Sweets and Pastries

Sweets and Pastries

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 stevia or erythritol
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 for a minute. You may also choose to use folding technique instead of using the mixer.
Pour the batter into your pan. Gently tap the pan for 3x on the table to remove some big bubbles in the batter.
Bake for 30 minutes, then turn up temperature to 210 degree celsius. Bake for another 15-18 minutes or until the top turned brown. Note: 40 mins if you don’t want a wobbly centre. Up to your preference
Let it completely cooled down before unmoulding and slicing.