1/4 cup (60mL) vegetable oil, or similar, e.g. canola oil
1 teaspoon vanilla extract
Sift all the dry ingredients (flours, sugar, salt, baking powder and xanthan gum) into a mixing bowl, and stir with a fork to combine.
Crack the eggs into a glass, stir with a fork, and add to the mixing bowl, together with half (!) the milk, and all the other wet ingredients. Stir with a fork to make a thick mixture, and keep stirring briskly until it is smooth.
Gradually add more milk, stirring each time, until the batter pours smoothly, and is the consistency of a milkshake. You may not need all of the milk.
Heat up a flat frying pan on a low-to-medium heat, and spread with a little butter. It should sizzle when hot enough. Don’t let it get so hot that the butter burns.
Use a 1/4 cup measure to scoop the pancake batter onto the frying pan. I use silicon egg rings to help form the pancakes into a consistent round shape. When bubbles just start to form on the top, I remove the rings and gently flip the pancakes, and cook until it is browned on both sides.
If you keep them in a stack as you take them out of the frying pan, they tend to stay warm longer. That is, if they aren’t immediately eaten.
Serve with maple syrup and sliced banana, or whatever takes your fancy!
I like ’em, whether they are called donuts or doughnuts, especially when they are fried, ring-shaped, and covered with a cinnamon-and-sugar powder. I recently impulse-bought a donut maker – one of the kinds that drops rings of batter into hot oil – and was looking forward to making some of my favourite kind.
However, when I went to search for a gluten-free, fried ring donut recipe, I couldn’t actually find one. I checked my trusty gluten-free recipe books and did several versions of web searches, but I didn’t find what I was looking for. I did discover some interesting yeasted donut recipes that I have put aside to try another time, though.
So, after a bit of experimentation, here is my recipe for gluten-free, fried ring donuts. It was based on this recipe for gluten-and-dairy free donuts that was pretty similar to the (glutinous) one on the box of the donut maker, but was for oven-baked donuts rather than fried ones.
Before you begin
It is important to ensure your donut maker is going to work for you. Perhaps I can’t be too fussy about a $13 donut maker, but it still needs to work. After it arrived, mine needed to be gently adjusted by pushing the internal component to re-seat itself in the plastic channels. Also, the plastic rod was a little warped, so when I pressed down on the top of the donut maker, the plastic rod – that ultimately forms the “hole” in the final donut – wasn’t centred correctly. I needed to spin the rod in place until when I pressed the button at the top, the rod stayed centred in the circular outlet at the bottom of the donut maker. I then used a permanent marker on the button at the top of the rod and the outer rim of the donut maker to help show me where it needed to stay aligned to for a good donut shape to be created.
You also want to be able to control your oil temperature. For me, I used a BBQ thermometer and heated the oil in a frypan outside (to keep the hot oil smell out of the house). I could then control the oil temperature by either raising/lowering the lid of the BBQ or adjusting the gas setting. Around 180 degrees Celcius is the best temperature to fry your donuts, so ensure you can manage that +/- 10 degrees. A thermometer of some kind is highly recommended!
140 g of gluten-free plain flour (a type with no xanthan gum)
1/2 teaspoon (2.5 mL) of xanthan gum
1 teaspoon (5 mL) of gluten-free baking powder
1/2 teaspoon (2.5 mL) of table salt
50 g of caster sugar
1 teaspoon (5 mL) of ground cinnamon
1 large egg
1 teaspoon (5 mL) of vanilla extract
80 mL of canola (or vegetable) oil
175 mL of milk
1 teaspoon (5 mL) of vinegar
At least 1 L of canola oil, or other suitable oil, for frying
Extra caster sugar and ground cinnamon for coating
Heat up the oil for frying, but keep an eye on it that it doesn’t get too hot.
Sieve the dry ingredients into a large mixing bowl, and then combine well with a fork.
