From my last post, you can tell that I had a bit of a rough weekend. I've had to the whole range of emotions from the scary "this will never happen" to the impatient "Mother of Moses this is NEVER GOING TO HAPPEN" to the angry "When will this FLIPPIN happen already" to the passive "why even bother getting out of bed...this isn't going to happen." Yeah, I didn't realise that saying essentially the same words with different intonations could express that range of emotion either.
There are few things in the world that always make me chillax. And they mostly revolve around furry four legged things like cuddling with puppies or kittens or horses or puppies or baby tigers or puppies or a snow leopard or puppies. One of things that doesn't revolve around cute furry things (like puppies) is baking. And I've been wanting to make this cake that I saw on Nibbles 'n Bites for a few weeks. If she thought hers was an experiment I was going to up the ante - make this thing gluten free.
So, after sobbing into Inspector Climate's shirt, I put on my polka dot apron and got out several mixing bowls to make this happen.
What you'll need:
4 T butter softened
1 cup sugar
2 cups plain gluten free flour
1 t baking soda
1 t baking powder
a pinch of salt
1 cup Greek yoghurt
1 t vanilla
2 large beaten eggs
1 pint strawberries
1-2 T cinnamon
1/4 cup brown sugar
Of course a couple of things went immediately array. First, I didn't buy enough yoghurt so we had to substitute about 1/4 cup with sour cream. Secondly, Inspector Climate doesn't own a square pan, so we used a round cake pan instead. If only I could approach life the way I approach baking. When I didn't have enough yoghurt, I didn't panic, I just added sour cream. When I don't have the right job to apply for I yell at my boyfriend and blow snot bubbles on his t-shirt...
Preheat the oven to 350 degrees F (150 degrees Celsius fan forced) and butter your tin of any shape.
Cream butter and sugar.
In one bowl combine flour, baking soda, baking powder and salt and mix.
In another bowl, mix yoghurt (+ sour cream if your silly like me) and vanilla.
In yet another bowl, hull and slice a pint of strawberries (I have no idea how much a pint (American container with strawberry's in it) is and just assumed that it is the same size as a punnet (Australian container with strawberries in it) because they both start with p - try arguing with that logic). Then, add cinnamon and brown sugar and stir together.
Next, add the dry and wet ingredients to the creamed butter and sugar mixture in small batches: 1/3 dry, 1/2 wet, 1/3 dry, and the last of the wet. Mixing before adding the next installment. Then add the eggs.
Spread half the batter in your pan (shape of your choice). This was Inspector Climate's favourite part and he spent a long time smoothing the batter with the flourish of a child. This is where I am going to have to interrupt the recipe to tell you that baking with Inspector Climate is like baking with a child. I say that in the best possible way. He hasn't done a lot of cooking. He claims it is because he was too busy playing golf (ew) and tennis and running and any other sport that involves a ball and sporty ability. Of course I argue that my brothers did tons of sport as well, but my mother made sure they could cook. I'd make a joke about poor parenting on his mother's behalf but she doesn't take fondly to those and thus it must Inspector Climate's fault for not showing any interest.
Except now, he is interested. He gets a bit wide eyed as the ingredients come together and form something edible. He has no idea how or why different things work together and he gets nervous when he thinks something isn't going to work out. It's adorable and I love that he is making an effort to learn to bake and cook because he knows it's important to me.
And we're back in: Spread the strawberry mixture in an even layer over the batter. and then add the rest of the batter evenly on top.
Pop it into the oven and bake it for 45-55 minutes until the top is golden and toothpick comes out clean. Now, it took our cake a little over an hour to be done. And I am not sure if that's because Inspector Climate's oven is the devil (it is the devil) or if it was because it was gluten free....
Let it cool for at least 10 minutes and then tip it out on to a plate to cool completely.
Check out our gluten free masterpiece:
If you've ever tried to cook gluten free you'll realise that having a cake rise and look bouncy and edible is an achievement...But then to have it taste soft, and moist and seriously delicious is just well, frankly, it's a miracle, people.
So, this makes recipe 4 out of 100 for my life list. Come over for tea some time and I'll make some cake and we can watch She's the Man.