Mary Berry Gluten Free Cake Food

MAKE DINNER EXTRA SPECIAL WITH MARY BERRY'S EASY FLOURLESS CHOCOLATE CAKE

Steps:

• Preheat oven to 350°F. Break dark chocolate into pieces. Place in a small heatproof bowl set over a pan of hot water. Stir until melted; set aside to cool slightly. Grease a 9-inch springform pan with butter. Line bottom of pan with parchment paper. Whisk egg whites with a mixer fitted with a whisk attachment until stiff. In a separate bowl, whisk yolks and sugar until light and creamy. Pour melted chocolate into yolk mixture. Add 2-3 Tbsp Cointreau. Gently fold to combine. Add egg whites; gently fold to combine. Sift in cocoa powder; gently fold to combine. Spoon evenly into prepared pan. Bake 40 minutes or until risen, shrinking away from sides of pan and just firm to the touch in center. Cool completely; remove from pan. Stir half of orange chocolate and remaining 1-2 Tbsp Cointreau into whipped cream. Spread over top of cake. Sprinkle with remaining orange chocolate; sift cocoa powder over top.

GLUTEN-FREE CHRISTMAS CAKE

Steps:

• The day before you want to bake the cake, combine the raisins, sultanas, currants, mixed candied peel, glacé cherries, orange juice and 100ml brandy in a large bowl. Cover and leave to soak overnight.
• Butter a deep 20cm round cake tin, and line the base and side with baking parchment. Beat the margarine, sugar, treacle and orange zest together in a large bowl using an electric whisk until smooth and fluffy. Gradually whisk in the milk and vinegar (the mixture will split at this point, but will come back together when the dry ingredients are added, so don't worry). Mix the flour, xanthan gum, bicarbonate of soda, mixed spice and cinnamon together in a second large bowl. Gradually mix the wet ingredients into the dry until smooth. Heat the oven to 150C/130C fan/gas 2.
• Fold the soaked fruit into the cake mixture until combined, then spoon into the tin and level the top with the back of a spoon. Bake for 45 mins, then reduce the heat to 140C/120C fan/gas 1 and bake for a further 2-3 hrs until the cake is deeply golden and firm to the touch (cover the top of the cake with foil if it starts to darken too much). The cake is ready when a skewer inserted into the middle comes out clean.
• Poke holes all over the top of the warm cake using a skewer, then spoon over 4 tbsp brandy and leave to cool in the tin for 1 hr. Transfer to a wire rack, remove the parchment and leave to cool completely. When the cake is cold, wrap in a layer of baking parchment, then a layer of foil before storing. Will keep in a dry, cool cupboard for up to three months, or in the freezer for up to six months.

GLUTEN FREE FAIRY CAKES

Steps:

• make sure you have 12 paper cases handy.
• Preheat oven to 200 degrees.
• Cream together margarine and sugar until light and fluffy.
• Beat in eggs and vanilla, followed by the sifted baking powder, sifted flour and milk.
• Half fill paper cases standing on baking tray.
• Bake for 10-12 minutes.
• When cold, decorate the top with jam or icing or just icing sugar, if desired.