Lightly beat the egg, and then add it and the other wet ingredients into the same mixing bowl. Beat until smooth, and then scrape into the donut maker.
When oil is at temperature (near to 180 degrees Celcius), begin using the donut maker. Hold it just above the oil and press down on the button. The mix will be quite thick, but gently shake the donut maker and after about 5 seconds, there should be a good quantity of donut mix held at the end of the donut maker. Release the button and it should cut the mix away from the donut maker to drop a nicely-shaped ring of batter into the hot oil. Cook a batch of donuts together, maybe 3 or 4, or more depending on the size of your frypan or pot.
Let the donuts cook for a couple of minutes, and then using a slotted metal spoon (or a potato masher in my case), gently turn the donuts over to cook for a couple more minutes. When they are done they should be a dark golden colour.
Remove the batch of donuts to a plate covered with paper towel, allowing you to start another batch of donuts.
Toss the cooked donuts in a mix of caster sugar and cinnamon (maybe 1 teaspoon of cinnamon to 50 g of caster sugar, but do whatever you feel tastes best), and then move to a cooling rack or plate.
As with most gluten-free baking, these donuts will taste best when you’ve allowed them to cool to room temperature. It can be very tempting to eat them while they are still warm, but they will taste like they are undercooked at that point, sorry.
Just before Melbourne went into Covid-related lockdown for the fifth time, I joined a gluten-free sourdough bread-making class at a nearby cafe. Their chef, Dom Marzano, shared tips on how to bake a tasty, white, gluten-free sourdough loaf just like they sell in the cafe. I found that their recipe worked just as well with my sourdough starter – a revelation! The secret to achieving a great loaf was not to use a special sourdough starter, but simply use the right flour mix. In this case, the flour mix is the Well & Good Crusty Bread Mix, which sells for about $6 for a 410g pack.
Many gluten-free sourdough bread recipes that I’ve come across require a few exotic flours, so $6 to bake a loaf is reasonable. The Well & Good flour mix magic seems to come from its particular combination of thickeners, which include usual suspects like xanthan gum, guar gum and psyllium husk, plus some others. They’ve done the science to figure out how to make gluten free flours behave like wheat flour, and now I don’t have to.
I maintain a sourdough starter at just 60g, so the recipe below starts from this basis and explains how to build it up and then turn it into a loaf of bread over four days, ready to eat on the morning of the fifth day. It slices up pretty well, so I would say it’s worth the wait!
In the instructions below, I use normal Melbourne tap water (not any warmer than a tepid temperature). If you’re in another region, you may prefer to use bottled water, or boil and then cool tap water instead. Also, I use a half-half mix of brown rice and glutinous rice flour to bulk up the starter to the right amount to bake a loaf, but you can use whatever you’ve been feeding your starter, or even the same Well & Good Crusty Bread mix to keep it simple (if you have extra).
Ingredients – Day 1
60g of sourdough starter (from the fridge)
45mL (at least) water
45g flour (half-half brown rice flour and glutinous rice flour)
Method – Day 1
Get the sourdough starter out of the fridge at the start of the day, and leave somewhere warm like the kitchen. Wait a few hours until it has warmed up and is looking bubbly.
Follow the process previously described in the sourdough starter post under the feeding regime, but instead of discarding the remaining starter into the discard jar that’s kept in the fridge, put it in its own small container.
Follow the feeding regime for the starter that is in this small container, but scaled appropriately to the amount that is in there. Assuming 25g of starter has gone into the small container, add 25g of water and 25g of flour. There should be no left over starter to go into the discard jar. You will now have both the starter jar and the small container with similar amounts of sourdough starter in it.
Wait a few hours for the starter in the starter jar to have very tiny bubbles, and put it back into the fridge. However, do not put the small container into the fridge – leave it out on the bench or wherever you had it before. It doesn’t matter if it gets cold overnight.
