Peaches and Cream Shortcake
Gluten free and Vegan
Peaches and Cream Shortcake
Delicious Coconut Lime and Banana Muffins Gluten Free and Vegan
Blackberry , Lemon and Lavender Trifle
Gluten Free and Vegan
Delicious Gluten Free , Vegan Raisin Oatmeal Cookies
Something Iconic this week !! Simple but delicious
Raisin Oatmeal Cookies !!!! Okay I can hear some disapproval that you are not keen on raisins !!!
Well Im sorry but you are missing a treat
I’ve also read that folk feel duped when they get a raisin cookie , thinking its chocolate 😂😂…. well every cookie doesn’t have to contain chocolate SURELY !!!
Well not in The Cauldron Anyway
This recipe is so easy , one that you could easily get the kids involved in !!
They have the soft middle with chewy outer that fit the bill of a great oatmeal cookie , plus the bursts of soft raisin to boot
The everyday cookie that just keeps giving
My last recipe for 3 to 4 weeks but I will explain that after the recipe
So with that lets bake ( Oh and another video for you to show how easy it is )
Raisin Oatmeal Cookies GF, DF V
Delicious soft and chewy Raisin and Oatmeal cookies
- 125 g Unsalted Plantbased Butter ( I use Flora plant based )
- 100 g Light Brown Sugar
- 75 g White Granulated Sugar
- 3 tbsp Chickpea/ Besan Flour
- 3 tbsp Water
- 1 tsp Vanilla Extract
- 1 tsp Ground Cinnamon
- 1/2 tsp freshly ground nutmeg
- 150 g Gluten Free Plain Flour Blend ( I recommend Doves Farm Freee UK or Pillsbury Us )
- 1/2 tsp Xanthan Gum ( omit if your flour blend contains it )
- 150 g Gluten Free Rolled Oats
- 1 tsp Baking Powder ( make sure it is GF )
- 1/2 tsp Bicarbonate of Soda
- 200 g Raisins
- Line 2 baking sheets with parchment paper
- Add in the Gluten Free plain flour blend , oats, baking powder, bicarbonate of soda, and xanthan gum , cinnamon and nutmeg ( If using )to bowl and whisk together
- Add your plant based butter and sugars to a bowl and beat till creamy
- Mix 3 tbsp of chickpea/ besan flour to 3 tbsp water and mix until smooth
- Add this to the creamed mixture with the vanilla extract and beat until combined
- Add the dry ingredients to the creamed and beat until a dough is formed
- Add in your Raisins and beat mix in until distributed well. I found hand best !!! ( The doughs will be a little tacky )
- Weigh your cookies out into nine cookie dough balls – about 90g each!
- Roll your cookie dough into balls (don’t roll it too tightly )and put your cookie dough in the freezer for at least 30 minutes, or in the fridge for an hour
- Whilst the cookie dough is chilling, preheat your oven to 200C / 395 F ( I do not recommend convection for cookies )
- Take your cookies out of the freezer/fridge and put onto a lined baking tray. I put four to five cookies per tray!
- Bake the cookies in the oven for 12 minutes
- Once baked, leave them to cool on the tray for at least 30 minutes,
- Best eaten on the day but will keep in an air tight container for 3 days ( Just give them a little freshen up in the microwave for 10 seconds or in the oven for a couple of minutes
So there you go they are really that easy !!
And a recipe you will make time after time….. a stable bake
Don’t forget that freshly grated Nutmeg it makes all the difference and gives it that Bakery taste we all crave
But remember this is not a raw cookie dough…. don’t even go there its rank until its cooked …… Chickpea flour is not a product to be eaten raw but it is delicious cooked !
Now for some more pictures to make you keep wanting and needing these little morsels , because you would be mad not too !!!
Well as I said I will be missing a few weeks …
Next week I have a the small matter of a Wedding Cake to make and construct ( Not my own don’t worry ) 🤣🤣 so I’m going to be very busy
Then its my two weeks Annual Leave from my day job and at last we get to go on a short break …. so I’m going to take the opportunity to take a well earned social media break
So hopefully I will come back refreshed and full of ideas to keep you entertained over the summer
So with that in mind
Hope you enjoed this quick post
Please feel free to leave me a comment, or a like, it really does spur me on.
Sign up for an Email, so you never miss another recipe or some pretty pictures and maybe a little wit and sarcasm😜. Or follow ,me on WordPress or Insta and see what I’m up to on a daily basis.
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
Feel free to share me to Family, Friends and those awkward ones, I don’t mind, the more the merrier
.Bye for now 💜💜💜
Violet and Chocolate Battenberg Cake
Gluten Free and Vegan
Oh My what have I done !!!!!
This bake and recipe has been a labour of love and a nightmare to get it down on paper ….well print !!!
But hold on give me a chance , not only is this recipe based on a traditional chocolate ….A Violet Cream !! Its also a very regal looking cake that will go down fantastically over the Platinum Jubilee Celebrations
Also an Homage to my Granddaughter Violet who happens to be 2 this week , no this isn’t her birthday cake that a Pig …… The Pig who is unfortunately still known as Peppa 😂😂😂
Now you want a show stopper then this is it !!
Im not going to mess about folding paper and tin foil life is to short
My answer is to invest in a Battenberg Tin you wont regret it and if you by a Silverwood one you done even need to line it ….. just butter it well !!
Heres the link !!!!
Now the recipe may seem to be extensive , but if you watch the video it will seem far less intimidating
Read the instructions through and take your time and once you have made one you will be up for making Battenberg’s regularly
Its the type of cake that just makes tea time so so special !!
In fact I feel I’ve made this one worthy of royalty !!
