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Tom Kitchin recipe: Gluten free cake

The real key is to find recipes that are gluten free rather than substituting ingredients, writes Tom Kitchin

1 hr 20 mins
Published: October 4, 2015
Categories: ,

Sponge method

Mix the almonds with the cornflour. Whisk the eggs, 140g caster sugar and honey for 6-8 minutes until 10 times the volume. Whisk the egg whites until frothy, then add the 80g caster sugar and whisk until the mix forms stiff peaks. Fold the egg whites into the egg mixture. Fold in the ground almond and cornflour mix. Fold in the melted butter. Line a baking tray and bake at 160C/Gas Mark 3 for roughly 15-16 minutes until golden and slightly risen. Allow to cool.

Butter icing method

Whisk all together until light and fluffy.

Chocolate glaze method

Combine the caster sugar, water, liquid glucose, cream and cocoa in a pan and boil gently for 6 minutes. Then add the gelatine, allow to mix through, and then begin to cool the mixture.

To build the cake

Cut the cake into four even squares. Then spread the butter icing evenly and stack the sponges on top of each other. Set in the fridge for 15 minutes. Then pour over a ladle of glaze and make even around the cake. Balance the cake on something to allow the glaze to drip off. Serve on its own or with your choice of cream or ice cream.

Modern Scottish recipe: Roast salmon with wilted spinach and Old Pulteney whisky cream reduction


  • Sponge ingredients
  • 250g ground almonds (toasted in the oven until golden)
  • 80g cornflour
  • 40g honey
  • 6 eggs
  • 140g caster sugar
  • 200g egg whites
  • 80g caster sugar to mix with the egg whites
  • 50g melted butter
  • Butter icing ingredients
  • 100g butter
  • 200g icing sugar
  • 1 vanilla pod, scraped of seeds
  • Chocolate glaze ingredients
  • 175g caster sugar
  • 90g water
  • 50g liquid glucose
  • 150g cream
  • 75g cocoa
  • 3.5 gelatine leaves
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