I don’t use the word amazing lightly with this cake!
Gluten free baking can sometimes be a bit of a challenge but I can guarantee the success of this cake every time and did I mention versatile…….make double topping, save half and serve this cake warm with the extra sauce to pour over and a little vanilla icecream if you are going all out!
Makes 16 squares.
Ingredients
200g dates, stoned and chopped lightly
1 teaspoon bicarbonate of soda
50ml shot of espresso
200mls boiling water
110g butter
175g brown sugar
2 eggs beaten
70g buckwheat flour
80g rice flour
40g coconut flour
2 teaspoons gluten free baking powder
125g walnuts, chopped
75g caster sugar
50g butter
50ml cream
Method
Preheat the oven to180 degrees Centigrade.
Grease an 18cm square tin and line the base with baking parchment.
In a heat proof bowl, measure out the chopped dates, bicarbonate of…
View original post 117 more words
25th ON STREETS 