Red Currants (with stalks) – 300gWhite Currants (with stalks)- 300gSugar – 250gOrange Zest – from 1 orangeOrange Juice – 4tbspOrange Liqueur – 4tbsp Instructions Put the currants, sugar, orange zest… [Continue Reading]
Category: Gluten, Dairy & Nut Free
Adapted from the original recipe by Joseph Wechsberg.
This cake will take 2 days to make, as the jam, aquafaba syrup and the sponge itself will need to be cooled overnight in the fridge. Blueberry Jam Ingredients Blueberries… [Continue Reading]
Make 2 weeks ahead of when planning to use.
This cake takes 2 nights to make. The sponge will need to be prepared the day before assembly, as will the aquafaba syrup. Then the finished cake will need to… [Continue Reading]
Ingredients Apples (peeled, corked and chopped) – 300gEggs – 2Sugar 50gGF bread flour – 125gBaking powder – 1/2tsp Instructions Bake at 180 C Fan for 30 minutes in 18cm tin…. [Continue Reading]
An interesting chocolate cake that reveals vertical layers when cut.
Gluten and dairy free rhubarb cake.
Cake potatoes are a unique Russian sweet treat. This is a gluten and dairy free version, but you can also make these with a standard cake sponge.
A special cake with a crunchy surprise, which is also gluten and dairy free.