* 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 (11½oz) 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 (5½oz) 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 1½ 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
1½ tbsp lemon juice
150g (5½oz) dairy-free spread
225g (8oz) caster sugar
3 large eggs, beaten
½ tsp vanilla extract
225g (8oz) wheat- and gluten-free plain flour
1 tsp xanthan gum
1½ tsp gluten-free baking powder
½ tsp bicarbonate of soda
115g (4 oz) blackcurrant conserve, plus 2 tbsp for the filling
1 x Dairy-free Cream
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: 1½ to 1¾ 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