All recipe development and food photography on pages 12-23 © Stockfood, The Food Media Agency
Coffee walnut cake
GF V
Serves 12 | Prep 20 mins | Cook 30 mins | Calories 542 (per serving)
FOR THE SPONGES
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
FOR THE BUTTERCREAM
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
GF V
Serves 12 | Prep 20 mins | Cook 45-60 mins | Calories 332 (per serving)
FOR THE CAKE
180g (6oz) margarine, softened
180g (6oz) caster sugar
3 large free-range eggs
1½ tsp lemon extract
200g (7oz) gluten-free selfraising flour mix, sifted
½ tsp xanthan gum
1 tsp gluten-free baking powder a pinch of salt
2 tbsp milk
FOR THE ICING
250g (9oz) icing sugar, sifted juice of 2 lemons
1 For the cake: Preheat the oven to 170°C/Gas Mark 3. Grease and line the base of a 900g (2lb) loaf tin with greaseproof paper.
2 Beat together the margarine and sugar in a large mixing bowl until pale and creamy, 3 minutes.