I’ve Redecorated and A Gluten Free Dessert

Hi Everyone, when I started the journey of redesigning my blog, I had no idea how I wanted it to look.  I knew I was putting myself onto these pages, but didn’t know for sure how I wanted the world to see me, I found it so difficult to get my head around.  Then started months of emails backwards and forwards between Stephanie J my designer and myself.  When it came time to think about a new header, I was unhappy about the options and felt led to have mine illustrated.  I then had the pleasure of working with Lucy King, a talented artist who illustrated my header and all the motifs you’ll see throughout the blog.   That accomplished, it was time to reconnect with Steph, my design ideas had changed, we scrapped everything, I filled out Steph’s questionaire again and we started afresh.  What you see today is the final product of alot of hard work and thinking.  I couldn’t be happier with the new design and feel very connected to it.

HUGE thanks go to Steph for her patience, insight and hard work.  If you have a blog you’d like to redesign or wish to start a blog, I’d highly recommend Steph, she’s incredibly patient and very good at what she does.  She also designed the blogs for Mel from Armoire, Pegs and Casserole and Alison’s blog Green With Renvy.  Huge thanks also to Lucy for her insight and beautiful sketches.  In the coming weeks I’m very happy to be doing a blog post about Lucy, she lives in a country town not far from me and we’re going to meet for coffee.  It’ll be wonderful to meet as I hold Lucy’s sketches so dear.

Upon reaching this milestone, I decided to celebrate with a gluten free dessert – a celebration cake filled with cream, yoghurt and plum compote.

easy healthy gluten free desserts

easy healthy gluten free desserts

I must warn you not to leave the stones in when you cook the compote, I did to intensify the flavour and removed them when the compote was cooked.  I inadvertently left one in which my daughter chomped on whilst eating her cake (no teeth broken).  Next time I’ll leave them out and recommend you do the same.glutenfreedesserts

easy healthy gluten free desserts

One of the new features of my blog is a subscription box, I’d love you to subscribe so I can send you free seasonal recipes and updates about exciting things I come across.

easy healthy gluten free desserts

The cream, compote and cake meld together beautifully in this gluten free dessert.  Lovely if you can only eat gluten free desserts and still delicious for people who don’t have to eat gluten free.  Why not spoil yourself  every now and then.
I hope you all like the new design, it’s been a labour of love and I’m excited to hear what you think!
Gluten Free Dessert Cake Filled With Cream, Yoghurt & Plum Compote
This is a lovely cake if you fancy one filled with cream and some lovely fruit.  I used plums as they’ve just come into season here in Australia but you could also use nectarines or peaches.  You can top your breakfast muesli or porridge with any leftover compote, it’s delicious.
Preheat the oven to 180C and grease a 20cm round baking tin with butter, dust with flour and tap out the excess.
4 eggs
125 ml maple syrup
220ml macadamia oil
1 tsp vanilla extract
squeeze of lemon juice
220g plain gluten free flour
2 tsp gluten free baking powder
pinch of salt
1 250ml bottle thickened cream
2 TBLSP plain greek yoghurt
dash of vanilla extract
Plum Compote
1kg plums, quartered and stones removed
1/2 to 3/4 cup honey (to taste)
2 cinnamon quills
1 tsp vanilla extract
Beat the eggs until thick and fluffy in an electric mixer.  Add the maple syrup, oil, vanilla and lemon juice and mix through slowly.  Add the sifted flour, baking powder, salt and fold through carefully until the flour just disappears.
Pour mixture into your prepared tin and bake in the centre of your oven for 25 to 30 minutes.  I checked mine after 20 minutes and found it was browning to quickly so placed a sheet of foil over the top.  When cake is ready, rest it in the tin for 5 minutes then turn upside down onto a baking rack to cool.
When completely cold slice in half horizontally and spread with the cream and yoghurt mixture.  Top with the compote and place the lid of the cake on.  Sprinkle the top with icing (confectioners) sugar.
Compote: place all ingredients in a pot, stir and cook on low heat until compote softens and thickens, around 30 minutes.  Allow to cool and lift out cinnamon quills.
Cream: place cream in a mixing bowl with the vanilla and whip until it holds its shape.  Stir in the yoghurt.


Catherine x


  1. Kylie

    Loving your new look….. I think it suits you perfectly and the illustrations are beautiful. So good to have such talented and clever to work with…..congratulations, and the cake sounds delish as well x

  2. Nick

    Your new site looks the best I’ve seen down to every small detail. Great looking website that reflects so much about you. Well done Catherine, forward to seeing you a bit more too now that you’ve launched. Nick

  3. Mel

    Firstly a HUGE congratulations to you, Steph and Lucy – what a team. The site looks absolutely gorgeous and worth the wait. I agree that Steph is the most patient person around and is always putting up with my non tech savvy brain. Secondly, so happy we get to celebrate with a gluten free cake, that means I can happily cut myself a slice, thank you. Congrats again, it must feel so good Catherine. xx Mel

  4. alison abbott

    Catherine-You must be so pleased with the final outcome. It looks so smart and so YOU! And I agree, Steph is one of the most patient professionals I have ever worked with. Thanks for the mention, as always, you are too kind. Good luck, and congrats. I am sure it is the beginning of great things to come. Oh, and the cake looks fantastic.
    xo, A

  5. tina@colourlviing

    Woohoo….. party time…. it’s here, the new Farmhousehome ‘HOME’.
    It’s beautiful, elegant, playful, inviting and I love the illustrations.
    I had already spotted Charlie’s illustration but won’t give away where people can find him:-))

    I think it’s rather befitting to celebrate with a Gluten-Free Dessert…

    Massive congratulations Catherine and it’s lovely to see a picture of you too •waiving•

    PS. I’m so pleased that you and Mel realise that it’s so worthwhile working with coders, designers and illustrators. There are far too many bloggers who believe they can do it themselves. Well, they can but nothing beats a good professional teamwork!

    1. Catherine

      Hi Tina, thank you so much, I’m beyond thrilled that you like it. I’m feeling so chuffed at the moment with all the wonderful feedback. I couldn’t agree with you more about engaging the right people to build a website/blog for you. I struggled through for three years thinking I could do it myself but never felt satisfied. X

  6. Noreen

    Just beautiful, Catherine! The art is lovely, the text matches, and it feels perfect. Hooray for you and your hard work! Lucy’s art is delicate and sweet, and Steph did a great job, too. Congratulations! (PS – The cake looks delicious!)

  7. Lauren

    Well look at you! Your new site is just stunning, my love. It suits you right down to your toes. The illustrations really seem to capture the country-not-fussy vibe that I feel emanates from you. And a perfect dessert, a sweet treat for a sweet start, to welcome back your readers. Lovely!

  8. Lucy

    Wow – what a transformation! The website and your new picture look fantastic!! :) It was an absolute pleasure working with you on the illustrations, and I was so pleased to be able to help bring your vision to life. I’m really pleased you like the artwork, and your kind words are much appreciated. Stephanie has done a fabulous job, and what a lovely way to show off your beautiful recipes. Wishing you lots of happy blogging and keep the yummy recipes coming. Lucy x

  9. e / dig in hobart

    ah, this must have been why i couldn’t access your site last week – tah-dah! it’s a beautiful refresh! congratulations.
    the cake looks delicious – wonderfully old-fashioned. hmmm, macadamia oil. not tried that one – i have walnut oil in my pantry.

    1. Catherine

      Yes, it was down for quite a few days while it redirected from blogger. It’s been quite a process I must say, still ironing out a few things. I know there’s so many different ingredients available today but macadamia oil is a lovely alternative to use in baking to replace butter.

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