Marmalade, hazelnut & chocolate torte (#litres_trial_promo)
Coffee & walnut cake (#litres_trial_promo)
Raspberry & almond cake
Chocolate orange drizzle cake (#litres_trial_promo)
Light chocolate torte
Red velvet cake (#litres_trial_promo)
Lemon curd sponge (#litres_trial_promo)
Le Fraisier (#litres_trial_promo)
Dundee cake
Black Forest chocolate roulade (#litres_trial_promo)
Lemon loaf (#litres_trial_promo)
Coconut & lime cake
Chocolate & almond sponge
Moist orange & almond cake
Hummingbird cake (#litres_trial_promo)
Victoria sandwich
This is one of the most traditional and deliciously easy cakes you can bake, and for me it conjures up lazy Sunday afternoon teas and summer fêtes. It’s an elegantly simple cake that I like to dress up with dairy-free cream and strawberry jam, but also tastes wonderful filled with dairy-free cream and passion fruit.
serves: 8 to 10
preparation: 25 minutes
baking: 20 minutes
cooling: 30 minutes
freeze: Yes, prior to filling
250g (9oz) eggs, beaten (about 4 large eggs)
1 tsp vanilla extract
2 tbsp soya/rice/almond milk
250g (9oz) dairy-free spread
250g (9oz) caster sugar
225g (8oz) wheat- and gluten-free self-raising flour
1 tsp xanthan gum
1½ tsp gluten-free baking powder
30g (1oz) ground almonds
Strawberry jam, for spreading
1 x Dairy-free Cream (#litres_trial_promo)
2 tbsp caster sugar, for dusting
equipment
2 x 20cm (8 inch) sandwich tins
* Preheat the oven to 195°C/175°C fan/Gas 5. Grease the tins and line the bases with baking parchment.
* Blend the eggs, vanilla and milk together with a fork in a small bowl or jug. Using a hand-held electric mixer on a high setting, cream the dairy-free spread and sugar together in a large mixing bowl for about 3 minutes until light and fluffy.
* Gradually add the eggs, vanilla and milk mixture on a medium speed setting, mixing well between each addition. Don’t worry if it curdles slightly, just turn the mixer setting to high for a couple of seconds and the mixture will become smooth again.
* Fold in the sifted flour, xanthan gum, baking powder and ground almonds using a large metal spoon so you don’t knock the air out.
* Spoon the mixture into the 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.
* Bake for 20 minutes or until the cakes are well risen, golden and the sponges spring back when touched. You will also find that the sponges shrink from the sides of the tins once the cakes are cooked.
* Remove the baked cakes from the oven and cool in the tins for 10 minutes before turning them onto 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 and spread the jam evenly over the surface, then top with the dairy-free cream filling. Carefully place the other sponge on top and press down lightly to join the two. Dust with caster sugar and you are ready to serve.
tip: If you don’t need such a large cake, halve the ingredients and bake in two 15cm (6 inch) greased and base-lined sandwich tins. The baking time remains the same – 20 minutes.
Banana, pecan & golden syrup loaf
‘Yum,’ my son Charlie said the first time he had a slice of this loaf, and I quite agree. For a very simple recipe, the addition of golden syrup makes this a wonderfully rich and flavoursome loaf with a soft and pillowy texture.
serves: 8 to 10
preparation: 20 minutes
baking: 55 minutes