Cake Angels Text Only: Amazing gluten, wheat and dairy free cakes

Cake Angels Text Only: Amazing gluten, wheat and dairy free cakes Julia Thomas An irresistible collection of easy-to-make recipes from the award-winning home bakery. Enjoy truly delicious cakes and bakes that are free from gluten, wheat or diary.Light and fluffy sponges, gorgeous cupcakes, rich fruit cakes and moreish traybakes – all without butter, flour or cream. Julia Thomas, the talented home cook behind the popular Cake Angels bakery, shares her secrets for a delicious range of well-loved cakes that everyone can enjoy, even if they have an intolerance or allergy.Cake Angels takes you step-by-step through the secrets of successful baking, explains frequently used ingredients and provides easy-to-follow recipes that even novice bakers will feel confident making. These cakes look impressive – with tempting frostings and pretty decorations – but don’t require hours in the kitchen nor resort to hard-to-find specialty ingredients. Divided into simple chapters this gorgeous, much-needed cookbook includes:Victoria spongeCarrot cakeChocolate, vanilla and lemon cupcakes with different frostingsChocolate and walnut browniesDate and caramel shortcakeRaspberry and almond traybakeCoffee and walnut cake with coffee creamItalian hazelnut cakeOrange and poppy seed cakeChocolate marmalade cake with chocolate cream fillingFlapjacksApricot and hazelnut traybakeGingerbread cupcakes with ginger caramel frostingWhite chocolate blondies Cake Angels Julia Thomas TEXT ONLY EBOOK EDITION Dedication To John and Charlie, I love you both, Julia xx Contents Cover (#ulink_05fe8ed4-e579-5053-bdd6-996680c6adf8) Title Page Dedication (#ulink_e0be5c89-fdba-5faa-a720-0b77d99ba6fb) Introduction (#ulink_55eff508-1161-5611-81f9-509d6e57aab2) Key Ingredients (#ulink_140d2074-23e3-5fdb-b446-9b6e7a80f545) Instructions, Tips & Equipment Cakes (#ulink_678698f6-a136-5b58-adea-5e9c8463beac) Traybakes (#litres_trial_promo) Cupcakes & Muffins (#litres_trial_promo) The Art of Decoration Toppings, Frostings & Fillings Stockists Acknowledgements Copyright About the Publisher Introduction Take a moment to close your eyes and imagine that wonderfully evocative smell of a freshly baked cake, and then imagine slowly sinking your teeth into all its glorious, gorgeous gooeyness – bliss. There really isn’t anything more satisfyingly indulgent than baking your very own cake, something just for you (and perhaps a friend or two). However, many people have been missing out on this pleasure in the belief that dairy-, wheat- and gluten-free cakes are difficult to make successfully. I don’t know why because as I have discovered over the past few years, this is so far from the truth. Baking without dairy, wheat and gluten really is straightforward and in this book I hope to show you how to bake really delicious and beautiful cakes. And all my recipes work equally well using butter and normal plain and self-raising flours; just remember to remove the xanthan gum from your list of ingredients. Little did I imagine as a child standing on a stool, helping my mother bake one of her delicious cakes, that one day I would be an award-winning artisan baker, baking on television for Michelin-starred chefs and princesses, both real and self-appointed! My journey from child enthusiast to bespoke baker has not been a conventional one, but if you dream of yummy cakes like I do, it’s amazing where your dreams can take you. I have always loved cake: light delicate sponges, rich moist fruit cakes, spicy carrot cakes and dense chocolaty delights. In fact, any cake is guaranteed to put a twinkle in my eye and a huge smile on my face. The wonderful smell of a baking cake can still take me back to that happy and carefree time with my mother and now when I bake, my young son stands next to me, determined to help and even more determined to lick the bowl! In early 2004, whilst pregnant with my first longed-for child, I was diagnosed with an aggressive form of breast cancer that had already spread to my lymph nodes. I had to make the mental shift from excited mum-to-be to anxiously discussing life-saving treatment options with my surgeon and oncologist. I won’t pretend it was easy because it wasn’t. My oncologist was brilliant and came up with a plan of action to work around my pregnancy. I couldn’t have the standard cocktail of drugs because no one knew what effect they could have on my baby, so a special regime was designed for me. I underwent four courses of chemotherapy before giving birth to my son and a further four immediately after the birth. Two weeks after finishing my chemotherapy, I had the first of 17 radiotherapy sessions, which once completed were immediately replaced with a year’s course of the drug Herceptin. I was exhausted, physically and emotionally, but luckily Charlie was a really good baby and my husband was amazingly supportive. Everyone has their own way of coping with a life-threatening diagnosis and mine was to try and help myself by looking at alternative ways of treating cancer which would complement the conventional treatments I was having. So after hours of research and lengthy discussions with a nutritionist, I made a life-changing decision to radically change my diet and eliminate all dairy products, milk, cheese, butter and yoghurt. Whilst I never doubted changing my diet was worth it, I was devastated that I couldn’t just pop to the bakers to cheer myself up with a delicious cake. After all, when you are miserable, treating yourself to something yummy is usually a good way of lifting your spirits. In desperation, I scoured bakeries, supermarkets and upmarket health food shops for suitably delicious dairy-free cakes. Whilst I found a few, none of them satisfied my need for something wickedly sinful, beautiful to look at and tasting like normal cake. Some people would gracefully accept the situation and resign themselves to a life without, but not me. As far as I’m concerned, ‘Where there is a will, there is a way’ and I thought, why not bake my own, so I did. Nothing was too complicated or too daunting. If I felt like eating it, I baked it, and it was brilliant. I experimented with dairy-free alternatives and adapted many of my mother’s recipes, most of which were successful. I can’t begin to tell you how good it felt to sink my teeth into something sweet, sticky and totally delicious, but it was very close to heavenly! From that point on, I always took my own cakes with me wherever I went. After all, I didn’t want to miss out, and it wasn’t long before people were waiting for me to arrive! A friend then asked if I would consider baking wheat- and gluten-free cakes, as her young son was intolerant of both. Loving a challenge, I said I would give it a go. I was so pleased with the results that wheat and gluten joined dairy in being banished from my kitchen forever. Whilst I was conducting my culinary research, I couldn’t help thinking, surely I am not alone in this quest? There must be others out there, just like me, yearning for luscious cakes. And I was right. I discovered between 20% and 30% of the UK population believes it has an intolerance, whilst between 1% and 2% of the population has a diagnosed allergy. Recent evidence also suggests that 1 in 100 people is affected by coeliac disease, so there are lots and lots of people out there like me searching for that ‘Holy Grail’– the cake ‘you can have and eat’. So with my health improving, I decided to launch my own bespoke baking service, Cake Angels. Rather than taking on the responsibilities and ties of a shop, I decided I