Saturday, 3 March 2012

Our Wedding Cakes!

Following our celebration of our 1st wedding anniversary last weekend with a visit back to the fabulous Colehayes Park, I thought that it would be a good time to share our marvellous cake 'buffet', which served as the dessert to our wedding meal.

We had an amazing array of all sorts of cakes and treats, lovingly baked by 4 of our guests and myself, which we then displayed on our combined collection of cake stands and plates. To cater for my dietary requirements and that of another guest, I made a selection of gluten and dairy free bakes, but which were good enough for everyone else to eat too! One of my aims in baking is to make cakes which everyone enjoys, and that taste and look as good as those made with gluten and dairy. Having different dietary requirements doesn't have to mean that you miss out on treats, and they don't have to be second-best! Thanks to Lisa Skinner and Jenny Brent http://bridebug.blogspot.com/ for the photos!

One of the recipes can be found below, others to follow in future posts....... requests for any favourites are welcome!



Lemon Oat Crunchy Bake
4 oz (110g) Gluten and Wheat free plain flour
4 oz (110g) dessicated coconut
4 oz (110g) golden caster sugar
4 oz (110g) oats (I used normal porridge oats, but GF oats would be needed to make this completely GF)
4 oz (110g) baking margarine (with no milk content) or soya spread
2 tbsp golden syrup
1 tsp bicarbonate of soda

Icing
4 oz (110g) golden caster sugar
Juice of 1 lemon
  1. Rub together in a bowl the flour, coconut, sugar, oats and margarine until it resembles breadcrumbs.
  2. Add the golden syrup (it makes it a bit easier if it is slightly warmed).
  3. Dissolve the bicarbonate of soda in 2 tbsp hot water, and add to the mixture. Mix thoroughly.
  4. Press in to a greased swiss roll tin and cook at 150C/300F/Gas 2 for 35 minutes.
  5. Mix together the sugar and lemon juice for the icing, and as soon as you take the bake out of the oven, pour it over the top and spread out to cover completely.
  6. Leave to cool and then cut in to squares.

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