Gluten Free Chocolate Glazed Almond Layer Cake With Cherries Food

CHERRY AND ALMOND CAKE

Steps:

• Preheat the oven to 180˚C/ 160˚C fan/ 356˚F/ 320˚F convection.
• Line a 11cm x 21 cm / 4.3" x 8.3" loaf tin with baking paper.
• Prepare the fresh cherries: cut around the cherry with a paring knife and twist, pulling off the fruit from the stone (pit).
• Mix the sugar and butter together until light and fluffy.
• In another bowl mix the almond meal with baking powder and orange zest, mix well.
• Beat the eggs and add the almond essence.
• Add the flour mixture to the sugar and butter and stir, then add the eggs and mix until well combined. It will seem very thick.
• Gently stir in the cherries - try not to stir too much or the colour can bleed into the cake.
• Spoon into the prepared tin and spread lightly with the back of the spoon to get an even top, then sprinkle over the almonds in an even layer.
• Place into the oven (lower shelf*) and bake for 40-45 minutes.
• Test to see if the cake is cooked after 40 minutes by sticking a skewer in the centre of the cake. If it comes out clean then the cake is done. If some batter sticks to it then place back into the oven for another 5-10 minutes.
• Leave in the tin for 10 minutes before carefully removing it from the tin to a wire rack to cool completely.
• To serve, dust with icing sugar, an optional step but does make the cake look pretty!

BEST GLUTEN-FREE CHOCOLATE CAKE

Steps:

• Preheat oven to 350°. Grease and flour a 10-in. fluted tube pan, using 3 tablespoons gluten-free flour., In a large bowl, whisk the remaining 2 cups flour and next 9 ingredients. In another bowl, combine water, almond milk, oil and vanilla until well blended. Gradually beat flour mixture into milk mixture., Transfer to prepared pan. Bake until a toothpick inserted in center comes out clean, 50-55 minutes. Cool in pan 15 minutes before removing to wire rack to cool completely. Dust with confectioners' sugar before serving.

GLUTEN FREE EASY CHOCOLATE CHERRY CAKE

Steps:

• Preheat oven to 350'.
• Generously grease a 9 x 13 baker.
• Mix all ingredients until combined.
• Pour into pan and place in oven.
• Bake for 30-35 minutes or until toothpick or knife comes out clean when inserted into center of the cake.

FLOURLESS CHOCOLATE & ALMOND CAKE

Steps:

• Heat the oven to 180C/160C fan/ gas 4 and line the base of a 20cm springform tin with baking parchment. Melt the chocolate and butter in a heatproof bowl set over a pan of just-simmering water, or in the microwave in 20-second bursts. Stir, then leave to cool slightly.
• Meanwhile, tip the eggs and sugar into a second bowl and beat with an electric whisk for 4-5 mins, or until thick and creamy. Add the mascarpone or soft cheese and vanilla, and continue to beat until everything is combined. Lightly fold in the cooled melted chocolate mixture until everything is one even colour, then fold in the almonds. Sift over the cocoa powder and a small pinch of salt, and fold in to combine.
• Scrape the cake batter into the prepared tin. Put the tin on a baking tray and bake for 35-40 mins until the cake is puffed up and has cracked on top. Remove from the oven and leave to cool in the tin for 30-40 mins - it will deflate as it cools. Serve warm as a chocolate pudding, or leave to cool completely and enjoy as a fudgy brownie cake. Dust with extra cocoa powder before serving.

GLUTEN-FREE CHOCOLATE CAKE

Steps:

• Heat the oven to 180C/160C fan/gas 4. Oil the base of two 18cm sandwich tins and line with baking parchment. Mix the flour, xanthan gum, cocoa, baking powder, bicarbonate of soda, a large pinch of salt and both sugars together in a large bowl.
• Whisk the golden syrup, eggs, oil, yogurt, milk and coffee together in a jug. Gradually whisk the wet ingredients into the dry until you have a smooth mixture.
• Pour the mixture into the prepared tins and bake for 30-35 mins until risen and firm to the touch. Remove from the oven and leave to cool for 10 mins in the tins before turning out onto a cooling rack.
• While the cakes are cooling, make the icing. Beat the icing sugar, cocoa powder, butter and milk together for 5 mins until smooth and fluffy. Gradually pour in the melted chocolate while beating, scraping down the sides of the bowl to make sure everything's included.
• Spread half the icing over the middle of one sponge using a small palette knife. Sandwich the other sponge on top, with the flat bottom-side facing up. Spread the remaining icing around the top and sides of the cake, smoothing over with a palette knife. If you have any icing left, you can pipe some rosettes on top of the cake.

GLUTEN-FREE CHOCOLATE-GLAZED ALMOND LAYER CAKE WITH CHERRIES

Steps:

• Heat the oven to 350 degrees, with a rack in the middle. Butter two 9-inch cake pans and line the bottoms with parchment.
• In a large bowl, whisk together the flour blend, almond meal, baking powder and sea salt until well combined.
• In a stand mixer with a paddle, beat 12 tablespoons butter for 2 minutes until light and fluffy; add the sugar and beat until light and fluffy, about 8 minutes. With the mixer on medium speed, add the egg yolks, one at a time, stopping to scrape the sides and bottom of the bowl with a rubber spatula. Beat in vanilla. Beat in half the flour mix, then drizzle in half the buttermilk until incorporated. Repeat with the remaining flour mix and buttermilk, scraping down the mixer sides between additions.
• Bake for 40 to 45 minutes, until golden brown and the top of the cake is firm to the touch. Cool in the pan for 15 minutes. Run a knife around the cake edges and invert onto a cooling rack. Cool to room temperature.
• Prepare the glaze: In a small heavy saucepan, heat the cream on low heat, to the boiling point, then stir in the chocolate and rum. Stir until melted and smooth, adding more cream if the mixture seems too thick. It should coat the back of a spoon. Turn off the heat and let the glaze cool until just tepid.
• Spread the cherry preserves over the top of one of the cake layers. Take the other cake layer and stack it upside-down on top of the first layer. Pour the glaze on to the center of the cake, allowing the excess to flow down the sides. Smooth out the top quickly and evenly with a large offset metal spatula.