There is simply no greater pleasure than a delicious cake, and this one is amazing! It also just so happens to be gluten-free too!
Back in October, our lovely friends at a2 Milk™ asked us to create a cake for their recipe collection, and we were delighted to assist.
Now, there are many cake recipes about, so we wanted to create them something of a show stopper! So, we came up with something a little bit special, and extra tasty. It's certainly one that has proven to be very popular!
This beast of a cake is certainly not one to miss, and the best bit is we’ve also made it gluten free!
You will need:
- 9oz (250g) softened goats butter
- 21oz (600g) golden caster sugar
- 6 eggs
- 3 tbsp cocoa powder
- 2 tbsp good quality red food colouring (gel is best)
- 8.5fl oz (250ml) goats yoghurt mixed with 2 tbsp a2 Milk™
- 13oz (375g gluten-free plain flour
- 1 tsp vanilla extract
- ½ tsp salt
- 1tsp bicarb of soda
- 1tbsp white wine vinegar
For the icing:
- 6oz (170g) softened goats butter
- 12oz (340g) sifted icing sugar
- 3-4 tbsp a2 Milk™
- 1 large punnet strawberries/ raspberries – washed, hulled and sliced
Preheat the oven to 170°c/ 340°f/ Gas 3, and grease and line 3 cake tins of 20cm diameter.
In a large bowl, add the butter and sugar and beat until smooth and the mixture has become slightly lighter in colour.
Then add the eggs 1 at a time, beating well after each addition.
Place the cocoa powder and food colouring in a small bowl and stir well to form a smooth paste, before adding to the butter mix.
Add the yoghurt and flour alternately to the butter mix, starting and ending with the flour to ensure that the mix remains stable. Then add the vanilla extract and salt and stir gently.
In a small jug, combine the vinegar with the bicarbonate of soda, and very gently stir into the mix, being careful not to over mix otherwise the cake won’t rise.
Divide the mixture amongst the three tins, and place in the oven to bake for around 20-25 minutes, or until springy to touch.
Remove from the oven and leave to cool on a rack.
Meanwhile, you can make the white icing and coulis. Add the icing sugar and butter to a large bowl and beat until smooth, before adding the a2 Milk™ to loosen.
In a saucepan, add the strawberries/raspberries, along with 1tbsp of water and gently heat for 2-3 minutes until the fruit breaks down and becomes mushy.
Remove from the heat and blend until smooth, and leave to cool fully.
To assemble the cake, sandwich the layers with the white icing, leaving enough icing to cover the top and the sides of the cake.
Gently pour the coulis over the top of the cake, allowing it to drip over the sides for an artistic finish.
Leave to set before serving.
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