Mary Berry Gluten Free Cake Recipes

GLUTEN-FREE CARROT CAKE

Steps:

• Preheat the oven to 190ºC/375ºF/gas 5. Grease a springform cake tin (roughly 20cm) with butter, line the base with greaseproof paper, then dust the sides with gluten-free flour.
• Lightly beat the eggs in a large bowl, add the sugar and oil, then mix to combine. Sieve in the flour and spices, then fold through. Peel and grate the apple (core and all) and carrots, then stir into the mixture along with the orange zest and juice and sultanas. Roughly chop and add the walnuts, if using.
• Pour the mixture into the prepared cake tin, then place on the middle shelf of the oven for 30 to 35 minutes, or until golden and an inserted skewer comes out clean. Leave the cake to cool in the tin for around 5 minutes, before turning it out onto a wire cooling rack to cool completely.
• Meanwhile, make the icing. Beat the butter, icing sugar and most of the orange zest until pale and smooth, then stir in the cream cheese until just combined.
• Once cooled, decorate the cake with the icing. Lightly crush the walnuts in a pestle and mortar and sprinkle on top. Finish with a grating of orange zest, then serve.

MAKE DINNER EXTRA SPECIAL WITH MARY BERRY'S EASY FLOURLESS CHOCOLATE CAKE

Steps:

• Preheat oven to 350°F. Break dark chocolate into pieces. Place in a small heatproof bowl set over a pan of hot water. Stir until melted; set aside to cool slightly. Grease a 9-inch springform pan with butter. Line bottom of pan with parchment paper. Whisk egg whites with a mixer fitted with a whisk attachment until stiff. In a separate bowl, whisk yolks and sugar until light and creamy. Pour melted chocolate into yolk mixture. Add 2-3 Tbsp Cointreau. Gently fold to combine. Add egg whites; gently fold to combine. Sift in cocoa powder; gently fold to combine. Spoon evenly into prepared pan. Bake 40 minutes or until risen, shrinking away from sides of pan and just firm to the touch in center. Cool completely; remove from pan. Stir half of orange chocolate and remaining 1-2 Tbsp Cointreau into whipped cream. Spread over top of cake. Sprinkle with remaining orange chocolate; sift cocoa powder over top.

GLUTEN FREE FAIRY CAKES

Steps:

• make sure you have 12 paper cases handy.
• Preheat oven to 200 degrees.
• Cream together margarine and sugar until light and fluffy.
• Beat in eggs and vanilla, followed by the sifted baking powder, sifted flour and milk.
• Half fill paper cases standing on baking tray.
• Bake for 10-12 minutes.
• When cold, decorate the top with jam or icing or just icing sugar, if desired.

GLUTEN-FREE CHRISTMAS CAKE RECIPE

Steps:

• Place the dried fruit in a bowl with the brandy or orange juice and leave to soak for 2 hrs or overnight.
• Preheat the oven to 170°C/325°F/Gas Mark 3. Grease an 18cm round deep cake tin and line the base and sides with a double thickness of baking paper.
• Place the butter and sugar in a large bowl and beat together until pale and creamy. Gradually beat in the eggs, adding a little of the flour if the mixture begins to curdle. Add the soaked fruit, orange zest, almonds, cherries and vanilla extract.
• Sift together the flour, baking powder and spices and fold into the mixture with the milk. Spoon the cake mixture into the prepared tin and level the surface.
• Bake for 1½-1¾ hrs until golden, firm to the touch and a skewer inserted into the cake comes out clean. Cool in the tin for 15 mins then turn out onto a wire rack and leave to cool completely. Finally, ice your Christmas cake with apricot jam, white sugar paste and marzipan.

GLUTEN-FREE LEMON DRIZZLE CAKE

Steps:

• Preheat the oven to 190C/170C Fan/Gas 4. Grease and line the base and sides of a 900g/2lb loaf tin with baking paper. Finely zest the lemons.
• Put 200g/7oz of the sugar, the butter, eggs, flour, almonds, baking powder and lemon zest in a large mixing bowl and beat until pale, thick and creamy. Use electric beaters or a food mixer if you like, starting slowly and then increasing the speed.
• Spoon the cake batter into the prepared tin and level the surface. Bake in the centre of the oven for 55-60 minutes, or until well-risen, firm and golden-brown. A skewer inserted into the centre of the cake should come out clean. Remove from the oven and cool in the tin for 5 minutes.
• Using an oven cloth to protect your hands, turn the cake out gently onto a wire rack set above a small tray or plate. Remove the baking parchment and turn the cake the right way up. Make about 60 deep holes in the cake using a skewer.
• Squeeze one of the lemons and mix 3 tablespoons of the juice with the remaining 100g/3½oz sugar. Slowly and gradually, spoon the lemon sugar over the cake, stopping every now and then to allow it to penetrate the sponge.
• Leave to set for at least an hour before serving or until the cake has cooled and the icing has crystalised. Serve in slices.