Wednesday, 20 January 2016

Yum, yum and yum!

Welcome to David Gibbons via Bloglovin.

I found the recipe for this cake on the site of The Glutenfree Alchemist, the recipe is here.

I have only tasted one other GF cake recipe before, the one for the gingerbread which was a tad dry. This cake is a whole different animal! I also think you could easily use normal flour to make it non GF.

I didn't have the extra 100g of chocolate, towards the end of the recipe, so did without it. I also reduced the sugar by 40g. Other than that, I followed it. This recipe mixes up like a regular cake, very easy once the chocolate and butter/spread is melted. The raw texture and taste was very nice and we couldn't wait to tast it.

Here it fresh from the oven, having been divided into two 7" cakes tins (didn't have 8" ones):

DO NOT ATTEMPT TO REMOVE FROM THE TINS UNTIL COLD AS IT IS A LITTLE FRAGILE!

One half was spread with home made strawberry jam, the other half with soured cream to try and offset the sweetness of the jam - worked a treat:
We divided it into quarters and froze two of those individually for another day. We had one quarter with a cup of tea (very rich and moreish) so had the final quarter over two days.

We think next time we make it (and there will be a next time), we will freeze one cake from a tin whole, then use the other one to eat, either plain or with a topping like the author did.

You would have no idea this was GF, give it a try and see what you think.

4 comments:

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