Ingredients – Day 2
70g of starter from Day 1
70mL (at least) water
70g flour (half-half brown rice flour and glutinous rice flour)
Method – Day 2
About 24 hours after the starter was put into the small container (perhaps around midday), it should look bubbly and is ready to do the feeding regime again, which will triple its weight. Scrape the starter into a medium container, and weigh it.
Follow the feeding regime again for the starter that is in this container, but scaled appropriately to the amount that is in there. Assuming 70g of starter has gone into the medium container, add 70g of water and 70g of flour. Again, there is no discard.
Leave the medium container out on the kitchen bench or somewhere warm.
Ingredients – Day 3
200g of starter from Day 2
400g Well & Good Crusty Bread mix (or equivalent speciality bread flour)
20mL olive oil
5g table salt
fine rice flour for dusting
Method – Day 3
About 24 hours after the starter was put into the medium container (perhaps around midday), it should look bubbly and is ready. Prepare a banneton, or proofing basket, by dusting with fine rice flour and knocking it around to ensure it is even. If you don’t have a banneton, you can use a ricotta basket or even a plastic colander (if the holes are big, you can also put a cotton tea towel in it first).
Scrape it into a mixing bowl, along with all the other ingredients, and mix with a dough hook. You can also use a spoon and/or your hands, but that will be a bit messier. Unlike with a gluten-based dough, you don’t need to mix and pound it for ages. After 2 or 3 minutes, it should have been combined together sufficiently.
Put a small amount of oil on your hands to prevent the dough sticking, and pull the dough out with your hands, shaping it into a ball. If it is really sticky and the surface is rough, that’s not a problem.
Push the dough ball into the banneton so it is flattened against the bottom. Protect the dough from drying out by spraying oil onto some cling film that is stretched over the top of the banneton, or just put the whole banneton in a plastic freezer bag.
Leave the banneton out on the kitchen bench or somewhere warm.
Ingredients – Day 4
Dough from Day 3
Method – Day 4
About 24 hours after the dough was left to rise, it should have doubled in size. You can let it go longer (say 36 hours) if the room has been a bit cold overall and it needs it to achieve the doubling. It is now ready to bake!
Set oven to 220 degrees Celcius, and place a cast iron dutch oven in there with the lid on, to warm up. Leave it at least 30 mins from when the oven is at temperature so that the dutch oven is definitely hot. I use a 4.7L dutch oven, which works well, but you can go bigger. If you don’t have a dutch oven, you can apparently use a pizza stone together with a foil cover. However, using a dutch oven or a bessemer pot is the recommended way to go, as it provides heat while retaining moisture during the expansion phase of the baking.
Remove the plastic (cling film or freezer bag) cover from the banneton. Get a large piece of baking paper ready, and place this on top of the dough. Gently invert the banneton so the dough comes out of the banneton and is resting on the baking paper.
With a sharp knife, slice (score) a pattern on the top of the dough. Unlike with gluten-based bread, you don’t need a special razor blade – a kitchen knife will do. Cut into the top of the dough about 1 cm as you go. You can choose from a variety of patterns. I like to either score a big X (as seen in the photos here) or score three parallel lines across the top. The chef in my sourdough class liked to do a tic-tac-toe board style pattern. Do a web search for “scoring patterns” if you want inspiration.
Moving quickly, take the dutch oven out of the oven, and remove the lid. Gently lower the baking paper with the dough on top into the dutch oven, but remember the dutch oven is really hot. Replace the dutch oven’s lid and return to the oven. Reduce the temperature to 200 degrees Celcius. Bake for 20-25 mins.
Take the dutch oven out of the oven, and remove the lid. Return it to the oven without the lid. Bake for another 20-25 mins.
Take the dutch oven out, and let it stand for 10 mins or so before removing the bread and letting cool completely on a cooling rack. This takes a couple of hours.
Often by this point it is the evening of the fourth day, so I’m not ready to eat the bread straight away. It will be breakfast on the morning of the fifth day! I like to put my bread in a paper bag, and then in a sealed plastic bag to keep it fresh.