would bake a range of cakes to order and dispatch them by overnight courier, meaning they could be out of the oven and on a customer’s doorstep within 24 hours. It didn’t take long for word to get out and my belief that people on restricted diets were badly served when it came to simple, yet beautifully delicious, cakes was proved to be right. Soon I was baking non-stop and not just for customers with allergies or intolerances, but for people who have simply made a lifestyle choice not to eat animal fats, wheat and highly processed foods and, of course, for anyone who just loves cake. A few months later, my dairy-, wheat- and gluten-free brownies won a coveted two gold stars at The Guild of Fine Food Great Taste Awards, with the judges commenting that they were exquisite – no mean feat considering I was competing with products containing dairy! Subsequently, numerous articles about Cake Angels have appeared in the press and interest and demand continues to increase as more and more people realize how delicious dairy-, wheat- and gluten-free foods can be. Many of my customers have shared with me their stories of disappointment and frustration with the limited and uninspiring range of products available to them, but are unsure of baking their own cakes. My cakes are not complicated to bake and I don’t use unnecessarily baffling and inaccessible ingredients (in fact, most can be bought at the supermarket). Baking the simplest of cakes can fill your house with delicious smells and fresh out of the oven, they taste absolutely gorgeous. My book is full of my favourite recipes and will show you how easy it is to bake gloriously moist and delicious dairy-, wheat- and gluten-free cakes. Just follow my guidelines and tips and I guarantee you won’t be disappointed. Key Ingredients Baking successfully with dairy-, wheat- and gluten-free ingredients is not as difficult as you may think and in most cases you use the same ingredients as you would in normal baking. There are, however, a few specialist ingredients that you need to make friends with, most of which can now be purchased from all the main supermarkets and good high street health food shops. This section contains information about the alternative ingredients that I use, as well as the ones you may already have lurking in the back of your cupboard. Fats Not only are they low in unsaturated fats, but dairy-free spreads can be used straight from the fridge, so you don’t need to remember to take them out of the fridge to warm to room temperature. * Dairy-free sunflower spread is what I use in most of my baking. It is not only free of dairy, but also GM ingredients, hydrogenated oils, artificial additives, emulsifiers, soya and gluten and has 70% less saturated fat than butter. I use Pure Sunflower, but a number of the big supermarkets have their own brand of ‘free from’ spreads. Always remember to check the ingredients label to be sure. * Soya spread is also great for baking. It contains 59% vegetable oils and is also free from dairy, GM ingredients, hydrogenated oils, artificial additives, emulsifiers and gluten. It really is down to personal preference as to which type of spread you decide to use. * Oils such as naturally refined sunflower and vegetable oils are wonderful to bake with, and I use organic oils in quite a few of my recipes. Other oils, such as hazelnut and walnut, are best used in very small quantities just to flavour. * Coconut oil is hard and white at room temperature, but melts really easily and tastes wonderful. It is high in omega-3 fatty acids, essential amino acids and lauric acid and is stored in the body as energy, not fat. In fact, it is an all-round good guy. It is expensive, which is why I use it just for frostings. I use Biona Coconut Oil, which is available only from good health food shops or online at www.cakeangels.co.uk or www.naturallygoodfood.co.uk. Milk Dairy-free milks are really easy to bake with and can also be used to create authentic creams, frostings and curds. They are low in fat and are normally calcium-enriched, but check the ingredients label first. * Liquid milks, such as soya, rice, almond and oat, are all great to bake with, but I find unsweetened soya milk, with its creamier texture and taste, is best for making creams and some frostings. All can be bought from the main supermarkets. * Coconut milk has about 17% fat and is usually bought in cans from supermarkets. However, you can now buy a less creamy, low-fat coconut milk, which is similar to rice milk in texture and is sold in cartons at good health food shops. * Soya double cream, also often referred to as whipping cream, is a blend of vegetable fats and hulled soya beans and is great for baking with. There are two brands available in this country: Granovita Organic CremoVita and Soyatoo. Both brands can be purchased from good high street health food shops or online at www.cakeangels.co.uk, www.naturallygoodfood.co.uk and www.veganstore.co.uk. * Dairy-free sour cream is a soya-based cream that works really well in baking and tastes delicious served on jacket potatoes and in dips. I use Tofutti Sour Supreme, which at the moment can be purchased at good high street health food shops and online at www.cakeangels.co.uk or www.goodnessdirect.co.uk * Coconut cream, not to be confused with creamed coconut that is sold as a hard block, is sold in cartons and can be found in all the main supermarkets. It is similar in texture to double cream and when whisked into soft peaks with a little added icing sugar, tastes wonderful. * Powdered or dried dairy-free milks are usually dried soya milk, though if you prefer you can get dried almond milk. Both are quite expensive, but ideal to keep in your store cupboard. Neither is available in supermarkets yet and they have to be purchased from good health food shops or online at www.cakeangels.co.uk or www.goodnessdirect.co.uk. Don’t be tempted to try Cow & Gate’s Infasoy – it doesn’t work for baking! Flour Wheat- and gluten-free flours can now be bought as premixed bags in all the main supermarkets, which makes life a lot easier. I have developed all the recipes in this book using the award-winning Doves Farm flours, but there are other very good ones available from health food shops. For the recipes in this book, you will use self-raising and plain flour. It is important to use the type of flour stated in the recipe, as the wrong flour will drastically affect the appearance and texture of the finished cake. Do make sure you check the sell-by date on your flours, as they do deteriorate over time. Xanthan Gum The magic ingredient that makes wheat- and gluten-free cakes such a success. Without it, your cakes will fall apart in a crumbly mess, so omit at your peril! I use Doves Farm Xanthan Gum, which is gluten-free and found in all the main supermarkets. The wheat- and gluten-free flours already contain a small amount, but I have found that to get the best results with cakes you need to add a little extra. Follow my instructions and you won’t go wrong. Baking powder Not all baking powders are gluten-free, so please check the ingredients label. I use Dr. Oetker Gluten-free Baking Powder, which can be bought at all the main supermarkets. Do make sure you check the sell-by date because baking powder, like flour, does deteriorate over time. Bicarbonate of soda Commonly found in recipes with strong spicy flavours, such as gingerbread and parkin, as it has a rather bitter taste. It works best with acid-forming ingredients such as lemon juice, black treacle and dairy-free buttermilk. Again, make sure you check the sell-by date as