This is truly my favourite time of year for gluten free baking. Not only does the weather get you into the kitchen to experiment but it also coincides with my birthday and with one of my favourite holidays Halloween; which just puts the icing on top. My husband and i love having people over for dinner and we’ve been thinking of a few recipes that we could make for the next firework night and just for cosy gatherings on the lead up to Christmas.
After much American inspiration online i’ve been tempted to explore the Harvest Cake, something which looks so pretty and hearty, full of carrots, apples, courgette, pumpkin- anything you can imagine around this time of year, grated and put into a cake. A good way to get rid of a glut or- indeed the apples left from our neighbours Apple tree that has always spilled over into our garden for the few years we’ve lived here, which was unfortunately to our surprise, chainsawed down one morning. RIP Mr Apple Tree, and our cats favourite climbing frame.
Despite the partial Fruit and Vegetables in this gluten free cake, it is still made with a load of sugar and butter, but per slice i dare say it isn’t too bad. However if you were to serve this warm with a huge pool of homemade vanilla custard as i am going to suggest, then i believe you should forget about the diet and have a bloody nice pudding.