I previously described how I maintain my sourdough starter at 60g in the fridge, feeding it weekly. Since sourdough can basically triple itself in 24 hrs (or in a week in my case, since I keep it in the fridge), I need to discard 2/3rd of it each time so it maintains the same size. I also keep the discard in the fridge, in a separate jar, and it builds up at a rate of about 30g per week (with another 10g lost down the sink). What do I do with this? A popular option is to turn it into waffles!
I received a Breville “the No Mess Waffle” maker appliance as a present a few years back, before I went gluten-free, and made lots of different types of waffles. I can confidently say that this recipe makes the best plain waffle that I’ve had from the waffle maker. It has a good crispy texture and a great taste that works as a vehicle for a range of sweet toppings.
My discard jar holds about 180g of discard, so it takes around 6 weeks to fill up and that’s probably about as frequent as we’d want to make waffles. The recipe below is heavily based on this sourdough waffle recipe from Cultures for Health. Note – it does need to be started the evening before, for cooking into waffles for breakfast the following morning.
180g of discarded sourdough starter, from the fridge
In a sealable bowl or container, mix the discard with the water, then mix in the flours. Seal and leave on the bench overnight.
In the morning, when the discard has reactivated and turned the flour mixture bubbly, put the mixture in a large bowl, and add in the remaining ingredients (excepting the bicarb soda). Stir with a fork until there are no big lumps.
If the bicarb soda is very powdery, it can be evenly sprinkled over the top. If it’s a bit lumpy, dissolve it in a teaspoon of water, then tip into the mixture. Quickly stir through and leave until ready to start cooking.
Set the waffle maker to 5 (or desired crispness/brownness), and when ready, pour 1/2 cup (125mL) of mixture evenly across the cooking surface. Keep cooking each waffle this way until done.
Makes 6 waffles. Serve with maple syrup, sliced fruit, berries, cream/yoghurt, or however you like them!
Surplus waffles can be frozen, separated with baking paper. They reheat well split in half and popped in the toaster!
I was late to lockdown-driven sourdough baking. It wasn’t until Melbourne’s second lockdown, in August 2020, that I finally got on the sourdough bandwagon. However, I have kept my sourdough starter alive since then, so I’ve achieved the ten-month milestone!
Still, if I was to share my starter with someone else, or, not that I want to think about it, fell sick and someone else needed to keep it going, my sourdough regime isn’t documented anywhere yet. This post is intended to record what I’ve been doing, and it’s a little bit different to other sourdough feeding approaches that I’ve read online.
It’s not radical or anything. It just suits me and my needs in two ways. Firstly, the sourdough starter is gluten-free. Secondly, it is pretty cheap given that it gets minimal feeding – only 20g of flour each week – unless I’m baking something.
Before I describe it, I’d like to credit my main inspirations for the technique I use:
I keep my sourdough starter in the fridge, and then one morning on the weekend, I remove it and allow it to warm up. This allows the starter to get active again, and after a few hours, it will be creating bubbles.
As you can see here, I keep my sourdough starter in a small glass jar, and mark the fill level with a rubber band, in traditional style. In this picture, it has risen a little and looks bubbly. Note that this is basically as bubbly as it gets, unlike many pictures of other sourdough starters that you see online. However, it still seems to work perfectly fine for baking.
The first thing I do is open the glass jar and smell it. It should smell sweet and yeasty, but if it doesn’t, I throw it out and use some of my earlier discard (see below), but I’ve had to do that only once. Next, I stir it with a fork, and scrape out the glass jar into a drinking glass that is good for pouring. I then give the glass jar a good rinse and put it on the kitchen scales. The scales need to be pretty accurate, and the ones I have are accurate to about 1 gram.
I measure 20 grams (or close to it) of starter back into the glass jar, and scrape the rest of it into another jar that I use to keep the discard. The discard jar holds up to about 180 grams, which is a good amount for some of the recipes that I use. The discard jar is always stored in the fridge.
