Cake Angels: Amazing gluten, wheat and dairy free cakes

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 (3½oz) 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

1½ 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!