Gluten-free cho­co­late and wal­nut cake

Better Homes and Gardens (Australia) - - Recipespec­ial -

Prepa­ra­tion time:15 mins Cook­ing time: 40 mins Serves 12

Cook­ing oil spray, to grease 3 free-range eggs, sep­a­rated 1 cup caster sugar 3 slices (130g in to­tal) Ab­bott’s Vil­lage Bak­ery Gluten Free Mixed Seeds bread, made into fine bread­crumbs (see page 114 for in­struc­tions) 1 cup wal­nuts, very finely chopped,

plus ex­tra, to gar­nish ¼ cup co­coa pow­der, plus ex­tra ¼ cup 2 tsp gluten-free bak­ing pow­der 40g but­ter, melted, plus

ex­tra 20g, melted 1 tsp vanilla ex­tract 1 cup ic­ing sugar mix­ture Dark cho­co­late shards, to gar­nish

1 Pre­heat oven to 180°C. Grease base and sides of a 20cm round cake tin with cook­ing oil then line base and sides with bak­ing pa­per. Put egg yolks, sugar and 60ml wa­ter in a large bowl and beat, us­ing elec­tric hand mixer, for 1 minute or un­til thick and pale. Stir in bread­crumbs and wal­nuts un­til com­bined. Sift in co­coa and bak­ing pow­der and stir. Pour in but­ter and vanilla then stir un­til just com­bined. 2 Put egg whites in a sec­ond large bowl and beat for 1 minute or un­til stiff peaks form. Gen­tly fold egg whites through bat­ter, in 2 batches, un­til just com­bined. 3 Pour bat­ter into pre­pared tin. Bake for 40 min­utes or un­til top of cake is dry to touch and feels slightly springy. Set aside in tin for 15 min­utes to cool then turn out onto a wire rack to cool com­pletely. 4 Mean­while, to make ic­ing, sift ic­ing sugar and ex­tra co­coa into a large bowl. Stir in ex­tra but­ter and 2 Tbsp hot wa­ter un­til smooth and spread­able. 5 Spoon ic­ing onto cooled cake and gen­tly spread to coat top of cake. To serve, gar­nish cake with ex­tra wal­nuts and cho­co­late shards. Serve.

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