I now rinse out the drinking glass and partially fill it with lukewarm water from the tap. In Melbourne, the tap water is completely fine for sourdough. I pour about 20 grams (or a little more) of water into the glass jar, on top of the 20 grams of sourdough starter from before. Don’t tip out the rest of the water yet, though.
I now measure 20 grams of flour, which is equal parts brown rice flour and glutinous rice flour (also known as sticky rice flour or sweet rice flour). The glutinous rice flour is cheap and readily found at the supermarket. The brown rice flour is an organic brand, which helps ensure appropriate micro-organisms are being introduced.
I mix it all together with a fork, and at this point, it may be too dry. If so, I spoon in a very small amount of additional water, until I can mix it into a smooth, thick paste.
The result should be something like thickshake consistency, but it doesn’t hurt the sourdough if it’s a bit runnier. The weights given above are for a “100% hydration” sourdough starter, which is what most sourdough recipes assume, so if the starter is runny, you’ll need to deal with that when baking. However, if you’re not baking, you can just be more careful at the next feed, and the ratio should come right.
I leave the starter in its glass jar for a few hours until very tiny bubbles are just visible, and then I pop it back in the fridge for another week.
The way I’ve described this above, it probably sounds very finicky. In practice, it takes about 5 minutes of work per week, with the rest of the time spent simply leaving a glass jar on the kitchen bench or in the fridge. All up, it’s not much effort to maintain the sourdough starter so it can be used to bake amazing things.
If I’m going to do some sourdough baking, there are two things to address. Firstly, sourdough that is straight from the fridge needs some time to become properly active. Secondly, most recipes seem to assume there is 150 grams of starter available. These can both be dealt with together, but it does take a couple of days.
To get up to 150 grams, I remove the starter from the fridge and follow an approach similar to a normal feed as described, but with an intent to bulk up the starter rather than maintain the size of the starter. The glass jar won’t hold 150 grams of starter, so to bulk up the starter, I need to scrape it out into a bigger container. There is about 60 grams of starter in the glass jar, but in practice, about 50 grams can be scraped out.
So, you can do 50 grams starter + 50 grams water + 50 grams flour to get to the required 150 grams. However, this doesn’t leave any starter to continue with. In theory, you can use previous discard if there’s some, but I would do this as a last resort.
Instead, I put 20 grams starter back into the glass jar and feed it as usual (and put it back into the fridge), and put 30 grams into a new container, with 30 grams water + 30 grams flour, which gets to about 90 grams. I leave this for a full day, then discard 40 grams, and add 50 grams water + 50 grams flour, to get to 150 grams. It should be fine to bake with the next day, as it will be active and the right size.
If you’ve read through all of this and want to follow this approach yourself for gluten-free sourdough starter, I hope it was clear. Please let me know how you go!
This recipe is largely based on one from the Coelic Australia cookbook (4th Edition), but I’ve tweaked it after making it a few times. I love to eat Anzac biscuits, so with yesterday being Anzac Day, I’d ensured that I had a good supply to eat with a cup of tea!
1 cup (100g) quinoa flakes
1 cup (150g) gluten-free plain flour
1 cup desiccated coconut
125g unsalted butter
2 tablespoons (40mL) boiling water
1 teaspoon (5mL) bicarb soda
2 tablespoons (40mL) golden syrup
1 cup caster sugar
Heat the oven to 160 degrees Celcius, and prepare a couple of baking trays, covered with non-stick baking paper.
Taste a couple of the quinoa flakes to see if they are bitter. (I was using Chef’s Choice brand, which were nice but had a slight bitter aftertaste.) If so, you’ll need to dry roast them in a non-stick saucepan over medium heat for up to 10 minutes until they have turned lightly golden, and the bitterness is gone.
In a large mixing bowl, combine the quinoa flakes with the flour and coconut.