it does deteriorate over time. Cocoa powder A gluten-free and inexpensive ingredient in baking. I always sift it with other dry ingredients so it is evenly distributed, or mix it with liquid to make a paste. If you love the taste of dark bitter chocolate, then chose a cocoa powder such as Green & Black’s. If you like a slightly lighter, sweeter taste, then Sainsbury’s cocoa powder might be for you. Don’t use drinking chocolate, as this contains dried milk. Oats Although oats do not contain gluten, some people may be sensitive to a similar protein called avenins. Many oat products can be contaminated with wheat or barley, so it is important to use only gluten-free oats, which can be found in Sainsbury’s, Tesco and all good health food shops. Sugars I prefer to use unrefined sugars in my recipes, but because they are darker in colour, your cakes will be darker in appearance. Do feel free to experiment. * Caster sugar is small-grained and blends well in sponges and meringues. * Granulated sugar is much coarser in texture and can give cakes a gritty texture. * Icing sugar is very fine in texture and is occasionally used in making pastry bases, but most commonly it is used to make frostings and icings. * Muscovado sugars are made from raw cane sugar and vary in colour and taste. I use light muscovado sugar in a number of recipes because it provides a lovely light toffee flavour. Dark muscovado sugar works really well in gingerbread and parkin because it has a very strong molasses flavour. * Demerara sugar has a lower molasses content with larger crystals and is great for sprinkling on top of cakes for a nice crunchy finish. * Golden syrup and black treacle are made from crystallized sugar. I use both in my recipes. * Honey has been used as a sweetener for centuries. I use runny honey in my recipes, as it dissolves much faster. Condensed milk Condensed milk is milk that has had half the water content removed and sugar added. Until recently this ingredient was out of bounds, but then I discovered I could make my own dairy-free version using dried soya milk. Yippee, I can now make thick caramel for Millionaire’s Shortbread and my Chocolate Nutty Caramels – bliss. Eggs I use organic free-range eggs in all my recipes. I have indicated in each recipe whether to use large or medium eggs and it is important you follow the instructions because liquid content can affect the result of your cake. Chocolate My favourite ingredient! I always use organic dairy-, wheat- and gluten-free 60% dark, milk and white chocolate drops in my baking as they melt faster and are easier to use. You can now buy them direct from www.cakeangels.co.uk. You can also buy chocolate buttons in good health food shops and supermarkets but they are normally sold in small quantities and are expensive. When decorating with chocolate I do use bars for curls or grating. You can buy bars of dairy-free chocolate in most good health food shops and all the main supermarkets stock Kinnerton’s dairy-, wheat- and gluten-free chocolate bars, which you will find in the ‘free from’ food sections. Instructions, Tips & Equipment Baking should be a real pleasure and not a chore and if you follow my recipes and tips, you will find that baking without dairy, wheat and gluten is no different to any other type of baking. I have spent some wonderfully exciting and frustrating hours in the kitchen experimenting and developing my recipes, so to help you avoid some of my mistakes, I have devised a few basic rules that you need to follow: Make sure you have the correct ingredients Always read a recipe through first Follow my instructions Have fun. Cakes always look and taste better if you have enjoyed yourself baking them Tips My recipes include individual instructions for making the perfect cake. However, there are some general tips that will help you get the most out of baking: * Always weigh your ingredients accurately. * Take care when transferring cake mixture into a tin. Stiff mixtures need to be levelled and smoothed with a small dip in the middle to ensure a nice level surface once baked. * When dividing the mixture into two or more tins, do so as evenly as possible. I weigh each tin and adjust accordingly. This ensures even baking times and a uniform appearance. * Always preheat your oven so it is at the correct temperature when you put the cake in. * Don’t open the oven door to look at the cake during the first 10 or 15 minutes of baking. If you do, you will have a collapsed cake. * If you think the cake may be browning too quickly, either turn the oven down a few degrees or slip a piece of foil over the cake to protect it. * A cake should be cooked when it starts to shrink away from the sides of the tin. * Always follow the cooling instructions because they vary depending on the type of cake. * To remove cakes from a loose-bottomed cake tin, stand the base on a large tin so you can slip the sides down. The cake will be left on the tin base. * Never fill or decorate a cake until it is completely cold. * To enjoy cakes at their best, eat them as soon as you can. Otherwise, store in an airtight container in a cool place. * Most of my cakes will freeze well as long as they are wrapped tightly in clingfilm or placed in a freezer bag. If the cake has been iced, open freezing is recommended, after which the cake needs to be sealed in a freezer bag. Remove from the bag before defrosting, otherwise the icing will stick. * Leave cakes to defrost at room temperature for between three and four hours. Equipment You don’t need all the latest equipment to make perfect cakes, but there are a few must haves: * Electric hand mixer I rely heavily on my hand-held mixer because I like to feel the ingredients coming together, but if you prefer to use a free-standing food mixer, please do. Just remember to constantly scrape the mixture from down the sides of the bowl so it doesn’t get left out of the mixing process. * Food processor I use my processor only to make condensed milk, chop nuts and create pur?es because I find gluten- and wheat-free cakes just don’t work if whizzed around in a processor. I’m sure there is a scientific reason for this, but I’m not quite sure what it is! * Whisks I use a large balloon whisk quite a lot. They are great for getting air into a mixture without over beating. * Flexible silicone spatula How did we ever cope without silicone? I use my spatula all the time when baking, especially for scraping down the sides of mixing bowls when creaming and beating and for making sure I get every scrap of mixture into the cake tin. * Scales Baking is as much a science as an art, so scales are essential to achieving a perfect cake. I use battery-operated digital scales that can measure weights as well as volumes in metric and imperial. There are some really good inexpensive ones on the market now, so it’s worth shopping around. * Measures It really is worth purchasing a set of measuring spoons because the teaspoon in the kitchen drawer might not be the same size as mine! * Mixing bowls I have lots of bowls in different sizes, but for a first time baker this isn’t necessary. Invest in a couple of heatproof bowls of different sizes, making sure they have a rounded base so you can reach every bit of mixture. * Tins Always buy the best you can afford. Cheap tins are a false economy because they don’t perform well and don’t last long. Good-quality tins that are looked after will last you a lifetime. Non-stick tins are a lot easier to clean, but it is still important to grease and line as recommended in each recipe. Always use the correct size tin for the recipe. If