Wicklewoods Trifle Sponges Gluten Free Recipes

Steps:

• Preheat oven to 190c and line 2 baking sheets with parchment paper.
• Whisk together the eggs, sugar and zest until the mixture is thick and has doubled in volume.
• Gently fold in the flour mix.
• Place the mixture in a large piping bag with a 1/2in nozzle and pipe 3" lengths of batter onto the prepared baking sheets.
• Dust with caster sugar and bake for 6-8 mins until golden brown.

Steps:

• In a saucepan, bring the apple juice to the boil, add the quinoa and bring back to the boil.
• When the apple juice is almost all absorbed, stir in the remaining ingredients.
• Reduce heat and continue to sir until thick.
• Transfer to serving dishes and serve with 1 tablespoons of apple sauce and sliced apple.
• Serve hot or cold.

Steps:

• To make the sponge, heat the oven to 180C/160C fan/gas 4 and oil and line a 20cm square or round cake tin with parchment. Mix the vegetable oil, vanilla paste, lemon juice and plant milk in a jug. Tip the baking powder, caster sugar and flour into a large bowl. Make a well and slowly whisk in the vegetable oil mixture until smooth, then spoon into the prepared tin and bake for 30-40 mins until golden and a skewer inserted into the middle comes out clean. Transfer to a wire rack and leave to cool completely.
• Meanwhile, make the compote. Put the raspberries, sugar, lemon and 50ml water in a small pan, bring to a simmer and cook for 4-6 mins until the fruit breaks down a little to a sauce. Remove and set aside to cool.
• To make the custard, put the cornflour in a bowl and add a splash of the cold plant milk, and stir until lump-free. Pour this mixture into a saucepan with the remaining ingredients, including the rest of the milk, and cook over a low heat for 6-8 mins, stirring often, until you get a thick custard that coats the back of a spoon thickly. Cover the surface with a piece of parchment and set aside to cool.
• To assemble, cut the sponge into squares or fingers, and place in the bottom of a trifle dish. Spoon over the compote, then add 150g of the raspberries. Give the cooled custard a brief whisk, then pour over the top of the raspberries. Chill for 1-2 hrs until the custard has set.
• Whip all of the ingredients for the cream together until you get soft peaks (it's best to taste the cream for sweetness before adding the icing sugar), and spoon over the top of the set custard. Chill until ready to serve. Scatter with the remaining raspberries, mint, almonds and a dusting of icing sugar to decorate, if you like.

Steps:

• Preheat the oven to 180c
• Grease and line an 8in loose bottomed cake tin.
• Whisk the eggs, sugar and zest together until it becomes light and fluffy.
• Gently fold in the sieved flour mix and xanthan
• Pour into the prepared baking tin and bake for 25 mins.
• Transfer to a cooling rack
• When the sponge is completely cooled, split it in half horizontally and return the bottom half to the clean cake tin.
• Separate the eggs and whisk the whites until forming soft peaks, set aside,.
• Whisk the yolks, sugar and lemon zest and juice together until pale and creamy.
• Pour the water into a heatproof bowl and sprinkle the gelatine on top, leave until it becomes spongy then stir until completely dissolved.
• Allow to cool then whisk in the yolk mixture.
• Fold in the fromage frais.
• Wait until the mixture begins to set, then fold in the whites
• Pour the mixture over the sponge in the tin, spreading evenly to the edges, sit the second layer of sponge on top and chill until set (approx. 1 hour).
• To make the icing add enough lemon juice to the icing sugar to make a thick pouring consistency.
• Pour over the top of the cake and spread evenly to the edges
• Carefully remove the cake from the baking tin and transfer to a serving dish.
• Decorate with shreds of lemon peel dredged in caster sugar.

Steps:

• Soak your dried apricots overnight in the 500ml of water.
• Preheat your oven to 180 deg C/ 350 deg F/gas mark four.
• Pour the apricots and water into a large saucepan and bring to the boil.
• Gently simmer for 10 minutes.
• Remove from the heat and liquidise.
• Beat butter, eggs and honey into the apricots.
• Sieve in the flour and mix well.
• Spoon into a greased cake tin and bake for 25-30 minutes.
• Remove from cake tin, transfer to a cooling rack and make frosting.
• In a large bowl, beat together the butter, vanilla and cream cheese.
• Add the sweetener a cup at a time and mix until blended.
• When the cake is thoroughly cooled, top with cream cheese frosting.