Gluten Free Chocolate Cake with Nutella Icing

gluten free, chocolate cake, nutella

It had been a tough week okay? My super indulgent craving for gluten free chocolate cake and more chocolate was justified. I’m not this unhealthy all the time. Who am i really kidding… there will be lots of judgement from the back of the room ‘Nutella’s bad for you’ ,’whoa the sugar in that!’ but NOONE (unless you’re allergic to nuts or the ingredients in the cake) could turn down a Nutella chocolate cake. Surely?

I have to admit, but i am sure my twitter followers know (as i tweeted my first nutella experience), that i’ve only recently tried Nutella for the first time. Why did noone tell me this was the filling in Ferrero roche’s at Christmas time? I sat watching my husband eat a whole tray of them…i could have just had a huge pot of Nutella and hazelnuts to aid my sorrow!

The cake recipe was one i looked up on the Doves Farm website for a Victoria Sponge- link below. The layers were a bit flat but this was because of the lack of mixture itself- i would recommend doubling if you are looking for a good height (for a birthday layer cake or something.) For a cheeky twist, i added some raisins in the main central icing layer to add another texture but feel free to just make the plain cake.. although rum soaked raisins would be an amazing dessert spin on this cake!

gluten free, chocolate cake, nutella

Gluten Free Chocolate Cake with Nutella Icing 

(Cake recipe and method from the Doves Farm Website- i would double this if you want a bigger/taller cake! See my icing recipe below)

Heat oven 180 degrees Celsius 

Cake Ingredients 

150g unsalted butter

150g Caster Sugar

1tsp of Vanilla Extract

150g Doves Farm Gluten Free Plain Flour

2 eggs

1 tsp of Baking Powder

3 tbsp of milk

1 tbsp of Cocoa Powder (I used Green and blacks) plus some extra for the top.


Cream the butter, sugar, cocoa and vanilla together until light and fluffy

Beat in the eggs one at a time.

Beat in the baking powder, flour and milk.

Divide the mixture between 2 oiled and lined 20cm/8″ round baking tins.

Bake in a pre heated oven for 15/20 minutes.

Turn the cakes out on to a wire rack to cool.

Spread Nutella icing on top of one sponge and place the other on top. If you’re feeling naughty add icing to the top too!

Dust with good quality cocoa powder.

Nutella Icing

250g Icing Sugar

80g softened unsalted Butter

3 Tablespoons of Nutella (roughly 90g)


Pop the three ingredients into a cake mixer and mix together on a slow to then medium speed until light and fluffy!

Dig in and enjoy… no forks allowed! ;)

Gluten Free Stem Ginger and Dark Chocolate Flapjacks

I find Flapjacks very very sweet things to eat so i rarely have them if i’m out and about- even if i see the rare Gluten Free one offered in a cafe. I like to think i have a sophisticated sweet tooth, hence my love of turning classics into things that are a little bit different.

OoOoo Fancy Flapjack…

Gluten Free, Stem Ginger, Chocolate, Flapjacks

Not only are these ‘Fancy Flapjacks’ but they also make rather good ‘Fancy Granola’ crumbled over some plain yoghurt with a few nuts thrown in for good measure. The heat from the ginger gives these flapjacks a subtle punch  and the rich dark chocolate keeps the sweetness level at bay. Stunningly good cut into small cubes and served with a smokey tea..

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Stem Ginger and Dark Chocolate Flapjacks

210g Golden Caster Sugar
210g Unsalted Butter
2 tbsp Golden Syrup or Honey
325g/12oz whole Gluten Free Oats
10 pieces of Crystallised Stem Ginger Chunks chopped into small pieces.
50g of 70% Dark Chocolate chopped into chunks.

Preheat the oven to 150 degrees C and Line a 23cm round cake tin with parchment paper and grease well with oil or butter.

Place the sugar, butter and golden syrup or honey together in a saucepan and heat gently and stir continuously until everythings melted together.

Take the saucepan off of the heat and quickly add in a third of your Stem Ginger chunks. Stir this around until the mixture has taken on some of the ginger flavour.

Stir in the oats, rest of the ginger pieces and the dark chocolate chunks and mix really well.

Pour the mixture into the cake tin and press it out evenly.

Bake in the centre of the oven for 40 minutes.

Turn off the oven but keep the flapjack in the oven for a further 10 minutes as the oven cools down.

Take the flapjack out of the oven and allow to cool before cutting into squares.

