Wheat free raspberry cake I made for Fathers day as is my Dad's favourite. It is very simple to make and can be done in a food processor. The original recipe contained wheat so I used Dove's farm wheat free self raising flour instead, which I highly recommend. I also added a teaspoon of glycerin because this makes the cake more moist. I discovered this in Phil Vickey's gluten free baking book which I also highly recommend for anyone with a wheat or gluten intolerance. The original recipe is from the BBC good food website http://www.bbcgoodfood.com/recipes/11695/raspberry-bakewell-cake The recipe says to cook the cake for 50 minutes but in a fan oven I found it only needed about 40.