Читать книгу Cake Angels Text Only: Amazing gluten, wheat and dairy free cakes - Julia Thomas - Страница 18

This cake is packed full of berries and has a lovely crunchy sugar topping. The limes cut through the sweetness beautifully and make a nice change to lemons.

makes: 16 squares

preparation: 20 minutes

baking: 55 minutes

cooling: 30 minutes

freeze: Yes

for the cake mixture

225g (8oz) dairy-free spread

225g (8oz) golden caster sugar

4 large eggs, beaten

250g (9oz) wheat- and gluten-free self-raising flour

1 tsp xanthan gum

Pinch of salt

25g (1oz) ground almonds

Grated zest and juice of 2 limes

100g (3½oz) raspberries

100g (3½oz) blueberries

for the lime syrup

8 tbsp lime juice (about 4 limes)

140g (5oz) caster sugar

Grated zest of 1 lime

equipment

20cm (8 inch) square tin

* Preheat the oven to 180°C/160°C fan/Gas 4. Grease the cake tin and line the base and sides with baking parchment.

* In a large mixing bowl, use a hand-held electric mixer on a high speed setting to cream the dairy-free spread and caster sugar together.

* Gradually add the beaten eggs on a medium speed setting, mixing well between each addition. Don’t worry if the mixture curdles slightly; just turn the mixer setting up to high for a couple of seconds and the mixture will become smooth again.

* Fold in the sifted flour, xanthan gum, salt, ground almonds and grated zest using a large metal spoon so you don’t knock the air out. Add the berries and three tablespoons of the lime juice, folding them in carefully to create a lovely dropping consistency.

* Spoon the mixture into the cake tin, smoothing the mixture evenly to the edges.

* Bake for 55 minutes or until the cake is firm to the touch and golden brown in colour. If the cake appears to be browning too quickly, cover with a piece of baking parchment or silver foil.

* Whilst the cake is baking, you can make the syrup. Measure the lime juice and sugar into a bowl, add the lime zest and stir until blended.

* Remove the baked cake from the oven and whilst it is still hot, prick all over with a metal skewer and then slowly spoon the lime syrup all over. There will be a lot of syrup, but don’t worry; if you spoon it slowly, the cake will absorb it all.

* When the cake is cold and the lime syrup absorbed, carefully turn out onto a metal cooling rack, removing the baking parchment.

tip: The photo shows you can add a variety of toppings to your cakes to make them fit for a party. Try dairy-free cream and fresh fruit.