Ingredients
This recipe is gluten-free.
Cake:
225g Unsalted Butter, softened 200g Caster sugar 4 Eggs 1 tsp Vanilla Extract 175g Gluten Free plain flour 25g Ground Almonds 2tsp of Xanthan Gum 2 tsp Baking Powder 50ml Milk 100g Hot Chocolate Powder (at least 50% cocoa- I used Angelina’s)
Icing:
2 Tablespoons of Apricot Liqueur (and a drizzle extra) Mascapone 200g Cream Cheese 100g 2 tablespoons of Icing sugar
Cake:
Preheat the oven to 180°C. Butter the sides of a loaf tin and grease well with butter. Cream the butter in a large bowl or in an electric food mixer until soft, then add the sugar and beat until the mixture is light and fluffy. Gradually add the eggs and vanilla extract to the butter mixture, beating all the time. Sift in the flour, almond flour, Xanthan gum, Baking powder, milk and mix slowly. Fold in the sifted cocoa powder. Place the mixture into the loaf tin. Bake in the oven for 45 minutes - 60 minutes, until a toothpick comes out clean. Turn the cake out and leave to cool. (Optional) Once cool, use a pastry brush and brush the top with liqueur evenly. Top cake with icing.
Icing:
Mix the Mascapone with the Cream Cheese and beat together. Add the icing sugar.Add the liqueur bit by bit until it’s to your taste.
This is a sweet cake to enjoy with a very rich coffee.
Ingredients
Directions
Ingredients
This recipe is gluten-free.
Cake:
225g Unsalted Butter, softened 200g Caster sugar 4 Eggs 1 tsp Vanilla Extract 175g Gluten Free plain flour 25g Ground Almonds 2tsp of Xanthan Gum 2 tsp Baking Powder 50ml Milk 100g Hot Chocolate Powder (at least 50% cocoa- I used Angelina’s)
Icing:
2 Tablespoons of Apricot Liqueur (and a drizzle extra) Mascapone 200g Cream Cheese 100g 2 tablespoons of Icing sugar
Cake:
Preheat the oven to 180°C. Butter the sides of a loaf tin and grease well with butter. Cream the butter in a large bowl or in an electric food mixer until soft, then add the sugar and beat until the mixture is light and fluffy. Gradually add the eggs and vanilla extract to the butter mixture, beating all the time. Sift in the flour, almond flour, Xanthan gum, Baking powder, milk and mix slowly. Fold in the sifted cocoa powder. Place the mixture into the loaf tin. Bake in the oven for 45 minutes - 60 minutes, until a toothpick comes out clean. Turn the cake out and leave to cool. (Optional) Once cool, use a pastry brush and brush the top with liqueur evenly. Top cake with icing.
Icing:
Mix the Mascapone with the Cream Cheese and beat together. Add the icing sugar.Add the liqueur bit by bit until it’s to your taste.
This is a sweet cake to enjoy with a very rich coffee.