I find that many gluten free, FODMAP friendly cake recipes often contain multiple flours. This can be quite annoying, expensive and more time consuming if you don’t have them handy in your pantry. I’ve said it before and I’ll say it again, white wings makes an excellent gluten free flour. It too is a blend, but much easier for those spur of the moment sweet treat cravings. This recipe actually makes a cake, but I had a little extra mixture left over so I made these lovely little muffins which looked too cute not to photograph.
*Recipe adapted from Jamie Oliver.
Ingredients
250g unsalted butter (or dairy free alternative if required)
250g brown sugar
5 eggs, separated
1 orange, zested and juiced
170g gluten free self raising flour
1 teaspoon of gluten free baking powder
100g almond meal
100g whole walnuts
1 tsp ground cinnamon
A pinch of ground cloves
A pinch of ground nutmeg
1/2 tsp ground ginger
250g carrots, peeled and coarsely grated
Icing
100g mascarpone cheese
200g cream cheese
85g icing sugar
Zest and juice of 1 lime
Method
Preheat the oven to 180. Cream the butter and sugar together by beating vigorously (or using a food processor). When the mixture is light and fluffy add the egg yolks one by one followed by the orange zest and juice. Then, stir in the flour, baking powder, ground almonds, walnuts, spices and grated carrots and mix together.
In a separate bowl mix the egg whites with a little salt until stiff. When this is done fold them into the cake mix. The mixture will be nice and thick. Spoon it into a lined cake tin and bake it in the oven for 50 minutes. My cake tin allowed a little extra so I made little muffins (featured above). These cooked a little faster, though I didn’t time them.
When the cake is has cooled completely (resist the urge to ice it and eat it straight away as the icing will melt), mix all ingredients for the icing together and ice generously.
