Tag Archives: 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.

Baked Rice Cake or Bibingka

Yummy Bibingka

This baked rice cake is native to the Philippines and it is gluten free. Even though it is native to the Philippines, I am sure that the taste would suit the palate of our locals. This cake is enriched with coconut milk, slices of salted eggs and cheese, and with the right level of sweetness, make the flavour well balanced; like yin and yang. It can be served together with some grated coconut or more grated cheese. Now can you imagine the taste? Yum!

This recipe is very easy. No need for mixer.

Ingredients

  • banana leaves
  • 60g sugar
  • 120g eggs
  • 30g milk
  • 180g Coconut Milk
  • 32g melted butter
  • 140g sifted rice flour
  • 7g sifted double acting baking powder
  • 22cm pan
  • 1 hard boiled salted egg (sliced)
  • Sliced Cheese or grated cheddar

Trim the edges of the banana leaves, and cut off the central rib. Wipe with clean damp cloth. Soften the leaves to make it more pliable by heating it directly on the stove. You can see that the banana becomes shiny when heated. Just give it a quick pass over the fire.

quick pass over the fire

Method :

  • Preheat your oven to 190 degree celsius
  • Lay the banana leaves on your pan
  • Lightly whisk the sifted flour and baking powder together, set aside
  • Whisk the eggs, sugar, melted butter, coconut milk and milk together
  • Add in the baking powder and flour mixture into the batter
  • Whisk until no more lumps
  • Pour the mixture into your pan
  • Bake for 15 minutes, top it with sliced salted egg, and give a gentle push into the cake to make it settle a bit on the partially baked cake. We do not want to add it immediately while the batter is runny because the salted egg will sink to the bottom. Add small slices of cheese or grated cheese
  • Bake for another 10 minutes
  • Set the oven to grill mode and bake for another 3-5 minutes, this is to help browning the top of the cake.
Ready to get a slice!
It’s fluffy!

I gave a slice to my kids’ tutor and he couldn’t stop raving about it. He said that the combination of all the flavours are just perfect. So try it out, and let me know what you think of this cake.

That’s all for now, hasta la vista!