Cake Angels Text Only: Amazing gluten, wheat and dairy free cakes

Cake Angels Text Only: Amazing gluten, wheat and dairy free cakes
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An irresistible collection of easy-to-make recipes from the award-winning home bakery. Enjoy truly delicious cakes and bakes that are free from gluten, wheat or diary.Light and fluffy sponges, gorgeous cupcakes, rich fruit cakes and moreish traybakes – all without butter, flour or cream. Julia Thomas, the talented home cook behind the popular Cake Angels bakery, shares her secrets for a delicious range of well-loved cakes that everyone can enjoy, even if they have an intolerance or allergy.Cake Angels takes you step-by-step through the secrets of successful baking, explains frequently used ingredients and provides easy-to-follow recipes that even novice bakers will feel confident making. These cakes look impressive – with tempting frostings and pretty decorations – but don’t require hours in the kitchen nor resort to hard-to-find specialty ingredients. Divided into simple chapters this gorgeous, much-needed cookbook includes:Victoria spongeCarrot cakeChocolate, vanilla and lemon cupcakes with different frostingsChocolate and walnut browniesDate and caramel shortcakeRaspberry and almond traybakeCoffee and walnut cake with coffee creamItalian hazelnut cakeOrange and poppy seed cakeChocolate marmalade cake with chocolate cream fillingFlapjacksApricot and hazelnut traybakeGingerbread cupcakes with ginger caramel frostingWhite chocolate blondies

Оглавление

Julia Thomas. Cake Angels Text Only: Amazing gluten, wheat and dairy free cakes

Cake Angels. Julia Thomas

Dedication

Contents

Introduction

Key Ingredients

Instructions, Tips & Equipment

Cakes

Victoria sandwich

Banana, pecan & golden syrup loaf

Chocolate fudge cake

Apple & blueberry cake

Swirly blackcurrant cake

Bara brith

Date & chocolate torte

Orange & pomegranate cake

Traditional cherry & almond cake

Raspberry, blueberry & lime drizzle cake

Carrot cake

Chocolate & hazelnut cake

Orange, polenta & poppy seed cake

Christmas cake

Chocolate banana loaf

Apricot & squash torte

Greek honey & pine nut cake

Boiled fruit cake

Marmalade, hazelnut & chocolate torte

Coffee & walnut cake

Raspberry & almond cake

Chocolate orange drizzle cake

Light chocolate torte

Red velvet cake

Lemon curd sponge

Le Fraisier

Dundee cake

Black Forest chocolate roulade

Lemon loaf

Coconut & lime cake

Chocolate & almond sponge

Moist orange & almond cake

Hummingbird cake

Traybakes

White chocolate & peanut butter blondies

Sticky toffee traybake

Cake angels chocolate brownies

Lemon polenta traybake

Chocolate nutty caramels

Date & walnut traybake

Flapjacks

Harry’s brownies

Bakewell slice

Sticky gingerbread

Cappuccino brownies

Parkin

Black Forest brownies

Millionaire’s shortbread

Carrot bars

Panforte

Gooey chocolate sponge traybake

Zesty lemon squares

Passion fruit & lemon slice

Salted caramel brownies

Boozy apricot macaroon traybake

Chocolate peanut butter squares

Cupcakes & Muffins

Chocolate cupcakes

Red velvet cupcakes

Lemon butterfly cakes

Mega chocolate muffins

Banana, cranberry & pecan muffins

Black Forest cupcakes

Milk chocolate & hazelnut cupcakes

Orange, pistachio & polenta cupcakes with syrup

Almond & cherry cupcakes

Blueberry & lemon friands

Strawberry cupcakes with meringue frosting

Coconut butter cupcakes with white chocolate ganache

Chocolate chip & pistachio friands

Coffee & pecan cupcakes

Spicy apple cupcakes with streusel topping

Drizzled honey cupcakes

Carrot cupcakes with coconut & orange frosting

Spiced courgette cupcakes with orange glacé icing

White chocolate & raspberry muffins

Gingerbread cupcakes with lemon glaze

Cappuccino cupcakes with white chocolate ganache

Passion fruit cupcakes with passion fruit butter

Hummingbird cupcakes with marmalade frosting

Vanilla cupcakes

Peanut butter cupcakes

The Art of Decoration

Toppings, Frostings & Fillings

Stockists

Acknowledgements

Copyright

About the Publisher

Отрывок из книги

To John and Charlie, I love you both,

Julia xx

.....

* Icing sugar is very fine in texture and is occasionally used in making pastry bases, but most commonly it is used to make frostings and icings.

* Muscovado sugars are made from raw cane sugar and vary in colour and taste. I use light muscovado sugar in a number of recipes because it provides a lovely light toffee flavour. Dark muscovado sugar works really well in gingerbread and parkin because it has a very strong molasses flavour.

.....

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