Читать книгу Cake Angels Text Only: Amazing gluten, wheat and dairy free cakes - Julia Thomas - Страница 21

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.