Put the kettle on to boil, as you’ll need it shortly.
Place the butter in a medium-sized saucepan over medium heat until it has just melted.
Measure the bicarb soda into a heat-proof cup, then add the boiling water, stirring to dissolve the bicarb and set aside.
Go back to the saucepan, and add the golden syrup and sugar to the butter. Stir constantly until the sugar is dissolved, and the mixture becomes like a thick sauce, but don’t let the mixture boil.
Remove the saucepan from the heat, and pour the bicarb and water into the saucepan. Stir it quickly, and it will froth up. Pour it onto the dry ingredients in the mixing bowl, and combine thoroughly.
Form the mixture into balls, about the diameter of a 20c piece, and place on the baking trays. Flatten slightly with a finger or spoon.
Bake biscuits in oven for about 10 minutes or until golden.
Remove biscuits from oven and allow to cool on the tray for a couple of minutes before removing to a cooling rack to allow to fully cool.
I’ve been making this recipe for years, so am really just putting it here on the blog so I can easily refer to it. Currently it is sketched down the margin as a modification to the buttermilk pancakes recipe in a Donna Hay cookbook. Hopefully, after this I can just look it up online!
90g unsalted butter
2 cups plain flour
1/2 cup caster sugar
3 teaspoons baking powder
1 3/4 cup whole milk
Melt the butter (e.g. 30s in the microwave) and set aside.
Sift the flour, sugar and baking powder into a large mixing bowl.
Make a well in the middle and crack the egg into it.
Gradually stir in half of the milk to make a thick paste.
Stir in the melted butter, the gradually stir in the remainder of the milk until the batter is smooth.
Place a flat frying pan over medium heat to get warm, e.g. when butter sizzles.
Use a 1/4 cup measure to pour batter onto frying pan. When bubbles appear, gently flip each pancake and continue cooking until browned on both sides.
Serve with maple syrup (or whatever your favourite topping is).
Last year, my eldest daughter requested a Minecraft cake, and I made one by covering a butter cake with a mosiac of Minecraft-style tiles made from sugar cubes (coloured with different types of cordial syrup). It looked amazing, but was a lot of work. So, this year, when she asked for a Minecraft cake again, I wanted to do something a little less complicated.
The spec was a girl Minecraft character, lying down, made out of chocolate cake (inspired by this cake). As you can see, it looked just like the character Alex, and was almost all gone by the end of the party, so was pretty tasty, too. It was a chocolate butter cake, filled with chocolate butter cream, and coated with white chocolate ganache. If you want to do something similar, here’s what I did.
Ingredients 1 (chocolate butter cake)
190g unsalted butter
1/2 teaspoon vanilla extract
1 cup caster sugar
2 1/4 cups of self-raising flour (minus 2 tablespoons)
Grease and line a large tin, 30cm x 21cm x 5cm. You can probably use something narrower if you need to, but the length is important.
Bring butter to room-temperature if it isn’t already. I usually place it on a plate in about 1cm thick slices and zap in the microwave for 30s at 50% power.
Place butter and vanilla in a mixer, and beat until light and creamy. Add sugar gradually while beaters are running at slow to combine. Add eggs one by one and give it a good beat after each to ensure it comes together.
Remove bowl from the mixer, and sift in half the flour. Add half the milk and return to the mixer until combined. Then do the same thing again with the rest of the flour and milk, except this time include the cocoa powder with the sifted flour.
You should have a thick mixture that can be dollopped into the greased tin. Smooth the top to ensure it’s level.
Bake in the oven for 25-30 minutes or until a skewer comes out clean.
Cool for a couple of minutes in the tin, then remove and and cool on a wire rack overnight. This will ensure cake is completely cool and can be most easily cut to shape the cake design.