Keep stored in a very tight tupperware container; if they do get hard for any reason they’ll be fine around a short burst in the microwave!

Enjoy :)

Be My Florentine

I’m not really one for traditional Valentines gifts, Valentines recipes, Valentines flowers in fact – Valentines is a complete fad day in my opinion, but i do appreciate it when our other halves do attempt to make an effort at being romantic.

This year i’m more excited about pancake day this week, an attempt to flip and smoke up the kitchen and top a mountain of pancakes with an unhealthy amount of sugar, maple syrup, cheese, ham- you name it; for breakfast, lunch and dinner. I take the ‘day’ in pancake day very seriously.

Rose, Florentines, Gluten Free, Valentines, recipe, easy

Still. This shouldn’t stop us creating a few romantic treats for our loved ones, i’m sure that although we all say we hate the idea of Valentines Day that deep inside we hope for a little something special.

These Rose Florentines weren’t exactly planned for a Valentines Day post, in fact i thought of these a couple of months back at the beginning of the year. I was in a cafe in Bath drinking a cup of Lahloo Rosebud tea with a lovely slice of very sweet cake, and i fell in love with the combination of the floral taste.

Rosebud, tea, lahloo It’s definitely a kind of marmite tea, some may think it’s a bit too perfume like but others may develop a kind of obsession; it’s a beautiful caffeine free tea that can cheer the dullest of moods.

I bought a tin of this tea last week and began to recipe test these Rose Florentines. Feel free to experiment with the amount of edible rose petals, if you want just a small hint of rose i would suggest halving the amount i’ve suggested. Since when should being romantic stick to one day of the year ?… so do try to make theese at any time of the year for your loved one!

Perfect with the light rosebud tea or a dark expresso, as they are very sweet, they’re perfect to share ;)

Rose, Florentines, Gluten Free, Valentines, recipe, easy

 Rose Florentines 

Adapted slightly from this Hairy Bikers recipe. Makes 6 big ones or 12 tiny ones.

Additional notes: You may find using silicone sheets easier to make these as they tend to love to stick. If using greaseproof paper ensure that they are slightly warm when attempting to move to a wire rack to cool.

 2 tbsp of unsalted butter

75g of golden or regular caster sugar

3 tsp of Gluten free plain flour

70ml of creme fraiche

125g flaked almonds,  Half whole, half chopped and toasted.

3 tbsp Candied peel /Orange Peel (optional)

2 tablespoons of Edible Rose Petals (roughly chopped) with extra for decoration (i used Lahloo’s Rosebud Tea)

150g/5oz good quality white or dark chocolate, broken into pieces

Preheat the oven to 180C/350F/Gas 4. Measure out your almonds, candied peel, rosebuds, mix and set aside.

Heat the butter, sugar and flour in a pan over a medium heat.  Stir continuously to avoid sticking, until the butter has melted and the sugar has dissolved.

Add in the crème fraîche, stirring continuously until well combined.

Add the almonds, candied peel and rosebuds and mix well. Make sure the sugar coats all of the almonds.

Line two baking trays with greaseproof paper and place teaspoonfuls of the florentine mixture onto it. Space the teaspoonfuls out like you would cookies, not too close to each other. You can either make 6 big ones or 12 tiny ones.

Transfer the florentines to the oven and bake for 12-15 minutes, or until just turning golden-brown. Top the florentines with the extra rose petals whilst hot, so they stick.

Remove from the oven and set aside to cool on the tray, then transfer the florentines to a cooling rack.

Bring a little water to a simmer in a pan. Suspend a heatproof bowl over the water (do not allow the base of the bowl to touch the water). Add the chocolate and stir until smooth and melted.

Turn the florentines so that the flat base is facing upwards. Spread the melted chocolate over the florentine bases and set aside to cool and set. Or pop in the fridge for quicker results.

Rose, Florentines, Gluten Free, Valentines, recipe, easy

Overnight Bites: Magdalen Chapter

         Magdalen Chapter lounge

A night away was thoroughly needed after having such a hectic week of bills, cat problems (misbehaving as they do) and realising that the weekend would only be another routined food shopping trip; it was time to have a re-think and escape for Rob and i.

