I just have to try not to drop cake batter on her ;)
these cake tins. I actually never have anything suitable to store my bakes in and they usually end up sat on a plate covered in tin foil - and this is a hassle if I ever want to transport cake to someone else's house. I was very kindly sent these tins by Joules and they look so pretty in my kitchen. Because our house is rented we can't really do much to the kitchen and although I love it so much more than the kitchen we had in the flat because it's twice the size, the colour and style is not really to my taste so I'm trying to pretty it up with pictures, tea towels and general nice things placed around.
(adapted from Call Me Cupcake)
for the chocolate cake:
75g unsalted butter
130g oat flour (I used Bob's Red Mill)
140g gluten free plain flour
60g cocoa powder
1 1/2 teaspoon baking powder
1 1/2 teaspoon bicarbonate of soda
1/2 teaspoon xanthan gum
360g caster sugar
2 medium eggs
225ml almond milk
150ml strong coffee or espresso
for the topping:
100g macadamia nuts
270g dulche de leche caramel
pinch of fleur de sel
- Grease and line a 23cm springform cake tin and set aside. Preheat your oven to 180C/350 F.
- Melt the butter and set aside to cool.
- In a large bowl, sift in the flours, cocoa powder, baking power, bicarbonate of soda and xanthan gum.
- Mix in the sugar, melted butter, almond milk, coffee and eggs until smooth. Don't overmix though.
- Pour into the cake tin and bake for 45 minutes. Leave to cool completely before removing from the tin.
- Whilst the cake is cooling, roast the macadamia nuts for 10 minutes in a 180 C/350 F oven. Let cool then mix into the caramel. Spread over the top of the cake and sprinkle with a pinch of fleur de sel.