This month we have Kathleen and her lovely mum Susan. We challenged them to bake us something fruity and send us the results.
"This cake is fruity, summery and best of all it is dairy, wheat and gluten free. "
Around a decade ago my dad became allergic to dairy, wheat and gluten. This meant eating any sort of shop bought cake was out of the question. So we started baking at home and - because my dad can't even make toast - it was up to me and mum to bake dairy and wheat-free treats for the family.
This is now something we enjoy doing together if we ever have a quiet Sunday afternoon. 10 years ago it was very difficult to get your hands on gluten or wheat free baking products but now most supermarkets have a 'free-from' section with all different types of flour and baking powders to choose from.
As it’s summer we thought we would take advantage of some delicious seasonal fruit (we chose raspberries, blackberries and blueberries) to make our summer berry drizzle cake. The first time we ever made this cake we had a slight disaster as I put all the granulated and golden caster sugar into the cake mixture rather than leaving the granulated sugar for the glaze at the end.
This meant the cake caramelised on the top and caved in the middle. It was one of the best cakes I have ever tasted, but it just didn't look too appetising, it was more like a caramelised summer berry pudding than a cake. I guess that’s what baking is all about, trial and error.
Heat oven to 180C/160C fan/gas 4. Grease a 900g/2lb loaf tin with Trex and line the base and ends with a long strip of greaseproof paper.
Put the Trex, golden caster sugar, xanthan gum and gluten-free flour into a large bowl and mix together with your hands until the Trex starts to crumble.
Then slowly add the eggs, lime juice and vanilla extract. Beat with whisk until it is pale and creamy – the mixture will be very very thick.
Spread half of the cake mix into the tin, then scatter over 75g of the fruit.
Carefully dot the rest of the cake mix over and gently spread with the back of a spoon.
Bake for 50 mins, until an inserted skewer comes out clean.
"If the top of the cake starts to look too brown quickly open the oven door and place some kitchen foil over the top - do not remove from the oven at this point though unless fully cooked."
Poke the cake all over with a skewer. Put remaining 75g fruit into a bowl with the granulated sugar.
Stir in the citrus juice, first with a fork, mashing a little of the fruit as you go. If it’s a bit dry, add a splash more juice and spoon over the cake.
Leave in the tin until the cake is cool and the topping is set and crisp.
"It's been a great experience learning from our mistakes and I'm glad we did. This is now a family favourite."