Gluten Free Raspberry and Prosecco Layer Cake Recipe

Gluten free Raspberry and Prosecco Layer Cake

I’d admit this is stretching the Gluten Free for children bit, but sometimes you have an idea or some interesting inspiration and you run with it. It also goes to show that gluten free baking is most certainly FUN 🎉😆. And this particular recipe has done me proud recently. Week 3 winner in the Delicious Alchemy ‘Gluten Free Magic Bake Off’ for 2015 – details on their website. And also made it through to the final 4 for the @SBCTakeover. It was a good week 😀😄😄

Anyway, back to the recipe.

It’s a basic sponge – cream 200g of caster sugar with 200g soft butter, beat in 4 lightly beaten eggs. Fold in 200g Dove Farm Gluten Free Plain Flour and a 1/2 tsp of Baking powder. And then the special bit. I used freshly frozen and then defrosted raspberries – no juice, just the raspberries – 80g – and mix well into the cake batter. Add a couple of drops of red colouring if you desire.

Bake in a moderate oven – 180c/Gas 4 for 20-25 mins. I made these in 2 lined, cake tins x 7″ which gave a better height and depth.

And then whilst the cake is baking and then cooling, the next bits you can do either way around.

For the White Chocolate Ganache – break up 150g of white chocolate into a bowl and then bring 150ml of double cream to a quick boil (make sure it doesn’t catch the bottom of the pan, or it will burn – keep your eye on it and stir it a little as it heats). Once boiled, or just before if you are quick enough, pour over the broken white chocolate and stir until all the chocolate has melted and you get a nice shiny sheen. Leave this then to cool, until it is just about spreadable.

Once the cake has baked, leave to cool completely before adding the buttercream filling and topping, which is made with 180g soft butter, 360g icing sugar and about 60ml Prosecco. Make sure though that the buttercream is well mixed prior to adding the fizz. Pour this in slowly and beat well to combine as quick as possible.

Once the cake has cooled, fill, top and spread on the sides with the buttercream.  Pour over the partially set ganache and serve. Remember you may need to leave the ganache for longer than you think, if it’s too runny, it’ll run off completely.

Let me know how you get on 😀😀

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Gluten Free Chocolate and Cherry Madeira Cake Recipe

Gluten free chocolate Madeira cake
Gluten free chocolate Madeira cake

I do like it when you get asked to use particular ingredient to try for free  😊😊 And so when I was contacted by Food Thoughts to try out a sample of their Finest Organic Fairtrade Cocoa, I jumped at the chance. Mostly to try a product I had not seen or tried before.

And where better I thought, than a Madeira cake. Recently seen on the Great British Bake Off, Series 6 on the BBC (with added crack). Here then is a Gluten Free version 😊

Pre heat the oven to Gas 3/160c and line a 2lb/900g Loaf Tin.


180g Soft Butter

180g Caster Sugar

3 Eggs, lightly beaten

80g Chopped Glacé Cherries

60g Food Thoughts Finest Fairtrade Organic Cocoa

150g Dove Farm Gluten Free Self Raising Flour

60g Ground Almonds

50ml semi skimmed milk

Firstly sift the cocoa, gluten free flour and ground almonds together  until well combined.

Then beat until soft and creamy, the butter and caster sugar. Then pour in the egg mix slowly and beat until well mixed.

Then pour in the rest of the ingredients and beat well. Remember the glacé cherries need to be chopped otherwise they’ll sink!

The mix needs to fall off a spoon when lifted, so you may then extra milk to do this. Beat in well if required, but with care, as it will splatter 😉.

Pour into the prepared loaf tin and bake on the middle shelf for 50 – 60 minutes. Use a skewer to check it’s cooked. If it comes out clean, it’s done.

Leave to cool before removing from the tin. And decorate accordingly if you want to. I decorated mine with some left over white chocolate ganache I had, but you could easily just melt some white chocolate for the same effect.

The result of using Food Thoughts Finest Organic Cocoa? A deep, rich and moist chocolate cake. Thoroughly enjoyed but us and the neighbours over the road 😉

Would I buy Food Thoughts again? Yes, but it seems it’s currently only available in a few Sainsburys.

Enjoy 😋😋

Gluten free Chocolate & Cherry Madeira Cake
Gluten free Chocolate & Cherry Madeira Cake

Gluten Free Raspberry Cakie Crumble Recipe

So after last night’s excitement with the new series of ‘The Great British Bake Off’, I though I’d post something a little different. This has gone down a gluten free treat!  Baked and gone in day, an instant hit that took me by pleasant surprise.

Glute Free Raspberry Cakie
Gluten Free Raspberry Cakie

A ‘cakie’ is a cross between a cookie and a cake. The result is a soft, slightly chewy, yet moist, cake texture. It is incredibly moreish. I have seen cakies as individual cakes, but for this I baked it as a traybake. Because quite frankly, you just need a bigger piece of cake!

Having tried to do this a couple of ways, this has been by far the easiest. It isn’t though complicated. Firstly you make a small batch of Gluten Free crumble and bake this. Then you make the base – the lovely soft and moist Gluten Free Cakie. Then, when this cooked and cooled, spread with warm jam (it’s easier to spread warm) and sprinkle over with the crumble. Cut and enjoy.

Gluten free Raspberry Cakie Crumble
Gluten free Raspberry Cakie Crumble


So, for the Gluten Free Crumble mix;

Pre-heat the oven to 180c/Gas 4 and line a shallow baking sheet

150g Dove Farm Gluten Free Plain Flour

75g Diced butter

50g Caster Sugar

Rub the gluten free flour with the butter to form small breadcrumbs – you could do this in a food mixer for a slightly refined result. Then mix in the sugar. Pour the gluten free crumble mix onto the lined baking sheet and bake for about 8 minutes, until slightly golden. Once out of the oven, leave to cool. it will ‘harden’ as it cools. Then once this is cold you can then crumble some more with your fingers.

For the Gluten Free Cakie Base;

Line a small brownie cake tin – approx  27cm x 20cm x 3cm deep

The oven should now be lowered to 160c/Gas 3

150g soft butter

150g Light brown sugar

30g Dark brown sugar

2 eggs – lightly beaten

1 tsp Vanilla Extract

130g Dove Farm Gluten Free Plain Flour

30g Ground Almonds

200g Jam – I used Mrs Darlington Raspberry Jam #yum

Beat the butter and the sugars together until soft and creamy. Beat in the eggs and the vanilla extract. Then fold in the dry mix and mix well. Spoon into the lined tin and bake for approx 20 – 25 minutes. Or until the bake doesn’t ‘wobble’ when you agitate the tin.Then leave to cool. Once cool enough to spread the jam – the surface needs to be set, otherwise you will not be able to spread the jam successfully – warm the jam in the microwave and spread evenly over the surface of the Cakie and then sprinkle on the gluten free crumble.

Remove from the tin, peel down the sides and slice as you need. You should get around 12 slices. It does depend on how generous you are feeling.

Enjoy 🙂

Gluten Free Raspberry Cakie
Gluten Free Raspberry Cakie