“Can I Really Eat It??” Gluten Free Caramel and Prune Mud Cake.

imageMore birthdays this week.

The youngest siblings are twins and its their birthday.

We had a sibling night out on Friday and went to the local bistro (Grumpy’s in Hurlstone Park) celebrating birthdays, new jobs, and returns home from holidays. There was seven of us (one sister couldn’t make it but a niece could) Six girls and one boy. Quite the mad gang we are when we get together too.

I love the way we each order a separate meal and while eating cut of  chunks of our own meals and drop them into each others plates Or simply reach over and help ourselves to each others plates and meals.

We then ordered 5 different desserts, plonked them in the middle of the table and went for it. Forks clashed and flew I tell you. Luckily we had one of the beer gardens to ourselves. We had a great time.

Yesterday was cake making day. I spent most of the day trialling and making dessert for more family madness at mum and dads  today for family lunch.

Two birthdays means two cakes. One sister chose a Choc and Cherry Mud Cake  while the other (being a celiac) requested a Gluten Free Caramel Mud Cake.

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So lets go with the GF cake this time and I’ll do the choc cherry next time…..

To a medium saucepan add 185g butter, 150g white chocolate, 320g milk (I used soy), 100g glucose syrup, and 200g chopped pitted prunes and 50g chopped pitted dates. Put it over a medium heat and gently melt it all together, squashing the dates and prunes with a spoon on the sides of the saucepan.

Once the butter and chocolate has melted and the whole lot is smooth, take it off the heat and let it cool down for 10 minutes.

Now beat in 2 eggs and then fold in 250g Gluten Free Plain Flour mix (I use Orgran) and 20g gluten free baking powder.

Pour the whole lot into a lined deep 22cm round cake tin and bake at 150c for 55-60 minutes.

I let that cool overnight. This morning got up and made caramel ganache for the topping.

Simply heat 200ml cream to just before boiling and pour it over  a combination of 300g of white chocolate and caramel baking buttons. Leave it for a couple of minutes then stir until smooth.

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Let it set for a couple of hours or until its the consistency you want it to be and then spread it over the top of your cake.

Happy Birthday Jacky and Vicky.

Enjoy…image

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3 thoughts on ““Can I Really Eat It??” Gluten Free Caramel and Prune Mud Cake.

  1. U r the Magic Cake Baker!!!
    Just when I think the last gf treat u bake is the best, u come out with an ever more delicious gf treat!!!
    Love u lots ❤️❤️❤️
    Jax 🙂

  2. Pingback: Chocolate Cherry Mud Cake.. | Lona's in the kitchen

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