Very kindly, the funky new Magdalen Chapter hotel in Exeter had invited us to stay and try out their gluten free options. As they were nominated in the Best Foodie Hotel category in the Food Mag reader awards we knew this was going to be something special. When Rob and i were planning our wedding, we had arranged guests to stay in their partner hotel Montpelier Chapter in Cheltenham and we’d actually been planning to stay their ourselves this year after the sheer amount of praise from our wedding guests.

Magdalen Chapter

Instantly on walking up to the hotel, which was once The West of England Eye Hospital, it’s obvious that they are keen to bring together traditional architectural features with the modern age. Something which my dad, a skilled carpenter and builder, would highly approve of. Sometimes projects like this can really zap all of the warmth of the building, you fear that they may paint everything white and it’ll just feel too modern in design making it unconfortable and not welcoming. Magdalen Chapter is quite the opposite.

Magdalen chapter bar area

As soon as you walk in, there’s a fireplace with newspapers ready at hand, people sitting round having pots of tea and coffee with homemade biscuits. The colours are warming, neutral tones with hints of green, purple, yellow which have been used carefully to effect the mood each room is trying to provide. There’s a Bar/Lounge and Library with extremely friendly staff, designed for a long peaceful afternoon tea treats or late night drinking.

LibraryA bigger lounge area for families and bigger groups to enjoy lunches in on big tables or sofas around a modern fireplace; a nice place to go after cooked breakfast on a Sunday to read the papers.

Afternoon tea gluten free

The Gluten Free afternoon tea was a true delight, and for anyone who suffers from gluten intolerance- to be offered a gluten free selection of treats including scones and sandwiches is a rarity in most places.

Gluten free afternoon teaThe sweet selection included a pistachio and chocolate macaron, lemon shortbread biscuit, Millionaires shortbread slice and a Date and raisin bar; all perfectly executed- but in particular the caramel in the millionaires slice was completely to die for. The gluten free scones were homemade and warm when they arrived, served with strawberry jam and a huge dollop of clotted cream (none of this small pot malarky); i expect my ratio of scone to cream to be 20/80. Truly a treat. The finger sandwiches on offer were Smoked salmon; cucumber, cream cheese and chives; poached ham and mustard and we were in a particularly meaty mood and chose the latter, although you can have a selection of all if you wish. The gluten free bread was a delight to see and the ham was praised ever so much by Rob and seeing as he’s not a massive ham fan usually it was a revelation.

Bedroom Magdalen chapter

Our Feature bedroom was phenomenal, and where much of the modern technology comes into play with the use of an iPad in house system- it allows you to book a taxi, search nearby restaurants and activities they’ve recommended, book tables, order room service, tour the hotel at a touch of the screen. Makes you think why none of the top end London hotels i’ve stayed in have ventured into this technology yet!


Our Bedroom, with it’s almost panoramic window lay out, overlooked Exeter and made for some stunning views day and night, seeing the nearby churches all lit up was a particular highlight for me. Bathroom magdalen chapterWe got ready in the spectacular bathroom, with built in speakers so you could play music or listen to the TV, and headed down to dinner.

Magdalen Chapter restaurant

The restaurant truly is wonderful at night, the drop lights from the ceiling gave the illusion that the space was a complete circle as they reflected in the window glass. The seats were very comfy and the wine list was on an iPad -of which you could navigate by region/glass/taste, what more could you need? Of course the food was top notch and i had no doubts about it. Chicory saladAfter i was served some gluten free bread and butter (without prompting them) i chose a starter of Chicory, pear and Devon blue cheese with walnuts and honey. Light and wholesome, sweet and sharp with the cheese, it was a delight to eat and something i would love to replicate at home. Duck Breast with orange, pomegrate and roast carrotsMy main of Free range duck breast with roast carrot, oranges and pomegranate also didn’t disappoint. The duck was superbly cooked, the roast carrots and pomegranate was an unusual combination at first but worked superbly. There really is nothing i could fault with the execution.

I was really in gluten free food heaven at Magdalen. Particularly nice to not have to worry about what you are eating and sometimes it’s just from that little bit of extra service and attention to detail when you arrive or seated at the restaurant table.

Magdalen Chapter inside pool

After dinner we had a wander around the rest of the hotel, including it’s spa and pool facilities, which immediately made us wish we could stay for another night. The fire heated outside/indoor pool is spectacular and extremely romantic with all the different lights that change colour gradually. I did beg rob to book another day off work but alas it wasn’t meant to be.

