A few weeks ago I made this Gluten Free Lime and Poppyseed Syrup Cake for morning tea with friends. The catch up was postponed (due to sick children) but the cake didn’t go to waste with Jesse’s work colleagues graciously accepting their new role as my taste testers!
Admittedly this is the second time I’ve made this cake. The first time around I wasn’t satisfied with the cake’s texture. So after a few additional modifications I’m happy to share the recipe with you. The original recipe comes from the Women’s Weekly Afternoon Tea Cookbook.
Chocolate Lamingtons have always been on my “to bake gluten free” bucket list. So what better time to test out baking these Gluten Free Chocolate Lamingtons with Australia Day next week.
I really enjoy Australia Day. We go on a road trip to a different beach each year and get to spend the day hanging out with my family. For those that don’t know much about me, I have one brother and three sisters. I’m the youngest of the family with two nieces and two nephews. I adore them all so much and love that Lyla has so many aunties, uncles and cousins to play with and protect her in this crazy world.
Anyway, getting back to the baking – these chocolate lamingtons are really tasty and quick to make. You can slice them in half and add a little jam or cream if you fancy. If you’re really after something different, you can also try making my lime lamingtons. They’re filled with lime curd and are ridiculously good, but then again, I’m a sucker for anything with lime or lemon curd.
Hope you have a fabulous Australia Day and don’t forget, I’d love to hear from you if you make any of my recipes. Thanks to the McGrath Foundation High Tea cookbook for the original recipe which was then adapted to be gluten free and modified for my baking preferences.
I finally got my act together last week and not only made this Gluten Free Mini Gingerbread Cake for an early Christmas dinner with my Mother in Law, but I got a photo of it too so I could prove it existed!
The cake tasted divine (I love gingerbread spices) and it was really quick to decorate if you’re time poor like me these days. If you get the chance to bake it please let me know your thoughts.
I have to say over the past 3 months life got the better of me and my blog. I had every intention of sharing a handful of new recipes including Lyla’s epic first birthday cake, but truthfully, I had other priorities. Anyway I am back now and wish you all a very Merry Christmas!
Thank you for stopping by, The Naughty Dietitian. xoxo
Over Easter I was on a mission to perfect gluten free hot cross buns but I failed. I tried a handful of new recipes and whilst they all tasted great I still wasn’t satisfied with the texture. They all just ended up too dense and lacking the light fluffy texture of normal gluten containing ones. Better luck next year I hope!
I also made a delicious spiced honey swiss roll for our family lunch on Easter Sunday, but sadly I didn’t get the chance to take a photo before it was devoured.
So… fast forward a month (wow time has just flown by) and here we are finally with a new recipe! This cake tastes great, is super easy to make (like most of my recipes) and it’s a delightful twist on the common orange & almond cake often available for gluten free folk in cafes, restaurants etc.
Give me a shout if you end up making it, or feel free to send me your gluten free hot cross bun recipes if you have a really good one!