11- Bakewell tarts with clementines
Our mini clementine bakewell tarts make for a great afternoon tea treat – or serve with lashings of cream or custard to transform them into an impressive dessert.
Ingredients
5 tbsp orange curd
3 clementines, zested and juiced
50g unsalted butter or baking margarine, softened
50g golden caster sugar
1 medium egg, beaten
100g ground almonds
2 tbsp gluten-free plain flour
½ tsp gluten-free baking powder
½ tsp almond extract
5 tbsp icing sugar
a couple of chunks candied clementine or orange peel, diced
GLUTEN FREE PASTRY
200g fine white rice flour, plus extra for rolling
40g potato flour
20g tapioca flour
½ tsp xanthan gum
75g marzipan, diced
100g baking margarine, diced
1 medium egg
Method
STEP 1
For the pastry, put all of the flours, xanthan gum, marzipan and margarine into a food processor. Pulse together until you can’t feel any lumps of marzipan or butter between your fingers, just crumbs – alternatively put the ingredients in a large bowl, grate in the marzipan and then rub together using your fingertips. Mix the egg with 1 tbsp of cold water, drizzle over the crumbs, and pulse again until the pastry just comes together as a soft ball of dough. Chill for 20 minutes.
STEP 2
Roll out the pastry on a lightly floured worksurface and use an 8cm cutter to stamp out circles to line 15 holes of 2 fairy cake tins (make them in batches if you only have one 12-hole tin). Chill for 30 minutes.
STEP 3
Heat the oven to 180C/fan 160C/gas 4. Mix the curd with 2/3 of the clementine zest and put 1 tsp in the base of each tart case.
STEP 4
For the filling, use electric beaters to beat the butter, sugar, egg, ground almonds, flour, baking powder, 1 tbsp of the clementine juice and almond extract. Spoon the filling between the cases. Bake on the middle shelf for 20 minutes, until golden.
STEP 5
Cool for 5 minutes, then carefully remove from their tins and put onto a wire rack.
STEP 6
Mix the icing sugar with enough clementine juice to make a runny icing and drizzle over the tarts, then scatter over the candied peel and left-over zest. Leave to set for another 5 minutes, then eat or store in an airtight container for up to 3 days.
12- Banana tea loaf with hazelnuts and apricots
This fruity earl grey tea loaf is a great way to use up any over-ripe bananas you have lying around. And the hazelnut streusel topping adds a lovely crunchy texture to the loaf.
Ingredients
1 earl grey tea bag
125g dried apricots, chopped
200g (about 2 smallish ripe ones) bananas, mashed
100g butter, melted
2 eggs
1 tsp vanilla extract
200g teff flour
70g soft brown sugar
1 tsp gluten-free baking powder
1 tsp bicarbonate of soda
STREUSEL
50g hazelnuts, chopped
50g teff flour
50g soft brown sugar
50g butter, cut into small pieces
Method
STEP 1
In a measuring jug, add the tea bag and pour over 150ml of boiling water and leave to infuse for 5 minutes. Remove the tea bag, add the dried apricots and leave to soak for 30 minutes.
STEP 2
Butter and line the bottom and ends of a 2lb loaf tin leaving ‘tails’ of baking paper at each end to help you lift the cooked cake from the tin. Heat the oven to 180C/fan 160/gas 4.
STEP 3
For the streusel topping, add all the ingredients to a small mixing bowl and rub together between your finger and thumb.
STEP 4
In a bowl, mix together the mashed banana, melted butter, eggs and vanilla. Add the soaked apricots and any remaining tea. In another bowl, mix together the teff flour, sugar, baking powder and bicarbonate of soda. Pour the wet mixture over the dry mixture and mix briefly to combine. Pour into the prepared loaf tin, levelling with a knife. Sprinkle over the streusel topping and bake for 35 minutes or until a skewer inserted into the centre comes out clean. Check after 25 minutes to see if the top is getting too dark, if it is, cover loosely with foil.
STEP 5
Lift out of the tin and allow to cool on a wire rack. Best served while still a little warm.
Enjoy