Lounge area

Magdalen Chapter really exceeded my expectations, i was truly surprised by the attention to detail in the service and food, which always gives you another reason to return again and recommend others. Nothing was too much trouble, not even an allergy. The way it should be.

This stay was received free of charge but did in no way impact this review and my personal opinions.

Gluten Free Sour Cherry and Poppy Seed Tea Cake with Orange Blossom icing

Sour, Cherry,  Poppy seed, cake with orange blossom frosting

Happy New year to you all ! Of course by Happy new year i mean, Happy new cake. For me, diets do not exist in January, to aid the ‘back to work’ routine i feel comfort foods could be in full flow. February, if anything is when you should gradually start to ease in a diet. Pfft. Diets.

I believe in eating healthily of course, and i have planned to wean myself off sugar, caffeine, yeast and alcohol for a good few weeks (in Feb) to get back on track along with starting to take up tennis again. For now i will be content with a slice of cake and a cup of tea whilst i plunge into the work 7am routine, thank you very much.

Welcome back to Wuthering Bites 2013! I had a little interview with Crumbs Magazine and it goes through some of the ways i’ll approach things this year, as well as other things you may well like to know about me. I have a feeling this year may be a busy one! :)

I’d been approached before Christmas to write and test a recipe for a new Bristol Harbourside bistro, Cherry Duck. And as they are pro gluten free ( see their gluten free pancake willingness in the brunch menu for one example), i was well up for the challenge.

Sour Cherry and Poppy seed cake with orange blossom frosting

I’d been doodling a kind of poppy seed cake, since i had never made one before yet absolutely love the combination of Lemon and Poppy seed. Also, poppy seeds look pretty scattered about in a cake, unless you’re one of those relatives that does a bad joke about ants in a cake or something. Eww.Those of you who know me, will know that i am quite partial to sour cherries. They are truly my favourite thing to bake with aside chocolate, so i will go to any attempt to put them into a pudding or dessert when i have visitors; mainly brownies. And to want to think of a better excuse of using cherries in a cake for a bistro named Cherry Duck…it really was a no brainer!

This is my favourite type of cake, as i have said in previous blog posts,  simple, fragrant and traditional sticky icing is my weakness.


( Gluten Free ) Sour Cherry and Poppy Seed Tea Cake with Orange Blossom icing.

200g Unsalted Butter

200g Caster Sugar

3 Eggs

100g Dried Sour Cherries chopped or whole

30g Poppy Seeds

100g Ground Almonds

60g Gluten Free Plain Flour

1/2 Teaspoon of Baking Powder

½ Teaspoon of xanthan gum


1 Tablespoon of Orange Blossom Water

1 Tablespoon of Freshly Squeezed Orange juice

1 Tablespoon of hot water

200g Icing Sugar

Zest of Orange (for decoration)

Preheat oven to 160 degrees and line a 22cm loose bottomed cake tin with greaseproof paper.

Put the butter and sugar into a stand mixer and beat until combined, add in the 3 eggs, one egg at a time until fully beated together.

Mix in the Ground Almonds by hand.

Fold in carefully the baking powder, gum and gluten free plain flour.

Fold in the poppy seeds and sour cherries and make sure they are evenly distributed.

Dollop the mixture into the cake tin and flatten out with a spatula.

Bake in the preheated oven for 30 mins. Then put a layer of tin foil on top and cook for a further 10-15 mins until cooked.

Take the cake out and leave to completely cool until icing.

For the icing, combine all the ingredients aside the orange zest into a bowl and mix well- test to see if your orange blossom is strong enough, if not add a teaspoon more, along with another teaspoon of icing sugar.

Ice roughly all over and decorate with cherries and orange zest!


:) Happy new cake

Gluten Free Lemon Berry & Tea Frosted Cake


In tea we trust. (I should get a T-Shirt)

It was only a matter of time before I blogged about tea again but I’m really not kidding when I say tea is a godsend.

There is one thing about tea that will always be true: it cures. Whether it’s drinking a cup of Black Tea (Bristol Brew for me please) to cheer you up or a herbal infusion to aid the stomach or help that sore throat.

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I brought this tea called ‘Vitality’ from a little lady on a market stall in Paris, she had a range of tea’s all laid out that she’d made herself from dried fruit. Vitality was a blend of blackcurrant, blueberry and vanilla and the taste is so powerful with even the lightest brew. Sometimes I buy those raspberry Twinning’s teas and there really isn’t much flavour there at all. So ‘Vitality’ has been my fruity herbal tea of choice but being only a small packet- I have to use it sparingly. Oooor consider going all the way back to Paris for it, which I’m not really against.

