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Less guilt more chocolate: Favourite caramel drizzle cake 

SERVES 14

GLUTEN FREE

200g ground almonds

100g desiccated coconut

50g raw cacao powder or good-quality cocoa

2 tsp baking powder

4 eggs, whisked

115g butter, melted

60ml rice malt syrup

½ x quantity of Gooey Caramel Sauce (see method)

● Preheat the oven to 180C/ gas 4 and line a 20cm springform cake tin.

● In a large bowl combine all the ingredients except for the caramel sauce. Mix well to form a smooth batter. Spoon the mixture into the pre-lined tin.

● Bake for 35-40 minutes until a skewer comes out clean when inserted. Allow the cake to cool for 5 minutes before removing from the tin.

● Pour caramel sauce over the cake and serve immediately.

FOR GOOEY CARAMEL SAUCE Heat 75ml rice malt syrup in a pan until bubbling vigorously. If you have a sugar thermometer, heat until the caramel reaches 135C. If you don’t have a thermometer, cook the syrup for 13 minutes until it has reduced down. The mixture should be thick, drippy and lightly coat the back of a spoon. Add 100g butter and stir over a medium heat until combined. Remove from the heat and slowly add 120ml coconut cream, stirring until combined. Pour the caramel sauce straight on to a pudding or cake as above or alternatively (or for any leftovers) pour into a bowl and sit in the freezer for a few hours until thick. Makes 250ml.

 

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