This recipe was given to us by a friend who has since died from breast cancer. I call this Brigid’s cake – it reminds me of her every time we cook it – and it is excellent.
You will need:
4 oz butter
4 oz caster sugar
1 oz vanilla sugar
6 oz plain chocolate, broken into bits
4 egg yolks
1 teaspoon baking powder
2 oz gluten free flour
4 egg whites
a pinch of salt
an 8″ round (ideally loose-bottomed) cake tin, lined and greased
a spoon, bowl and whisk.
Melt the butter in the pan, and add both the sugars and the broken chocolate and melt together. Add the egg yolks, the baking powder and gluten free flour. Whisk the egg whites and salt in the bowl until stiff, and then fold gently into the chocolate mixture. Bake it for 40-45 minutes. Let it cool in the tin for about 5 minutes, and then take it out to cool completely.
This cake doesn’t need icing, but if you wanted to, you could sift icing sugar or cocoa powder over it, or melt yet more chocolate and pour that over. Or a chocolate butter cream icing would work too.
We have used milk chocolate for this recipe, but it just isn’t as good – but if that’s what you have, it will work.
Visit the Breast Cancer Care site to find information and support, or to find ways of helping research into breast cancer by donating, fund-raising – or shopping!
I’ve written a book summarising what we’ve learnt over 20 years of dealing with the gluten free diet, and it might be just what you’re looking for. It packs the lessons we’ve learned into what I hope is a helpful and straightforward guidebook. It’s available on Amazon, as a paperback or for your Kindle…