How about a cake missing its main three elements?

Is anyone else loving the smell and sight of spring? I walked through an abandoned apple orchard today and as I entered the narrow gap, startled a young doe.  Blossoms were beginning to erupt but it will be several weeks yet before the whole orchard comes into bloom.  Walking down a path lined with pink blossom trees, I remembered the day a funnel of petals were gracefully swirling around me as I cycled to work. It is times like that where I realise and appreciate not just how breathtakingly splendid creation is, but also how transient. Walking down the same path today, the trees are still pink but missing most of their delicate blooms, which were instead adorning the green grass below.

Sitting here still giddy from the sun, I want to share with you yet another gluten free recipe. SPLAT! duty was last week, with the additional request, that not only that these should be gluten and dairy free but now also egg free. So the main components of a cake is basically, dairy (butter), wheat (flour) and eggs.  What happens when all three elements are removed? Some trawling through websites later and I found a perfect recipe on a food forum found here. I am a bit against gluten free flour although must admit it is good in a pinch, but they cost so much I've taken to making up my own mix.  I tend to use 1 part gram flour to 3 parts rice flour. I suspect fine cornmeal (polenta) can be used in place of rice flour too as that is cheaper still! When I get round to trying it, I will report back. Basically I find gram flour adds structure to a cake and acts in many ways as flour does. Its only downfall is its pungent taste when used in too high a proportion and undercooked; blend it with neutral flours though and it acts as a cheap alternative to gluten free flour.

Wandering down South Park today, we encountered a bright red ice cream van. One Mr. Whippy ice cream later, I happily stroll home, with the sun warming my hair celebrating the promise of more such days to come .  Below is my adaptation of the recipe provided in the link above.

Pear Cupcakes
(Makes 12)

  • 25g/1oz Gram Flour
  • 75g/3oz Rice Flour
  • 1tsp Baking Powder
  • 0.5tsp Bicarbonate of Soda
  • 50g/2oz Brown Sugar
  • 1 Ripe Pear, grated
  • 2Tbsp Golden Syrup
  • 4Tbsp Sunflower Oil

  1. Pre-heat the oven to GM5/190C/375F
  2. Sift the dry ingredients (minus sugar) into a bowl to remove lumps, stir in the sugar and mix to combine.
  3. Finely grate the pear directly into the bowl, discarding the resultant lump of skin and pips and mix until well combined.
  4. Pour 1Tbsp of oil oil into the bowl then measure out 1Tbsp of golden syrup then repeat with the oil then golden syrup, then add the last 2Tbsp of oil. This helps the syrup not to stick to the spoon! Beat or whisk the mixture until well combined then spoon equally between 12 cases. 
  5. Bake for about 25 minutes until browned and springy to the touch. 


  1. What a lovely painted such a beautiful picture. And what a lovely gluten free treat. I wish I had one now. Thank you for sharing with me, and thank you for sharing your kind words on my blog. It means so much!


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