Yesterday I went to a very crafty hen do for my lovely friend Claire. There was lots of craft, tea and a whole table of cakes. Hens were asked to bring baked goodies so I attempted a gluten-free cake (a first for me) so the bride-to-be could enjoy some too! As gluten-free baking is uncharted waters for me, I decided to stick to a professional’s recipe and plucked for Phil Vickery’s because he had me at “fudgy”.
To make the cake you will need:
- 200g unsalted butter
- 200g gluten-free dark chocolate
- 5 medium eggs, separated
- Pinch of cream of tartar
- 240g caster sugar
- 1tbsp vanilla extract
- 200g ground almonds
- 50g chickpea (gram) flour
For the syrup:
- 100g caster sugar
- 4tbsp chopped fresh mint
For the frosting:
- 500g mascarpone
- 50g honeycomb, chopped
- 100g clear honey
1. Begin by preheating your oven to 180°C and line your cake tin.
2. Place the butter and chocolate into a bowl and melt over a pan of simmering water.
3. Place the egg whites and cream of tartar in a bowl and whisk until thick and foamy, then add half the sugar, and whisk again until creamy and thick.
4. Add the rest of the sugar and whisk until very stiff, and with a creamy consistency. Stir the egg yolks, vanilla extract, almonds and chickpea flour into the warm chocolate and butter, then add half the meringue, mixing well. Finally, add the rest of the meringue and fold in.
5. Spoon into the lined tin and bake for 45-50 mins, or until firm.
6. Remove from the oven and cool slightly in the tin. Make several holes over the surface of the cake with a skewer.
7. Meanwhile, place the sugar, 100ml water and the mint in a small pan and boil until the sugar has dissolved, then strain. Spoon the syrup over the cake and leave to soak in and cool completely.
8. Once the cake has cooled, beat the mascarpone, honeycomb and honey together with a wooden spoon.
9. Turn out the cake. As there is no gluten in the cake, it will have quite a soft texture, so be careful. Cover the cake with the honey mascarpone.
This recipe is taken from Seriously Good! Gluten-free Cooking by Phil Vickery.
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Little Button Diaries 