These Gluten and dairy free apple muffins are absolutely the most delicious, moist and flavourful you have ever tasted! The absence of gluten makes those even lighter than the regular ones, the absence of dairy definitely makes those more digestible.
You probably remember my Italian apple muffins recipe: well, finally I decided to give a try to an alternative one, enjoyble by gluten and dairy intollerants, and I was surprised by the result! You can enjoy these delicious gluten and dairy free apples muffins as school snack, for a pick-nick or a nice breakfast, or why not, even as small indulgence before bed….
Only few ingredints, 30 minutes of your time, a super easy recipe that can easily be prepared by your children (with a little adult supervision for cutting the apples and using the oven).
1 cup (130 gr.) rice flour or another gluten free flour
1/2 cup (90 gr.) granulated sugar
1/4 cup (40 ml.) water
1/4 cup (40 ml.) coconut or peanut or canola oil
1/2 tbs. (8 gr.) baking powder
one lemon zest or 1 tsp. lemon extract
1 tbs. apricot preserve
Peel and cut two apples in thin and small slices. Set aside, these will soon be mixed in the batter. In another container peel the remaining apple and cut in thin and small slices and mix with a tbs. of apricot preserve. Set aside, these will go on the top of the muffins as decoration).
In a bowl using an electric whip, whip sugar, eggs and lemon zest (or flavoring), and then progressively vegetable oil and water, and keep whipping.
Sift in the flour and baking powder and mix carefully from the bottom to the top. Then add the apples, those with no preserve, and mix evently and gently by hand.
Scoop the batter into 12 cupackes liners and decorate the top with the apple mixed with the apricot preserve. Bake at 360 for about 20-25 minutes. Use a tooth stick to make sure your muffins are baked.
Let cool off, dust with powdered sugar and enjoy!
LEARNT IT, MADE IT, LOVED IT!
TIPS: – Make sure you use peanut or coconut oil only if your guests don’t have any kind of nuts allergy;
– These muffins, if well stored, last soft and delicious for up to a week (those I baked this morning lasted 45 minutes);
I really hope you liked this recipe! If so, please feel free to leave a comment or drop a like or share it! That would for sure boost my self confidence 🙂
And If by chance you’ll give this recipe a try, I would love if you’d share it in your social media and tag me #beautyandfour kids!
Greetings everyone! I am so proud today to write about this phenomenal Strawberries mousse cake, which I learnt to make thanks to the extraordinary blog by the young amazing baker LUCAKE.IT . Luca reinvents all the classic pastries in a modern key, and honestly I truly admire his job!
Anyway strawberries season is getting closer, and actually here in MidWest you can already find fresh strawberries at a very good price, and considering that this cake is made 50% out of fresh strawberries I though I would finally give a try to a “mousse”, which is a kind of sweet that as always intimidated me a little because it requires the use of gelatin.
This cake is light and creamy, structured in alternated layers of strawberries mousse, sponge cake and fresh strawberries. It is also absolutely scenic and ideal for birthdays or fancy dinners. Making it is not complicated, it just needs time, patience and precision (forget to try it if you don’t intend to use a kitchen scale) . And as always, if I made it, you can definitely make it as well!
INGREDIENTS for a 10″ SPRING FORM PAN (20 servings)
FOR THE SPONGE CAKE
8 oz. (225 gr.) egg whites
3 oz. (90 gr.) egg yolks
5.3 oz. (150 gr.) sugar
1.6 oz. (45 gr.) all purpose flour
1 oz. (30 gr.) potatoes or corn starch
2.6 oz. (75 gr.) vegetable oil (my favorite is coconut oil)
1 pinch sea salt
1 tsp. lemon extract
FOR THE MOUSSE
12 oz. (340 gr.) strawberries cut in small cubes
3.5 oz. (100 gr.) granulated sugar
1.4 oz. (40 gr.) water
0.4 oz. (12 gr.) gelatin leaves
13 oz. (375 gr.) heavy whipping cream
FOR THE STRAWBERRIES GELATIN
8.8 oz. (250 gr.) strawberries cut in small cubes
1.4 oz. (40 gr.) granulated sugar
0.3 oz. (10 gr.) water
0.2 oz. (6 gr.) gelatin leaves
FOR THE FILLING AND DECORATION
12-13 small strawberries, washed and cut in half (for the decoration on the pan’s “edge”)
7 oz. (200 gr.) strawberries (cut in small cubes for the filling)
2 strawberries for the top of the cake.