you don’t have one, why not borrow one from a friend? I would recommend the following sizes, which will cover all the recipes in this book: 1 x 18cm (7 inch) square tin with removable base 1 x 18cm (7 inch) deep round tin with a removable base 2 x 20cm (8 inch) sandwich tins with removable bases 1 x 20cm (8 inch) deep round tin with a removable base 1 x 20cm (8 inch) springform sandwich tin 1 x 20cm (8 inch) square tin with removable base 1 x 23cm (9 inch) springform sandwich tin with a removable base 1 x 900g (2lb) loaf tin 1 x 33cm x 23cm (13 x 9 inch) Swiss roll tin 1 x 20cm x 30cm (8 x 12 inch) shallow baking tin 1 x 25cm x 38cm (10 x 15 inch) Swiss roll tin or roasting tin 1 x 18cm x 27cm (7 x 10? inch) shallow baking tin 6-hole muffin tin 12-hole muffin tin * Baking trays These should always be heavy, flat and rigid. * Muffin cases With the correct size paper cases, your cupcakes will rise beautifully and you shouldn’t have any mixture left over. I use Easybake cases, the dimensions of which are 3.5cm (1? inches) high with a base width of 5cm (2 inches). You will, however, find a huge selection, in a variety of colours, in the supermarkets or at specialist cake decorating suppliers. Where cases are not required, you will need to grease and flour the muffin tins to stop the cakes sticking. * Wire/metal cooling rack You need to cool cakes properly when they come out of the oven by letting the air circulate underneath. * Sieve I always sift my dry ingredients as it helps to evenly combine xanthan gum, baking powder and spices into the flour. They are also good for straining pur?es and pulps and dusting cakes with icing sugar. * Knives One of my best buys has been a large plastic knife normally used for cutting lettuce. It is brilliant for cutting brownies and other sticky cakes and traybakes. Palette and round-bladed knives are great for smoothing and lifting, whilst small serrated knives provide a clean finish. * Spoons When folding flour, fruit or egg whites into the cake mixture, I always use a large metal serving spoon. It reduces the amount of folding I have to do and keeps more air in the mixture. * Skewers I use a metal skewer to test whether my cakes are baked. Insert into the middle of the cake and if it comes out clean, the cake is ready. * Icing nozzles I have a selection of different shapes and sizes for piping frosting onto my cupcakes. Unless you are an experienced cake decorator, you will need only a couple, in either plastic or metal. * Piping bag Used for piping frostings and creams, they can be washable nylon or disposable plastic. * Baking parchment Used for lining tins and trays. Don’t make the mistake of using greaseproof paper. It is not stick-proof and you will need to grease it. Cakes Victoria sandwich (#ulink_b8e4b7c6-53c8-5b6e-960a-15b9b18de36f) Banana, pecan & golden syrup loaf (#ulink_0005f3a3-54e9-51ea-968f-ad48fc595081) Chocolate fudge cake (#ulink_b7fd5c7b-12e7-559c-877e-df72a7c0e8c1) Apple & blueberry cake Swirly blackcurrant cake (#ulink_20f783ec-57e1-5ef1-af38-309ca3783500) Bara brith Date & chocolate torte Orange & pomegranate cake (#ulink_abc62e8c-c8dd-5a77-b350-34d010ab10ab) Traditional cherry & almond cake (#ulink_d10e3dc9-7db6-5ae6-b352-1bf2d7245463) Raspberry, blueberry & lime drizzle cake (#ulink_15359866-6482-5b2d-a8ec-71b93bcbcca3) Carrot cake (#ulink_b2fcd439-dd8d-5d2b-a96e-47c16c55a833) Chocolate & hazelnut cake Orange, polenta & poppy seed cake (#ulink_8c892fc3-939d-5c96-b397-141a83e9e2f4) Christmas cake (#ulink_089c8414-c009-5ced-9580-bcb76ec8a9b3) Chocolate banana loaf (#ulink_cb0e3a16-2d9d-5ee9-9b78-e308436060b9) Apricot & squash torte (#litres_trial_promo) Greek honey & pine nut cake (#litres_trial_promo) Boiled fruit cake Marmalade, hazelnut & chocolate torte (#litres_trial_promo) Coffee & walnut cake (#litres_trial_promo) Raspberry & almond cake Chocolate orange drizzle cake (#litres_trial_promo) Light chocolate torte Red velvet cake (#litres_trial_promo) Lemon curd sponge (#litres_trial_promo) Le Fraisier (#litres_trial_promo) Dundee cake Black Forest chocolate roulade (#litres_trial_promo) Lemon loaf (#litres_trial_promo) Coconut & lime cake Chocolate & almond sponge Moist orange & almond cake Hummingbird cake (#litres_trial_promo) Victoria sandwich This is one of the most traditional and deliciously easy cakes you can bake, and for me it conjures up lazy Sunday afternoon teas and summer f?tes. It’s an elegantly simple cake that I like to dress up with dairy-free cream and strawberry jam, but also tastes wonderful filled with dairy-free cream and passion fruit. serves: 8 to 10 preparation: 25 minutes baking: 20 minutes cooling: 30 minutes freeze: Yes, prior to filling 250g (9oz) eggs, beaten (about 4 large eggs) 1 tsp vanilla extract 2 tbsp soya/rice/almond milk 250g (9oz) dairy-free spread 250g (9oz) caster sugar 225g (8oz) wheat- and gluten-free self-raising flour 1 tsp xanthan gum 1? tsp gluten-free baking powder 30g (1oz) ground almonds Strawberry jam, for spreading 1 x Dairy-free Cream (#litres_trial_promo) 2 tbsp caster sugar, for dusting equipment 2 x 20cm (8 inch) sandwich tins * Preheat the oven to 195°C/175°C fan/Gas 5. Grease the tins and line the bases with baking parchment. * Blend the eggs, vanilla and milk together with a fork in a small bowl or jug. Using a hand-held electric mixer on a high setting, cream the dairy-free spread and sugar together in a large mixing bowl for about 3 minutes until light and fluffy. * Gradually add the eggs, vanilla and milk mixture on a medium speed setting, mixing well between each addition. Don’t worry if it curdles slightly, just turn the mixer setting to high for a couple of seconds and the mixture will become smooth again. * Fold in the sifted flour, xanthan gum, baking powder and ground almonds using a large metal spoon so you don’t knock the air out. * Spoon the mixture into the two sandwich tins, smoothing to the edge with the back of a dessert spoon. To make sure both cakes are the same size, I weigh the two filled tins, adjusting if necessary. * Bake for 20 minutes or until the cakes are well risen, golden and the sponges spring back when touched. You will also find that the sponges shrink from the sides of the tins once the cakes are cooked. * Remove the baked cakes from the oven and cool in the tins for 10 minutes before turning them onto a metal cooling rack. Leave the paper bases on the cakes until completely cooled, as this will stop the sponges from shrinking. * Once completely cool, place one cake on a cake board or serving plate and spread the jam evenly over the surface, then top with the dairy-free cream filling. Carefully place the other sponge on top and press down lightly to join the two. Dust with caster sugar and you are ready to serve. tip: If you don’t need such a large cake, halve the ingredients and bake in two 15cm (6 inch) greased and base-lined sandwich tins. The baking time remains the same – 20 minutes. Banana, pecan & golden syrup loaf ‘Yum,’ my son Charlie said the first time he had a slice of this loaf, and I quite agree. For a very simple recipe, the addition of golden syrup makes this a wonderfully rich and flavoursome loaf with a soft and pillowy texture. serves: 8 to 10 preparation: 20 minutes baking: 55 minutes cooling: 30 minutes freeze: Yes 100g (3?oz) dairy-free spread 50g (2oz) soft dark brown sugar 4 large eggs, beaten 225g (8oz) wheat- and gluten-free self-raising flour 1 tsp xanthan gum 4 ripe bananas, mashed 4 tbsp golden syrup 50g (2oz) pecan nuts, chopped equipment 900g (2lb) loaf tin * Preheat the oven to 180°C/160°C fan/Gas 4. Grease