So I might have a forgotten about the blog for a while. Oooops. In my defense it’s the summer and who wants to bake when it’s warm outside? Yes, that’s right, it’s actually been warm in Scotland. There was even a two week period when ice cream was bought every single day by someone or other in the office. It was so hot I couldn’t really type because my hands were so sweaty they slid of the keyboard. Yuck. Sorry for sharing.
Anyway let’s talk about cake because that’s pretty much what this blog is about. My latest creation came after a gluten free caramel brownie disaster. When I took them out of the oven they actually looked pretty good. However, when I took them out of the tin it was a slightly different story. I sort of didn’t follow the recipe and ended up with some liquidy caramel on the bottom and not all that solid brownie on the top. In fact when I mixed the mixture all together in a bowl (I’ll explain why I did this in a minute) it didn’t look all that different from before it had gone in the oven.
Don’t worry I managed to rescue it. No wasted brownies over here. (Sorry about the awful picture quality. I forgot to take pictures before I left for the bake club.)
On Wednesday it was the monthly meeting of the bake club I go along to (Pinnies and Petticoats) and it was gluten free night. I decided to take along a gluten free layer cake. I’ve made a gluten free birthday cake before so I used that as the base and then added in jam and brownie layers.
First of all I made the sponge cake and baked it in two pans. Unfortunately I couldn’t find the gluten free flour mix I had used last time (Asda’s own gluten free flour) so ended up using straight rice flour. The cake didn’t turn out as well this time so I would definitely recommend finding a flour blend rather than just straight rice flour.
Once I had the cake I made a batch of the frosting I used for the cake last time and tipped the disaster brownies into a bowl and mixed them up to make a spreadable mixture. Since my attempt was such a disaster I would suggest using your own favorite gluten free recipe (something baked in an 8x8inch tin should be fine) or finding an alternative online. If you have a caramel brownie recipe all the better (although to be honest the caramel flavour wasn’t all that strong in my cake so I don’t think you’d miss it).
I then sliced each of my cake layers into two and layered them cake, brownie, frosting, jam, repeat. If you use a successful brownie mixture and don’t end up with a paste you can crumble the brownies and press them together gently to form a layer.
Gluten Free Brownie Layer Cake
- Cook Time: 1 hour (not including cooling time)
- Serves: 12
- 150g butter
- 150g caster sugar
- 2 eggs
- 1/2 tsp vanilla essence
- 150g gluten free flour (I used a rice flour and potato starch blend)
- 2 tsp baking powder
- 3 tbsp milk
- 6 tbsp gluten free flour
- 250ml milk
- 1/2 tsp vanilla essence
- 225g butter (must be butter not margarine)
- 200g caster sugar
- 1/2 jar of apricot jam (you made need a little less or a little more)
- Batch of brownies using your favourite gluten free recipe
- 50g dark chocolate chips for decoration
- Preheat the oven to 190C/375F/gas mark 5.
- In a large bowl beat together the butter (150g) and sugar (150g) until light and fluffy.
- Add the eggs one by one and the vanilla essence and beat well.
- Add the flour (150g), baking powder and milk (3tbsp) and mix well.
- Pour into two greased and lined 8inch, round tins.
- Bake in the oven for 15minutes until a skewer comes out clean (mine took a little longer than 15minutes).
- Cool on a wire rack.
- While the cake is baking put the flour (6 tbsp) and milk (250ml) into a small pan and heat over a medium heat whisking continuously. Keep whisking until the mixture boils. It should be a very thick paste, so thick it struggles to bubble once it reaches boiling point.
- Tip the paste into a small tub and leave to cool in the fridge. It must be completely cool. I put mine in the freezer to speed up the process.
- Once cool beat together (with an electric whisk) the butter (225g) and sugar (200g) in a large bowl until light and fluffy.
- Add the paste and continue to whisk until a light and fluffy frosting is formed. This only took 30seconds or so for me but the recipe says it could take several minutes. If in doubt keep whisking!
- Slice each cake into two layers and place one layer on a plate.
- Crumble a quarter of your brownie batch on top and press down gently to form a layer.
- Spread with a quarter of the frosting.
- Take another layer of cake and spread with apricot jam. Place this layer jam side down on top of the frosting layer. (You should now have cake, brownie, frosting, jam, cake.)
- Repeat steps 13 to 15. You should finish with the last layer of cake then brownie and frosting. I decorated with some dark chocolate chips but that part is completely up to you.