A guilt-free, gluten-free chocolate and lime cake recipe you say? We’re all ears!
Here is a recipe celebrating ‘Butter’ being back in the healthy good books! With the cake being flour-less, it is a lovely light teatime treat or dessert. Be warned, it is so tasty that you are sure to want seconds!
This Gluten-free chocolate and lime cake recipe is adapted by Sally Roch from the cookbook Kitchen, by Nigella Lawson
Serves 6
Ingredients:
150g dark chocolate chopped
100g ground almonds
150g soft unsalted butter
6 eggs
200g caster sugar
½tsp cinnamon
4tbsp cocoa powder sifted
Juice and zest of 1 lime
Method:
Preheat the oven to 180 degrees and line the base of your 1 x 23 springform cake tin with baking parchment. Make sure to butter the sides as well.
Melt the chocolate and butter together over a pan of simmering water or in the microwave. Set aside to cool slightly.
Beat the eggs and sugar together (either by hand, a free-standing mixer or hand held electric model).
Mix the ground almonds and cocoa powder into the egg and sugar mixture followed by the slightly cooled chocolate and butter. Carefully fold in the zest and juice of a lime.
Pour this mixture into your prepared cake tin and cook for 40-45 minutes. The cake should be firm on top, but have a slight wobble underneath.
Once cooked remove from oven and sit the cake on a wire rack to cool. After 5 minutes or so drape a clean damp tea cloth over the cake to prevent a too crusty surface from forming.
Once completely cooled remove from tin and peel pack parchment.
Serve with double cream or ice cream. Or Greek yoghurt if you’re feeling more virtuous!
