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!
serves: 8 to 10
preparation: 30 minutes
baking: 2½ hours
cooling: 1 hour 20 minutes
freeze: Yes, before icing
300g (10½oz) dairy-free spread
300ml (10fl oz) cranberry juice
300g (10½oz) runny honey
175g (6oz) dried sour cherries
175g (6oz) glacé cherries
350g (12oz) raisins
325g (11½oz) sultanas
1 tsp bicarbonate of soda
150g (5½oz) wheat- and gluten-free plain flour
1 tsp xanthan gum
150g (5½oz) ground almonds
½ tsp freshly grated nutmeg
100g (3½oz) candied mixed peel, finely diced
Brandy, for feeding
675g (1½lb) almond paste or marzipan
675g (1½lb) Dr. Oetker ready-to-roll icing
equipment
20cm (8 inch) deep round cake tin
* Preheat the oven to 160°C/140°C fan/Gas 3. Grease the cake tin and line the base and sides with baking parchment.
* Melt the dairy-free spread, cranberry juice and honey in a large heavy-based saucepan.
* Stir in the sour cherries, glacé cherries, raisins and sultanas, bring to the boil and reduce to a simmer over a low heat for 5 minutes, when the fruit should be plump and luscious.
* Transfer the mixture to a large mixing bowl and stir in the bicarbonate of soda. The mixture will fizz furiously for a while. Leave to cool for 10 minutes.
* Fold the flour, xanthan gum, ground almonds, nutmeg and candied peel with a large metal spoon into the fruit mixture. Spoon the mixture into the prepared cake tin and level with the back of a dessert spoon.
* Tear off a piece of baking parchment large enough to cover the top of the tin and halfway down the side of the tin. Cut a small circle out of the middle of the paper. Lay the paper over the top of the tin and tie it in place with string. Wrap a sheet of brown paper round the tin again, tying in place with string. This is to protect the cake during the long baking time. Place on a baking tray because a small amount of grease will seep out the bottom of the tin.
* Bake in the preheated oven for 2½ hours or until a metal skewer inserted into the middle of the cake comes out clean. Leave in the tin to cool for 1 hour.
* Run a knife round the collar of the cake, remove the cake from the tin and leave to finish cooling on a metal cooling rack.
* When completely cool, pierce the surface of the cake with a metal skewer and feed with a couple of tablespoons of brandy.
* Wrap the completely cold cake in a double layer of baking parchment and again in foil and store in a cool place, feeding at intervals with brandy. (I like to feed my Christmas cakes with 2 tablespoons of brandy every other day for two weeks before icing.)
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