Ingredients 2 (white chocolate ganache)
1 cup (250 mL) thickened cream (35% fat)
660g of white chocolate melts
Method 2 (white chocolate ganache)
Place the chocolate melts into a metal (or glass) bowl, and place on the stove over a saucepan with a little bit of water. (Note, if you want to make milk or dark chocolate ganache, you need to use a ratio of closer to 2g:1mL.)
Pour the cream into a small saucepan, and heat on the stove until it is simmering temperature.
Remove the small saucepan from the stove, and pour the cream into the chocolate. Stir until the mixture is smooth.
Remove from the stove, allow to cool for a couple of minutes, and then put in the fridge for a couple of hours to stiffen. Note that this will (most likely!) make more ganache than you need, but it’s better to err on the safe side.
I uploaded this to an icing sheet printing service – in this case, I used CustomIcing.com.au – and had them print it onto an A3 sheet. I got it in the post a couple of days later, and kept it in a cold place until I needed it.
I cut the cooled cake into three pieces. Two were 7cm x 7cm x 2.5cm squares that would be used for the head. The other was a T-shaped piece that was 21cm long, and 14cm wide at its widest point, but 7cm wide at its narrowest. This was actually a mistake, and it should have been more like 12.5cm wide at its widest point (the arms are 3 blocks wide each not 4 blocks). In any case, the exact measurements will depend on the icing sheet, so take measurements from that, and allow at least 0.5cm for icing.
Next, slice the T-shaped piece in half horizontally, so that it can be filled with the butter cream.
Spread butter cream between the two square pieces and sandwich together. Place onto the plate or platter that will be used to present the cake. Also, spread butter cream into the T-shaped piece. Join with the square piece to make the shape of a block person (note the square piece is taller than the rest of the cake). If there isn’t enough butter cream coming right to the edge, pipe butter cream along the gap.
Remove the ganache from the fridge and use a palette knife to spread a decent coating over the cake. It’s okay if it gets crumbs in it or looks a bit rough at this point.
Place the cake in the fridge for the ganache to firm up again, and in the mean-time prepare the icing sheet.
Cut along the outside of each of the shapes on the icing sheet using a sharp knife and a ruler. Also, cut along the base of the arm a little, so the hands are not connected to the legs.
Remove the cake from the fridge. Using a jug of hot water and a tea towel, keep the palette knife hot (but dry) and shape the ganache so that it is smooth, level and has distinct corners. Also, use a ruler to ensure that the ganache-covered cake matches the measurements of the design on the icing sheet. You may want to trim off some of the cake, reapply ganache, refrigerate again and smooth the ganache before going on.
Gently pick up the design from the icing sheet, peeling it away from the backing material. Slowly lower it onto the cake, possibly using a second person at this point! It is probably best to start with the legs and then lower the head piece on last. It is very easy to rip the icing sheet.
Carefully smooth the icing sheet onto the ganache, and then return to the fridge until it is needed.
Eat it! It was devoured quickly by a dozen kids and a couple of nearby adults.
This is my favourite ginger cake recipe – I’ve made it at least three times now – and yet I don’t know where it came from. We have it as a photocopy, and it appears to be from a book called “easy baking” although, to be honest, it took me a number of goes to get the icing right so I didn’t find it *that* easy. Anyway, since clearly I like making this, I’m going to put it in a more accessible place: my blog. The original name of this recipe was “divine ginger cake with caramel icing”.
Ingredients – Cake
125g unsalted butter
3/4 cup (190mL) firmly packed brown sugar
3/4 cup (190mL) plain flour
1/2 cup (125mL) self-raising flour
1/2 teaspoon (2.5mL) bicarbonate of soda
2 teaspoons (10mL) ground ginger
1 teaspoon (5mL) ground cinnamon
1/2 teaspoon (2.5mL) ground nutmeg
2/3 cup (170mL) buttermilk (although you can get away with using ordinary, full-cream milk)
Ingredients – Icing
3/4 cup (190mL) icing sugar
60g unsalted butter
1/2 cup (125mL) firmly packed brown sugar
2 tablespoons (40mL) milk
Heat oven to 170 degrees Celcius.
