Dad's Italian Strawberry cake

Whisk 200 g sugar with 2 eggs.

Whisk in 60 g olive oil for cooking and 150 g plain greek yogurt.

fold in 250 g self raising gf flour

and zest of 1 lemon.

Fold in 350 g diced strawberries.

Spoon into 20 cm round cake tin, greased and floured,

place some halved small strawberries on the top.

Bake at 180 degrees centigrade for 50 minutes, check internal temperature .

 Aim for 93 degrees centigrade. 

Cool in the cake tin.

Mincemeat muffins

Heat oven to 180 degrees centigrade.

200 g cassava flour

50 g dried instant potato

3 teaspoons baking powder 

100 g sugar 

Stir it all together.

Mix 1 50 ml egg, 170 ml milk, 3 tablespoons mincemeat.

Stir this into the dried ingredients. 

Spoon into a muffin tin.

Makes approximately 10 muffins.

Bake for 17 minutes.

If you want to just use standard supermarket gluten free flour:

use 250 g of this flour in place of cassava and potato,

if using self raising flour cut the baking powder to 1 teaspoon

add 1/2 teaspoons xanthan gum.

Baking time may be 5 minutes longer.

Coeliacs need to check particularly the labels on mincemeat and cassava flour.

Strawberry Ice Cream

Scald 70 ml milk
Add this to 3 egg yolks beaten with 110 g sugar
Pour it all back in the pan through a seive.
Heat and stir till thick.
Cool to room temperature.
In an ice cream maker: 
Pour in this mixture and 
300mg chopped strawberries in 10 ml lemon juice,
plus 250 ml of cream.
Run the ice cream maker till the mixture is very thick.
Scoop it into a polythene tub and freeze.