National Cake Week recipe - chocolate & raspberry gateau

PUBLISHED: 11:17 24 September 2015 | UPDATED: 11:17 24 September 2015

© 2015, Photopia Photography

If you are looking for a recipe to enjoy for National Cake Week (5-11 October), this recipe from Doves Farm is the perfect teatime treat

The secret ingredient is Potato Flour (£1.49 - 150g available at independent health food stores nationwide, Ocado and at dovesfarm.co.uk) which is gluten free and is used widely in Scandinavian baking. This stunning gateau has a beautiful light sponge, courtesy of the Potato Flour, and the chocolate and raspberries are a winning combination.

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Ingredients (for the sponge)

• 75g Potato Flour

• 25g Cocoa

• 2tsp Baking Powder

• 3 Eggs

• 100g Caster Sugar

• 300g Raspberries

Ingredients (for the filling & topping)

• 75g White Chocolate

• 150ml Double Cream

• 1tbsp Caster Sugar

• 75g Plain Chocolate

• 15g Butter

• ½ tsp Icing Sugar

Tins

• 2x8”/20cm round loose bottom tins

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To make the sponge

• Put the flour, cocoa and baking powder into a bowl. Set aside.

• Separate the eggs and beat the whites until stiff. Beat in the sugar a spoonful at a time.

• In another bowl, beat the yolks until they thicken slightly. Fold the yolk into the egg white with a metal spoon.

• Sieve half of the dry ingredients into the bowl and mix using a cutting and folding action with the metal spoon. Next sieve in the remaining flour and fold in.

• Divide the mixture between two parchment-lined 20cm/8” round loose bottom cake tins. Smooth the tops and bake in a pre-heated oven for 35 minutes.

• Remove from oven and cool for 10 minutes then remove the cake from the tins.

To make the filling

• Whip half the cream until thick. Meanwhile, melt the white chocolate for 40 seconds in a microwave then stir this into the whipped cream. Spread over one half of the cake, then sandwich the other half on top.

To make the topping

• Heat the remaining cream, the sugar and the butter and stir until just boiling. Add the plain chocolate and stir until melted, then leave to cool for 5 minutes. Spread over the top of the cake and press the raspberries into the warm chocolate topping. Dust the raspberries with the icing sugar using a sieve.

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More information

• Temperature & cooking time: 180°C/Fan 160°C/350°F/Gas 4 for 35 minutes.

• Dietary status: Without Gluten, Without Nuts, Without Soya.

• Please note: Dietary status is a guideline only. If you have a food allergy, please check the suitability of your ingredients.

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