Читать книгу Cake Angels: Amazing gluten, wheat and dairy free cakes - Julia Thomas - Страница 20

This recipe was given to me by a good friend upon her return from a holiday in Italy, and I am very grateful. It is wonderfully light and nutty and goes down a treat with an espresso and the Sunday papers.

serves: 8 to 10

preparation: 25 minutes

baking: 1 hour 10 minutes

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.