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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