Sunday, 19 June 2011

Raspberry Bakewell Cake

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 The recipe says to cook the cake for 50 minutes but in a fan oven I found it only needed about 40.

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