Make sure to weight the eggs white and yolks. The quantities must be accurate. In a stand mixer (or with an electric mixer) mix until white and stiff the egg whites, sugar, pinch of salt and lemon extract. Then add the yolks and keep mixing for a few second until well incorporated. Sift in the flour and starch.
Hand mix gently the flour and starch from the bottom to the top to avoid the batter to become watery. Add the oil and keep hand-mixing gently.
Pour the batter in a 20”x14″ (45×37 cm) baking sheet lined with parchment paper. Try spreading the batter uniformly and bake (preheat the oven) in the middle rack at 375 F. (190 C.) for about 12-13 minutes. When you’ll take the cake out of the oven its surface must be still soft.
Get a clean kitchen cloth, drench it in water, squeeze it to get rid off the excess of water, take the sponge cake out of the oven and flip it onto the wet cloth. Peel off the parchment paper and cover the entire cake’s surface with plastic wrap. When completely cooled, cut two circle out of the sponge cake: a 10” one and a 8″ one.
NOW LET’s START TO BUILD THE CAKE! Line the 10″ spring-form pan with parchment and arrange first the 10″ sponge disk, and then – around the pan’s edge – the “half strawberries”.
NOW START PREPARING THE MOUSSE: wet the gelatin leaves in some cold water for at least five minutes. In medium size pot, add water, sugar and the 12 oz. (340 gr.) strawberries cut in cubes. Bring the mix to boil and cook at medium heat for 2-3 minutes. Don’t overcook because you need the mix to be very liquid. Blend the mix with an immersion blender.
Sieve the pulp with a thin strainer to get rid off the strawberries seeds. In a bowl weight 0.8 oz. (375 gr.) of strained pulp and in case you don’t have enough add water to reach that weight. If the pulp is still warm, squeeze the gelatin leaves and melt directly into the pulp, otherwise, warm up a few seconds the pulp in the microwave so it will be warm enough to melt the gelatin.
In a separate bowl whisk the heavy whipping cream until fluffy. Pour the warm pulp (mixed with gelatin) and stir gently from the bottom to the top with a spatula. Pour half of the mousse in the spring form pan, then add randomly half of the strawberries cubes (about 3.5 oz. or 100 gr.).
Place now in order the smaller sponge disk, the rest of the mousse, and the remaining strawberries cubes, making sure they disappear under it. Let the cake rest in the refrigerator at least 4 hours, so that the mouse will set.
GET READY TO PREPARE THE STRAWBERRIES GELATINE: Wet the gelatin leaves in cold water for at least 5 minutes. In a small pan add water, sugar, the strawberries cubes , bring it to boil and cook for 2-3 minutes. Blend the mix with an immersion blender and sieve the pulp with a strainer.
In a bowl weight 8 oz. (230 gr.) of strained pulp and in case you don’t have enough add water to reach that weight. Slightly warm up the pulp and melt in the gelatin previously well squeezed.
Let the strawberries gelatin cool down a little and then pour it on top of the gelatin mousse, making sure it covers evenly all the spots. Let the cake rest in the fridge for at least two more hours. When the cake is well set, open the spring form pan, place the cake in a nice platter and decorated it with a few strawberries.
Your super fancy strawberries mousse cake is ready to be enjoy! You’ll leave your guests speechless!
LEARNT IT, MADE IT, LOVED IT!
