Gluten and lactose free orange and poppy seed cake

Gluten and lactose free orange and poppy seed cake

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Poppy seed cake. I know this must be strange in many countries of the world. Here in Belgium a few years ago I could buy poppy seed only in the bird food section. Today you can find it on the cake ingredients shelf, but I’ve only seen it used as a decoration.
For us, in Hungary, it’s like other plants. My grandmother used to plant a few rows in the garden every year, then cut off the hardened tubers, pick out the tiny black seeds, dry them thoroughly to save some for Christmas. It was almost the only time we ate poppy seed pasta during Fasting, and poppy seed bejgli, a typical Hungarian Christmas dessert.
I remember, much later, many years later, when Hungary joined the European Union, there were some issues around for what purpose the poppy could be used. Eventually they allowed it to be used for food.
I have brought you a poppy seed cake filled with orange marmalade. I can heartily recommend it, because it is a very tasty, delicious cake. If you have tried it, tell me if you liked it.

Ingredients:

100 grams of poppy seeds
100 ml brown sugar
100 ml gluten-free flour
100 ml lactose-free milk
1 egg
50 ml olive oil
1 packet vanilla sugar
6 grams baking powder

orange marmalade to taste

50 g icing sugar
2 tablespoons orange juice
2 teaspoons orange zest

Preparation:

I ground the poppy seeds with the brown sugar. The sugar is added to prevent the poppy seeds from sticking to the sides of the grinder.

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I put baking paper in a pan.

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I whisked the eggs until frothy, then after adding all the liquid ingredients, I mixed in the flour, poppy seed, baking powder and vanilla sugar.

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I put the dough in the baking pan and baked it in a preheated oven at 200 ℃ for 30 minutes.

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Meanwhile, I mixed the icing sugar and orange juice until smooth.

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I cut the dough into three equal parts.

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I spread two of the pastries thickly with the orange marmalade and stacked them on top of each other, then placed the third on top. I spread the orange sugar cream on the top layer.

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I sprinkled the orange zest evenly over the top.

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It’s worth waiting a couple of hours before slicing, until the cream on the top has dried a little. I had one slice left over, and it turned out much better the next day because the flavours came really together.

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Enjoy!

Gluten and lactose free apple soup with meringue

Gluten and lactose free apple soup with meringue

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Fruit soup. In Hungary, soup is made from almost any fruit. May it be hot or cold. In Belgium, when guests came to visit us, they looked at us in amazement: “What is this before the main course”? “Soup,” we said. They had never had anything like it before. It was the same with our daughters’ husbands, because they are both Belgian. Now they have come to accept, moreover, love it. Sometimes they even ask our daughters to cook them fruit soup. To my family’s delight, I made it yesterday, this time with apples. It’s delicious, made cold in summer and warm in winter. Try it. 😊

Ingredients for 3 people:

One large sweet apple per person
1 teaspoon ground cinnamon
1 teaspoon cloves
1 liter of lactose-free milk
1 packet gluten and lactose free pudding powder
2 packets vanilla sugar
2 tablespoons of granulated sugar

For serving:
2 egg whites
2 tablespoons of granulated sugar

Preparation

I peeled, cored and cut the apples into roughly equal pieces. I added just enough water to cover them. I added the cinnamon and cloves and cooked until almost done.

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I have this pudding powder at home, which is gluten and lactose free. It takes 700 ml of milk to make a pudding. I only need it for thickening, so 1 liter of milk and the water added to the apples is enough.

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I mixed the pudding powder with the two sugars and enough milk (about 2 dl) to make a lump-free mixture.

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Apples are good when you stick a fork in them and feel that the core is still firm. You continue to cook them after adding the milk, so if you cook them in the water completely already, the apples will end up overcooked.
To mix the pudding and the apples together, you need to warm up the pudding mix with the hot water of the apple soup, otherwise the final result is going to be full with small lumps. I scooped some liquid from the boiling apples into the pudding mixture with a spoon. I kept adding the now apple-flavoured water until the pudding mix became hot.  I did it quickly while stirring it. I stirred it thoroughly and then poured it into the apples. I added the rest of the milk.

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Do the above in quick, firm strokes, stirring constantly after the milk has been poured in. Reduce the heat to a simmer, stirring constantly, as the sugar and milk can burn to the bottom of the pan.

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I whipped the egg whites into a stiff froth, added the granulated sugar and microwaved the mixture into meringues. I’ll show you how to make this in another post.

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Served hot or cold, with meringues. Try it, it’s delicious, even as a dessert. The cloves should be removed before serving.

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Enjoy!

