Monday, September 6, 2010
Four years ago today I became a Mum. Right about now, I was in the birthing pool, pushing and screaming, only moments away from seeing one of the two most beautiful little things I've ever layed my eyes on (Kye being the other.) The whole birthing process really is amazing, actually us humans beings are amazing. I would never have thought just how much my life was about to change, and even if someone had mentioned it to me I doubt I would have listened let alone fully understood what they were saying.
Thankfully for me and you though, this has been a week of birthdays! My older sister also celebrated her birthday this past week and the cake I made for her turned out to be the most flavoursome and beautifully moist gluten and dairy free cake I have ever tasted. It is the closest thing I have tasted to the real thing, you know by ‘real’ I mean chocolate cake made with wheat and dairy. It was heavily inspired by a chocolate apple cake I found in The Australian Women’s Weekly Gluten-free & Allergy-free eating cookbook I received as a gift from my much-loved Nana. I took a piece up to Nana the following day as my way of saying thanks for the amazing cookbook, these are her (hands) above and in the main picture, I just love her delicate plates.
Feel free to use the same amount of grated apple in place of the pear. (admittedly the pear does give a slight grainyness to the texture, but no less delicious.) When I grated the pear there was a lot of excess pear juice, that I poured into a glass and drank rather than tipping it into the mix. If you use apple or firmer pears however, you won't have to worry about this.
I decided to flavour the icing with orange, as I knew there were going to be lots of kids there and kids just adore that Jaffa flavour. As a child it was such a treat when mum added orange juice to our carob icing. Yep carob. We were brought up super healthy, and I love my parents for that. Mum cooked with wholemeal flour, used only raw or brown sugar and would use carob in place of cocoa. I still remember eating cakes like banana cake at friends houses, and wondering why they tasted so different from mums. Equally as nice, but just different. It was years later when I realised why. Anyway back to the icing, sorry to digress. I added orange zest as well as the juice simply because I love the added flavour. But just a note: if you are trying to achieve a lovely smooth finish on your cake, omit the zest and just go with the juice. Say if you are trying to impress someone with your amazing baking and icing skills, leave it out or they might think the lumps and bumps it causes are from un-sifted icing sugar! Family on the other hand don’t seem to mind.
|I just had to add one photo of the disappionting cupcake!|
Chocolate pear cake recipe
This recipe is gluten-free and dairy-free. If you do choose to use apples in place of the pears, grate and then finely chop and then lower the amount of linseed meal to 1/4 cup (30g). You can easily grind the linseed yourself if you own a coffee/spice grinder or even in a blender in larger amounts. Keep any excess in the fridge and use sprinkled over breakfast cereals, porridge or salads. Or alternatively purchase pre-ground ones. Your just going to have to trust me on the very small amount of raising agent used, I too was tempted to add baking powder also, but it really doesn’t need it.
- 2 large ripe pears (600g)
- 3/4 cup (120g) potato starch
- 3/4 cup (90g) brown rice flour
- 1/4 cup + 1 Tbsp (35g) cocoa powder
- 1 cup (200g) brown sugar
- 1 teaspoon baking soda
- 1/3 cup (40g) linseed meal (ground linseed)
- 4 eggs, lightly beaten
- 1 cup (250ml) rice bran oil
- 1 teaspoon pure vanilla extract
- 1 1/2 cups (185g) pure icing sugar (make sure it’s gluten-free)
- 4 tablespoons cocoa powder
- 4 tablespoons melted dairy-free margarine (or use butter if you tolerate)
- the zest and juice of 1 orange
- boiling water to thin
Grate the pears over a plate. Discarding any large pieces of skin that wont grate. Pour grated pear into a sieve over a bowl and let any excess liquid drain off. Sift dry ingredients into a large bowl. Stir in grated pear, linseed meal, eggs, oil and vanilla. Mix well. Pour into cake tin and bake for about 45 mins or until a skewer comes out clean when pushed into the centre of cake.
Leave in the tin at least 5-10mins before turning out onto a cooling rack to cool. Ice with Jaffa icing once completely cool.
To make icing sift the icing sugar and cocoa into a medium bowl, add melted dairy-free spread/butter, zest and juice. Mix adding enough boiling water to achieve a good smooth spreadable consistency.
All text and images copyrighted to Emma Galloway © 2010-2013, unless noted and may not be used without permission.
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