Post by Silly Yak on Feb 28, 2011 9:43:59 GMT
Posted: Thu Sep 19, 2002
From Tom:
Ginger Spice Cake
A lighter alternative to Christmas Cake which combines the traditional festive spices with the warmth of glacé ginger.
Ingredients
150g (6oz) butter
150g (6oz) soft brown sugar
150g (6oz) JUVELA
Gluten-Free Mix
1x 5ml sp (1 tsp) ground ginger
1/2 x 5m1 sp (1/2 tsp) mixed spice
2 medium eggs, beaten
Decoration
3 x 15m1 sp glacé icing
5Og (2oz) glacé ginger, chopped
21b loaf tin, greased and with the base lined
Oven temperature: 180C /350F/Gas Mark 4
Method
Melt the butter and sugar in a pan. Remove from the heat and stir in the JUVELA Gluten-Free Mix, ginger, mixed spice and eggs. Beat well until smooth and pour into prepared tin. Bake in a pre-heated oven for 40-45 minutes until firm. Allow to cool, drizzle with glacé icing and decorate with glacé ginger.
Listed in Winter 2001 Edition of ‘Crossed Grain’
Thanks to JUVELA for this recipe.
**********************************************
From Frank:
Juvela Christmas cake
Ingredients
1 kg mixed dried fruit
8 oz margarine or butter
8 oz dark brown sugar
grated rind of one lemon
grated rind of one orange
4 medium eggs, beaten
10 oz juvela mix
2 oz ground almonds
1/2 tsp mixed spice
1/4 tsp nutmeg
3 oz glace cherries chopped
2 oz carrots, peeled and grated
An 8-inch square tin or a 9-inch round tin greased and lined.
150c 300f gas mark 2
Method.
Place the fruit in a pan of boiling water, return to the boil, stirring. Drain and rinse with cold water and then dry.
Cream together the butter and sugar until light and fluffy. Add the grated rind, eggs, juvela mix, ground almonds and the spices and mix well. Stir in the fruit, cherries and carrots. Place the mixture in the prepared tin, leaving a slight hollow in the centre. Wrap a double piece of foil around the outside of the tin and bake in a preheated oven for 31/2 to 4 hours. Test with a skewer, then let it completely cool. Wrap in greaseproof paper and foil, this will keep for up to 5 months.
*****************************************
Glutano Christmas cake
Ingredients
Sieve together following:
150g/60z Glutano Flour mix
1/2 teaspoon cinnamon
1/2 teaspoon mixed spice
pinch of salt
Mix together the following:
50g/2oz chopped glace cherries
50g/2oz mixed peel
450g/1lb dried fruit (raisins, currants, sultans)
50g/2oz ground almonds
1 dessertspoon lemon juice
Whisk together:
2 eggs
2 tablespoons milk
100/4oz butter/margarine
100g/4oz soft dark brown sugar
1 tablespoon black treacle
Oven temperature:
Gas mark 3
160,325 F,
Method:
Cream fat, sugar and treacle together until soft and fluffy.
Add flour and egg mixtures alternately to the creamed mixture.
Don’t over beat when mixing
Stir in the fruit and place into prepared cake tin.
This mix makes enough for a 7” round tin or a 6” square tin,
Prepare the tiny greasing the inside and line with greaseproof or baking parchment.
Tie a layer of newspaper or brown paper around the outside of the tin. Put he mixture into the tin and smooth cake out bake for 2 –21/2 hours.
Make cake well in advance, wrap in greaseproof paper and store in an airtight tin, will keep for weeks.
Before covering with marzipan and icing, prick with skewer, and pour on two tablespoons brandy or rum.
**********************************************
Mince Pies
Here is the Juvela recipe from their GF cook book (ring 0151 228 1992 for a copy).
Ingredients.
200g (8 oz) Juvela mix
50g (2oz) hard margarine
50g (2oz) lard
1 orange, grated zest and juice
1 medium egg, beaten
Filling
gluten-free mincemeat
Glaze
1 medium egg, beaten
Icing sugar
Method.
To make pastry, place Juvela mix in bowl and rub in the fats to resemble breadcrumbs.
Stir in orange zest, beaten egg and sufficient orange juice to form a soft dough.
Knead pastry well on surface lightly dusted with mix, then roll out 2/3 rds and cut out rounds to line tartlet tins. Place a spoonful of mincemeat in each.
Roll out remaining pastry and cut out rounds to complete pies.
Brush with beaten egg and bake in a pre-heated oven (190C /375F/Gas Mark 5) for 15 to 20 minutes until golden. Serve warm dusted with icing sugar.
Use 100g (4oz) butter instead of the hard margarine and lard to make a vegetarian pastry.
