The last project from my Blog with Pip course, is to tell you about ‘five things I love right now’ over a cuppa. I’m offering a piece of cake with my cuppa because I love cake… especially gluten free cake I can eat! I tweaked this recipe, adapting it from this one. I’m a bit thrilled with how it turned out (ie it worked and wasn’t like a brick) so I’m going to share the recipe with you after I finish chatting about the things I love. Oh and don’t forget to pop over to Meet me at Mikes and have a cuppa with my classmates too. Such a great bunch of friendly talented bloggers, am sure you’ll find a new blog or three to follow there.
Spending time with the people I love. Time is such a precious thing and I rarely feel like there is enough of it to go around. I’ve been super blessed lately with spending beautiful days with my mum and my sister, having lovely skypes with my son in Bolivia (drinking a $2 bottle of Rum – him not me!), having chatty delicious dinners with my daughter and her fella, and doing lots of crafty stuff to really good music with my hubby. Precious times locked in my heart and memory bank for ever and ever.
I’m a bit obsessed with taking photos at the moment. I have over 14,000 photo’s on my iphone and most of them only go back as far as 2013! Ridiculous hey? Taking snaphappy to whole new level… possibly bordering on some sort of OCD. And I already have one of those about numbers so I don’t need another about photos. I am hoping to learn how to take better photos this Sunday at this course. Can’t wait!
I am super excited and a bit in love with a new series of posts I’ll be doing each month. I’ve never done a series of post here so I hope I can stick to it! ‘My smile inducers’ is all about looking for those little (or big) things that bring a smile to your face (or heart). My first post on this just felt like a great way to stop and … well… smile! I’m a big believer in the power of a smile and think they are contagious. If you see someone really smiling, it’s hard not to smile with them… isn’t? I will be adding a link option so you if you are a blogger you can write a smile inducing post and link back… and if you don’t blog you can tell me yours in the comments or on instagram (#mysmileinducers)… we will be creating a happy little hub of smiley places to visit… So on the first Saturday of each month, pop in for a smile or six ok?
Of course I couldn’t tell you about the things I am loving right now without mentioning yarn related craft. Crochet in particular. If you already read this blog you will know how hooked on the hook I am, and my obsession with natural yarns. I’ve not long finished a huge blanket, and apart from making some cute wrist warmers I’m in no mans land with projects. It’s quite thrilling actually as I love this stage of pondering my next project. So many ideas in my head it’s hard to pick just one. Maybe I’ll start two… it wouldn’t be the first time.
Flourless Apple Ripple Cake.
75g dairy free margarine ( I used Nuttelex but you can use all butter or all marg if you prefer)
I big plump vanilla bean
2/3 cup caster sugar
1 cup almond meal
1/2 cup rice flour
1 apple (I used Pink Lady as that was just what I had – use whatever you have – and leave the skin on, it’s pretty!)
A generous sprinkle of demerara sugar (any sugar will probably do but demerara is great as it holds its chunky crystals shape during baking.)
Whisk the crap out of the butter, marg and sugar. I found this is the secret to a really light fluffy gluten free cake. I whisked mine for ages, in the end it looked like whipped cream!
Add the eggs. Mine always curdle – I don’t care. Still works. Add all those beautiful little caviare-like seeds from your vanilla bean. Freshly grate your nutmeg into the mix – I love the stuff so add a heap. Add as much or little as you like. Mix until well combined. Next add the almond meal and rice flour. Feel free to sift it to make it lighter still – I’m too lazy for that step! Now DON’T mix too much. Just mix until it’s evenly combined. I find this also helps in keeping the cake light and delicate and not brick like.
Pour your batter into a lined cake tin. Slice your apple into thin little wedge slices and arrange all pretty like on your cake. Grate lots more nutmeg over the top. Sprinkle with as much or little demerara sugar as your sweet tooth commands. Bake in oven 180C (160C fan-forced) for about 30 minutes. Timing depends on your cake tin size and shape… so if your cake tin is big and your batter shallow keep an eye on the timing – you may need to shorten it.
Cool cake… for just a moment if you can… then slice and eat… with fresh cream poured over the top if you can eat dairy… or with a cuppa… or both… good luck stopping at one slice.
Do you have any delicious gluten free recipes you’d care to share?
Wishing you happy cake eating and time for the things you love.