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Wheat-free bake recipes

Cake recipes

Celeriac-and-nut cake with date butter

45 minutes

Citrus recipes

Meringue cake with cream cheese icing and caramel cornflake crown

40 minutes

Christmas dessert

Sweet potato-and-coconut cake with date “butter”

1 hour 40 minutes

Bacon recipes

Citrus flan with coffee caramel

1 hour 8 minutes

Italian recipes

Almond-and-maple cakes with salted maple caramel

40 minutes

Cake recipes

Gluten-free pastry tarts with nutella-style hazelnut spread

25 minutes

Cake recipes

Gluten-free orange-and-lemon hazelnut cake

50 minutes

Gluten-free orange-and-lemon hazelnut cake

Name: Celeriac-and-nut cake with date butter
Prep time: 25 min
Cook time: 45 min
Total time: 70 min
Yield: 8 servings
Cuisine: Desserts & Baking
Ingredients: almond flour 200g,baking powder 2t,cinnamon 1t,pecan nuts, roughly chopped 60g,free-range eggs 2,sunflower oil ½cup,maple syrup ½cup,plain yoghurt 100g,celeriac, grated 300g,For the date butter: ,Medjool dates, pitted 6,Woolworths almond nut butter spread 1 x 250 gjar,coconut milk ½cup

By Abigail Donnelly

Serves 8

Difficulty Easy

Prep Time 1 hour 25 minutes, plus cooling time

Cooking Time 50 minutes

Ingredients

3 oranges
2 lemons
6 large free-range eggs
275 g caster sugar
1 1⁄2 t baking powder
275 g ground hazelnuts
1 t cardamom seeds, crushed

Method

Preheat the oven to 180°C. Place the oranges and lemons in a saucepan and cover with water. Simmer over a medium- low heat for 25 minutes. Drain and refresh the water, repeating the process twice. This process will remove any bitterness. Set aside to cool.
Grease and line a 23 cm springform cake tin.

Roughly chop the cooled fruit (do not peel), removing the white pith in the centre and any seeds.

Blend the citrus is a food processor to form a purée. Measure out 11⁄3 cups of purée and set aside.

Using an electric mixer, beat the eggs until light and creamy, then gradually add the sugar and baking powder. Continue beating until thick and pale in colour. Gently fold in the ground hazelnuts and the citrus purée until well combined. Stir in the cardamom seeds.

Pour the mixture into the cake tin and bake for 50 minutes, or until a skewer inserted comes out clean.

Cook's note: You can also use almond flour in this recipe.

This is a test recipe

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Gluten-free orange-and-lemon hazelnut cake

Gluten-free orange-and-lemon hazelnut cake

Ingredients

Method