Damper, otherwise know as (a form of) unleavened bread. A basic damper recipe includes only flour, and water. While fulling, by itself, this is unsatisfying.
I have taken to adding herbs and veggies for a tastier and healthier meal.
Showing posts with label Gluten-free. Show all posts
Showing posts with label Gluten-free. Show all posts
Wednesday, 8 January 2014
Wednesday, 3 April 2013
Lemon teacake, gluten free recipe
Hey, it's been awhile since I posted an allergen friendly recipe. This one my grandmother just sent to me. It's very rare she sends me recipes so this one must actually taste good. :). Also being lemon flavoured cake it's probably dirt cheap to make.
As always to convert it a egg/dairy free recipe substitute your milk and egg alternatives. I reckon that almond or hazelnut milk would compliment the lemon flavour really well.
Edit: Sorry about that. For some reason the resolution of the photo has gone bad where I've uploaded it. It was perfectly legible in the email i was sent. So I will just have to type up the ingredients and instructions myself.
Ingrediendt:
6 eggs (separated) or 6 tablespoons of Orgran egg replacer.
1 cup caster sugar
2 tsps finely grated lemon rind
2 cups almond meal
1 tblsp lemon juice
1/2 tsp almond essence
IF you are using an egg substitute you will need some liquid. 1 cup of water or milk should suffice.
Cream cheese frosting
25g butter (or dairy free margarine)
60g cream cheese (or dairy-free substitute)
1 tsp finely grated lemon rind
1 1/2 cups icing sugar
Method
Cake
1) grease or line your baking tray and preheat oven to 160 degrees Celsius.
2) a) Using eggs - beat the egg yolks with the sugar and rind in a mixing bowl until fluffy. Add the almond meal, juice and essence and stir together.
In a seperate mixing bowl beat the egg whites until peaks form and then gently fold the almond meal mixture into the beaten egg whites.
B) Without eggs - mix the almond meal with sugar and lemon rind. add the milk, juice and essence and mix well.
3) place prepared mixture in baking tray and place in an oven for 45mins or until cooked.
Frosting
Beat your butter, cream cheese (or their dairy free substitutes) and rind in a bowl until light and fluffy. Gradually mix in icing sugar until completely combined. Smooth over cold cake.
As always to convert it a egg/dairy free recipe substitute your milk and egg alternatives. I reckon that almond or hazelnut milk would compliment the lemon flavour really well.
Edit: Sorry about that. For some reason the resolution of the photo has gone bad where I've uploaded it. It was perfectly legible in the email i was sent. So I will just have to type up the ingredients and instructions myself.
Ingrediendt:
6 eggs (separated) or 6 tablespoons of Orgran egg replacer.
1 cup caster sugar
2 tsps finely grated lemon rind
2 cups almond meal
1 tblsp lemon juice
1/2 tsp almond essence
IF you are using an egg substitute you will need some liquid. 1 cup of water or milk should suffice.
Cream cheese frosting
25g butter (or dairy free margarine)
60g cream cheese (or dairy-free substitute)
1 tsp finely grated lemon rind
1 1/2 cups icing sugar
Method
Cake
1) grease or line your baking tray and preheat oven to 160 degrees Celsius.
2) a) Using eggs - beat the egg yolks with the sugar and rind in a mixing bowl until fluffy. Add the almond meal, juice and essence and stir together.
In a seperate mixing bowl beat the egg whites until peaks form and then gently fold the almond meal mixture into the beaten egg whites.
B) Without eggs - mix the almond meal with sugar and lemon rind. add the milk, juice and essence and mix well.
3) place prepared mixture in baking tray and place in an oven for 45mins or until cooked.
Frosting
Beat your butter, cream cheese (or their dairy free substitutes) and rind in a bowl until light and fluffy. Gradually mix in icing sugar until completely combined. Smooth over cold cake.
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