Gluten Free

Gluten Free Fruit Custard Cake

This is a not too sweet flan-like cake that complements well with fruits. It is so good that I made it twice in two consecutive days. My eldest just can’t stop himself from sneakily taking slices out of the cake. What is more is that it’s gluten free, therefore it makes a perfect dessert for people who are gluten intolerant.  This custard cake will puff up and get golden on the top but still maintain its soft creamy texture inside.  

Ingredients

  • 290g eggs (around 5 large eggs)
  • 75g whipping cream
  • 150g full cream milk
  • 40g melted butter
  • 105g sugar
  • 45g rice flour
  • 20g almond flour ( you may replace it with all rice flour if you do not have, but I prefer to add extra more protein to my cake)
  • 1 tsp vanilla
  • 1 lemon zest

Fruits

  • 7 pcs fresh strawberries (cut in half)
  • 75g fresh blue berries
  • 75g fresh mango cubes

Note that you may also use canned peaches if you don’t have the berries. However you need to drain the liquid and pat dry before scattering it onto your batter.

  • Preheat your oven at 160 degree celsius
  • Butter your dish and sprinkle some rice flour, this is to prevent the custard from sticking onto your pan. Set aside
  • Sieve the rice flour and almond flour together and set asideBeat all the eggs, whipping cream, milk, melted butter, sugar and vanilla until all ingredient are well combined and no more signs of coagulation of egg whites
  • Add in the flour mixture, whisk until well combined
  • Sieve the batter and transfer it to a 24cm pie dish
  • Add the lemon zest and gently stir it a few times. Note that the baking time for metal dish and ceramic/glass dish are different. Metal dishes cook faster, which I used.
  •  Scatter the fruits on the batter
  • Bake for about 35-40 minutes, or until the cake puffs up and the centre becomes less jiggly. Note that if you use a smaller dish, you will need a longer baking time
  • Sprinkle with snow powder when warm. 
  • Cut in wedges and serve.

Basque Burnt Lemon Cheesecake – Gluten Free Cheesecake

What stands out with this cheesecake is that it doesn’t look much appeal and yet the taste is irresistible. You got a slight bitter from the burnt top, sweet and a hint of sour from the lemon. According to google, Basque burnt cheesecakes originate from Basque Country and now it has gained popularity in Singapore.

So today, I decided to test my recently bought leak-proof push pan that I got from Phoon Huat. Oh yes! I love it, it indeed leaked proof! Now this is my favourite pan!. Better than any springform that I have used. Guess what?! I saw this same pan sold in a mall and they are selling it for $ 50+ while Phoon Huat sells it at $ 19+. Same size, same brand. Such a huge difference in price. Note that this cake will rise. A little less than 3/4 full of your pan is 👌.

Ingredients

  • 500g cream cheese (room temperature)
  • 200g sugar
  • 340g eggs
  • 265g whipping cream
  • 10g lemon Juice
  • 1 lemon zest
  • 60g rice flour

Pan – 20 cm – lined with baking paper including the sides. Since I am using a non stick pan, I omitted the paper on the sides.

Method

  • Preheat your oven at 190 degree celsius
  • Using a paddle whisk attachment of your mixer, beat the sugar and cream cheese at medium speed until creamy.
  • Add the eggs in 3 batches. Ensuring the eggs are well combined with the mixture before adding the next batch. Mix at medium low speed
  • Add in the whipping cream, followed by the lemon juice and zest. Whip at medium low speed until all are well combined.
  • Add in the flour, whip until all are combined at low speed. You may also choose to use folding technique instead of using the mixer.
  • Pour the batter into your pan.
  • Bake for 40 minutes, then turn up temperature to 210 degree celsius. Bake for another 17 minutes or until the top turned brown.
  • Leave the cake inside the oven for 30 minutes.
  • Let it completely cooled down before unmoulding and slicing.
love it ! must try!