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 1½ to 1¾ 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 (3½oz) flaked almonds
125g (4½oz) good-quality (60% cocoa) dark dairy-free chocolate, chips or chopped
125g (4½oz) dried dates
3 large egg whites, at room temperature
125g (4½oz) 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 (2¼oz) crustless and stale wheat- and gluten-free white bread
200g (7oz) caster sugar
1½ tsp gluten-free baking powder
100g (3½ oz) ground almonds
200ml (7fl oz) sunflower oil
4 large eggs
½ tbsp Pomegranate Molasses
Zest of 1 large orange
for the pomegranate syrup
Juice of ½ large orange
½ tbsp Pomegranate Molasses
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 glacé cherries
100g (3½oz) ground almonds
185g (6½oz) 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