and line the base and the sides of the loaf tin. * In a large mixing bowl, use a hand-held electric mixer on a high speed setting to cream the dairy-free spread and sugar together for about 3 minutes until light and fluffy. * Gradually add the beaten eggs on a medium speed setting. Don’t worry if the mixture curdles slightly; you can turn the mixer setting up to high for a few seconds and the mixture will become smooth again. * Sift the flour and xanthan gum into the mixture. Slowly fold in using a large metal spoon so you don’t knock the air out. Slowly fold in the banana, golden syrup and the chopped pecan nuts until well combined. * Spoon the mixture into the prepared tin, levelling the surface with the back of a dessert spoon. * Bake for 50 to 55 minutes. Remove the cake from the oven, checking the loaf is cooked by inserting a metal skewer into the centre of the cake. If it comes out clean, the cake is baked. Cool in the tin for 10 minutes before turning out onto a metal cooling rack to completely cool. tip: Don’t be tempted to mix all the ingredients together at once, or the texture of the baked cake will be rubbery and dry. Chocolate fudge cake Death by chocolate, what a way to go! No chocolate cake is too rich for me and this one is certainly rich and gooey, just like a brownie, topped with a wonderfully dark and fudgy ganache. Don’t worry if the top cracks and sinks a bit because, as with a good brownie, the top becomes crispy during baking and any defects are covered up with the fudge topping. serves: 14 preparation: 40 minutes baking: 1? to 1? hours cooling: Up to 1 hour freeze: Yes, without the icing for the cake mixture 200g (7oz) good-quality (60% cocoa) dark dairy-free chocolate 200g (7oz) dairy-free spread 1 tbsp instant coffee granules mixed with 125ml (5fl oz) cold water 85g (3oz) wheat- and gluten-free plain flour 85g (3 oz) wheat- and gluten-free self-raising flour 1 tsp xanthan gum ? tsp bicarbonate of soda 200g (7oz) light muscovado sugar 200g (7oz) golden caster sugar 25g (1oz) cocoa powder 75ml (2?fl oz) soya/rice/almond milk ? tbsp lemon juice 3 large eggs, beaten 100g (3?oz) bar white dairy-free chocolate, for decoration for the fudge ganache 225g (8oz) good-quality (60% cocoa) dark dairy-free chocolate 55g (2oz) dark muscovado sugar 225g (8oz) dairy-free spread 5 tbsp dairy-free Evaporated Milk (#litres_trial_promo) ? tsp vanilla extract equipment 20cm (8 inch) deep cake tin and swivel-bladed vegetable peeler * Preheat the oven to 160°C/140°C fan/Gas 3. Grease the tin and line the base with baking parchment. * Melt the chocolate, dairy-free spread and coffee mixture over a medium heat in a heavy-based saucepan until everything has just melted. Or, if it’s easier, in a suitable bowl in the microwave on high for about 1? minutes. Remove from the microwave, stir and leave any unmelted bits of chocolate to finish melting. * Whilst the chocolate is melting, in a big bowl mix the flours, xanthan gum, bicarbonate of soda, sugars and cocoa powder. Use your fingers to get rid of any lumps caused by the muscovado sugar. * Heat your milk in the microwave on high for about 20 seconds or heat for a couple of minutes in a small heavy-based saucepan over a low heat. Take the milk off the heat, add the lemon juice and stir until the milk begins to thicken and look curdled. Congratulations, you now have dairy-free buttermilk. * Beat the eggs in a separate bowl and add the dairy-free buttermilk. * Add the melted chocolate mixture and the beaten egg/milk mixture into the flour mixture and, using a big metal spoon, stir until everything is well blended and you have a smooth, runny consistency. * Pour the mixture into your prepared cake tin and bake in the oven for 1? to 1? hours. * Whilst the cake is baking, make the fudge ganache. Put the chocolate, muscovado sugar, dairy-free spread, dairy-free evaporated milk and vanilla extract into a heavy-based saucepan and heat gently, stirring constantly, until everything has melted. Pour into a bowl and leave to cool. Once cool, cover and place in the fridge for 1 hour or until spreadable. * Once you think the cake is cooked, pierce the middle with a metal skewer and, if it comes out clean, then it is ready. Leave to cool in the tin for 30 minutes, then remove from the tin and cool completely on a metal cooling rack. * When the cake has cooled, cut it in half horizontally, not worrying if the top cracks because this will be covered by the ganache. Sandwich the two halves together with a third of the ganache, then spread the remaining ganache over the top and sides of the cake, swirling it to give a frosted appearance. * Holding the swivel-bladed vegetable peeler close to the edge of the bar of white dairy-free chocolate, run it along the top of the bar to shave off the curls. Sprinkle over the cake to decorate. tip: Dab a small amount of apricot jam or glaze onto your cake board to hold the cake in place. It’s a heavy cake and you don’t want it to slip off. Apple & blueberry cake I am always telling people that cake is good for you – it’s the happy part of ‘happy and healthy’. That might not be completely true, but this rustic tea-time treat is packed full of antioxidants and vitamin C and is totally delish. serves: 8 to 10 preparation: 20 minutes baking: 2 hours cooling: 50 minutes freeze: Yes 325g (11?oz) wheat- and gluten-free self-raising flour 1 tsp xanthan gum 1 tsp ground mixed spice Pinch of salt 225g (8oz) dairy-free spread 160g (5?oz) caster sugar 225g (8oz) blueberries 450g (1lb) cooking apples, peeled, cored and grated 3 large eggs, beaten 6 sugar cubes, crushed equipment 2 x 20cm (8 inch) sandwich tins * Preheat the oven to 180°C/160°C fan/Gas 4. Grease the cake tin and line the base and sides with baking parchment. * Sift the flour, xanthan gum, mixed spice and salt into a large mixing bowl. Rub in the dairy-free spread until the mixture resembles fine breadcrumbs. Stir in the sugar, blueberries and apple. Add the beaten eggs and mix evenly. * Spoon the mixture into the cake tin, smoothing the mixture evenly to the edge. Sprinkle the crushed sugar cubes evenly over the top of the mixture. * Bake for 1? to 2 hours or until a metal skewer inserted into the middle of the cake comes out clean. If the cake isn’t ready, pop it back into the oven for a few more minutes. * Remove the baked cake from the oven and leave to cool in the tin for 30 minutes, then turn out of the tin and finish cooling on a metal cooling rack. tip: If you aren’t that keen on blueberries or you haven’t any to hand, substitute them with sultanas for an equally delicious tea-time treat. Swirly blackcurrant cake A really pretty cake that shrieks, ‘Look at me’. It’s full of fruity flavour and the blackcurrant conserve swirled through the sponge gives a traditional cake a beautiful twist. serves: 8 to 10 preparation: 30 minutes baking: 35 to 40 minutes cooling: 30 minutes freeze: No 300ml (10fl oz) soya milk 1? tbsp lemon juice 150g (5?oz) dairy-free spread 225g (8oz) caster sugar 3 large eggs, beaten ? tsp vanilla extract 225g (8oz) wheat- and gluten-free plain flour 1 tsp xanthan gum 1? tsp gluten-free baking powder ? tsp bicarbonate of soda 115g (4 oz) blackcurrant conserve, plus 2 tbsp for the filling 1 x Dairy-free Cream (#litres_trial_promo) Icing sugar, for dusting equipment 2 x 20cm (8 inch) sandwich tins * Preheat the oven to 170°C/150°C fan/Gas 3. Grease the tins and line the bases with baking parchment. * Heat your soya milk in the microwave on high for 40 seconds or heat for a couple of minutes in a small heavy-based saucepan over a low heat. Take the milk