remove from the tin and cool completely on a metal cooling rack.
tip: Always wash the syrup off glacé 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 (3½oz) raspberries
100g (3½oz) 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 (3½oz) walnuts, plus 12 halves for decoration
2 large eggs (about 140g/5oz)
175g (6oz) soft dark brown sugar
Juice of ½ 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 ½ orange
1 tbsp lemon juice
75g (2¾oz) soft dark brown sugar
for the icing
175g (6oz) icing sugar
1½ 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