Saturday, January 8, 2011
Whisk into a bowl 2 1/2 c rice flour, and 1 2/3 potato starch, 3 tsp baking powder, 2 1/2 tsp salt, 1 tb sugar and whisk all together - either by hand or use a food processor. I like my Kenwood Chef but I want a thermomix. a thermomix might be too small for this recipe size though.
Cut one cup of butter into cubes, mix through, when it resembles breadcrumbs add in 3 eggs and 1/2 c of butter milk. If you want all cheese scones, add 2 c shredded chedder cheese into the mix, add a little water if required. OR you could like we did halve the mixtures into two equal halves, one with 1 1/2 c of chedder cheese, and the other with herbs and pepper, or add 1/2 cup of sugar and some fruit or whatever you like to your scone mix, add water as needed to make into a pliable dough.
Roll out as doughs and using a floured cookie cutter or a glass, cut scones out. Bake in a 190 degree celcius oven for 10 to 12 mins. You can brush milk and add herbs and dry garlic powder on top.
Preheat oven to 160 C.
I used a silicon giant cup cake mould (I would use this for the top, as it is a lighter cake, if I cook it again.) Grease a pan if you are using metal and line with baking paper.
In a saucepan, put 600 grams good quality white chocolate, 400 grams of butter, 2 cups of milk (I used soy it was still good), and 1 1/2 cups of caster sugar, put it over a very low heat, and mix together until all the chocolate and butter have melted, and its become a shiny, silky smooth texture. It shouldn't take long. Set aside.
In a bowl beat 4 extra large eggs and 20 mls of Gluten Free vanilla. Making sure the chocolate mixture is cool, stir gently into the egg mix.
I find sifting gluten free flours pointless, as they as a rule are never lumpy. If you feel you must go ahead, use 200 grams of Self-Raising GF flour and 300 grams of plain flour. I always stir these together to make sure they are evenly distributed. Then add the white choc mix by half into the flour, mix through, then add the second half more slowly, folding it in. Pour into prepared cake pan. It will need at least 1 hour 20 minutes, but up to 1 hour 40 minutes. Using a metal skewer test if it runs clean you're set.
While cooling, melt another 400 grams of the white chocolate on a very low heat until completely melted, stir during whole phase. Stir in 200 grams of sour cream. When the cake is ready, run the ganache over the cake.
I adapted this recipe from www.exclusivelyfood.com.au into a larger recipe, and also made it gluten free, it worked a treat.