off the heat, add the lemon juice and stir until the milk begins to thicken and look curdled, then put to one side. You now have dairy-free buttermilk. * Using a hand-held electric mixer on a high speed setting, cream the dairy-free spread and sugar together for about 3 minutes until light and fluffy. * Gradually add the beaten eggs and vanilla extract on a medium speed setting, mixing well between each addition. Don’t worry if the mixture curdles slightly, just turn the mixer setting up to high for a couple of seconds and the mixture will become smooth again. * Fold in half the sifted flour, the xanthan gum, baking powder and bicarbonate of soda until just combined, then fold in half the buttermilk until just combined. Fold in the remaining flour mixture, and then finally the remaining buttermilk. * Spoon the mixture into two sandwich tins, smoothing to the edge with the back of a dessert spoon. To make sure both cakes are the same size, I weigh the two filled tins, adjusting if necessary. * Stir the blackcurrant conserve in a small bowl until nice and smooth, then dot randomly over the two cake tins. Using a round-bladed knife, drag the jam in a swirling motion through the batter. * Bake for 35 to 40 minutes or until the cakes start to shrink from the sides of the tins or a metal skewer inserted into the middle of the cakes comes out clean. If the cakes appear to be browning too quickly, cover with a piece of baking parchment or foil. * Remove the cakes from the oven, leaving them to cool in the tins for 10 minutes before turning out to cool on a metal cooling rack. Leave the paper bases on the cakes until completely cooled, as this will stop the sponges from shrinking. * Once completely cool, place one cake on a cake board or serving plate, spread the dairy-free cream over the sponge and top with the remaining 2 tablespoons of blackcurrant conserve. Carefully place the other sponge on top and press down lightly to join the two. Dust the finished cake with icing sugar. Bara brith Being a good little Welsh girl, I had to include this version of the traditional tea loaf. Bara brith literally translates as ‘speckled bread’ and it is wonderful sliced and served warm with a good cuppa. serves: 10 preparation: 15 minutes + overnight soaking baking: 1? to 1? hours cooling: 30 minutes freeze: Yes 450g (1lb) mixed dried fruits, currants, raisins, sultanas 250g (9oz) soft light brown sugar 300ml (10fl oz) warm black tea 2 tsp ground mixed spice 450g (1lb) wheat- and gluten-free self-raising flour 1 tsp xanthan gum 1 large egg, beaten equipment 2 x 20cm (8 inch) sandwich tins * In a large mixing bowl, soak the fruit and sugar overnight in the warm black tea. * The next day, preheat the oven to 170°C/150°C fan/Gas 3. Grease and line the loaf tin. * Mix the remaining ingredients into the fruit mixture and beat well to combine. * Spoon the mixture into the lined loaf tin, levelling the surface with the back of your spoon. Bake for 1? to 1? hours or until a metal skewer inserted into the middle of the cake comes out clean. * Leave to cool in the tin for 10 minutes, then turn out onto a wire rack to finish cooling. Date & chocolate torte A delicate, chewy and delicious torte that is really simple to make. I’m rather partial to it without the topping, but the coconut cream transforms it into a very glamorous pud. serves: 10 to 12 preparation: 25 minutes baking: 35 minutes cooling: 30 minutes freeze: No for the cake mixture 100g (3?oz) flaked almonds 125g (4?oz) good-quality (60% cocoa) dark dairy-free chocolate, chips or chopped 125g (4?oz) dried dates 3 large egg whites, at room temperature 125g (4?oz) caster sugar 30g (1oz) good-quality (60% cocoa) dark dairy-free chocolate, grated for the coconut cream topping 250ml (9fl oz) coconut cream 1 tbsp icing sugar equipment 20cm (8 inch) springform cake tin * Preheat the oven to 180°C/160°C fan/Gas 4. Grease and line the base and sides of the cake tin. * Put the almonds and chocolate in a food processor and process until fine. Finely chop the dates. * Using a hand-held electric mixer on a high setting, whisk the egg whites in a large mixing bowl until they form soft peaks. Slowly add the sugar, whisking until the sugar dissolves. * Fold in the almond and chocolate mixture, then the dates. * Spoon the mixture into the tin, smoothing to the edge with the back of a dessert spoon. * Bake for 30 to 35 minutes or until the mixture is set and starts to come away from the sides of the tin. Remove from the oven and leave to cool in the tin. Don’t worry if the sides collapse in a bit, as this is quite normal for a torte made with egg whites. Once cool, turn out onto a serving plate. * Using a free-standing food mixer, whisk the coconut cream for 10 minutes until soft peaks form, then add the icing sugar and whisk for a further minute. * Spread the coconut cream over the top of the torte using a spatula or the back of a dessert spoon. Sprinkle with the grated chocolate to serve. Store in an airtight container for three days. Orange & pomegranate cake This is an amazingly delicious and moist cake, which can be either a tea-time treat or a spectacular dessert served with extra pomegranate syrup and dairy-free ice cream. serves: 8 to 10 preparation: 25 minutes baking: 50 minutes cooling: 1 hour 20 minutes freeze: Yes for the cake mixture 60g (2?oz) crustless and stale wheat- and gluten-free white bread 200g (7oz) caster sugar 1? tsp gluten-free baking powder 100g (3? oz) ground almonds 200ml (7fl oz) sunflower oil 4 large eggs ? tbsp Pomegranate Molasses (#litres_trial_promo) Zest of 1 large orange for the pomegranate syrup Juice of ? large orange ? tbsp Pomegranate Molasses (#litres_trial_promo) 25g (1oz) caster sugar equipment 20cm (8 inch) square tin * Grease and line the base and the sides of the cake tin. * Make breadcrumbs by placing the bread in a food processor and whizzing until you have quite a fine crumb. Combine the breadcrumbs with the caster sugar, baking powder and ground almonds in a big bowl. * Whisk together the sunflower oil, eggs and pomegranate molasses in a separate bowl using a large balloon whisk. Stir this oil mixture into the dry ingredients, then add the grated orange zest and mix well. * Pour the mixture into the prepared tin and put into a cold oven. Set the oven temperature to 180°C/160° fan/Gas 4 and bake for 45 minutes, then cover the cake with foil to cook for the last 5 minutes. Don’t worry if it looks very dark, it should do. * Whilst the cake is in the oven, make the syrup. Place the orange juice, pomegranate molasses and caster sugar into a small saucepan and heat gently for about 2 to 3 minutes until the sugar has dissolved and the liquid is syrupy. Don’t worry if it isn’t immediately thick and syrupy; as it cools, it will thicken up. * Remove the cake from the oven and immediately make lots of holes over the top of the cake with a metal skewer. Gradually pour the syrup over the cake, using a pastry brush to spread it evenly. * Leave the cake to stand for 1 hour, then carefully lift it out. Loosen the baking parchment before turning over onto another board, then remove the baking parchment. Turn it right side up onto a metal cooling rack and leave to cool. Cut into squares and serve with afternoon tea or as a wonderfully moreish dessert. Traditional cherry & almond cake A truly traditional tea-time cake, this is wonderfully crunchy on top with a crispy edge and melt-in-the-mouth texture. My grandmother used to make this cake when she had guests for tea, and just the smell of it baking brings back memories of long summer holidays spent with