Sugar Cube Belgium Waffles, Wollongong:Vanessa Pike-Russell

Today I finally made it into The Sugar Cube in Wollongong and enjoyed a gluten-free waffle with strawberries and cream. Such indulgence!

I also enjoyed a mocha and sat down at the cute red stools and table and enjoyed having a few moments to myself and just taking my time to enjoy my first ever gluten-free belgium waffles and a cup of Lazumba mocha coffee.

Definitely not the last time! I would love to try their Banoffee waffles. A great way to warm up on a cold, overcast day.

The service was fantastic and so friendly. Definitely worth a visit!

The Sugar Cube Coffee & Treats
13 Crown Street (Corner Crown & Harbour Streets)
WOLLONGONG NSW 2500
Tel. 02 4227 3888

OPENING HOURS

Mon – Thurs 7.15am to 6pm
Friday 7.15am to 10pm
Sat 8.30am to 10pm
Sun 8.30am to 6pm

Sugar Cube Belgium Waffles, Wollongong

More Illawarra Food and Restaurant Reviews at http://illawarrafoodreviews.blogspot.com

Photography by Vanessa Pike-Russell
http://www.vanessapikerussell.com.au

Recipe: Gluten-free Strawberry Cake

Image courtesy of  glutenfreemommy.com

Note: You can easily substitute 3 cups of your gluten free flour mix for mine- just watch the liquid content.

1/2 cup almond meal

1 1/2 cups brown rice flour

3/4 cup tapioca flour

1/4 cup sweet rice flour

2 1/2 teaspoons baking powder

1/2 teaspoon salt

2 Tablespoons strawberry Jello® mix

1 1/2 teaspoons xanthan gum

2/3 cup unsalted butter, softened

3/4 cup granulated sugar

1/2 cup powdered sugar

1/2 cup brown sugar

3 large eggs

1 teaspoon vanilla

1 cup pureed strawberries

3/4 cup milk (or until consistency of cake batter)

FROSTING:

2 packages of cream cheese, softened

1 stick of butter, softened

3 cups or more of powdered sugar

1 teaspoon vanilla

squeeze of lemon juice


DIRECTIONS FOR CAKE:

Preheat oven to 350 degrees. Grease two 8 inch cake pans. In a med. mixing bowl, whisk together the dry ingredients including the Jello® . In your stand mixer, cream together the butter and the sugar until light and fluffy. Add eggs one at a time. Add vanilla. Alternate adding the flour mixture and the strawberry mixture. Slowly pour in milk a little at a time until the cake reaches cake batter consistency- about 3/4 cup. Pour batter into prepared pans. Bake cakes for 30-40 minutes or until the cake tester comes out clean. Remove the pans from the oven and allow them to cool for 5 minutes in the pan. Invert on to cooling rack. Cool cakes completely before icing.

DIRECTIONS FOR FROSTING:

In your stand mixer, combine cream cheese and butter until smooth. Add vanilla. Slowly add the powdered sugar until desired consistency. Squeeze in just a little squeeze of lemon juice.

Recipe and photography by glutenfreemommy.com