I love baking for others. I always take an opportunity to do so, and when there is a birthday in the office it a perfect way for me to try out new recipes and share with others! Last week I had an extra bit of a challenge as I was making a birthday cake for a gluten intolerant colleague. I wanted to make something fruity and had a little Google search and found a great recipe on the BBC good food site for a gluten free raspberry and white chocolate cake – perfect.
You can use frozen or fresh raspberries for this recipe and it wouldn’t make a difference as they are within the cake mixture and get baked. I did want to get some fresh ones to use for decoration though, but unfortunately I couldn’t find any in my food store as they aren’t really in season at the moment.
The recipe for the cake is a fairly simple and straight forward. Below are the ingredients and instructions taken from here.
100g white chocolate
200g self-raising gluten free flour
175g raspberries, fresh or frozen
For the ganache
200g white chocolate, chopped
250ml double cream
Heat oven to 180C/160C fan/gas 4. Grease and line the base of 2 x 20cm round, loose-bottomed cake tins. Put the butter and chocolate in a heatproof mixing bowl, set over a pan of barely simmering water and allow to melt slowly, stirring occasionally.
When the butter and chocolate have melted, remove from the heat and allow to cool for 1-2 mins, then beat in the eggs and sugar with an electric whisk. Fold in the flour and raspberries.
Gently pour the mixture into the tins and bake for 20-25 mins or until golden brown and a skewer inserted into the centre comes out clean (the raspberries may leave a residue on the skewer, so don’t be fooled by their juiciness). Remove the cakes from the oven and allow to cool in the tins for 10 mins before turning out onto a wire rack.
To make the ganache, put the chocolate in a heatproof bowl with 100ml of the cream, set over a pan of barely simmering water. Stir until the chocolate has melted into the cream and you are left with a smooth, glossy ganache. Leave the ganache to cool to room temperature, then beat in the rest of the cream.
When the cakes have cooled, sandwich them together with the chocolate ganache.
I was really happy with how the cake turned out. I’ve made a few less successful gluten free cakes in the past, having issues with the flour not binding properly, but this cake was as fluffy and delicious as any other cake. It went down a treat in the office as well!