Preheat oven to 160° C. Butter an 18 cm round tin and line bottom with baking paper.
Put chocolate, brandy & coffee in a bowl over hot water and allow to melt undisturbed. Stir gently to combine. Add butter & sugar and combine. Add almonds and mix well. Beat egg yolks and mix in well.
Beat egg whites until firm, beat in a large tab. then pour chocolate mixture into remaining whites and fold in gently.
Pour into tin and bake 40 – 45 min until almost set but still a little soft in the centre. Cool completely in tin (best overnight). Turn out carefully.
davidt4,
Dec 13, 2:08am
Tropical fruit and almond cake (Nadia Lim)
serves 10
2 ripe bananas 5 eggs, separated 2 tsp vanilla extract ½ c chopped dates ½ c dried mango 1 430g can crushed pineapple, drained 250g ground almonds ½ c fine desiccated coconut 50g coconut oil or butter, melted ¼ c liquid honey ¼ c almond flakes
yoghurt or crème fraiche to serve
1. Heat oven to 165C. Lightly grease and line a round (about 22cm diameter) spring-form cake tin with baking paper on the bottom and sides.
2. Mash bananas with egg yolks and vanilla. Mix in dates, mango, pineapple, ground almonds, coconut, honey and coconut oil/butter. 3. In a separate bowl, whisk the egg whites to soft peaks. Gently fold into the almond batter. 4. Pour batter into the prepared cake tin and top with the flaked almonds. Bake for 1 hour or until golden and cooked through. To test if the cake is done, insert a wooden skewer into the middle of the cake. It should come out clean. 5. Remove cake from oven and, after 5 minutes, remove from cake tin and transfer to a wire rack to cool. 6. Serve with a dollop of creme fraiche or yoghurt on the side. Note: Keep this cake in the fridge - it will last 3-4 days.
mica3,
Dec 13, 3:06am
Use Edmonds sponge cake recipe then use for trifle or tiramasu(sp)
valentino,
Dec 13, 3:15am
Caramel Fudge
125g Butter 2 tablespoons Golden Syrup 1 can Sweetened Condensed Milk 1 cup brown sugar 100g White Chocolate Melts (I use Nestlé Melts) Handful of dark chocolate melts.
Melt the butter in a pan. Remove from heat, add the brown sugar and stir until combined with the butter. Add the condensed milk and stir until combined with the sugar and butter. Add the golden syrup, mix and return to a low heat. Stir the mixture constantly for 10 minutes. Be careful not to let the mixture get to hot or boil to rapidly as the sugar will start to crystallise - which tastes quite nice but ruins the smooth consistency. If the mixture does start to crystallise remove from the heat immediately and stir rapidly. Remove from the heat and add the chocolate melt. Mix until smooth. Pour the mixture into a 7cm x 25cm bar tin, refrigerate until set. Once it has hardened enough, drizzle a small amount of melted dark chocolate across the top for decoration. Cut into cubes. Easy as………….
cgvl,
Dec 13, 3:18am
Read the labels first as some ingredients contain gluten eg malt vinegar. I replace a lot of flour in recipes with Almond (meal/or ground) and or rice flour. Almond works the best but both are good be careful of using GF flour as sometimes it doesn't mix well and you get what feels like gritty bits in the cakes/muffins, which I can't stand. Maize Cornflour, white vinegar and check the baking powder most is gf.
valentino,
Dec 13, 3:20am
Rocky Road Christmas Tree
1 cup cooking chocolate chips 1 cup marshmallows, roughly chopped 1 cup lollies of your choice (anything easy to cut up, snakes work well) 1 cup white chocolate chips Hundreds and thousands, mini M&Ms, Smarties or other small lollies for decoration
Directions Using some Baking Paper, cut a piece big enough say about 25 cm square or bigger and roll into a cone shape mould, secure with a tape. Can always cut the size of cone afterwards to suit. 1. Melt the milk chocolate chips in a bowl over a pot of boiling water or in the microwave. Cut up the marshmallow and sweets of your choice and place these in the now melted chocolate. Stir lightly to mix and then pour it all into the mould. Secure the mould by standing it in a glass or a jug or a piece of polystyrene, and put it in the fridge for 20 minutes or until firm. 2. Meanwhile melt the white chocolate in a bowl or in the microwave. Remove the now hard rocky road Christmas tree from the mould and even out the base with a knife if needed. 3. Randomly and unevenly pipe or pour the white chocolate on the top quarter of the tree to resemble snow. Place the lollies in the chocolate to look like decorations.
sally63,
Dec 14, 2:46am
Thanks all, for the great recipes:)
2spotties,
Dec 14, 8:08am
Make a gluten free sponge or vanilla cake and use that in a trifle - make custard using edmonds powder.
ahaaaaa,
Dec 14, 1:54pm
google broken glass pudding. Looks pretty and kids like it. Also cheap to make.
pom-pom,
Dec 15, 7:52am
https://trademe.tmcdn.co.nz/photoserver/full/433118730.jpg These are individual lime and coconut jellies. Just make up a lime jelly with water and coconut (and a splash of lime juice for added zing). Put into individual glasses, pipe cream and add a chocolate decoration (any old random chocolate squiggle) Gluten free, pretty on the table and delicious!
If you're making food for someone with coeliacs or a serious gluten intolerance, just be aware they might have a problem with supposedly GF foods that have been processed on a production line that also processes foods containing gluten. It's normally mentioned on the label.
And if you don't usually cook gluten free food in your kitchen, be extra careful to avoid cross contamination when using items like a flour sifter. Silly little things like using an already opened pack of butter that's got a couple of breadcrumbs stuck on it.
Also, some ingredients chocolates, lollies, dried fruits, spices, etc aren't always gluten free. Just check the labels and you should be fine :-)
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