Well here I am here to solve a baking dilemma for the week ahead.
I best explain as that may baffle some of you…….lets be honest that is fairly easy 🙊😜😜 ( yey insult sentence two a record )
I’m British and proud of the fact, but my baking playground isn’t. Behind the scenes I’m supported , and inspired by an eclectic group of awesome regular international bakers. ones who will lay their crumbporn ( yes that’s my term , yet to be recognised by my Chromebook as well as Aquafaba , may need to look at Urban Dictionary for that one 😂) out for me to see in its all its glory, so I can make the non normal, normal with non standard ingredients.
Its sometimes a hard journey , I’m a sensitive soul, and what has been achieved in the last 2 years ,if I actually look back is astounding. But it sometimes comes with criticism from less fortunate who , who think intolerant baking is deluding itself and also accusations that I’m a professional….. far from the truth there is a full time job to fund this baking madness.
This group of bakers, pick the wacky one up, dust her off and set her right…..without that it would be hard to continue my mission to get you all sharing in my passion for everyone no matter what can eat and enjoy cake
Alot are from over the pond in the Great US of A and have been with me on my baking journey from the very start…….and they have a big celebration this coming week the 4th July and all that malarky………. 😂😂
This ones for you, you know who you are 😘😘😘😘 and of course the difficult guests
Not one to be left out of the party and not #everyoneshouldenjoycake, that even includes those American types 😂😂😂
I’ve kept the bake time minimal, because I know some of you are sweltering, you’ve got a lot on, but this is a quickie ( get your mind out the gutter )………and guess what you don’t have to roll out the fruit salad for the awkward ones again 😎😎
I’ve been mindful of food colouring’s so gone Au Naturel with the red white and blue theme, as I don’t want to be responsible of children and maybe some adults bouncing of the ceiling……..lets just stick with the sugar 😂😂
Right lets bake a cake………oh yes by the way, you can sub wheat flour into all my recipes if gluten isn’t an issue…………and please feel free to change the fruit if your not American ( its Canada Day on the 1st, maybe just Strawberries and Raspberries and a few Cherries )
Celebration Fresh Fruit Cake
A Super Soft Light Sponge Cake, topped with Seasonal Fruit and Icing Glaze GF, DF, V
- 160 g Gluten Free Plain Flour ( Dove Farm UK or Pilsbury US cup for Cup)
- 1 1/2 tsp Baking Powder
- 1/4 tsp Bicarb of Soda
- 1/2 tsp Xanthan Gum ( omit if your blend contains it )
- 160ml Dairy Free Milk ( I use soya )
- 1 tsp Cider Vinegar
- 100 g Caster Sugar
- 1 tsp Lemon Zest from 1 lemon
- 40 ml Oil of Choice ( I used Sunflower for these)
- 1 tsp Vanilla Extract
- 200 g Mixed Fresh Berries
- 1 tbsp course sugar
- 60 g Icing /confectioners sugar
- 3 tsp water
It really is that simple, but i certainly think it out weighs a fruit salad😂😂
I’m absolutely thrilled with this cake, obvious you can serve it with ice-cream, I’ve no problem with that …. but that Muppet taking the photos forgot to use it for the pictures 🙈🙈🙈🙈🙈
Please feel free to leave me a comment, or a like, it really does spur me on.
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If you make any of my cakes or use my recipes, let me know how you get on, I love to hear. Drop me a line at @clarescauldron or tag me on Insta or use my #everyoneshouldenjoycake
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Until next week……..Bye for now 💜💜💜