Lemon and Poppyseed Cake!

Do you love lemons? Do you've cake? Well why not combine those two loves into one with my lemon and poppy seed cake. The piercing lemon flavour with the added texture of the poppy seeds marry's together beautifully.

I topped mine with a lemon buttercream and I tried to attempt the look of naked cakes but that might need a bit more practice...

Anyway this cake is super soft and moist. This recipe will make one big single layer cake, or you can divide it into two to make two smaller layers if you want to sandwich them or you could even bake them into some cupcakes or make a lemon and poppy seed loaf cake!

The icing will be enough to do decoration similar to mine or your could use it to just ice the top of the cake, a filling for the sandwiched cakes, or completely cover the cake with the icing.

The cake itself is really simple to make you just need to prepare your lemons and then whisk everything with an electric whisk until smooth, put in your tins, bake, whip up some buttercream and then decorate!

The buttercream is super smooth and creamy which is a lovely contrast the textured cake of sharp lemon and Poppy seeds. The cake is really moist without the crumbly dry texture you might be used to in various gluten free cakes.

Try this one on your non gluten free friends and watch as they won't realise the gluten free cake there eating! This one will let us join in on all the cake fun without having to worry about cross contaminacion.

Before I get into the recipe I thought that I would share some answers to questions you might have going into this recipe. If you have any further feedback or questions use the questionnaire form on this page or comment over on my Instagram @rubysgfkitchen.

1. Is this recipe gluten free?

Yes! Just make sure that you use gluten free self raising flour and you will be good to go and don't worry no one will be able to tell that its gluten free.

2. Is this recipe dairy free?

No but never fear! You can easily make it dairy free by doing some very simple switches and you'll get a gluten and dairy free lemon and poppy seed cake.

• Change the butter to a dairy free butter

• Change the milk to a dairy free milk

And that's it! Its super easy and will still be a lovely moist cake with a sharp lemon flavour and poppy seeds.

3. Is this recipe vegan?

No but don't worry I've got a few suggestions on how you could make it vegan.Make sure to start by making all the dairy free changes to the recipe and then replacing the eggs with a substitute such as:

• Mashed banana

• Chia eggs

• Flax eggs

• Egg replacement

I haven't tried this recipe vegan yet so if you do let me know how it goes over on instagram @rubysgfkitchen.

4. Do I need any special equitment?

You just need to be able to weigh the ingredients with electric scales to make sure your being accurate. I use an electric whisk as it is a lot faster but you could use a whisk it just might take some elbow grease to get it smooth. I also use an electric whisk for the buttercream which I thinks makes it a lot easier! You'll also need a sieve the sieve the icing suger to make sure that it makes smooth buttercream.

Anyway that's it with the questions! Lets get into the recipe...

175g Gluten free self raising flour

175g Butter, softened

175g Caster suger

3 Large Eggs

3 tbsp Milk

1/2 tsp Zanthem Gum

1 tsp Baking Powder

4 Lemons

4 tbsp Poppyseeds

100g Butter, softened

215g Icing sugar

3 tablespoons Lemon juice

1. Preheat the oven to 180 fan. Line two circular cake pans (or one big one or cupcake tin) with greaseproof paper.

2. In a bowl grate and juice the lemons using the zest and a tablespoon of the juice in the cake batter and leaving the rest for the icing.

3. In a bowl beat together all the ingredients for the cake with an electric whisk until the batter is smooth.

4. Distribute the batter into the two tins evenly (or all into one tin or one tablespoon in each cupcake) and smooth them out with a spatula until the tops are even.

5. Place them in the oven for 30 minutes or until a knife inserted in the middle comes out clean. (At around 20 minutes my cake got to a golden brown but was not cooked so I covered it in clingfilm so watch out for that as you don't want your cake to burn!)

6. Leave the cakes to cool in they're tin for 5 minutes and then take them out to put them on flat surfaces to completely cool.

7. Whilst the cakes cool make the icing by beating the butter with an electric whisk in a bowl for 5 minutes until lighter in couler and fluffy. In three batches sift in the icing suger and beat it in. Add the 3 tablespoons of the lemon juice and beat it into the icing.

8. Once the cakes are cool chose your base and add an even layer of icing over the top of it and place the other on top or decorate the one cake or each cupcake. Decorate how you wish!

9. Slice and enjoy!

Thank you for reading. If you do bake this let me know by snapping a photo and tagging me on Instagram @rubysgfkitchen.

Happy Baking,

Ruby x

Triple Chocolate Cupcakes!

Too many chocolate choices? Are you struggling to decide between dark, milk or white chocolate?Anyone for a cupcake that combines all 3 choices? Yes? Well here's my ultimate triple chocolate cupcake recipe to fix your indecision.

I was doing some kitchen experimentation the other day and decided to make some cupcakes and I saw we had some bars of all three of the chocolates and I thought why not combine them! I would recommend that you fill each cupcake case a little less as this recipe makes cupcakes that rise a lot so piping is easier with a smaller size but if you want 12 big cupcakes then use all the batter in the 12 cases.

I like to bash the bars of chocolate to make pieces of chunky chocolate in the cupcakes that you are able to bite into and get large chunks of chocolate.

This ones a super fun one to do with family or friends as you can creative with your decorations and the cupcakes themselves are a one bowl recipe that are really quick to make and bake.

The time for the cupcakes to cook will vary depending on the size that you decide tome them as larger ones will take slightly longer to cook in the centre which you can tell my sticking a knife in the middle of them and seeing if it comes out clean.

Before I get into the recipe I'm going to answer a few questions you might have:

Is this recipe dairy free?

