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Lemon sour cream biscuits

Ingredients

  • 2 1/2 cups lupin semolina (you can use flour if you like but semolina gives a nice texture)
  • 1 1/3 cups caster sugar
  • 1 1/3 tsp baking powder
  • 125g butter melted, cooled
  • 1/2 cup sour cream
  • 2 eggs, lightly beaten
  • 3 tsp finely grated lemon rind
  • 1/3 cup lemon juice
  • Lemon zest, to serve

Sour cream icing

  • 2 1/2 cups pure icing sugar, sifted
  • 1/3 cup sour cream
  • 1 tbsp lemon juice

Method

  1. Preheat oven to 160C/140C fan-forced. Line 4 large baking trays with baking paper.
  2. Combine semolina, sugar and baking powder in a bowl. Make a well. Add melted butter, sour cream, egg, lemon rind and juice. Mix well to combine (mixture will resemble a thick cake batter). Drop level tablespoons of mixture, 6cm apart, onto prepared trays. Bake, 1 tray at a time, for 12 minutes or until just firm to touch. Stand for 5 minutes. Transfer to a wire rack to cool completely.
  3. Make Sour Cream Icing: Whisk icing sugar, sour cream and lemon juice together until smooth and thick. Working quickly, spread icing onto biscuits. Sprinkle with lemon zest. Stand for 1 hour to set. Serve.
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Apple Crumble Cake

apple crumble cake

Adapted from Alice Zaslavsky’s recipe.

1 cup (180g) Lupin Semolina  

1 cup (230g) caster sugar 

1 cup (150g) GF self-raising flour

1 tsp cinnamon

1/2 tsp salt 

3-4 large granny smith apples, peeled and grated

1 tsp vanilla bean paste

Juice of 1 lemon 

125g stick of salted butter, frozen (plus extra for greasing)

1 cup (100g) shelled walnuts, roughly crushed between your palms

Cream, custard or yoghurt to serve

apple crumble cake

METHOD

Preheat oven to 180°C.

Combine semolina, sugar, flour, cinnamon and salt in a bowl. Toss about to evenly distribute or use a wooden spoon if you must. 

Peel, quarter, core and coarsely grate apples into a separate bowl, stirring through vanilla bean paste/extract and lemon juice to keep the apple from browning and adding to the juiciness.

Line the base of a 20/22cm springform cake tin and grease the sides (I like to use olive oil cooking spray, but you can use some extra butter for greasing). If you don’t have a springform cake tin, you could also use a pie dish and scoop this out as more of a crumble.

Take the butter out of the freezer and coarsely grate a third of it across the base of the cake pan. Gently encourage the grated butter into spots that don’t look as well covered. 

Scoop out a cup of dry ingredients and sprinkle it across the bottom of the pan (yes, it will very likely look like the weirdest thing you’ve ever put in your cake tin). I like to twist the cake tin about in my hands to help distribute the dry ingredients evenly.

Then spread half the apple mixture on top of the dry ingredients layer. 

Scoop another cup’s worth of dry ingredients and sprinkle over the top of the apple. 

Grate another third of the butter on top (if it feels like it’s starting to melt, consider using some baking paper as a handle, or popping the butter back into the freezer for 15 minutes or so). If all this ‘layering’ talk has you confused, the order into the tin is: butter, dry, apples, dry, butter, apples, walnuts, dry, butter. 

Spread the other half of the apple mixture on top of this. Arrange the crushed walnuts across this layer. 

Sprinkle the rest of the dry ingredients on top. Finish with the last of the butter. 

Pop onto a baking tray and bake for 30-35 minutes, until the top is slightly browned, just before the nuts begin to burn. For an oven that presents any trouble with uneven heat (like mine!), consider turning the cake tin 180 degrees and leaving it in the oven once it’s off for an extra 5 minutes to help even out the browning on top with residual heat.

Allow the cake to cool in the tin, then spring open and serve with cream or yoghurt. Prepare for it to be crumbly yet light, and for your guests to be amazed.

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Gluten Free pistachio and semolina syrup cake

Pistachio cake

200ml water

2 1/2 tbs fresh lemon juice

160g unsalted pistachios

1/2 cup Lupin Semolina

3/4 cup caster sugar

3 eggs

1 cup caster sugar

1 1/2tsp lemon rind, finely grated

Plain gluten free flour to dust

1/2 cup Lupin Flour

1/2 cup GF plain flour

2 1/2 tsp GF baking powder

150g unsalted butter, room temperature

1/2 cup Greek natural yoghurt

Chopped pistachio kernels and whipped cream to serve

METHOD

Place the water, sugar, lemon juice and rind in a small saucepan over medium heat and stir until the sugar dissolves. Increase heat to high and bring to the boil. Reduce heat to medium low. Simmer for 2 mins or until the syrup thickens. Set aside to cool.

Preheat oven to 180c. Brush a 20cm (base measurement) round non stick cake pan with butter to grease. Dust with flour. Place the pistachio kernels in a food processor and blend until finely ground.

Sift the flours, semolina and baking powder into a bowl until pale and creamy. Stir in the ground pistachio. Use an electric beater to mix the butter and sugar in a small bowl until pale and creamy. Add the eggs, one at a time, beating well after each addition. Transfer to a large bowl. Stir in the flour mixture. Add in the yoghurt and stir until well combined.

Spoon the mixture into prepared pan. Smooth the surface. Bake in oven for 50 minutes or until a skewer inserted in the centre comes out clean. Use the skewer to pierce boles all over the surface of the cake. Pour over the syrup, set aside to cool.

Transfer the cake to a serving plate and sprinkle with chopped pistachio. Serve with whipped cream.