Bellis Brothers Farm & Wrexham

Lifestyle | July 19, 2017

THE YUMMIEST GLUTEN FREE RASPBERRY CHOCOLATE CAKE

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Just like last year this time, we went to a farm for fruit picking last Sunday. The Bellis Brothers with their huge fields are just around the corner from us, there’s also a garden centre and such a great looking farm shop. The weather was kind of difficult to make out, whereas it was quite windy and at times chilly in the morning, it became so humid in the afternoon. It rained the day before and the fields were still slightly wet so I chose my Hunter boots. I searched the internet for a gluten free cake and found a yummy raspberry chocolate one: Very easy to make and incredibly yummy.
 

 
 

I bought my very first apron at Anthropologie (I linked some beautiful options for you below) because I fell in love with it. Also, it usually gets so messy when I’m in the kitchen so I don’t understand why I’ve waited that long. I didn’t have breakfast and was so hungry after I was done with the baking! The cake actually needed to go to the fridge but not before I tried a big slice first. It was so good and it’s even so much better after a bit of cooling down because of all the chocolate. I also uploaded a little vlog on my YouTube channel so you might want to check that out as well.

 
 

So without further ado, here’s the recipe and I’m sure you will love the cake as much as I do.
 

1. Heat the oven to 180C/160C fan/gas 4. Sieve the flour and into a large bowl, add the baking powder and set aside.

2. Separate the eggs and place the whites into a large clean mixing bowl. Using an electric hand whisk beat the whites until medium-stiff peak. Slowly beat in the sugar to the stiff egg whites one spoonful at a time.

3. In a separate mixing bowl, beat the yolks until they thicken slightly before folding the yolks with a metal spoon into the egg whites.

4. Sieve half of the dry ingredients into the egg mixture and carefully fold the ingredients together using a cutting and folding action with a metal spoon. Repeat with the remaining dry ingredients and combine until the cake mix is smooth.

5. Give the mixture into a cake tin. Smooth the top and bake in a heated oven for about 25 minutes. Check that a skewer comes out clean, it may need a few more minutes.

6. Remove from the oven and cool for 5 minutes before removing the cake from the tin.

7. Meanwhile make the filling. Fill a medium saucepan a quarter full with water. Over a medium heat bring to a simmer. Place the white chocolate in a bowl that will sit snugly on the saucepan. Allow the white chocolate to melt slowly then turn off the heat, leaving the bowl sitting on the saucepan.

8. In a medium mixing bowl, using an electric whisk, whip 75ml of cream on a medium speed until thick. Stir in the melted white chocolate.

9. When the cake is completely cool, spread the filling over one half of the cake, then sandwich the other half on top and place on a serving plate.

10. Finally make the icing. In a small saucepan, heat the remaining 75ml of cream, sugar and butter and stir until just coming to the boiling. Add the dark chocolate pieces and stir until melted. Leave to cool for 5 minutes.

11. Spread the icing over the top of the cake and press the raspberries into the warm chocolate icing. Dust the raspberries with icing sugar using a small sieve.
 
 
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Comments

Ruth Mortimer

Gorgeous apron Kirsten. The cake looks delicious and thank you for sharing. The whole process looks rather old-fashioned with the beautiful bowl – I have a taupe coloured one like that. xx

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thelifbissue43

I LOVE that apron Ruth, thank you. The cake was so good and as I’m not the most talented cook or baker, it was easy to make and tasted so yummy. Yes, the bowl is from Mason Cash, a traditional English brand so it’s kind of old-fashioned and that’s why I adore it. Yours sounds so pretty too.x

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