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Digital Subscriptions > Gluten-Free Heaven > Gluten-Free Heaven June 2019 > Afternoon tea

Afternoon tea

Indulge your sweet cravings paired with a lovely cup of tea!
All recipe development and food photography on pages 12-23 © Stockfood, The Food Media Agency

Coffee walnut cake


Serves 12 | Prep 20 mins | Cook 30 mins | Calories 542 (per serving)


50g (1¾oz) walnut halves, plus 80g (2¾oz) extra, chopped, to decorate

175g (6oz) caster sugar

50g (1¾oz) soft light brown sugar

225g (8oz) butter, softened

4 large free-range eggs

3 tsp instant coffee granules

1 tsp xanthan gum

225g (8oz) gluten-free plain flour mix

2½ tsp gluten-free baking powder

2 tbsp milk


125g (4½oz) butter, softened

300g (11oz) icing sugar

2 tsp instant

coffee granules

1 tbsp milk

1 For the sponges: Preheat the oven to 180°C/Gas Mark 4. Grease and line two 20cm (8in) springform cake tins with greaseproof paper.

2 Pulse together 50g (1¾oz) walnut halves and both sugars in a food processor until finely ground.

3 Add the butter, blend on a low speed until incorporated, then add the eggs, blending on high.

4 Dissolve the coffee granules in 1 tbsp hot water and add to the food processor along with the flour mix, xanthan gum, baking powder and milk. Blend on high until the batter is smooth and even.

5 Divide between the prepared cake tins, tapping them on a flat surface to help settle them.

6 Bake for about 30 minutes, rotating the tins halfway through, until the sponges are risen and dry to the touch; a toothpick should come out clean from their centres.

7 Remove to wire racks to cool. When cool, turn out and trim their tops flat with a serrated knife, if needed.

8 For the buttercream: Beat the butter in a mixing bowl until creamy, about 1 minute. Gradually stir in the icing sugar and beat well until the buttercream is thick and smooth.

9 Dissolve the coffee granules in 1 tbsp hot water before adding to the buttercream along with the milk. Beat well until incorporated.

10 Place one sponge on a cake stand and spread with half the buttercream. Sit the second sponge on top and spread with the remaining buttercream, flicking it to peaks with a knife.

11 Decorate with chopped walnuts before serving.

Lemon drizzle cake

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About Gluten-Free Heaven

Welcome to the June edition of Gluten-Free Heaven, paced with 101 delicious, seasonal and fragrant gluten-free dishes. This issue we discover the difference between allergies, intolerances and sensitivities, learn the best ways to live with an invisible illness, create wonderfully simple recipes using established baking mixes, rock the grill with DJ BBQ, put gluten-free bread to the test and much more. We also have the latest news and products to keep get your gluten-free summer off to the best possible start...