Hurrah this week saw the return of the eagerly anticipated Great British Bake Off! Every Wednesday for the next 10 weeks will be about having an early dinner and bath, snuggling up in your dressing gown with a cuppa and watching Paul Hollywood and Mary Berry casting their critical eyes over more baking disasters. For those of you out there who haven’t heard of this glorious programme, it involves two highly regarded bakers making sexual innuendo about soggy bottoms and huge buns as they test the baking skills of 12 amateur bakers. What’s not to like?! A few people have said I should apply but although I would smash week one (week one= cake week. Obvs.), I would epically fail at biscuit/ pastry/ probably bread week for I have no patience. Waiting for a loaf to prove? Pfffft. Messing with delicate ginger snaps? I’m far too heavy handed! Nah, I’d be out on my ear after week two. And anyway, I don’t need anyone else to tell me how good my cakes are 😉
Gluten free cakes can be a bit tricky, I’ve had so many that have been dry and crumbly. A real waste of calories! I adore maple syrup and it is the season for reasonably priced blueberries so I decided to marry the two in perfect cakey matrimony. The sponge is lovely and moist thanks to the inclusion of ground almonds and fruity bursts of berries. The icing has maple in it too so you get a double whammy of mapley yumness (real word. Honest). To add texture, I topped mine with toasted walnuts. Toasting nuts brings out the flavour and gives them extra bite (make sure you allow them to cool before popping on top of your cake though!). This cake can be made with normal self raising flour too if you are not adverse to gluten, the weighed amount will be the same.
GF Maple syrup and blueberry cake
- 175g unsalted butter, room temperature
- 200g light brown sugar
- 12 tablespoons maple syrup
- 2 large eggs
- 300g self raising gluten free flour
- 200g ground almonds
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 340ml full fat milk
- 200g blueberries
- 150g walnuts
Maple syrup icing
- 250g unsalted butter, room temperature
- 8 tablespoons maple syrup
- 200g icing sugar
- Pre heat your oven to 170 degrees. Grease and line two 20cm cake tins.
- Beat together the butter and sugar until light and fluffy. About 4-5 minutes on an electric mixer.
- Add eggs and beat well. Add the syrup and beat again.
- Sift all your dry ingredients together in a separate bowl. Add to your mix along with the milk and fold in gently until just incorporated. Add the blueberries and give a final fold.
- Divide equally between your tins and pop in the oven. They should be done between 17-20 minutes, check with a knife which should come out clean after being inserted.
- Leave to cool in the tins for 5 minutes before turning out onto a wire rack to allow them to cool completely.
- As they cool, make your icing. Beat the butter until smooth and add the maple syrup. Keep adding the icing sugar until desired sweetness is achieved (this will depend on the strength of your maple syrup).
- Pop your nuts in a frying pan that is on a low/medium heat. Toast the nuts, tossing regularly until they start to turn golden brown and smell amazing. Remove form the heat and allow to cool.
- Stack and ice your cold cakes topping with the walnuts and any left over blueberries.