Figure-Friendly Baking : Plain scones, Strawberry jam butterfly cakes, Squidgy chocolate cake

Does wheat-induced bloating ban you
from teatime treats? Then hooray for Phil Vickery’s gluten-free recipes

Plain scones

Makes 12

·        
300g gluten-free flour mix B

·        
4tsp gluten-free baking powder

·        
1tbsp caster sugar

·        
2tsp xanthan gum

·        
100g unsalted butter

·        
2 medium eggs

·        
125ml milk

·        
Salt

·        
Butter, for greasing

·        
Flour, for rolling out

·        
1 beaten egg, for glazing

1. Preheat the oven to 220⁰C/ gas
   mark 7. Lightly grease a baking tray. Sift all the dry ingredients and a
   pinch of salt into a large bowl. Lightly rub the butter into the flour
   mix. Make a well in the centre of the mixture.
2. Beat the eggs and milk together and pour
   into the well. Mix to a soft dough. Turn out onto a floured surface and
   press out with the palm of your hand, to about 2cm thick. Cut out 12
   rounds using a 6cm cutter. Gently place on the baking tray and brush with
   a little beaten egg.
3. Bake until well-risen and golden brown,
   about 10 minutes. Remove from the oven and transfer to a wire cooling
   rack.

Strawberry jam butterfly cakes

‘I loved my mum’s butterfly cakes, so I set
about a gluten-free version, with very good results…’

Makes 12

·        
175g unsalted butter

·        
175g caster sugar

·        
1tsp vanilla extract

·        
175g gluten-free flour mix A

·        
1 ½ tsp gluten-free baking powder

·        
½ tsp xanthan gum

·        
2 medium eggs, beaten

·        
3tbsp milk

For the icing

·        
175g soft unsalted butter

·        
150g icing sugar, sieved, plus extra for dusting

·        
1tsp vanilla extract

·        
1tbsp strawberry jam

1. Your butter and eggs should be at room
   temperature before you start. Preheat the oven to 190⁰C/ gas
   mark 5. Line a tin with 12 paper cake cases. Place the butter, sugar and
   vanilla in a large bowl and beat together using an electric hand whisk.
2. Sieve the flour, baking powder and
   xanthan gum together. Add 2tbsp of the flour to the creamed mixture and
   stir in enough milk to give you a soft mixture that drops from the spoon.
3. Fill the paper cases almost to the top
   and bake for 15 to 20 minutes until well risen and golden. Remove from the
   oven and cool in a wire rack.
4. For the icing, place the butter, icing
   sugar and vanilla extract in a large bowl and beat using an electric hand
   whisk until you have a soft cream.
5. Cut a circle out of the top of each cake,
   then cut the circle in half. Spoon a little strawberry jam into each
   cavity. Pipe or spoon the butter cream onto the jam, then place the two
   pieces of the cut circle onto the butter cream at an angle. Dust with
   icing sugar and serve.

Strawberry
jam butterfly cakes

Squidgy chocolate cake

‘Chocolate in any form is a winner.
Microwaving a slice at a time for a few seconds will bring out the soft,
squidgy texture of this cake.’

Vegetable oil, for greasing

·        
200g gluten-free flour mix B

·        
1 level tsp xanthan gum

·        
2 level tsp gluten-free baking powder

·        
50g cocoa powder

·        
175g unsalted butter

·        
200g dark brown soft sugar

·        
4 medium eggs, beaten

·        
1tsp vanilla extract

·        
250ml milk

·        
75g ground almonds

For the filling and topping

·        
125g unsalted butter

·        
200g icing sugar, sieved

·        
50g cocoa powder, sieved

·        
1tsp vanilla extract or water

·        
50g gluten-free dark chocolate, grated

1. Have your butter and eggs ready at room
   temperature. Preheat the oven to 180⁰C/ gas mark 4. Oil and
   line the base of a 20cm loose-based cake tin with baking parchment. Sieve
   the flour, xanthan gum, baking powder and cocoa powder together.
2. In a deep bowl, beat the butter and the
   sugar together with an electric hand whisk until light and fluffy.
   Gradually beat in the eggs and the vanilla.
3. Fold tablespoonfuls of the flour mixture
   into the butter and egg mix, alternating with tablespoons of the milk,
   until evenly combined, gently fold in the ground almonds. Add a little
   more milk if needed, so the mixture is soft and drops from the spoon.
4. Spoon into the tin and level the surface.
   Bake in the centre of the oven for about 50 to 60 minutes until a skewer
   inserted comes out clean. Leave to cool in the tin for 15 minutes and then
   turn out onto a wire rack.
5. Beat the butter with the icing sugar,
   cocoa powder and vanilla or enough water until you have a soft cream. When
   the cake is completely cold, cut it in half horizontally and sandwich the
   halves together with half the chocolate cream over the top and sprinkle
   the grated chocolate over the top. Chill well and then remove from the
   fridge 30 minutes before eating, to bring it back to room temperature.

Squidgy
chocolate cake

Make your own gluten-free flour

Mix A

·        
700g fine white rice flour

·        
200g potato flour

·        
100g tapioca flour

Mix very thoroughly. Store in an airtight
container and use by the soonest ‘best before’ date.

Mix B

·        
300g fine gluten-free polenta or chestnut flour

·        
500g brown rice flour

·        
200g cornflour

Mix very thoroughly. Store in an airtight
container and use by the soonest ‘best before’ date.