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brioche with caramelized peaches
This recipe is from my new book, Simply Gluten-Free & Dairy-Free. My favourite combination of gluten-free flours is rice, gram and maize because they balance each other in terms of taste and texture. In this recipe, I've used potato flour as well, to add moistness.
raspberry and rosewater cupcakes
These gluten-free cupcakes are truly indulgent and heavenly! The ground almonds make them deliciously light and moist, and they're covered with a thick, silky rosewater-flavoured frosting.
apricot and cardamom soufflés
a fantastically light and fluffy soufflé with apricot and cardamom flavours.
chocolate birthday cake
This Chocolate Birthday Cake recipe from my new book, Simply Gluten-Free & Dairy-Free, was inspired by one my sister made for her husband’s birthday. It’s light and moist, with dark truffley chocolate flavours and a rich, creamy icing, all covered with sweetly sharp raspberries.
I've used chestnut flour in this recipe, along with rice flour. Unlike most gluten-free flours, chestnut flour has great binding properties but its distinctive taste can sometimes overpower other flavours. In this recipe, though, it goes perfectly with the rich, sweet chocolate and sharply sweet raspberries.
gluten-free, wheat-free, dairy-free, yeast-free, seed-free, citrus-free
Preparation time 25 minutes, plus 10 minutes and at least 12 hours soaking to make the cashew nut cream icing Cooking time 45 minutes Makes 1 cake (14–16 slices)
150g dairy-free margarine, softened, plus extra for greasing 200g dairy-free dark chocolate, 70% cocoa solids, chopped or broken into pieces 175g/scant 1 cup fruit sugar or caster sugar 1 tsp vanilla extract 4 large eggs 60g/scant ¼ cup rice flour 60g/¹⁄₃ cup chestnut flour 2 tsp gluten-free baking powder ½ tsp xanthan gum 150g/1¼ cups raspberries or strawberries, hulled, to decorate
Icing:
200g dairy-free dark chocolate, 70% cocoa solids, chopped or broken into pieces 300g/scant 2 cups cashew nuts 1 tsp vanilla extract 8 pitted dates
- Put the nuts in a bowl, cover with cold water and leave to soak at room temperature overnight or for at least 12 hours.
- Drain and rinse the nuts thoroughly, then put them in a blender. Add the vanilla extract and dates and pour in 250ml/9fl oz/1 cup water. Blend for 10 minutes or until smooth.
- Preheat the oven to 180°C/350°F/gas 4 and lightly grease two 23cm/9in springform cake tins with dairy-free margarine. Put the chocolate in a large heatproof bowl and rest it over a pan of gently simmering water, making sure that the bottom of the bowl does not touch the water. Heat, stirring occasionally, until the chocolate has melted.
- Using an electric mixer, beat the dairy-free margarine and sugar together in a large mixing bowl until light and fluffy. Beat in the vanilla extract, then beat in the eggs, one at a time. Sift the flours, gluten-free baking powder and xanthan gum into the mixture and fold in, using a spoon. Make sure the mixture is well mixed but take care not to overmix it. Evenly divide the mixture into the cake tins and level the surfaces with the back of a spoon.
- Bake for 35–40 minutes until firm to the touch and a skewer inserted in the centre comes out clean. Remove from the oven and leave to cool in the tins for 5 minutes, then turn out onto wire racks and leave to cool completely.
- Meanwhile, put the chocolate for the icing in a large heatproof bowl and rest it over a pan of gently simmering water, making sure that the bottom of the bowl does not touch the water. Heat, stirring occasionally, until the chocolate has melted. Put the blended nut cream and date mixture in a food processor or blender, add the melted chocolate and blend until well mixed.
- Put the cake on a plate and spread half of the icing over the top. Put the other cake on top, flat-side down, and spread the remaining icing over it. Decorate with the raspberries and serve.
related ingredients: baking powder,
chestnut flour,
fruit sugar,
olive oil margarine,
rice flour,
soya margarines,
xanthum gum