I hate using food colouring and it’s totally unnecessary. There are so many edible substances like Blueberries and Raspberries on this earth that boast such beautiful colours of which their juice would light up some icing in one hit.

So on this next cake, I used my vitality tea to brighten the icing on this cake. Genius.

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I really love old fashioned looking cakes. The single layer pound cakes with lots of raisins and dried fruits in and then drenched with sticky icing. Today was a day for sticky icing. Don’t you sometimes get those sticky icing moments? Although I love buttercream and whipped frosting, I find that sometimes it takes over the actual cake flavour sometimes.

This cake is all about the buttery lemon flavour, which combines with the berry icing so well. Unlike a lemon drizzle cake, the icing isn’t too sharp and there’s a subtle hint of something more fragrant.

It’s the kinda cake that you wouldn’t need cream with but you have it anyway.  It’s also the kind of acceptable cake to serve your grandma for afternoon tea. Traditional but different. Just how I like it.

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250g of butter
250g of caster sugar
3 large eggs
100g of  Roughly Chopped dried cranberries and blueberries
50g of ground almonds, sifted.
A lemon
100g of Gluten Free plain flour, sifted.

1 ½ teaspoons of Baking Powder

1tsp of Xanthan gum

100g of icing sugar
1 tbsp of lemon juice

1 tbsp of berry tea infused

Lemon Zest

Preheat the oven to 160° C.

Grease and line the bottom of a non-stick 24cm cake tin

(You can use a 22cm tin but I like the old fashioned flat cake look, just add on 10 minutes onto the cooking time).

Cream the butter and sugar until very light and fluffy by hand or in a mixer.

Add the eggs one at a time, beating between adding each egg.

Add the roughly chopped berries to the butter, sugar and eggs.

Add the zest and the juice of the lemon and, finally, fold in the flour along with the almonds.

Pour the mixture into the tin and bake for 40 minutes, covering the top lightly with foil for the final ten minutes.

Check that the cake is done by inserting a skewer, it should come out quite clean with no wet mixture stuck to it. Leave it to cool in the tin before turning out.

Make the icing by firstly infusing your berry tea until medium strength- taste the tea to make sure it is not bitter and too strong. Try not to use boiling water but warm water when infusing to avoid bitter leaves.

Mix the icing sugar and lemon juice together until smooth and then add bit by bit a tablespoon of the tea.

Pour the icing over the cake- this isn’t a matter of being neat and tidy, the drips over the edges is what you want.

If you have any blueberries or leftover dried fruit use a few to decorate the cake.

Grate over the zest of half a lemon for a fragrant finish.

Leave the icing to set and then serve and enjoy.

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From Paris with … Chocolat Chaud

I’m back. ‘Finally’ – I hear you cry. Oh you guys!! *blushes* and I’m married –double yay! So no longer do I have to spell out my surname ‘Kreczmer’ numerous times to people I can now simply go ‘Carter’ and pretend I’m an American news reporter. Badass.

We went to Paris for our honeymoon and I have to be brutally honest and say, although it was lovely- we did have a few issues and in retrospect we wished we just went for a lazy beach scenario. Our first hotel although it was good for a base hotel, didn’t quite have the romantic charm or attentive service that we needed for our honeymoon so we did a swift move to another which was better located in the 1st arrondissment and near to Pierre Herme’, the latter pretty much sealed the deal for me.

It was an expensive holiday, and the most affordable (and most enjoyable) for me was going to the supermarket. Yes. Eiffel Tower, Louvre, Arc d’Triomphe -forget it, the supermarkets is where it’s at. Particularly in the Galleries Lafayette Gourmet. It was foodie heaven. I could have spent hours trying all the delicious produce but alas we was on a tight schedule and I had a feeling the husband was getting nervous with the amount of money I was spending on chocolate. I seem to however go into this ‘money-no-object’ state when I’m in foreign supermarkets; I think it’s because you never really know what things cost unless you have an amazing ability to convert instantly.

My best purchase wasn’t found in the supermarket (although they also sold it there) but in one of the most famous tea rooms in Paris – Angelina. Their hot chocolate is arguably (but debated consistently on trip advisor) as one of the best in Paris. I bought a box then…naturally.