Gluten-free sponge cake

Gluten-free sponge cake

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I’d like to make it clear beforehand that I’m not a pastry chef, so I am only sharing my own experience. 😊
Many people say they can’t bake a sponge cake. The oven is not right, the dough overbakes, it stays raw in the middle, it collapses, and so on. I was that person for a long time. I’ve read all kind of instructions, anything I found, but to no avail. Until I remembered that my grandmother didn’t bother with measuring much, she only needed a tablespoon. 🥰
When I found out I had celiac disease, I wondered if gluten free flour would work? 😊 As I found out later, it did. 😊As a child, I thought my Grandmother halved the number of eggs and mixed water into the dough to save money. Now I know that this is the easiest way to make cake that is soft and springy, that you can easily roll and cut. 💗

Ingredients:

6 whole eggs
6 tablespoons cold water
12 tablespoons granulated sugar
12 tablespoons gluten-free cake flour

Preparation:

I opened the eggs and placed them into the mixer. Yes, yolks and whites at the same time. Then I set it to the highest speed. In the meantime, I lined the pan – the one that came with the oven – with baking paper. I set the oven to 180 ℃. This is important because when the raw dough is ready, you have to put it in the hot oven immediately, you can’t wait for it to warm up.

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I put cold water in a glass. If it’s not cold enough, put an ice cube in it. When the eggs were nicely blanched and became at least three times their original volume and the cream was solid enough, I added 6 tablespoons of water to the 6 eggs, while still running the mixer.

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I stirred for a few more minutes to mix the water with the eggs. I now added 12 tablespoons of granulated sugar while the mixer was running continuously.

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I stopped the machine for a moment, stuck my finger in the egg cream. It didn’t change the shape on my finger, it stayed the same as when I took it out of the bowl, so it was pretty firm. I quickly turned the machine back on, this time on the lowest setting. I spooned in 12 spoonful of gluten free flour. I left the machine on for just a few more moments and I was ready to go.

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You can clearly see on the mixer whisk that the dough does not flow. It didn’t spread out in the bowl either, it kept its shape. It should look like this. If it doesn’t, it’s not fluffy enough and the sponge is not the way you want it.

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I quickly transferred the dough from the mixing bowl to the baking pan, smoothed it out and it was ready to go into the oven.

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I baked it for 20 minutes. Do not open the door in the meantime. If I had baked the cake at a higher temperature, it would have dried out and become more difficult to shape. The outside would have baked, but the inside might stay raw.

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The point of sponge cake is to be airy, light and soft after baking. I took it out hot. It stuck a little to the edge of the baking pan, so I cut around it with a sharp knife. Then I pulled it onto kitchen towels together with the baking paper.

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When it was cool, I turned it over and peeled off the baking paper in one easy motion. The pastry was ready to be filled with anything.

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Then I cut it into three equal pieces, and I layered the pieces on top of each other, filling with cream in between. It tasted so delicious! I will share this recipe next time, because it’s worth trying.

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Keep an eye on this recipe because this is a basic one, I will show you many more times what you can use this sponge cake batter for.

It’s quite difficult to describe and explain a recipe like this. If you get stuck somewhere, if something is not clear, feel free to ask! 😊

Gluten and lactose free potato cream soup

Gluten and lactose free potato cream soup

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16 years ago, when we moved to Belgium, we found it strange that there was practically no soup like we had in Hungary. Over time we got used to their soups. I think I have learned to make it over the years. Although it couldn’t be simpler: they cook the vegetables, blend them, salt and pepper them and serve with a bit of crouton or dried bread. I think there isn’t a Belgian family table without cream soup. Of course, you can add your own specialties, spices, toppings, but the base is the simple but delicious steamed vegetables.

Ingredients:

3-4 medium potatoes
3 cloves of garlic
1 laurel leaf
salt to taste
3 dl lactose-free cooking cream
100 g lactose-free mozzarella cheese
bacon to taste (optional)
roasted potatoes to taste (optional)

Preparation:

I cut the potatoes into similar sized pieces. I added garlic, bay leaf and salt, and then cooked them.

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After a while, by stabbing my fork in the potatoes, I checked if they were soft enough. I took some of it out and put them aside to fry them separately. I cooked the rest even longer, letting the water to almost boil.

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When the potatoes were ready, the hand blender was a great help, because I used it to blend the potatoes until smooth, so there was not a single morsel in them. I stirred the cooking cream into it. The quantity is different for everyone, as some people like their cream soups thinner while others thicker, but remember, it’s a soup! I put it on the cooking plate again, added the cheese, and let the heat bring it to boil.

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I toasted some slices of bacon. In a little oil, I fried the prepared steamed potatoes until brown.

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Cream soups are best served hot, and I served them with bacon and fried potatoes. The Belgians love to serve a simple hot cream soup with a baguette.

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And why gluten-free? I didn’t use any thickening agents for this soup, the potatoes themselves thickened it .

Enjoy!