A wheat-loss tale

A gluten-free cake recipe bursting with rich flavo... more

Put the chocolate and butter in a glass bowl. Photographs: Priyanka Parashar/Mint
1/12Put the chocolate and butter in a glass bowl. Photographs: Priyanka Parashar/Mint
Set the bowl over simmering pan of water
2/12Set the bowl over simmering pan of water
When both have melted, stir gently to mix
3/12When both have melted, stir gently to mix
With a hand held mixer whisk the egg whites
4/12With a hand held mixer whisk the egg whites
Make sure they are stiff
5/12Make sure they are stiff
In another bowl whisk together the egg yolks, sugar and orange zest until the mixture is pale and puffed up
6/12In another bowl whisk together the egg yolks, sugar and orange zest until the mixture is pale and puffed up
Gently fold the ground almonds into the egg yolk mixture
7/12Gently fold the ground almonds into the egg yolk mixture
Then add the cooled melted chocolate/butter
8/12Then add the cooled melted chocolate/butter
Lastly, and very gently, fold in the egg whites being careful not to knock out any of the air (the egg whites will help to keep the cake light
9/12Lastly, and very gently, fold in the egg whites being careful not to knock out any of the air (the egg whites will help to keep the cake light
When all the ingredients are completely mixed, pour it into the cake tin
10/12When all the ingredients are completely mixed, pour it into the cake tin
Bake for about 30 minutes. Leave to cool in the tin then decorate with icing and grated orange zest
11/12Bake for about 30 minutes. Leave to cool in the tin then decorate with icing and grated orange zest
Served with Dried Apricot Compote and sour cream
12/12Served with Dried Apricot Compote and sour cream
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