We always love receiving feedback from our customers. Diane from Tewinga, NSW was kind enough to send us the recipe and a few pics of her latest creation – a mammoth gluten free Birthday Cake which she assures us was very popular. This 70th birthday cake was extremely moist and the party goers didn’t realise it was gluten free!
Now it’s your turn:
Have a go at baking this cake yourself and feel free to comment below with how you went.
You will need
250g butter melted
50g good quality cocoa
295g caster sugar
180g almond meal
225g Gluten Free Self Raising Flour
1 cup greek yoghurt.
1. Preheat oven to 180 (fan forced).
2. Twice sift flour and cocoa. Place all dry ingredients in bowl.
3. Add butter, eggs (lightly beaten) and yoghurt. Diane combines in a mixer with a balloon beater until combined. If mixture seems a bit too firm, add a little more yoghurt or small amount of milk.
4. Place in a square or round lined tin (20 to 25cm). If you want double layer cake, make double quantity.
5. Cook in the oven for at least 20 minutes. Cooking time depends on the oven and may take up to 40 mins. Keep checking after 20 mins, take out of oven before skewer comes out clean, otherwise it will be too dry.
6. Let your cake cool.
7. Finish with either cream cheese frosting or for an especially rich cake, top with chocolate ganache made with cream and chocolate.
The joy of making this cake is you have to practise making it till you get it just right for your oven. And you also get to enjoy eating the practise cakes! Ok, there is Diane’s gluten free cake recipe. Enjoy.
- Keep in mind that the cake in the picture required triple quantities of this recipe.
- After mixing your ingredients, don’t let the mixture sit for too long or it will absorb too much moisture.
- Place cake in centre of oven so bottom doesn’t burn