No but with some simple swaps you can make it dairy free.

• Switch the milk to a dairy free alternative

• Switch the butter to a dairy free alternative

• Switch the chocolate to dairy free chocolate

Is this recipe vegan?

No but to make it vegan you would need to do all the dairy free swaps and change the eggs for a substitute such as chia eggs, flax eggs, egg replacement or mashed banana. I haven't tried this recipe vegan so If you try it vegan let me know how it goes!

Is it gluten free?

Yes just make sure you have gf flour and no one will tell the difference.

Do I need special equipment?

No just a cupcake Tin, A few bowls and spoons, Piping bag and nozzle and an electric mixer.

Hope you enjoyed reading and give this recipe a go for yourself! If you try tag me @rubysgfkitchen on instagram to let me know!

INGREDIENTS

175g Gluten free self raising flour

175g Butter, softened

175g Caster suger

3 Large eggs

4 tbsp Milk

1/2 tsp Zanthem gum

1tsp Baking powder

1 tsp Vanilla extract

200g Squares of dark or milk chocolate, melted

25g Cocoa powder

4 Squares white chocolate

6 Squares dark chocolate

500g Butter, softened

370g Icing Suger

4 Squares white chocolate, melted

4 Squares dark chocolate, melted

4 Squares milk chocolate, melted

METHOD

1. Preheat the oven to 180 fan, and line a 12 hole cupcake tin with cupcake cases.

2. Beat all your cupcake ingredients in a bowl with a electric whisk until smooth (Be careful not to over beat as cupcakes may be rubbery!)

3. Using a spoon or ice cream scoop evenly disrepute your batter between your cupcake cases, lightly flattening the top with a tea spoon, moving in circular motions and place in the oven for 10 - 15 minutes or until brown and a skewer inserted in the middle comes out clean ( if you have any extra batter you could do a few more cupcakes or I like to use fairy cases and make small ones!)

4. Leave the cupcakes too cool for five minutes in the tin and then take them out to let them cool completely.

5. To make the buttercream beet the softened butter for 5 minutes or until fluffy and lighter in couler. Add the suger by sifting it in in 3 equal parts beating with the electric whisk between each suger addition.

6. Separate your buttercream into 3 equal parts in 3 different bowls and beat one of your melted chocolates into each one.

7. In a piping bag fitted with a nozzle add the dark chocolate buttercream to one side of the bag, white chocolate buttercream in the middle and milk chocolate buttercream after the white chocolate buttercream so that when you pipe it it creates a marble affect.

8. Now pipe each cupcake however you wish to and enjoy them!

Thank you for reading! If you have any feedback of further questions fill in the feedback section on this website or comment it on my instagram @rubysgfkitchen.

Happy baking,

Ruby x

SMORES ROCKY ROAD

Do you love smores? Do you love rocky road? Why not combine them into this one (super easy) delicious treat? Rocky Road is one of those super easy but super yummy treat so if you don't have a lot of time (or energy) this ones perfect for you. It only needs a few ingredients to be tipped up and there are some super simple substitutes that you can make if you don't have the specific ingredients listed.

For example I use dark chocolate but you could use milk or white chocolate and it would still be super delicious. You could even use different gluten free biscuits if you don't have digestive biscuits such as cookies or maybe even some smashed nuts if you don't have any biscuits.

This ones super easy, you only need one large microwavable bowl, a wooden spoon ,a sealable plastic bag, a small bowl, a rolling pin and a brownie tin. With really easy steps this ones perfect to get the whole family involved and will make a really quick treat for when something sweetie needed.

Full of chewy marshmallows, chunky pieces of chocolate and crunchy biscuit pieces!

Before getting into the recipe there may be a few questions you might have in how you can change this recipe to suite your wishes.

Is this recipe gluten free?

Yes! Entirely gluten free as long as you buy gf biscuits your good to go!

Is this recipe dairy free?

In its original form this recipe is not dairy free. However with some really simple changes you can make it dairy free. Use a dairy free butter, ensure you use dairy free chocolate and that your biscuits are dairy free.

Is this recipe vegan?

No but you can make easily make it vegan by doing all the swaps above for a dairy free version and then use vegan marshmallows.

Do you need any special equipment?

No, all you need is two bowls, a spoon, a rolling pin, a sealable plastic bag, a weighing scale and square tin.

If you have any other questions tag me on instagram @rubysgfkitchen to let me know! I hope you enjoy this super easy recipe if you make it, let me know by snapping a photo and tagging me on instagram.

INGREDIENTS

FOR THE BASE

350g Dark chocolate

140g Butter

4tbsp Golden syrup

TO FILL

100g Chocolate

130g Gluten free digestive biscuits (I like to use chocolate covered) - about 8 biscuits

90g Mini marshmallows

TO TOP

A handful of marshmallows

METHOD

1. Melt the chocolate, butter and golden syrup together either in a glass bowl over a pan of boiling water or in the microwave ( I do it for 90 seconds mix it and then put it on for 90 seconds again).

2. Separate 100g of the completely melted mix and then in a sealable bag add the 100g of chocolate and digestive biscuits and then bash with a wooden spoon until separated into bite sized chunks.

3. Add the chocolate biscuit mixture to the larger amount of melted chocolate/butter along with the 90g of mini marshmallows. Mix it until it's fully combined.

4. Line a brownie tin with greaseproof paper and pour the mix into it. Pour the extra 100g of mixture over the top until its smooth. Sprinkle over the handful of marshmallows.

5. Place the Rocky Road in the fridge or freezer until the chocolate is hard and set. Slice and enjoy!

Thank you for reading!

Happy Baking,

Ruby x