Welcome to my blog all about the things I love to grow and cook. You'll find a collection of seasonal gluten-free, dairy-free and vegan-friendly recipe posts, as well as a round up of my gardening throughout the year. I wish you good reading, happy cooking and perfect planting!
How I love a good cheesecake. But, with regret, it is a dessert that has been off my menu for quite a while due to my intolerance to most dairy products. Over the years, I have been experimenting with different combinations of ingredients but with little success. However, recently I revisited a much-loved, traditional cheesecake recipe, and I think I have achieved a perfect balance between flavour and texture. So at last, I am able to make a cheesecake entirely without cheese and eggs, and this classic dessert is very much back in my life 🙂
My culinary discovery is perfect timing for the Easter holidays. I have given my recipe a seasonal twist by adding lots of zesty lemon flavour and a subtle nuttiness from pistachios although almonds work just as well if you prefer. If nuts aren’t your thing, leave them out altogether and replace them with another 25g gluten-free flour.
You will need a deep tin for this recipe as there is a lot of mixture to start with. Once the cheesecake is baked, it does sink down, but you do need the initial volume of mixture to make a deliciously, deep slice with a firm, dense texture. I prefer to use a spring-clip cake tin because there is less chance of damaging the bake as you take it out of the tin, but it isn’t essential. It is more important to make sure you have a depth of at least 7cm so that you can use all the mixture.
For the pistachio base:
50g gluten-free plain flour blend (such as Dove’s Farm)
5g gluten-free baking powder (such as Dr Oetker)
50g dairy-free margarine, softened
50g silken tofu
50g caster sugar
25g ground, shelled pistachio nuts
½ teasp good quality almond extract
Natural green food colour gel (optional)
For the lemon cheesecake:
150g caster sugar
60g silken tofu
350g free-from vegan soft cheese
Finely grated rind and juice 1 unwaxed lemon
35g cornflour (if you prefer a softer, more mousse-like texture, use 25g)
Natural yellow food colour gel (optional)
Approx. 150ml white bean canning liquid (this is the approximate proportion of canning liquid in a standard sized can)
To decorate and serve:
1 unwaxed lemon
60g caster sugar
25g chopped, shelled pistachio nuts
Preheat the oven to 170°C (150°C fan oven, gas 3). Grease and line a 7cm deep, 18cm diameter spring-clip cake tin. Put all the ingredients for the pistachio base in a bowl and blend together using an electric whisk until smooth and creamy. Spread over the base of the tin and put to one side (you don’t need to cook this layer on its own).
For the cheesecake, whisk the sugar and tofu together until smooth and creamy, then whisk in the vegan soft cheese, lemon rind and juice, and cornflour until smooth and well combined. Add a few drops of food colouring if using.
In another bowl, whisk the canning liquid until thick and foamy, and then gradually fold into the cheese mixture until well combined but trying to retain as much of the airy-foam texture as possible.
Gently stir in the sultanas and pour the cheesecake mixture over the uncooked pistachio base. The tin will be very full. Carefully transfer to a baking tray and bake for 1 to 1 hour 15 minutes until golden and crusty – the cheesecake should still wobble a bit in the middle.
Turn off the oven, leave the door slightly ajar, and allow the cheesecake to cool completely – it will shrink as it cools. Once the cheesecake is cold, carefully remove it from the tin and place on a serving plate or cake stand. Chill for at least 2 hours before serving.
Preparing the lemon decoration and syrup. Images: Kathryn Hawkins
For the decoration:
Thinly peel the rind from the lemon using a vegetable peeler, and cut into thin strips. Pour 150ml water into small saucepan, bring to the boil, add the lemon rind and cook for 1 minute. Drain, reserving the liquid, and leave the rind to cool.
Extract the juice from the peeled lemon. Return the cooking liquid to the saucepan, pour in the lemon juice and stir in the sugar. Heat gently until the sugar dissolves, then bring to the boil and simmer for about 10 minutes until reduced by half.
Transfer to a heatproof jug and leave to cool. When you are ready to serve the cheesecake, scatter the top with the cooked lemon rind and the pistachios. Serve the syrup as a pouring sauce.
