Tag Archives: Baking

Gluten Free Lemon & Mint Polenta Cakes in Irish Country Living Magazine

Lemon & Mint Polenta Cakes Farmers Journal

 

These are gorgeously moist cakes. I love making them in a variety of shapes and sizes which look gorgeous for a smart afternoon tea. They are lovely summery, light cakes and I have just simply garnished them with edible flowers from the garden.

(Makes approx. 10 depending on the size of your cake papers or tins)

This recipe can be made as a full cake in a 9” tin. Bake for an hour if  doing a whole cake.

Ingredients:

230g butter

230g caster sugar

4 large eggs

140g polenta

200g ground almonds

2 teaspoons baking powder (make sure it is gluten free)

Zest and juice a lemon (saving 3 tablespoons for the icing)

A couple of sprigs of mint, chopped

For the Icing:

3 tablespoons lemon juice

100g icing sugar

Method:

Heat oven to 160C/140C fan/gas 3.

  1. Line up mini cake papers or mini loaf boxes on a baking tray
  2. Cream the butter and sugar together until light and fluffy.
  3. Add the eggs one at a time and mix thoroughly.
  4. Once the mixture is combined, add all the dry ingredients and the mint, zest and juice after you have measured off 3 tablespoons for the glaze.
  5. Transfer the mixture to the cake papers or mini loaf boxes, spread evenly, then cook for about 30mins (depending on the size of your cake papers) or until a skewer inserted into the centre of the cake comes out clean.
  6. To make the icing, mix the icing sugar with the lemon juice until the lumps have disappeared.
  7. Drizzle the lemon glaze over the top of the cake and garnish with some mint flowers or leaves or any other edible flowers you have.

Lemon Polenta Cake Farmers Journal

 

Bacon & Bellingham Blue Cheese Loaf

Bacon & Bellingham Blue Cheese Loaf

I made this during my cookery demonstration at Taste of Togher recently and it went down a storm! I promised a few people that I would post the recipe on the blog so here goes! This is a hearty &  filling bread that is very easy to make. It’s a great bread to have in your freezer too as it is perfect for toast in the morning-a whole breakfast in a slice! (well almost) We are very lucky to have such a fantastic local blue cheese here in Co. Louth- Bellingham Blue Cheese and I love using smoked streaky bacon in this bread.

“Proving” popular at Taste of Togher! (sorry couldn’t resist)

Ingredients:

650g strong white flour

1 teaspoon salt

1 tablespoon sugar

14g pack fast acting yeast (2 x 7 g packs)

3 tablespoon Derrycamma rapeseed oil

350-400ml lukewarm water

4 rashers of smoked streaky bacon, cooked & chopped

150g Bellingham blue cheese, crumbled

1 egg, whisked

Method:

  1. Put the flour and salt into a large bowl, add the sugar and yeast.
  2. Make a well in the centre, add the oil and water.
  3. Gradually work into the flour to make a soft dough.
  4. Sprinkle over a little flour if the mixture feels too sticky, but make sure it is not too dry- the dough should be pliable and smooth.
  5. Transfer the dough to a lightly floured work surface, knead for 10 minutes  (sprinkling a little flour on when needed) until the dough is smooth and stretchy (soft but elastic).
  6. Cover with cling film and let rise in warm spot until doubled in volume, about 1 to 1½  hours.
  7. Sprinkle the bacon & Bellingham blue cheese  into the dough and ensure they are buried in
  8. Pull pieces of the dough off and shape into balls by rolling between your hands
  9. Place the balls of dough into a round cake tin in a circle, placing one in the middle( I found a spring release 9” or 23 cm tin useful to do this) and leave for another 10-15mins to allow to rise
  10. Preheat the oven to 220˚ C / 200˚c Fan / Gas 6
  11. Brush a little egg on top of each roll
  12. Bake for 15-20 mins or until they are golden brown.

Went down well at a recent catering job too!

 

Rosemary & Sea Salt Bread Rolls

These bread rolls are super tasty and easy to make. They require some time to make but are not complicated. They are very pretty and you are sure to impress guests at a dinner party with them! It is also a handy recipe as you can freeze one batch & bake at a later date.

 

(Makes 2 batches-you can freeze one)

 Ingredients:

 650g strong white flour

1 teaspoon salt

1 tablespoon sugar

14g pack fast acting yeast (2 x 7 g packs)

3 tablespoon olive oil

350-400ml lukewarm water

2 sprigs of fresh rosemary, roughly chopped

2 teaspoons of good quality sea salt (I used Irish Atlantic sea salt)

 

Method:

 

  1. Put the flour and salt into a large bowl, add the sugar and yeast.
  2. Make a well in the centre, add the oil and water.
  3. Gradually work into the flour to make a soft dough.
  4. Sprinkle over a little flour if the mixture feels too sticky, but make sure it is not too dry- the dough should be pliable and smooth.
  5. Transfer the dough to a lightly floured work surface, knead for 10 minutes  (sprinkling a little flour on when needed) until the dough is smooth and stretchy (soft but elastic).
  6. Sprinkle most of the rosemary and sea salt into the dough (saving some for decoration)
  7. Pull pieces of the dough off and shape into balls by rolling between your hands
  8. Place the balls of dough into a round cake tin in a circle, placing one in the middle( I found a spring release 9” or 23 cm tin useful to do this)
  9. Cover with cling film and let rise in warm spot until double in volume, about 1 to 1½  hours.
  10. Preheat the oven to 220 C˚ / Gas 6
  11. Brush a little olive oil on top of each roll and sprinkle a little salt and rosemary on top to decorate
  12. Bake for 15-20 mins or until they are golden brown.