Seasonal Recipes - Cakes and Bakes
Rich Chocolate and Almond Cake
This is easy to make yet impressive enough to serve at a dinner party! It looks pretty arranged with some physallis on the side.
Ingredients
- 25g dairy-free spread (we use Biona)
- 225g dairy-free/soya-free dark chocolate
- 5 eggs separated
- 125g golden caster sugar
- 125g ground almonds
- 2 tbspn free-from milk
- 1 tsp cider vinegar
- Icing sugar or cocoa to decorate
Preparation
- Preheat the oven to 180C/ 350F/ Gas 4.
- Grease and line a 10inch/25cm springform tin.
- Melt chocolate on low heat in microwave.
- Add dairy free spread to melted chocolate and mix gently.
- Whisk egg whites to soft peaks, gradually adding sugar.
- Beat the egg yolks into the whites then fold in the almonds.
- Mix the free-from milk and vinegar into the chocolate mixture.
- Fold the chocolate into the egg mixture.
- Pour into tin and bake for 35 – 45 mins until skewer comes out clean.
- Leave to cool in tin (the cake will sink a little and may crack – doesn’t affect taste!
- Place on serving plate and decorate with sifted icing sugar or cocoa.
- This looks nice with raspberries or physallis/cape gooseberries.
Key:
Rich Chocolate and Almond Cake
This is easy to make yet impressive enough to serve at a dinner party! It looks pretty arranged with some physallis on the side.
Ingredients
- 25g dairy-free spread (we use Biona)
- 225g dairy-free/soya-free dark chocolate
- 5 eggs separated
- 125g golden caster sugar
- 125g ground almonds
- 2 tbspn free-from milk
- 1 tsp cider vinegar
- Icing sugar or cocoa to decorate
Preparation
- Preheat the oven to 180C/ 350F/ Gas 4.
- Grease and line a 10inch/25cm springform tin.
- Melt chocolate on low heat in microwave.
- Add dairy free spread to melted chocolate and mix gently.
- Whisk egg whites to soft peaks, gradually adding sugar.
- Beat the egg yolks into the whites then fold in the almonds.
- Mix the free-from milk and vinegar into the chocolate mixture.
- Fold the chocolate into the egg mixture.
- Pour into tin and bake for 35 – 45 mins until skewer comes out clean.
- Leave to cool in tin (the cake will sink a little and may crack – doesn’t affect taste!
- Place on serving plate and decorate with sifted icing sugar or cocoa.
- This looks nice with raspberries or physallis/cape gooseberries.
Key:
Greyed-out icons indicate that a recipe has an option to exclude a particular allergen.