my grandparents in Frinton-on-Sea. serves: 8 preparation: 25 minutes baking: 1 hour cooling: 35 minutes freeze: Yes 250g (9oz) natural colour glac? cherries 100g (3?oz) ground almonds 185g (6?oz) wheat- and gluten-free self-raising flour 1 tsp xanthan gum 200g (7oz) dairy-free spread 200g (7oz) caster sugar 3 large eggs, beaten Finely grated zest and juice of 1 lemon 6 white sugar cubes, crushed equipment 20cm (8 inch) deep cake tin * Preheat the oven to 180°C/160°C fan/Gas 4. Grease the cake tin, then line the base with baking parchment. * Wash the sticky syrup off the cherries by rinsing them under the tap, then dry and chop into quarters. Mix the cherries with the ground almonds and 1 tablespoon of the flour. * Sift the remaining flour and xanthan gum into a separate bowl. * Using a hand-held electric mixer on a high setting, cream the dairy-free spread and sugar together for about 3 minutes until light and fluffy. * Gradually add the beaten eggs on a medium speed setting, mixing well between each addition. Don’t worry if the mixture curdles slightly; just turn the mixer setting up to high for a couple of seconds and the mixture will become smooth again. * Fold in the sifted flour and xanthan gum using a large metal spoon so you don’t knock the air out. Slowly fold in the cherry and ground almond mixture, again using the large metal spoon. Finally, fold in the grated lemon zest and juice. * Spoon the mixture into the prepared tin and level out with the back of a dessert spoon. Make a small dip in the middle to stop the cake peaking during baking. Sprinkle the crushed sugar cubes evenly over the mixture. * Bake for approximately 1 hour or until the cake is beginning to shrink away from the sides of the tin and is golden brown in colour. Remove from the oven and leave to cool in the tin for 15 minutes, then remove from the tin and cool completely on a metal cooling rack. tip: Always wash the syrup off glac? cherries before using in baking. This stops them from sinking to the bottom of the cake. Raspberry, blueberry & lime drizzle cake This cake is packed full of berries and has a lovely crunchy sugar topping. The limes cut through the sweetness beautifully and make a nice change to lemons. makes: 16 squares preparation: 20 minutes baking: 55 minutes cooling: 30 minutes freeze: Yes for the cake mixture 225g (8oz) dairy-free spread 225g (8oz) golden caster sugar 4 large eggs, beaten 250g (9oz) wheat- and gluten-free self-raising flour 1 tsp xanthan gum Pinch of salt 25g (1oz) ground almonds Grated zest and juice of 2 limes 100g (3?oz) raspberries 100g (3?oz) blueberries for the lime syrup 8 tbsp lime juice (about 4 limes) 140g (5oz) caster sugar Grated zest of 1 lime equipment 20cm (8 inch) square tin * Preheat the oven to 180°C/160°C fan/Gas 4. Grease the cake tin and line the base and sides with baking parchment. * In a large mixing bowl, use a hand-held electric mixer on a high speed setting to cream the dairy-free spread and caster sugar together. * Gradually add the beaten eggs on a medium speed setting, mixing well between each addition. Don’t worry if the mixture curdles slightly; just turn the mixer setting up to high for a couple of seconds and the mixture will become smooth again. * Fold in the sifted flour, xanthan gum, salt, ground almonds and grated zest using a large metal spoon so you don’t knock the air out. Add the berries and three tablespoons of the lime juice, folding them in carefully to create a lovely dropping consistency. * Spoon the mixture into the cake tin, smoothing the mixture evenly to the edges. * Bake for 55 minutes or until the cake is firm to the touch and golden brown in colour. If the cake appears to be browning too quickly, cover with a piece of baking parchment or silver foil. * Whilst the cake is baking, you can make the syrup. Measure the lime juice and sugar into a bowl, add the lime zest and stir until blended. * Remove the baked cake from the oven and whilst it is still hot, prick all over with a metal skewer and then slowly spoon the lime syrup all over. There will be a lot of syrup, but don’t worry; if you spoon it slowly, the cake will absorb it all. * When the cake is cold and the lime syrup absorbed, carefully turn out onto a metal cooling rack, removing the baking parchment. tip: The photo shows you can add a variety of toppings to your cakes to make them fit for a party. Try dairy-free cream and fresh fruit. Carrot cake This is a seriously sophisticated cake that doesn’t rely on frosting for flavour. Rich, dark and full of flavour, it doesn’t last long in our house and is a favourite with Cake Angels customers. serves: 8 to 10 preparation: 30 minutes baking: 1 hour 10 minutes cooling: 30 minutes freeze: Yes for the cake mixture 100g (3?oz) walnuts, plus 12 halves for decoration 2 large eggs (about 140g/5oz) 175g (6oz) soft dark brown sugar Juice of ? orange Grated zest of 1 orange 150ml (5fl oz) sunflower oil 200g (7oz) wheat- and gluten-free plain flour 1 tsp xanthan gum 3 tsp ground mixed spice 1 tsp bicarbonate of soda 200g (7oz) coarsely grated carrots 115g (4oz) sultanas for the orange syrup Juice of ? orange 1 tbsp lemon juice 75g (2?oz) soft dark brown sugar for the icing 175g (6oz) icing sugar 1? to 2 tbsp orange juice equipment 20cm (8 inch) deep round tin * Preheat the oven to 170°C/150°C fan/Gas 3. Grease the cake tin and line the base with baking parchment. * Toast all the walnuts by spreading them out on a baking sheet and placing in the oven for 7 to 8 minutes. Once toasted, keep 12 halves for decorating the cake and finely chop the rest. * Using a large balloon whisk, beat the eggs, sugar, orange juice, orange zest and oil together in a large mixing bowl. * Fold in the sifted flour, xanthan gum, mixed spice and bicarbonate of soda with a large metal spoon to create a smooth batter. Fold in the grated carrots, sultanas and chopped walnuts. * Spoon the mixture into the prepared tin and level with the back of a dessert spoon, creating a dip in the middle to prevent the cake from peaking during baking. * Bake for 1 hour 10 minutes or until a metal skewer inserted into the middle of the cake comes out clean. Don’t worry if the cake peaks and cracks a bit. It will settle quite a lot whilst cooling and will be covered by the icing. * Whilst the cake is baking, heat the orange juice, lemon juice and soft dark brown sugar in a small heavy-based saucepan over a low heat. Don’t let the syrup boil, but heat it enough to dissolve the sugar. * Remove the baked cake from the oven and run a sharp knife round the edge. Pierce the cake all over with a metal skewer and slowly pour the orange syrup all over it, ensuring it soaks into the holes and round the edges. It takes a while for the cake to absorb all the syrup. * Leave the cake in the tin until it has cooled and all the syrup has been absorbed. Turn out, remove the baking parchment and leave to cool completely on a metal cooling rack. * To make the icing, mix the sifted icing sugar with the orange juice until you have a nice thick spreading consistency. Pour over the cake, smoothing with a round-bladed knife or a palette knife and making sure to take the icing to the edge. Immediately decorate with the toasted walnut halves. tip: This cake is so good it can be served without the icing, warmed and with a dollop of dairy-free cream or scoop of ice cream at a smart dinner party. Chocolate & hazelnut cake This recipe was given to me by a good friend upon her return from a holiday in Italy, and I am very grateful. It is wonderfully light and nutty and goes down a treat with an espresso and the