Serves: 6–8
50g (2oz) butter
175g (6oz) caster sugar
4 fresh peaches, quartered and stones removed, or 1 × 410g tin of sliced peaches
200g (7oz) plain flour
1 tsp baking powder
½ tsp bicarbonate of soda
¼ tsp salt
2 eggs
200ml (7fl oz) buttermilk
75ml (3fl oz) sunflower oil
Large pinch of saffron
Greek yoghurt or softly whipped cream, to serve
26cm (10½ in) diameter ovenproof frying pan (measured across the top)
Preheat the oven to 180°C (350°F), Gas mark 4.
Place the butter in the frying pan and melt over a medium heat, then sprinkle over 50g (2oz) of the sugar and cook for 3 minutes or until light golden, stirring regularly. Remove from the heat and add the peaches in a single layer, cut side down.
Sift the flour, baking powder, bicarbonate of soda and salt into a large bowl, add the remaining caster sugar and mix together. In a separate bowl, whisk together the eggs, buttermilk, sunflower oil and saffron. Make a well in the centre of the dry ingredients, then pour in the buttermilk mixture and whisk together to form a very soft batter.
Pour the batter evenly over the peaches, taking care not to disturb them in the pan, then place in the oven and bake for 30–35 minutes or until slightly springy in the middle and a skewer inserted into the centre of the cake comes out clean.
Allow to cool for just 5 minutes before turning out by placing an inverted serving plate over the top of the pan and turning the pan and plate over together in one quick movement.
Serve warm or at room temperature with Greek yoghurt or softly whipped cream.
It seems that more and more people have food intolerances or are avoiding animal products or gluten through necessity or choice. The cakes in this chapter are geared towards people with particular allergies or intolerances and are also for people who simply would like to bake cakes that are a little better for you. For children in particular, there is just no substitute for a great cake and I am so often asked for cake recipes that are egg or gluten free. While it is tricky to make a cake with no eggs, I’ve included a few delicious recipes that have no eggs, but still work wonderfully. Having an intolerance or allergy should not mean having to forgo cakes completely. These recipes have been carefully crafted and don’t compromise on flavour or texture, so they can be enjoyed by all.
03/ Healthy
Chocolate, rum and almond cake
Sugar-free banana bread
30-day bran and pumpkin seed muffins
Tahini honey cake
Gluten- and dairy-free pecan brownies
Vegan frosted lemon cake
Dairy-free blueberry crumble cake
Date and almond honey cake
Dairy- and egg-free vanilla cupcakes
Wholemeal chocolate cake
Vegan raspberry muffins
Sweet potato muffins
Vegan chocolate cake
Apple and blackberry oat muffins
Chocolate, rum and almond cake
Alcohol and chocolate have long been combined in desserts, the alcohol accentuating and offsetting the rich, fruity flavour of dark chocolate. It also shows how versatile chocolate can be: often associated with sweet cakes and dishes for children, here it is elegant and sophisticated, perfect for a dinner party. This will keep for 4–5 days and, as it contains no flour, has the advantage of being gluten free. For an extra impressive finishing touch why not decorate with chocolate squares instead of the blanched almonds?
Prep time: 15 minutes
Baking time: 38–45 minutes
Ready in: 1 hour 45 minutes
Serves: 8–10
225g (8oz) dark chocolate, in drops or broken into pieces
225g (8oz) ground almonds
250g (9oz) caster sugar
150g (5oz) butter, softened, plus extra for greasing
6 eggs, beaten
4 tbsp rum
8 blanched almonds, to decorate
Softly whipped cream or crème fraîche, to serve
For the glaze
75ml (3fl oz) double or regular cream
125g (4½oz) dark chocolate, in drops or broken into pieces
2 tbsp rum
20cm (8in) diameter spring-form cake tin with 6cm (2½ in) side
Preheat the oven to 180°C (350°F), Gas mark 4, then butter the sides of the cake tin and line the base with a disc of baking parchment. Make sure the base of the tin is upside down, so there’s no lip and the cake can slide off easily when cooked.
Place the chocolate in a heatproof bowl and set over a saucepan of simmering water. Leave just until melted, stirring occasionally, then remove from the heat and set aside.
Place the ground almonds, sugar and butter in a food processor and whiz until well mixed. Add the eggs, rum and melted chocolate and whiz until blended.
Tip the cake mixture into the prepared tin and cook for 38–45 minutes or until puffed up and slightly cracked on the surface but still quite moist in the centre – a skewer inserted into the centre of the cake will still be slightly sticky.
Remove from the oven and allow to cool in the tin for 20 minutes, then loosen the sides using a small, sharp knife and carefully remove the cake from the tin before transferring to a wire rack to cool down fully.
While the cake is baking, or while it’s cooling, make the glaze. Pour the cream into a saucepan and bring to the boil, then take off the heat, add the chocolate, stirring to melt, and mix in the rum.
Transfer the cooled cake to a serving plate and pour over the chocolate glaze (reheating if necessary), then decorate with the blanched almonds by placing these in an evenly spaced circle, with the nuts pointing inwards, around the edge of the cake. Serve in slices with softly whipped cream or crème fraîche.
Variations
I’ve