Tuesday, 8 March 2016

International Women's Day

Only for International Women's Day would I decorate a cake in these colours. For much of my professional life I was involved in organising events to celebrate International Women's Day, mostly morning teas, ribbons and fundraising activities to support local women's groups. Purple, green and white are the colours that I have always associated with the day and would always explain to students the  historical significance of these colours.

 A quick mix cake was a perfect for last minute morning tea treat for a gluten intolerant friend. The leftovers will be perfect to add to the supper treats for the 'sisters' at knitting group.  Unfortunately, very limited decorating/icing supplies so the sprinkles dictated both the style and type of icing. Fortunately, there was blue and pink colouring so I could make mauve icing and decorate with the green and white sprinkles. I have been playing around with gluten free recipes and am very happy with both this recipe and this one they are both very moist and flavoursome and so easily prepared.

Quick Mix
Gluten Free, Dairy Free Cake

1 tablespoon vanilla extract
1/2 cup grapeseed oil
3 eggs
1 cup caster sugar
1 teaspoon baking powder
1 1/2 cups almond meal
1/4 cup gluten free corn flour

Preheat oven to 160 deg C, grease and line base of a springform pan.
Beat eggs and sugar together until thick and foamy, beat in vanilla and the baking powder.
Beat in the ground almonds and corn flour.
Pour batter into the prepared tin. Bake until cake is set and starting to shrink away from the sides of the tin, approximately 45 minutes.

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