TIPS: -Don’t throw away the sponge cake leftovers: cut it in small pieces, dust with powdered sugar and let bake at 350 F. (180 C.) until golden. They will turn in yummy crunchy cookies.
– Remember to use a spring-form pan otherwise it will be impossible to take the cake out of it.
– For the mousse and gelatin you can use fresh or frozen fruit. Strawberries can be substitute with mixed berries instead.
-If you are not confident in using gelatin leaves, you can use instead 1 and a 1/2 packs of gelatin powder.
– Since during strawberries season they are more flavored and usually less expensive, I would buy a big batch, wash them and cut them in cubes and keep it frozen until you decide to make this cake.
– The flavor of this strawberries mousse cake is absolutely delicate. The texture is velvety and refreshing. Anyone that likes fresh treats will fall in love with it!
I really hope you will like this recipe!
Please, Keep me posted if you’ll try it and don’t be shy to share your thoughts with me!
Social distancing – more or less translatable with “shelter in place” – is effecting my life in many ways. Letting go those aspects related to motherhood (home-schooling, tolerating four “kids different in ages 24/7, find the strength to not live in my pjs and trying working -out regularly), Coronavirus hit my being an home-baker and Italian food lover in two ways: a bad one, and a good one.
Let’s start with the good one: I have more time and motivation to experiment new recipes.
Bad one: whatever I bake or cook (always too much even for a family of six) we eat.
So today I’d like to share with you this strawberry bundt cake recipe because 1) it’s a new one I tried (and modify) from the Italian blog cookaround to get rid off some strawberry yogurt my daughters refused to eat: 2) it’s a low fat one, so my extra-baking would have a lower impact on our waist lines 😉 LOL.
To prepare this strawberry yogurt bundt cake I used the “bundt cake pan” because I love its shape and I feel like it makes such a simple pound cake so appealing, but believe me, I’m sharing this strawberry yogurt bundt cake recipe with you because it’s absolutely delightful, perfect for an healthy snack or an afternoon tea party, or just because you need some comfort in these days. Its strong strawberry scent will pervade your whole kitchen and it will be hard resisting to take it out of the pan only when completely cooled.
INGREDIENTS for a bundt cake pan or a 9” baking pan
4 eggs at room temperature
9 oz. (250 gr.) granulated sugar
1 lemon zest or 1 tsp. lemon extract
1 tsp. vanilla extract
2/3 cup (130 ml.) vegetable oil (my favorite is coconut oil)
10 oz. (250 gr.) strawberry yogurt at room temperature
2 cups (290 gr.) all purpose flour
1/3 cup (50 gr.) potatoes or corn starch
2 tsp. (16 gr.) baking powder
a pinch of sea salt
Using an electric whip, with eggs, sugar, vanilla and lemon extract (or zest) in a big bowl, for at least 5 minutes.
Keep whisking and add the oil and yogurt. When well incorporated, sift in flour, starch, baking powder and sea salt.
Preheat the oven at 375 F (175 C.). Start stirring gently from the bottom to the top (to avoid the batter to get runny) until all the dry ingredients are well incorporated. Your batter will look lumpy. Don’t worry about that. Avoid stirring too much otherwise your cake will be dry and gummy.
Pour the batter in a greased 9″ round cake pan (I’d prefer a bundt cake pan, but’s its’ optional) and bake for 40 minutes in the medium rack (check with a stick if the cake is ready, otherwise keep it in the over for few more minutes).
Let the cake cool off, flip it into a nice platter, dust it with powdered sugar and decorate with fresh strawberries. YUM!
LEARNT IT, MADE IT, LOVED IT!
– If you don’t have coconut oil at home feel free to use any other oil but avoid the “olive oil” because its strong taste would overcome the strawberry flavor.
– This cake can last up to three days if stored in a container with a glass dome, otherwise it will get very dry very quickly.
I warn you: this cake is highly addictive, anytime my girls and I prepare it (they love helping me in the kitchen) it’s gone the same day!
– If you’d like to try other “butter free” cakes and treats check out also: