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Recipe - Claire Blanchfield's Cut and Come again cake, Potatoe cakes - 4 Jun


Cut and Come again cake (Coeliacs version)

200g ground almonds
30gs of cornmeal (polenta)
30gs potato flour
100gs quinoa flour (or rice flour)
100gs organic corn flour
Pinch of salt
1 and a half teaspoons of gluten free baking powder
1 teaspoon of xanthan gum
170g of butter or margarine
1 heaped teaspoon of cinnamon 
2 heaped teaspoons of nutmeg 
170g soft brown sugar
Grated rind of one lemon
230g raisons or sultanas (*Optional: at this point you can add a further 200g - 300g of mixed fruit i.e. glace cherries, peel etc. For a very luxurious version add a jar of fruit mincemeat left over from Christmas. But if you prefer a lighter cake the recipe is fine with the original 230g of raisons or sultanas on their own)
2 teaspoons of gluten free almond essence
2 free range eggs
Half a cup of milk (soured with the juice of half a lemon)

Special notes: To be extra sure the ground almonds are gluten free, make them yourself. Just boil ordinary almonds in water for three minutes, peel off the skins which should come away easily. Then grind them in a food processor to required consistency. Make certain that the spices used are gluten free, supermarket bought usually contain wheat as a filler. The safest option is to buy them from a reputable health food shop where gluten free items are clearly and honestly labeled.

Method:

Put the flours, spices and gluten free baking powder into a bowl. Rub butter/marg into the dry ingredients. Add the sugar, ground almonds, fruit and rind etc, mix through adding the eggs and milk along with the almond essence. The mixture should be a firm dough consistency, if it's a bit too stiff add a bit more milk. Grease a large tin or Pyrex dish with plenty butter. Pour mixture into the pre greased tin. Cover with foil and bake in a moderate oven (170c) for 1 hour. Once baked leave in the tin until cooled then turn out and keep in an airtight tin.

*To transform this recipe into Simnel cake, add the optional extra mixed fruit suggested in the recipe. Then place marzipan (see recipe below) through the middle of the cake before baking.
Simnel cake is traditionally a British Easter or Mothering Sunday cake

Gluten free marzipan recipe:

450g Fine Ground Almonds (home made)
225g Gluten free Icing Sugar
225g Castor Sugar
2 Egg whites
1 tbsp Lemon Juice
1 tsp Gluten free Almond Essence  and/or half a tsp vanilla essence
Whisk eggs, essence and lemon juice. Stir in the sugars and almonds.
Use your hands to form the mixture into a ball. Knead well to produce a pliable dough. Wrap in grease-proof paper and refrigerate until needed. As a substitute to raw eggs it is possible to use a little water mixed with brandy to bind the paste.

Cut and Come again cake (Wheat flour version)

230g wholemeal flour
230g white self raising flour
Pinch of salt
2 teaspoons of baking powder
170g of butter or margarine
1 heaped teaspoon of cinnamon
2 heaped teaspoons of nutmeg
170g soft brown sugar
Grated rind of one lemon
230g raisons or sultanas (*Optional: at this point you can also to add a further 200g - 300g of mixed fruit i.e. glace cherries, peel etc or even some ground almonds. For a very luxurious version add a jar of fruit mincemeat left over from Christmas. But if you prefer a lighter cake the recipe is fine with the original 230g of raisons or sultanas on their own*)
2 teaspoons of almond essence
2 free range eggs
Half a cup of milk (soured with the juice of half a lemon)

Method:

Put the flour, baking powder and spices into a bowl. Rub butter/marg into the dry ingredients. Add the sugar, fruit and rind etc, mix through adding the eggs and milk along with the almond essence. The mixture should be a firm dough consistency, if it's a bit too stiff add a bit more milk. Grease a large tin or Pyrex dish with plenty butter. Make sure the ingredients are thoroughly mixed and pour into the pre greased tin. Cover with foil and bake in a moderate oven (170c) for 1 hour. Once baked leave in the tin until cooled then turn out and keep in an airtight tin.

*To transform this recipe into Simnel cake, add the optional extra mixed fruit suggested in the recipe. Then place marzipan through the middle of the cake before baking.
Simnel cake is traditionally a British Easter or Mothering Sunday cake

Lancashire Potato Cakes (Coeliacs Version)

The original, non coeliac recipe uses white wheat flour instead of potato flour. However I have found that because potato flour is much lighter it actually works better.

4 or 5 large mashing potatoes
2 carrots
half an onion or a leek chopped
4 or 5 rashers of gluten free bacon honey cured or smoked
1 heaped teaspoon of sage
Black and white pepper to taste
Large pinch of salt to taste
A knob of butter and a splash of milk
Potato flour

Special notes: Make sure that the herbs used are gluten free, supermarket bought usually contain wheat as a filler. The safest option is to buy them from a reputable health food shop where gluten free items are clearly and honestly labeled.

Method:

Peel and chop the carrots and potatoes, boil until soft. Drain and mash with a large knob of butter and a splash of milk. Add salt, black and white pepper to taste. Cover the mashed mixture and allow it to cool to handling temperature. During cooling, fry the chopped onions/leeks in butter or olive oil; you can add a tiny pinch of sugar to avoid bitterness if you like. Cut the bacon into pieces and add with the sage to the frying onions/leeks. Once golden brown, mix the seasoned onions and bacon through the cooling mash. If the mash isn't firm enough to mould add a little potato flour to thicken. Grease two large roasting tins with butter. Then take a large tablespoonful of the mashed mixture, flour both hands and begin to cover and mould the cake with flour. Then place on the tray and repeat until the mixture runs out. Place the trays in a pre heated oven at about 200c until the cakes are lightly golden; turn them half way through to ensure overall browning. Once cooked, spread on a little butter, sprinkle on some salt - and enjoy.

*This is a very versatile recipe and can be a great way to use up left overs, from roasts etc.
  Potato cakes are also the ultimate winter comfort food*


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