This one is Marvellous! And that is no understatement. Baking without wheat can be difficult, as nothing quite matches the adaptability and forgiveness of wheat flour. However, please stop the presses! Because this recipe is the answer to your prayers (well, your prayers asking for a soft and gorgeous cake that is made without the wicked cereal)! Serve with a few berries and softly whipped black pepper Chantilly cream..YUM.
Ingredients
100g white spelt flour
50g ground almonds
2 medium eggs
1/2 teaspoon of vanilla extract
75g butter
120g golden castor sugar
1 teaspoon of baking powder
Juice of 3 chubby Clementines
1 teaspoon of icing sugar (I like the unrefined stuff best)
Cocoa for dusting
Method
Cream together the butter and castor sugar until lightened and fluffy.
Add eggs one by one and incorporate into the sugar and butter.
Add the flour, almonds and baking powder and mix. Add in the juice of 2 clementines and the vanilla. Mix.
Pour into a round baking tin, which has been greased and has a circle of baking paper in the bottom. Spread the mixture so that it is higher at the edges than in the middle, this will help to produce an even rise.
Place in a pre-heated oven at 180oC for 25mins.
In the meantime make a syrup by heating the juice of the remaining Clementine and the icing sugar in a saucepan over a high heat. Reduce this to about 1 tablespoon of clear, glossy, sticky syrup. Allow to cool while waiting for the cake to cook.
When the cake is done (test by poking a sharp knife into the middle - it should come out clean, if not return to the oven for a further 5 mins) remove from the oven and allow to cool in the tin for 5 mins. When it's cool enough to handle, remove it from the tin (take the paper off the bottom too) and place on a plate; brush with the sticky syrup and finish with a dusting of quality cocoa.
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