After a slightly boozy chat about brownies with some of my favourite foodie friends a little while ago, I spent ages thinking about how versatile these gooey traybakes are. So simple to make and incredibly satisfying to eat, the humble brownie really is what I would deem a superfood!
As if to solidify my thoughts on how truly fantastic they are, a few days ago my sister sent several photos to our family WhatsApp group of her children making brownies, and this then inspired my dad to have a go himself. He wanted a recipe that he could try that he knew I could eat so he sent me a text to ask if I had a recipe. "Of course I have a recipe!" was my immediate response, and proceeded to send it over to him. I realised at that moment that while I have posted a video on my YouTube channel of me making these delicious dense delights, I hadn't actually posted the recipe here! How could I be so silly!?
So, here it is, in its full chocolatey glory...
150g unsalted butter
150g dark muscovado sugar (or 75g each of light muscovado and dark brown sugar)
150g golden caster sugar
75g Food Thoughts cocoa powder
125g gluten free plain flour
25g raspberry powder
1 tsp bicarbonate of soda
¼ tsp xanthan gum
75g chopped chocolate of your choice (dark or milk preferably)
75g chopped hazelnuts (or any nut of your choice)
*you can also add dried fruit, and use caster sugar instead of the dark sugars if this is all you have*
It was great to meet so many people and I hope I managed to answer all of your questions, I am always available to answer any queries you may have about baking or a gluten-free diet in general, so please don't hesitate to drop me an email or contact me via the website or any of my social media pages. I want to make baking inclusive to everyone, why else do you think I chose the tagline "Let Them All Eat Cake"!?
I am also so excited to confirm that I will be back at Foodies Festival doing more demonstrations which is truly and honour and a thrill. You can catch me in Newcastle on the 3rd and 4th June. You can book tickets here if you would like to attend. Foodies is such a fun day out, it's family friendly and dogs on short leads are welcome too - great for us as we aren't allowed to turn up now without Butch!
A few people have asked me if they could access my recipes on the website, and eventually I promise I will have a recipe section on the site, but for now, if you don't mind, I will share them here on the blog.
The Victoria Sponge was one of the first recipes I mastered before going gluten free and it was super important to me to ensure I created a gluten free version that was as special as the wheaten version that become my speciality. As a retro girl, the Vicky sponge is incredibly close to my heart as something vintage and also as something that is incredibly versatile, it can be changed up in an instant with various flavours or different toppings, it really is my favourite cake.
So without further ado, here is my recipe for a gloriously glam gluten-free Victoria Sponge
For the cake
200g gluten free self raising flour
225g soft unsalted butter
225g caster sugar
1-2 tsp vanilla extract
2-4 tbsp whole milk (or milk substitute)
For the jam
150g fresh raspberries
1 tsp caster sugar (use more if you like a sweeter jam)
1 tbs fresh orange juice
For the American buttercream
150g soft unsalted butter
300g icing sugar
1 tsp vanilla extract
10 - 40 ml whole milk (or milk substitute)
I hope you have a go at this cake and please do give me your comments! If you have any questions about the recipe, please don't hesitate to ask!
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