Wicklewoods Sugar Free And Gluten Free Apricot Sponge Food

GLUTEN FREE RUSTIC APRICOT SLICE

Steps:

• Base.
• Cream the butter and sweetener in a stand mixer or electric beater.
• Add in the egg and vanilla, and beat well.
• Fold in the sifted flours and coconut and mix well.
• Spread mixture over base of shallow baking tin of about 30cm by 25cm /12 inches by 10 inches, and bake in moderate hot oven 190C/375 for 10 minutes.
• Filling.
• Place the apricots in the water and stand for 1 hour.
• Put apricots and water in a saucepan and bring to the boil.
• Reduce heat and simmer for 10 minutes.
• Add in sweeteners and butter. Simmer uncovered for about 10 minutes.
• Allow To Cool - Blend until smooth. Gently beat your egg and fold.
• Topping.
• Put rolled oats and coconut into food processor and add in juice and butter and pulse just a few times in order to get a rustic consistency.
• Bake in oven at 190 C / 375 F for 15 minutes and then reduce heat to 180 C / 350 and cook for a further 15-30 minutes until golden brown.
• Let stand to completely cool and it will harden slightly, making it easier to cut.

WICKLEWOOD'S SUGAR FREE AND GLUTEN FREE APRICOT SPONGE

Steps:

• Soak your dried apricots overnight in the 500ml of water.
• Preheat your oven to 180 deg C/ 350 deg F/gas mark four.
• Pour the apricots and water into a large saucepan and bring to the boil.
• Gently simmer for 10 minutes.
• Remove from the heat and liquidise.
• Beat butter, eggs and honey into the apricots.
• Sieve in the flour and mix well.
• Spoon into a greased cake tin and bake for 25-30 minutes.
• Remove from cake tin, transfer to a cooling rack and make frosting.
• In a large bowl, beat together the butter, vanilla and cream cheese.
• Add the sweetener a cup at a time and mix until blended.
• When the cake is thoroughly cooled, top with cream cheese frosting.

WICKLEWOOD'S CINNAMON AND APPLE QUINOA

Steps:

• In a saucepan, bring the apple juice to the boil, add the quinoa and bring back to the boil.
• When the apple juice is almost all absorbed, stir in the remaining ingredients.
• Reduce heat and continue to sir until thick.
• Transfer to serving dishes and serve with 1 tablespoons of apple sauce and sliced apple.
• Serve hot or cold.

WICKLEWOOD'S SPICY GLUTEN FREE WALNUT AND DATE CAKE

Steps:

• Preheat oven to 180.
• Grease and lightly flour a 1lb loaf tin.
• Cut a length of greaseproof paper half the width of the loaf tin and twice the length, line the tin lengthways ensuring it overlaps at the ends.
• In a large bowl, cream together the butter and sugar until smooth, slowly add the beaten egg.
• Heat the milk in a saucepan, add the oil, syrup and treacle until melted, and then beat into the butter mixture, along with the 1 ½ oz chopped walnuts.
• Sift in the flour, baking powder and spices and mix well.
• In a pan, heat the dates, water, lemon zest and juice until boiling, reduce heat and simmer until soft.
• Remove from heat and puree with a blender until smooth.
• Place half of the cake mix in the bottom of the loaf tin, ensuring not to remove the lining paper, level with a palette knife.
• Spread the date puree over the cake mix, almost to the edges of the tin.
• Cover with the remaining cake mix.
• Bake for 25 mins, don't remove from tin.
• Mix all the topping ingredients together and sprinkle over the cooked cake, return to the oven and bake for a further 15-20 minutes.
• Leave to cool for 10 mins before using the overlapping greaseproof paper to remove the cake from tin and transferring to a cooling rack.

WICKLEWOOD'S GLUTEN FREE LEMON SURPRISE

Steps:

• Preheat the oven to 180c,
• In a bowl, beat the butter lemon zest and sugar together until light and fluffy.
• Add the egg yolks, flour and baking powder, beat well together.
• Gradually add the milk and lemon juice. (Don't panic if it curdles).
• In a separate bowl, whisk the eggs whites until they form stiff peaks.
• Using a metal spoon, gently fold the egg whites into the lemon mixture.
• Pour into a greased 2 pint ovenproof dish.
• Place the dish in a ban Marie and bake for 45-50 minutes.

GLUTEN FREE APPLE SPONGE

Steps:

• Peel, core, quarter and slice apples. Place in saucepan with sugar, water, spices and mixed peel. Cook uncovered for about 10 minutes or until apples are tender.
• To make sponge topping: beat eggs in small bowl with electric mixer until thick and creamy. Gradually add sugar and beat until it is dissolved. Fold in sifted flour.
• Spoon hot apple mixture into a deep round ovenproof dish and spread sponge topping over. Ensure that the apple mixture is as hot as possible before spreading the topping.
• Bake uncovered for about 25 minutes.

WICKLEWOOD'S TRIFLE SPONGES (GLUTEN FREE)

Steps:

• Preheat oven to 190c and line 2 baking sheets with parchment paper.
• Whisk together the eggs, sugar and zest until the mixture is thick and has doubled in volume.
• Gently fold in the flour mix.
• Place the mixture in a large piping bag with a 1/2in nozzle and pipe 3" lengths of batter onto the prepared baking sheets.
• Dust with caster sugar and bake for 6-8 mins until golden brown.