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My return home to England was depressing to say the least, we only had a 5 day honeymoon which went a bit fast (we hope to go somewhere longer next year) and I STILL didn’t think I bought enough food back with me. Disaster! On the upside though I’m now back to share with you this recipe, which I put together in my mind on the flight back. A bit weary of cooking cake with chocolat chaud but let me tell you…this did not disappoint.

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There’s something very child-like about messing around with hot chocolate in the kitchen, I remember mixing all kinds of cream/milk/caramel syrup concoctions when I was young. This went all through university as well. You just can’t grow out of that indulgent simplicity.

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This Hot chocolate maderia cake though is not recommended for children however, it involves Crème d’Abricot (Apricot Liqueur) and I did get drunk in the process of testing. You can use any Liqueur really but I found this one a bit different and it also gives it an almondy taste that is lovely with sweet chocolate.

Either put the icing on top or use it as a side cream- this cake is particularly nice when heated up! Either way Ash loved it.

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Hot Chocolate Maderia Cake with Creme d’Abricot Mascapone Icing

225g butter, softened

200g caster sugar

4 eggs

1 tsp vanilla extract

175g gluten free plain flour

25g Ground Almonds

2tsp of Xanthan Gum

2 tsp baking powder

50ml milk

100g hot chocolate powder (at least 50% cocoa)

2 Tablespoons of Apricot Liqueur (and a drizzle extra)

Mascapone  100g

Cream Cheese  200g

2 tablespoons of icing sugar

Preheat the oven to 180°C.

Butter the sides of a loaf tin and grease well with butter.

Cream the butter in a large bowl or in an electric food mixer until soft then add the sugar and beat until the mixture is light.

Gradually add the eggs and vanilla extract to the butter mixture, beating all the time.

Sift in the flour, almond flour, Xyanthm gum, Baking powder, milk and mix slowly.

Fold in the sifted cocoa powder.

Place the mixture into the loaf tin

Bake in the oven for 45 minutes – 60 minutes, until a toothpick comes out clean.

Turn the cake out and leave to cool.

(Optional) Once cool, use a pastry brush and brush the top with liqueur evenly.

Top cake with icing :)


Mix the Mascapone with the Cream Cheese and beat together.

Add the icing sugar.

Add the liqueur bit by bit till its to your taste.

Next blog post I’ll do something healthy :P Promise.

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Gluten Free Marmalady ‘Hot Cross Bun’ Cakes

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Back in the days of gluten life, a hot cross bun was the ultimate indication that the Easter holidays were almost here. The supermarkets boost and stock hot cross buns from the beginning of March and as I was shopping in M&S (oh please I only go to Marks and Sparks for ‘my bits’ – The Mighty Boosh), it was clear that us gluten intolerant were not to be partaking in the ridiculously early Easter indulging. Still it’s these kinds of moments that make me think ‘I can make something better anyway’ and stick out my tongue like Helga from the 90’s American animated series Hey Arnold.

Public Holidays are amazing aren’t they really, they all center primarily around eating. And although some feel that Easter’s focus is the chocolate egg well, I think 2012 should really be about celebrating our baking spirit that’s been ever growing after all these ‘bake-off’ programmes. And please darling, don’t let us forget the Queen’s Jubilee in June, afternoon tea has never been so sought-after.

So after my M&S experience, I was determined to experiment with some recipes I’d collected over the years. I decided to stick with my family routes in the end and adapt one simple classic fruit recipe that my mum used to make. The recipe was originally a big fruitcake that was sometimes made during the spring or iced and alcohol induced for Christmas. I wanted something a bit more light and tangy, so after finding my half empty jar of marmalade (for some reason it’s the least used toast spread in my cupboard!) I persisted to experiment with it in the cake and as a glaze on top.

I think I found Easter heaven in a cake. Enjoy!

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Marmalady ‘hot cross bun’ cakes


125g unsalted butter, softened
125g (3/4 cup) caster sugar
2 eggs
125g (1 1/2 cups) gluten free self raising flour
1 teaspoon of xanthan gum
1/4 teaspoon salt

2 teaspoons of mixed spice
100g of sultanas

1 tbsp of milk
2 tablespoons of marmalade

Marmalade glaze

Marmalade without shreds

Teaspoon of water


100g icing sugar

Water or milk

Preheat oven to 180°C.

Fill a muffin tray with paper cases.

Sift your flour, xanthan gum, mixed spice and salt in a bowl and set aside.