Sunday papers. serves: 8 to 10 preparation: 25 minutes baking: 1 hour 10 minutes cooling: 50 minutes freeze: No 200g (7oz) hazelnuts 50g (2oz) good-quality (60% cocoa) dark dairy-free chocolate 1 tsp gluten-free baking powder 100g (3?oz) dairy-free spread 5 large eggs, separated 175g (6oz) caster sugar 1 tsp vanilla extract A pinch of salt equipment 20cm (8 inch) springform sandwich tin * Preheat the oven to 180°C/160°C fan/Gas 4. Grease and line the tin with baking parchment. * Grind the hazelnuts, chocolate and baking powder together in a food processor until fine. Add the dairy-free spread to combine. * Using a hand-held electric mixer on a high setting, cream the egg yolks and sugar together in a large mixing bowl until the mixture becomes thick and creamy. Add the hazelnut mixture and the vanilla extract and whisk until combined. * In another bowl, use the hand-held electric mixer on a high speed setting to whisk the egg whites and salt together until stiff peaks form. * Carefully fold the egg whites into the nut and chocolate mixture in three stages so you don’t deflate the egg whites. * Spoon the mixture into the prepared tin, smoothing to the edge with the back of a dessert spoon. * Bake in the oven for 1 hour to 1 hour 10 minutes, or until the cake feels firm and a metal skewer inserted into the middle comes out clean. * Remove from the oven and leave to cool in the tin for 15 minutes. Don’t worry if the edges collapse a little, as this is quite normal for a cake made with whisked egg whites. Gently ease the sides of the cake out of the tin using a round-bladed knife, then leave on the base for another 15 minutes. Leave to cool completely on a metal cooling rack. * Store in an airtight container for up to three days. Orange, polenta & poppy seed cake An unpretentious cake that is light, moist and totally delicious. It keeps really well in an airtight tin ready for when friends drop in for an impromptu cup of coffee and a chat, or should I say gossip! serves: 8 to 10 preparation: 20 minutes baking: 55 minutes cooling: 35 minutes freeze: Yes 150g (5oz) coarse polenta 75g (3oz) wheat- and gluten-free plain flour 1 tsp xanthan gum 1? tsp gluten-free baking powder 2 tsp poppy seeds 150g (5oz) caster sugar 2 large eggs, beaten plus 2 egg whites 250g (9oz) soya yoghurt 125ml (4fl oz) sunflower oil Grated zest and juice of 1 medium orange equipment 20cm (8 inch) deep round tin * Preheat the oven to 180°C/160°C fan/Gas 4. Grease the base and sides of the cake tin with parchment paper. * Mix the polenta, flour, xanthan gum, baking powder and poppy seeds together in a mixing bowl. * In another bowl with a hand-held electric mixer on a high speed setting whisk together the sugar, eggs and extra egg whites. * Add the soya yoghurt, sunflower oil, zest and juice of the orange whisking until combined. * Add the polenta mixture a little at a time, folding in with a large metal spoon between additions to make a nice thick batter. * Spoon the mixture into the prepared tin, levelling the surface with the back of a desert spoon. * Bake in the oven for 50 to 55 minutes or until the cake is firm to the touch and golden on top. A metal skewer inserted into the middle of the cake should come out clean. * Remove the cake from the oven, leaving it to cool in the tin for 15 minutes, then remove from the tin and finish cooling on a metal cooling rack. Christmas cake My mother used to bake this cake every Christmas and I can vividly remember the kitchen being filled with the heady smell of baking fruit and spices. It is the best fruit cake I have ever tasted, and my customers must agree because I sell out every year! serves: 8 to 10 preparation: 30 minutes baking: 2? hours cooling: 1 hour 20 minutes freeze: Yes, before icing 300g (10?oz) dairy-free spread 300ml (10fl oz) cranberry juice 300g (10?oz) runny honey 175g (6oz) dried sour cherries 175g (6oz) glac? cherries 350g (12oz) raisins 325g (11?oz) sultanas 1 tsp bicarbonate of soda 150g (5?oz) wheat- and gluten-free plain flour 1 tsp xanthan gum 150g (5?oz) ground almonds ? tsp freshly grated nutmeg 100g (3?oz) candied mixed peel, finely diced Brandy, for feeding 675g (1?lb) almond paste or marzipan 675g (1?lb) Dr. Oetker ready-to-roll icing equipment 20cm (8 inch) deep round cake tin * Preheat the oven to 160°C/140°C fan/Gas 3. Grease the cake tin and line the base and sides with baking parchment. * Melt the dairy-free spread, cranberry juice and honey in a large heavy-based saucepan. * Stir in the sour cherries, glac? cherries, raisins and sultanas, bring to the boil and reduce to a simmer over a low heat for 5 minutes, when the fruit should be plump and luscious. * Transfer the mixture to a large mixing bowl and stir in the bicarbonate of soda. The mixture will fizz furiously for a while. Leave to cool for 10 minutes. * Fold the flour, xanthan gum, ground almonds, nutmeg and candied peel with a large metal spoon into the fruit mixture. Spoon the mixture into the prepared cake tin and level with the back of a dessert spoon. * Tear off a piece of baking parchment large enough to cover the top of the tin and halfway down the side of the tin. Cut a small circle out of the middle of the paper. Lay the paper over the top of the tin and tie it in place with string. Wrap a sheet of brown paper round the tin again, tying in place with string. This is to protect the cake during the long baking time. Place on a baking tray because a small amount of grease will seep out the bottom of the tin. * Bake in the preheated oven for 2? hours or until a metal skewer inserted into the middle of the cake comes out clean. Leave in the tin to cool for 1 hour. * Run a knife round the collar of the cake, remove the cake from the tin and leave to finish cooling on a metal cooling rack. * When completely cool, pierce the surface of the cake with a metal skewer and feed with a couple of tablespoons of brandy. * Wrap the completely cold cake in a double layer of baking parchment and again in foil and store in a cool place, feeding at intervals with brandy. (I like to feed my Christmas cakes with 2 tablespoons of brandy every other day for two weeks before icing.) * A week before Christmas, cover the whole cake or just the top of the cake with almond paste or marzipan. * Leave at least a day before covering with ready-to-roll icing and decorating. tip: You can make this cake up to a month in advance, storing in a cool place and feeding regularly until you are ready to cover it in almond paste and icing. If you don’t like almond paste or icing, this cake tastes just as good with a light dusting of icing sugar. Chocolate banana loaf At some time or other, we all have bananas that need to be used up, and banana bread is an ideal way of doing this. If, however, you really want to treat yourself, try adding chocolate. It transforms the loaf into a rich and moist indulgence. serves: 8 preparation: 15 minutes baking: 55 minutes cooling: 25 minutes freeze: Yes 3 ripe bananas, mashed 170g (6oz) caster sugar 185g (6?oz) wheat- and gluten-free self-raising flour 1 tsp xanthan gum 2 large eggs, beaten Конец ознакомительного фрагмента. Текст предоставлен ООО «ЛитРес». Прочитайте эту книгу целиком, купив полную легальную версию (https://www.litres.ru/julia-thomas/cake-angels-text-only-amazing-gluten-wheat-and-dairy-free-cak/?lfrom=688855901) на ЛитРес. Безопасно оплатить книгу можно банковской картой Visa, MasterCard, Maestro, со счета мобильного телефона, с платежного терминала, в салоне МТС или Связной, через PayPal, WebMoney, Яндекс.Деньги, QIWI Кошелек, бонусными картами или другим удобным Вам способом.