Now I will let you read the recipe before I give the video to you ….then it will all click into place …..I do hope 🙊🙊🙊
And as I always say ……IF I CAN DO IT YOU CAN TOO
Violet and Chocolate Battenberg Cake GF, DF V
Violet and Chocolate flavours taste terrific in this variation of a classic favourite, covered with chocolate-flavoured marzipan.
To make sure that your cakes are exactly the same you should weigh the batter with a scale when you divide it in half. To do this I weigh the bowl before I add any of the ingredients and make a note of this number. Once you have finished making the batter, weigh the bowl again (this time with the batter in it). Take the weight of the full bowl and subtract the weight of the empty one, this gives you the weight of your batter. Divide that number in half and that tells you how much batter to weigh out into a separate bowl.
- 110 g Gluten Free Plain Flour Blend, ( if not using your own blend I recommend Doves Farm Freee Plain GF Flour blend or Pillsbury US )
- 1/2 tsp Baking Powder
- 1/4 tsp Xanthan Gum ( omit if you blend contains it )
- 50 g Ground Almonds
- 115 g Caster / Superfine Sugar
- 115 g Vegan Block Butter Melted ( I used Flora Plant based unsalted )
- 120 ml Plant based Milk ( I used Mighty Pea M!lk )
- 10 g Cocoa Powder ( Check it is Gluten Free and Vegan I used Dr Oekter )
- 10 drops of Violet Extract ( I used Foodie Flavours )
- Purple Food Colouring ( I used Rainbow Dust by Progel )
- 30ml Tap Water
- FOR THE GANACHE
- 150 g Gluten Free Vegan Chocolate ( I used Plamil Foods Oat M!lk Choc Drops )
- 85 ml Plant Based Milk
- FOR THE MARZIPAN
- 200 g Ground Almonds
- 200 g Icing / Confectioners Sugar
- 25 g Cocoa Powder
- 65 g Liquid Glycerine
- 1 tsp Vanilla Extract
- 2 tbsp Aquafaba ( Chickpea juice …. I used Ogg Eggs )
- 6 Violet Creams ( I used Whittakers Chocolates )
- Sprinkles ( I used Baking Time Club Sprinkles )
- Pre heat your oven to 180 C / 160 C Fan / 350 F
- In a large bowl add your Flour Blend , Xanthan if using , and Baking Powder and whisk until combined
- Add Your ground almonds and caster sugar to the bowl and whisk it all together until well combined
- Melt your vegan butter in the microwave or hob until just melted and leave to cool for 5 minutes
- Measure out you milk in a medium bowl then add the melted butter and vanilla extract and whisk together
- Add the wet ingredients to the dry and mix until you have a smooth batter
- In a small Bowl add the add the 10 g Cocoa Powder and the 30 mls of water and mix into a paste
- Using a scale for accuracy, pour half of the batter into a separate bowl add the cocoa paste and stir til combined
- Add the Violet Extract and purple colouring to the other and mix until well combined
- Evenly dived the bowls into two dividers each and spread and level the mixture
- And place in the oven on the middle shelf and bake for 23/ 25 until a cake tester or cocktail stick comes out clean on a test
- Leave the cakes to cool in the tin for 20 minutes then carefully flick them out onto a wire rack
- Make the marzipan whilst the cakes are baking
- In stand mixer or by hand – add ground almonds , icing sugar, and cocoa powder. and mix until combined
- Add the and glycerine and vanilla extract. and mix for1 minutes
- Add the 2 tbsps Aquafaba and mix for a further minute
- Once a ball starts to form take it out and gently need it until it is smooth
- Wrap in cling film and place in the fridge for 30 minutes to an hour
- Make the Ganache
- Warm the Plant Based Milk in a pan on the hob until just before the boil
- Add the milk to the chocolate , leave to stand and then after 5 minutes whisk until smooth
- Leave to stand 10 minutes until it starts to thicken
- Trim the sponges with a sharp serrated knife (a bread knife is ideal) so that they are all the same size.
- On a piece of parchment place the marzipan and place a piece of cling film over the top
- With a rolling pin roll the marzipan to 20 x 30 cm ….. cut to size using a pastry or pizza cutter for exact measurements
- Cover the marzipan in a thin layer of ganache
- Add two alternating coloured cake strips to the middle of the marzipan along the short length adding a thin layer of ganache in-between the cakes
- Cover the top of the two strips with another thin layer of ganache and in a checker board pattern place the further two on the top
- Carefully roll the cake up in the marzipan so that it is fully encased. Trim the excess so that it overlaps about halfway across the cake. Brush it with a little bit of water and gently press it down to seal.
- Turn the cake so the seal is at the bottom
- Use a sharp knife to slice a piece off either end to neaten the cake and reveal the pattern.
- Decorate as desired using left over ganache, sprinkles , Violet Creams , or leave it plain
So there you go ….. A treat like no other !!
In fact I have not seen a Violet Cream Battenberg anywhere on the world Wide Web ….so this maybe a first
So I best give you some more pictures to savour and hopefully to inspire you to try
Hope you enjoyed the post and I hope it made sense
If not drop me message
Please leave me a comment or a like, it does the world of good to keep me going and hopefully expand your knowledge.
Sign up for an email, so you never miss another recipe or some pretty picture, or follow on WordPress or Instagram, see what I’m up too on a most daily basis.
If you make this or any of my recipes, let me know how you’ve gone on, drop me a line @clarescauldron tag me on Instagram or use my #everyoneshouldenjoycake.
Feel free to let your fingers do the talking and share this amongst your family and friends, especially the intolerant ones 💜💜