Grease a 20cm ring tin and line with baking paper (or you can use a 20cm round cake tin like I did in the picture, but you’ll need to add at least 10 mins to the cooking time and it won’t rise up as much with the bigger volume tin).
Melt the butter, e.g. in the microwave for 30s on HIGH, and set aside.
Sift dry ingredients into a mixing bowl, then add the wet ingredients (melted butter, eggs and buttermilk). Beat on low until combined, then beat on medium for a minute or two until the mixture has combined and there are no visible lumps.
Pour mix into cake tin, and bake for 35 mins in the oven.
Remove from oven and stand for 10 mins before turning onto a wire rack to cool.
Before the cake has cooled, crack on with the icing – it should be poured onto a slightly warm cake. First, sift the icing sugar into a small bowl and set aside.
Place the butter, brown sugar and milk in a saucepan and cook over a low heat, stirring regularly, until the brown sugar has dissolved and it starts boiling.
Remove the saucepan from the heat, then immediately mix in the icing sugar.
Allow to cool slightly (if it starts to set, heat it up a little) then drizzle and spread over the cake.
If it was me, I’d be crowing it from the rooftops, but Bernardo Buontalenti’s Wikipedia page is strangely silent on the fact that he invented ice-cream. This may have something to do with being dead for several centuries, and hence he’s not around to fix it. However, if you do a Google search for him, you will uncover information like…
Bernardo Buontalenti (Florence, 1531-Florence 1608) was a Florentine stage designer, architect, theatrical designer, military engineer and artist. … Besides that, he is also traditionally considered the inventor of modern gelato. The Grand Duke Cosimo I de’Medici wanted him to organize an opulent banquet to celebrate the Spanish deputation, that had to stand open-mouthed in front of so much splendour. Buontalenti invented a new dessert for the occasion: a sorbet made with ice, salt (to lower the temperature), lemon, sugar, egg, honey, milk and a drop of wine.
However, three things happened recently that have led me to a renewed interest in this. Firstly, our freezer died and has been replaced with a much larger one. Secondly, our beaters died and were replaced with a mix-master that came with an ice-cream maker bowl. Thirdly, summer arrived!
I have tried to find a recipe that matches the original ice-cream (gelato) recipe, but it appears to be a closely-guarded secret. However, I did come across one recipe for “Buontalenti” ice cream that has turned out very well, and importantly, doesn’t have silly instructions like checking if things coat the back of a wooden spoon. Here’s my Australian conversion of it:
4 large eggs
2 cups (500mL) full-cream milk
180mL caster sugar
3/4 cup (187mL) thickened cream (eg. 35% milk fat)
1/2 teaspoon (2.5mL) liquor for flavouring – in my case I used Grand Marnier but it’s apparently more traditional to use Disaronno Amaretto
Separate the eggs, and place the yolks into a mixing bowl.
Add half the sugar to the bowl, and whisk for a couple of minutes until thick and slightly pale in colour.
Fill the sink with cold water, add some ice-cubes, and place a large, metal mixing bowl in there with a sieve on top. This will come in handy later.
Place the remaining sugar along with the milk into the medium-sized saucepan and heat, stirring regularly, until the sugar has dissolved and the milk is just about to simmer.
Remove the saucepan and pour it slowly into the egg-and-sugar mixture, whisking all the while.
Then pour the mixture back into the saucepan and place over a moderately-low heat, stirring continually, until the temperature reaches 75 degrees Celcius. The mixture should have thickened slightly, becoming a thin custard.
Remove the saucepan and pour the custard into the chilled bowl, through the sieve. Let it cool for a little while, then place in the fridge until completely chilled.
Mix in the cream and liquor.
Process in an ice-cream maker until it forms the consistency of soft ice-cream and increases in volume. Store in the freezer for at least a couple of hours before serving.