Time to go BIG.
♬ 'Foundations' Kate Nash
WOW.
I love baking celebration cakes. A big cake always means something special.
Imagine having a fat wedge of a slice with a cup of tea whilst chatting with friends or family, making all your worries disappear...for a few minutes.
Imagine having a fat wedge of a slice with a cup of tea whilst chatting with friends or family, making all your worries disappear...for a few minutes.
Then it's time to bake or find more cakes!
I've been focusing my cakey sponge brain cells on making wedding cakes - Mita style.
Yes this means LOADS of colourful carnival looking cakes, chocolate volcanic explosions, and most importantly gold and glitter everywhere.
Today's cake is gluten free, moist, nutty and light.
Preheat your oven people, here's the how, what and when...
Ingredients:
Almond sponge bottom
100g gluten free plain flour
1tsp gluten free baking powder
30g ground almonds
100g unsalted butter
1 tsp almond essence
70g coconut palm sugar
2 medium eggs
20ml almond milk
Chocolate sponge middle
100g gluten free plain flour
1 tsp gluten free baking powder
30g sifted cocoa powder
100g unsalted butter
70g brown soft sugar
2 medium eggs
20ml almond milk
1 tsp almond essence
Chocolate meringue top
3 medium egg whites
150g caster sugar
50g grated dark chocolate
1 tbsp cocoa powder sifted
Method:
▶ Preheat oven 180° c
Make bottom and middle sponges by thoroughly mixing all the ingredients I've listed under each sponge.
Pour into two sandwich tins with removable bases.
Bake for 20 minutes.
Keep both out to cool.
Meanwhile start whisking three egg whites in a DRY bowl to start on the meringue. Slowly add caster sugar until soft peaks form. Fold in cocoa and chocolate.
Reduce oven temperature to 140° c and bake in a lined sandwich tin for 40 minutes.
Raspberry jam
Flaked almonds
Choc butter cream
50g soya butter preferably Kerry pure dairy free
120g icing sugar
1 tbsp almond milk
Choc Icing
150g icing sugar sifted
30g cocoa powder
1 tbsp almond milk
Spread raspberry jam on vanilla sponge, chocolate butter cream on chocolate sponge and scatter flakes almonds. Sandwich together gently. To stick meringue on top of chocolate sponge make chocolate icing and spread on top of chocolate cake, gently put meringue on and spray gold.
Top with cherries dipped in remainder chocolate icing.
Make bottom and middle sponges by thoroughly mixing all the ingredients I've listed under each sponge.
Pour into two sandwich tins with removable bases.
Bake for 20 minutes.
Keep both out to cool.
Meanwhile start whisking three egg whites in a DRY bowl to start on the meringue. Slowly add caster sugar until soft peaks form. Fold in cocoa and chocolate.
Reduce oven temperature to 140° c and bake in a lined sandwich tin for 40 minutes.
Raspberry jam
Flaked almonds
Choc butter cream
50g soya butter preferably Kerry pure dairy free
120g icing sugar
1 tbsp almond milk
Choc Icing
150g icing sugar sifted
30g cocoa powder
1 tbsp almond milk
Spread raspberry jam on vanilla sponge, chocolate butter cream on chocolate sponge and scatter flakes almonds. Sandwich together gently. To stick meringue on top of chocolate sponge make chocolate icing and spread on top of chocolate cake, gently put meringue on and spray gold.
Top with cherries dipped in remainder chocolate icing.
xxx