I hope you all have a lovely Easter holiday, and that the sun shines for at least some of the time. See you next week as usual 🙂
This week has seen the end of my home-grown cucumber supply. I picked the last one yesterday. The greenhouse is beginning to look a wee bit shabby and tired. I have only the tomato plants bearing fruit and still standing proud alongside the withered vines of the once productive cucumber plants.
I love experimenting with vegetables in baking. Carrots and courgettes get a lot of coverage in cake making, as do beetroot and sweet potato, but the humble cucumber doesn’t get much of a look in, until now.
The delicate, refreshing flavour of is just about detectable in the finished bake, and the texture of the cooked skin gives a little bite to the mix, but above all else, cucumber as a cake ingredient, gives a lovely moist consistency to the cake.
There aren’t many flowers left on cucumber plants at this time of year, but in the height of the season, you can pick off a few male flowers (the ones without the fairy-sized fruit attached) and add the to salads or a mild cucumber flavour. They make pretty edible decorations, and look good floating in a glass of Pimms of a gin and tonic. Don’t pick off too many otherwise you won’t get any more cucumbers.
Here’s my recipe for a lemon and cucumber cake. Let me know what you think.
225g caster sugar
2 medium eggs, beaten, or 100g silken tofu, mashed
150ml sunflower oil
225g gluten-free plain flour (such as Dove’s Farm)
2 level teasp gluten-free baking powder (such as Dr Oetker)
115g grated cucumber
Cucumber flowers to decorate, optional
Preheat the oven to 180°C (160°C fan oven, gas 4). Grease and line a 1kg loaf tin. Using a vegetable peeler, pare away 2 strips of lemon rind, and put to one side. Finely grate the remaining lemon rind and extract the juice.
Put 150g sugar in a bowl and whisk in the eggs or tofu and sunflower oil until well blended. Sift the flour, baking powder and arrowroot on top, and gently mix all the ingredients together until combined. Stir in the cucumber and lemon rind.
Pour into the tin and bake for about 55 minutes until risen, golden, and a skewer inserted into the centre comes out clean.
While the cake is cooking, prepare the lemon glaze. Very thinly slice the reserved strips of lemon rind and place in a heatproof bowl. Cover with boiling water and leave to soften for a couple of minutes. Drain. Mix the remaining sugar with the lemon juice and stir in the blanched lemon rind to make a sugary glaze.
As soon as the cake is cooked, skewer the cake all over, and spoon the lemon glaze all over the top of the cake. Leave the cake to cool completely in the tin. Then remove, wrap and store for 24 hours to allow the flavours to develop.
The next day, your delicious cake is ready to serve. Decorate with cucumber flowers if you have them, then simply slice, sit back and enjoy! Until next week, I’m off to the greenhouse for a tidy up…….
I’ve had a bumper crop of green and yellow courgettes this year, and they are still ripening thick and fast. Apart from enjoying them as a vegetable, they do make a good substitute for grated carrot in a cake. After a successful weekend bake-in, I thought I’d share my recipe for courgette and lemon loaf cake with you. It is moist and tasty, and improves with keeping (if you can leave it alone!). Perfect sliced and eaten on its own with a cup of tea, or served as a dessert with coconut yogurt and blueberry compote. Enjoy!
2 medium eggs
150ml sunflower oil
150g caster sugar
Finely grated rind 1 unwaxed lemon
115g yellow courgette, trimmed and grated
50g ground almonds
150g plain gluten-free flour blend (such as Dove’s Farm)
7g gluten-free baking powder (such as Dr Oetker)
3 tbsp Demerara sugar
Preheat the oven to 180°C (160°C fan oven, gas mark 4). Line a 1kg loaf tin with a baking parchment liner and sit the tin on a baking tray.
In a mixing bowl, whisk together the eggs, oil, sugar and lemon rind. Stir in the courgette and ground almonds.
Sift the flour and baking powder on top and carefully mix all the ingredients together. Pour into the tin and sprinkle thickly with Demerara sugar.
Bake for 55 minutes to 1 hour until risen, golden and firm to the touch – insert a skewer into the centre of the cake, it should come out clean if the cake is cooked. Cool for 30 minutes before removing from the tin and transferring to a wire rack to cool completely. Wrap and store for 24 hours before serving to allow the flavour and texture to develop. The cake freezes well, leave to cool then wrap and freeze for up to 6 months. Allow to thaw at room temperature, in the freezer wrappings.