave to cool before turning out (or just eat it hot!).
Once cool keep covered in cling film or bee wrap to keep moist.




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