Gluten-Free Battered Cod & Mushy Peas
Your gluten-free customers won't be missing out with this simple spin on the British classic.
Top Tip
Instead of the cream filling, you could make a buttercream and completely cover the cake in it. Then use the chocolate ganache for creating a ‘drip’ look down the sides of the cake.
Gluten-Free Chocolate Cake with Raspberries and Honeycomb
Desserts
Food
British
Gluten-free
It might sound unusual, however mashed potato is a great ingredient in gluten-free cake baking as it keeps the cake moist.
16 Servings
Ingredients
For the cake:
60g Smash Instant Mashed Potato
300ml water, boiling
250g butter
400g caster sugar
6 eggs
375g gluten-free plain flour
2 tsp gluten-free baking powder
80g McDougalls Cocoa Powder
To decorate:
50g raspberry jam
150ml double cream
50g chocolate
100g raspberries
For the honeycomb:
5g honey
5g golden syrup
630g caster sugar
5ml water
2g bicarbonate of soda
Method
- Preheat the oven to 170C. Grease and line two 23cm tins.
- Place the Smash Instant Mashed Potato into a bowl and add boiling water. Whisk to combine then leave to cool.
- Cream the butter and sugar in a large bowl using an electric hand whisk until light and fluffy. Gradually whisk in the eggs.
- Add the cooled prepared Smash Instant Mashed Potato, gluten-free plain flour, baking powder and McDougalls Cocoa Powder and whisk to combine.
- Divide the mixture between the two cake tins and bake for 30 mins, or until a skewer comes out clean.
- Transfer to a wire rack to cool. Once cool, place one cake on a plate and cover with raspberry jam. Beat 100ml of the cream to a soft whip, place this on top of the jam, then place the other cake on top.
- Heat up 50ml of double cream in a small saucepan. Remove from the heat, add the chocolate and stir to bring together as your chocolate covering.
- To make the honeycomb, place all the ingredients in a pan (except for the bicarb) and boil to a light caramel (150C).
- Whisk in the bicarb and pour onto a non-stick silicone baking mat to cool. Chop and reserve to sprinkle just before serving.
- To assemble, drizzle over the chocolate coating, and sprinkle with honeycomb and fresh raspberries.
Allergens
Milk, eggs
