Home' Advocate Communications : Fiordland Advocate 18 December 2009 Contents WHAT’S COOKING
18 December, 2009 | Page 19
This gluten-free cake can be
prepared a day ahead and stored
– without the whipped cream
– in an airtight container in the
It may start to ooze a little but is
It may also be frozen.
Preheat the oven to 160°C. Line a
20-cm spring-form cake pan with
Roughly chop the nuts, chocolate,
ginger and cherries. Combine with
the mixed peel.
Beat the egg whites until stiff.
Gradually beat in the caster sugar.
Fold in the nut mixture.
Spoon into the prepared pan.
Bake for 25-30 minutes until
lightly golden and the mixture
starts to leave the sides of the
Great served topped with whipped
cream and fruit or nuts.
Christmas is synonymous with the
pleasures of food. A time when
indulgence is acceptable and
diet is a dirty word. A time when
everyone wants a second helping
of your sweet temptations.
Preparing festive desserts ahead
means you can spend more time
with your guests and avoid those
annoying last minute hassles,
making your sweet temptations
even more enjoyable.
Traditional Christmas steamed
puddings are ideal but they are
not to everyone’s taste.
Many of the younger family
members find them too heavy.
The sticky date cakes below find
favour with both young and old –
and they are gluten-free.
The healthy delights of fruit are a
must. A delectable combination of
red berries such as raspberries,
strawberries and fresh or frozen
red currants is attractive and
simple. Or how about the dark
temptations of a black salad of
blueberries and blackberries?
Green kiwifruit and strawberries
always have festive appeal – you
might want to add a little grated
orange rind and some orange-
There are some excellent
accompaniments available to
serve with your desserts. Crème
fraîche with a slightly sour flavour
– similar to a mild yoghurt – is a
good match with fruit and puds. It
can be thinned with a little liquid
cream if necessary.
Mascarpone is a thick, indulgent,
soft cream cheese, another
ideal accompaniment for festive
desserts. It also makes an
excellent ice cream. Just combine
300g of mascarpone with one
cup each of unsweetened yoghurt
and sugar and a half cup of milk.
Blend well, freeze in an ice cream
maker if possible, or, freeze until
almost solid, beat well then return
to the deep freeze until solid.
Christmas is a sweet time
21⁄2 cups (325g) pitted dates
100g butter, cubed
11⁄2 cups hot water
1⁄2 cup caster sugar
1 cup Bakels Health Gluten-free
1 teaspoon baking soda
Brandy Sauce: 100g butter
175g soft dark cane sugar
6 tablespoons each: brandy, cream
Preheat the oven to 180°C.
Lightly oil an 8-10-hole muffin
pan. Combine the dates, butter,
hot water and caster sugar in a
medium saucepan. Simmer over
medium heat for about 5 minutes,
until the butter has melted and
the dates have begun to soften.
Remove from the heat. Drain
almost all of the liquid from the
dates into a large bowl. Cool.
Whisk the eggs into the cooled
liquid. Whisk in the flour until
smooth. Stir the baking soda into
the dates and remaining liquid.
Fold the dates into the batter.
Spoon into the prepared muffin
pan. Bake for about 20 minutes
or until a skewer inserted in the
centre comes out clean.
Cool for a few minutes then
remove the cakes from the
pan and cool on a wire rack.
They can be stored in the
refrigerator or freezer. Reheat
in the microwave or 150°C
oven for a few minutes before
To make the brandy sauce,
gently melt together the butter
and sugar until the sugar has
dissolved. Whisk in the brandy
and cream. Spoon over the
date cakes just before serving.
Great served with strawberries.
Makes 8-10 date cakes.
Gluten-free sticky date cakes with brandy
1 baked 20-23cm flan shell or
Filling: 3⁄4 cup prepared custard
1⁄4 cup plain Greek-style yoghurt
3 tablespoons icing sugar
finely grated rind 1⁄2 orange
1 tablespoon orange juice or liqueur
Topping: 3 green kiwifruit
6-9 large strawberries, halved
4 tablespoons red currant jelly
Place the flan on a serving plate.
Combine the custard, yoghurt,
icing sugar, orange rind and juice
or liqueur. Spread in the flan and
refrigerate for at least 1 hour.
Peel the kiwifruit and slice.
Place with the strawberries in an
attractive pattern on the flan.
Melt the jelly and brush over
the fruit to form a glaze.
Refrigerate, until ready to
Christmas fruit flan
A family favourite – an enticing
variation on the sponge roll.
4 eggs, separated
1⁄2 cup caster sugar
1 cup fruit mincemeat
1⁄2 cup self-raising flour
2 tablespoons brandy
1 cup cream
Preheat the oven to 190°C.
Grease and line a sponge roll tray.
Beat the egg yolks and sugar, until
thick and creamy. Carefully fold in
the fruit mincemeat and flour.
Beat the egg whites until stiff then
fold into the mincemeat mixture.
Pour into the prepared tray. Bake
for about 12 minutes or until
just cooked. Turn onto a sheet of
baking paper that has been lightly
dusted with icing sugar.
Roll up from the long side. Cool.
Whip the cream until thick, adding
1-3 tablespoons icing sugar to
taste and the brandy. Carefully
unroll the cooled roulade and
spread with the cream.
Roll up again and lightly dust with
icing sugar. Place on a serving
Cover and refrigerate for up to
24 hours. Great garnished with
70g each: blanched almonds,
100g dark chocolate, chopped
50g each: crystallised ginger,
red glacé cherries, mixed peel
4 room-temperature egg
1 cup caster sugar
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