Friday, September 24, 2010
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.
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
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
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)
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
Labels: "Gluten free flours: Almond meal", "gluten free flours", "gluten-free cakes" strawberry tapioca flour, brown rice flour, Flours: Almond Flour, Flours: Arrowroot, Flours: Tapioca Flour, Grains: Brown Rice, recip, Shopping, sweet rice flour
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