Cream the butter, milk and sugar until pale and fluffy. Then add eggs, one at a time, beat until all combined.

Fold in sifted flour mixture alternately with marmalade and sultanas.

Spoon batter evenly into the paper cases. Bake for about 25-30 minutes and leave them to cool completely.

Create the glaze by popping about a teaspoon per cupcake into a saucepan with a teaspoon of water. Heat the mixture until hot and liquefied. Using a pastry brush, gently glaze each cake with the mixture.

When marmalade is set slightly, make the icing by combining icing sugar and water to form a paste.

Place the icing in a piping bag and pipe a cross onto each cake.

Eat with a lovely cup of Darjeeling tea or something with character!


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The cat that got the buttercream

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Although I hate to go on about my adorable kitten all the time, I was always taught to write about insights into your life in blog posts; so here I am doing just that. My relatives have been saying ‘You got Ash so your blog would get hits!’ so not true, but hey it hasn’t not helped ;p

I may have mentioned this on Twitter but as you know, I have a slight (okay huuugge) obsession for Tea. Any kind, Matcha, Fruit, English Breakfast… I could go on but I’ve found out that Ash’s favourite is Peppermint. I think, thrice now I’ve made a Peppermint tea and found it half gone after popping to the loo. How peculiar indeed!

And again, he was there eating my Jasmine Tea buttercream off my freshly, pretty baked cake. I’m sure the butter had something to do with it.

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Brought some coconut last week and hadn’t found time to use it and I mostly got inspiration from these Chinese, fresh cream swirl cakes that I used to buy at the Chinese supermarket when I could tolerate gluten; I really wanted one today.

I love tea, there I said it again. I love the variety I suppose, and even better now I’ve decided to write a load of recipes experimenting with different kinds of infusions. It really gives the cake a very slight fragrant taste, not as powerful as adding say lavender of which I dislike. I prefer all the flavours to blend together and then you just get this last hint of jasmine. Of course, do experiment yourself with the amount of tea you put in.

It really is about how you like your tea.

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Flower of the mountain Jasmine tea and coconut cake

 Cake Ingredients

200g soft unsalted butter, plus a bit extra for greasing pans

200g caster sugar

2 tablespoons of strong strained Jasmine tea

1 teaspoon of dried Jasmine tea crushed in a pestle and mortar

4 medium eggs

100g self-raising gluten free flour, plus extra for dusting

50g of dried coconut

50g almond flour

½ teaspoon of xanthan gum

Frosting Ingredients

200g icing sugar, sifted

50g unsalted butter, at room temperature

Tablespoon of dried Jasmine tea crushed in a pestle and mortar

Dried Coconut for topping (that’s been steeped in water for 10 mins, then strained)



Heat oven to 190C/170C fan/gas 5.

Grease 2 x 20cm sandwich tins. Place the butter, sugar and crushed,strained tea into a bowl and beat well to a creamy consistency.

Beat in the eggs gently then fold in the flour and coconut. Mix until all combined.

Divide the mix evenly between the cake tins, place into the oven and bake for about 20 mins until just turning brown.

Remove from the oven and allow the cake to cool on a wire rack after taking them out of their tins.

Make your frosting. Add 50g of butter to 200g of icing sugar and the tablespoon of finely crushed Jasmine tea, mix until well combined and of a good icing consistency.

When your cake layers are cool enough for icing, put a 1/3 of the icing in the center for the filling and spread evenly, coat with a light layer of coconut.

Pop your other layer on top and ice once again, dusting with coconut and any other decorations you wish to put on! Flowers are nice :p

Serve with a cup of Jasmine, just after it’s rained and the sun comes through. Or indeed, to your cat.

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No breakfast for the wicked

My fiance doesn’t eat breakfast. Well. There is only a few exceptions in his point of view, it’s either Eggs Benedict or Eggs Florentine; the latter being a favourite of mine i have to say. Every other option however is a complete no go unless it involves eating a caramel waffle from Starbucks. I do try to enforce healthier options, or even just something so he does eat breakfast, but some people just can’t do the damn meal.

It’s one of my favorites. I love waking up to a new day, with my tea and toast armed.

You can make it whatever you want it to be really and for me, it makes the whole waking up experience just a bit more pleasurable.

So the day after i made the Lemon and Manuka honey meringue pie i had some left over egg yolks and made this beauty:


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Gotta love leftovers.

Your breakfast of choice?