Popping this old recipe here so it doesn’t get lost again. No photo since it’s years since I made one!
Chocolate and Almond Cake
This wheat-free chocolate cake is an old family favourite and it is quite a grown-up take on chocolate cake. Having said that my daughter loved it from an early age! It’s ideal for a dessert or with coffee. It should be quite moist in the middle with a dense, texture and a deep chocolate flavour.
1/4 lb of chocolate (Green and Blacks Organic Dark or similar)
3 onz organic butter
3 onz organic castor sugar
3 onz organic ground almonds
3 free range organic eggs
1 table sp rum or brandy
1 table sp black coffee (fair trade organic of course!)
Oven: very low: Gas mark 1 – 290 F
Grease one 7 inch shallow sponge tin
Break the chocolate into small pieces put them into a bowl in the oven to melt with the rum and coffee.
Add the mixture, ground almonds, butter and sugar to a saucepan
Stir over a very low heat until melted.
Leave to cool for at least 20 minutes
Meanwhile separate the eggs
Beat the whites until very stiff and put on one side
Stir the beaten yolks into the chocolate mixture
Fold in the egg whites
Pour gently into the tin
Place the tin on a metal baking sheet and put into the oven
Cook for 45 mins.
Leave in tin until cool
Turn cake out very carefully!!!! It is very fragile because of the lack of flour
So there it is, totally wheat free chocolate cake. Add a nice sophisticated topping like single cream and enjoy!
First I make apple puree. This is made by chopping the windfall apples and then cooking gently in a very small amount of butter till they are fluffy. I do it in a saucepan. I add honey if the apples are under-ripe. I usually add 4 cloves. Count them and make sure you remove 4 when it is cool.
6 cups of spelt flour
3 teaspoons of baking powder
handful of chopped walnuts (optional)
handful of dried fruit or dates (optional)
2 cups of apple puree
2 eggs, beaten
1 cup of milk (could use cold, strong, black tea or roobosh)
You need two loaf pans. I use non-stick so no need to grease.
Warm the oven. (180 C on my fan assisted electric oven, Gas mark 6ish)
Mix the spelt flour and the sieved baking powder.
Stir in the nuts & dried fruit
Add the apple, chop it in & mix it with a knife. Bits are OK but it needs to be mixed right through. Should look a bit like breadcrumbs by the time you are finished. Work fairly fast.
In the middle of the mix make a well. Add the eggs & half the milk. Give it a stir then gradually combine it with the rest. Add enough of the rest of the milk to make a sticky dough. It should stick to your hands. Yep, I usually end up doing the last bit of mixing with my hand, just to make sure all the flour is mixed through.
Divide between the two pans.
Place in oven – 30 minutes at 180, 30 ish at 160. When it is done the apple bread will stop singing. If you take it out and you hear any noise from the tin pop it back in for 5 minutes.
Tip it out on a rack to cool.
Nice with butter and a cup of tea. Makes excellent toast!