Step-by-Step Cakes by DK Publishing

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Wheat-free Cake variations

3 In a separate bowl, whisk the egg whites

to stiff peaks. Turn the chocolate mixture into

a large bowl and beat in a few tablespoons

of the egg whites to loosen the mixture. Now

carefully fold in the remaining egg whites.

4 Scrape into the pan and bake for 45–50

minutes, until the surface is springy and

a skewer inserted into the middle of the

cake comes out clean. Allow to cool in the

pan for a few minutes, then turn out to cool

completely on a wire rack. Remove the

parchment paper. Sift over the cocoa

powder or confectioner’s sugar and serve

with whipped cream.

STORE The cake will keep in an airtight

container for 3 days.

Chocolate and Brazil Nut Cake

This unusual wheat-free cake uses Brazil nuts instead of the typical almond

and chocolate combination, to give a moist, rich finish to the cake.

Method

1 Preheat the oven to 350°F (180°C).

Grease the cake pan and line the base with

parchment paper. Melt the chocolate in a

bowl over a little simmering water (don’t let

the base of the bowl touch the water).

2 In a food processor, grind the Brazil nuts

and sugar as finely as possible. Add

the butter and pulse just until blended in.

Continue to blend while adding the egg

yolks one at a time. Add the melted

chocolate and blend in thoroughly.

Special equipment

8in (20cm) round springform cake pan

food processor

Ingredients

5 tbsp unsalted butter, cubed,

plus extra for greasing

3

(^1) ⁄ 2 oz (100g) good-quality dark chocolate,
chopped
5
(^1) ⁄ 2 oz (150g) Brazil nuts
(^1) ⁄ 2 cup sugar
4 large eggs, separated
cocoa powder or confectioner’s sugar, to serve
SERVES
6–8
25
MINS
45–50
MINS
UP TO
4 WEEKS
Torta margherita
This Italian classic is made with
potato flour and is as light as air.
Special equipment
8in (20cm) round springform cake pan
Ingredients
2 tbsp unsalted butter, melted and cooled, plus
extra for greasing
2 large eggs, plus 1 egg yolk
(^1) ⁄ 2 cup sugar
(^1) ⁄ 2 tsp pure vanilla extract
(^1) ⁄ 2 cup potato flour, sifted
(^1) ⁄ 2 tsp baking powder
finely grated zest of
(^1) ⁄ 2 lemon
confectioner’s sugar, for dusting
Method
1 Preheat the oven to 350°F (180°C).
Grease the pan and line the base with
parchment paper.
2 In a large bowl, using an electric hand
mixer, or an electric mixer with a whisk
attachment, whisk the eggs, egg yolk,
sugar, and vanilla extract together for at
least 5 minutes, until thick, pale, and at
least doubled in size. Gently fold in the
potato flour, baking powder, and lemon
zest, then fold in the butter.
3 Scrape the batter into the prepared pan
and bake for 25–30 minutes, until the
surface is golden brown and springy to
the touch, and a skewer inserted into
the middle comes out clean.
4 Leave the cake to cool for 10 minutes in
its pan, then turn out to cool completely on
a wire rack. Remove the parchment. Dust
with confectioner’s sugar to serve.
STORE The torta will keep in an airtight
container for 2 days.
SERVES
6–8
20
MINS
25–30
MINS
UP TO
8 WEEKS

BAKER’S TIP

This cake is a delicious dessert with thick

cream. Be careful to pulse the butter into

the nut and sugar mixture in short bursts—

prolonged blending will release the oils in the

nuts and give the finished cake an oily flavor.