You can also use lemon zest instead of orange- organic is best.
From Tom:
Ginger Spice Cake
A lighter alternative to Christmas Cake which combines the traditional festive spices with the warmth of glacé ginger.
Ingredients
150g (6oz) butter
150g (6oz) soft brown sugar
150g (6oz) JUVELA
Gluten-Free Mix
1x 5ml sp (1 tsp) ground ginger
1/2 x 5m1 sp (1/2 tsp) mixed spice
2 medium eggs, beaten
Decoration
3 x 15m1 sp glacé icing
5Og (2oz) glacé ginger, chopped
21b loaf tin, greased and with the base lined
Oven temperature: 180C /350F/Gas Mark 4
Method
Melt the butter and sugar in a pan. Remove from the heat and stir in the JUVELA Gluten-Free Mix, ginger, mixed spice and eggs. Beat well until smooth and pour into prepared tin. Bake in a pre-heated oven for 40-45 minutes until firm. Allow to cool, drizzle with glacé icing and decorate with glacé ginger.
Listed in Winter 2001 Edition of ‘Crossed Grain’
Thanks to JUVELA for this recipe.
**********************************************
From Frank:
Juvela Christmas cake
Ingredients
1 kg mixed dried fruit
8 oz margarine or butter
8 oz dark brown sugar
grated rind of one lemon
grated rind of one orange
4 medium eggs, beaten
10 oz juvela mix
2 oz ground almonds
1/2 tsp mixed spice
1/4 tsp nutmeg
3 oz glace cherries chopped
2 oz carrots, peeled and grated
An 8-inch square tin or a 9-inch round tin greased and lined.
150c 300f gas mark 2
Method.
Place the fruit in a pan of boiling water, return to the boil, stirring. Drain and rinse with cold water and then dry.
Cream together the butter and sugar until light and fluffy. Add the grated rind, eggs, juvela mix, ground almonds and the spices and mix well. Stir in the fruit, cherries and carrots. Place the mixture in the prepared tin, leaving a slight hollow in the centre. Wrap a double piece of foil around the outside of the tin and bake in a preheated oven for 31/2 to 4 hours. Test with a skewer, then let it completely cool. Wrap in greaseproof paper and foil, this will keep for up to 5 months.
*****************************************
Glutano Christmas cake
Ingredients
Sieve together following:
150g/60z Glutano Flour mix
1/2 teaspoon cinnamon
1/2 teaspoon mixed spice
pinch of salt
Mix together the following:
50g/2oz chopped glace cherries
50g/2oz mixed peel
450g/1lb dried fruit (raisins, currants, sultans)
50g/2oz ground almonds
1 dessertspoon lemon juice
Whisk together:
2 eggs
2 tablespoons milk
100/4oz butter/margarine
100g/4oz soft dark brown sugar
1 tablespoon black treacle
Oven temperature:
Gas mark 3
160,325 F,
Method:
Cream fat, sugar and treacle together until soft and fluffy.
Add flour and egg mixtures alternately to the creamed mixture.
Don’t over beat when mixing
Stir in the fruit and place into prepared cake tin.
This mix makes enough for a 7” round tin or a 6” square tin,
Prepare the tiny greasing the inside and line with greaseproof or baking parchment.
Tie a layer of newspaper or brown paper around the outside of the tin. Put he mixture into the tin and smooth cake out bake for 2 –21/2 hours.
Make cake well in advance, wrap in greaseproof paper and store in an airtight tin, will keep for weeks.
Before covering with marzipan and icing, prick with skewer, and pour on two tablespoons brandy or rum.
**********************************************
Mince Pies
Here is the Juvela recipe from their GF cook book (ring 0151 228 1992 for a copy).
Ingredients.
200g (8 oz) Juvela mix
50g (2oz) hard margarine
50g (2oz) lard
1 orange, grated zest and juice
1 medium egg, beaten
Filling
gluten-free mincemeat
Glaze
1 medium egg, beaten
Icing sugar
Method.
To make pastry, place Juvela mix in bowl and rub in the fats to resemble breadcrumbs.
Stir in orange zest, beaten egg and sufficient orange juice to form a soft dough.
Knead pastry well on surface lightly dusted with mix, then roll out 2/3 rds and cut out rounds to line tartlet tins. Place a spoonful of mincemeat in each.
Roll out remaining pastry and cut out rounds to complete pies.
Brush with beaten egg and bake in a pre-heated oven (190C /375F/Gas Mark 5) for 15 to 20 minutes until golden. Serve warm dusted with icing sugar.
Use 100g (4oz) butter instead of the hard margarine and lard to make a vegetarian pastry.
You can also use lemon zest instead of orange- organic is best.