MP - I always think g-f cakes are much lighter than normal ones...don't know why, maybe because there's no gluten in them .
GF Christmas Cake
Ingredients:
250g butter or margarine
175g dark brown sugar
2 tbsp treacle
2 tbsp brandy
4 eggs
75g cornflour
100g potato flour
1 tbsp mixed spice
2 tsp baking powder
175g ground almonds
1kg luxury dried fruit mix
finely grated zest of 1 orange
Preheat oven to 170c/325F/gas mark 3
First prepare the tin. Grease the base and sides of a deep 20cm cake tin. Cut a double thickness strip of baking parchment 5cm deeper than the tin and long enough to wrap around the tin completely. Make a 2cm crease along the long folded edge, then snip the paper from the fold to the crease at regular intervals. Press one paper strip into the tin, grease and then press the other strip on top, making sure the paper folds are flat on the bottom of the tin. Cut 3 rounds of paper to fit the bottom of the tin and press into the base. (Hope that makes sense - I've not made the cake and am just copying from a book!)
In a large mixing bowl, cream together the butter or margarine, sugar and treacle until pale and creamy. Whisk in the brandy and gradually add the eggs and the cornflour, mixing to combine.
Sieve in the potato flour, mixed spice and baking powder and fold in using a large metal spoon, along with the remaining ingredients.
Pile into the prepared tin and smooth over the top.
Bake in the oven for 2 hours or until a metal skewer inserted into the centre comes out clean, covering the top with foil if it browns too quickly. Leave to cool in the tin (it may sink slightly).
Tips
This cake will keep just like any other fruit cake, and the flavour develops further after 2 days. Before decorating or icing, turn the cake upside down. If you are using bought marzipan and/or icing, check that they are gluten-free.
If you have a nut allergy, you can replace the ground almonds with 75g more cornflour and 75g more potato flour.
I made Delia's christmas cake last year, and soaked the fruit in brandy for a couple of days before I made it and then poured more brandy over the cake every few days after it was cooked, before I iced it - I presume you could do the same with this one, but as I say, I've not made it yet!
Chocolate brownies
These are the best brownies I've ever made - g-f or not .
125g butter
200g soft brown sugar
125g plain chocolate, chopped
50g rice flour
20g cocoa powder
1/4 tsp baking powder
3 eggs
150g nuts such as almonds, walnuts or hazelnuts or a mixture (optional - I very rarely put nuts in as I bake them a lot for school).
Preheat the oven to 180c/350f/gas mark 4
Grease and line a 20 x 20cm baking tin
Place the butter, sugar and chocolate in a bowl over a pan of simmering water and stir until melted.
Sift the flour, cocoa powder and baking powder into the mix and stir well. Add the eggs and nuts (if using).
Pour into the baking tin and bake for 35 minutes until cooked through but still quite soft in the centre (this is the important bit - when you cut them up, you might think they're not cooked, but they should be still slightly sticky inside).
Cut into slices and cool on a wire rack.
Right, am now off to do some exercise, otherwise I'll have to make and eat some brownies and that'll be no good for my diet .