I often find myself amongst the minority. I find politics interesting, I find watching sport dull. I vote Green. I don’t like cats. I don’t even like kittens. I enjoy free-style baking with the kids.
It’s not like I’d put it up there on my wish list of things to do in an afternoon alongside a few quiet hours browsing a bookshop alone, but when we’re all at home with nothing pressing to do, I’m pretty keen to let them get in amongst the mixing bowls.
To make an easy gluten free cake I’ve found a mix of 3 or 4 eggs with 1/2 cup sugar / 70g butter / 2 cups of ‘flour’ (mix of ground almonds / rice flour / puffed amaranth ) is a good base and then you can freestyle a bit.
This cake is a simple chocolate and raspberry. Get the kids whisking up some eggs (I used 4) with 1/2 cup raw sugar. Melt a couple rows of dark chocolate over some hot water with around 70g butter. Add a cup of ground almonds, cup of brown rice flour, 1 tsp baking powder, 1/2 cup cocoa to the eggs. Add a couple of spoons of full fat natural yogurt. Pour in the melted chocolate / butter. Add a cup of frozen raspberries. Bake for about 30 mins.
There are several highlights for the kids in making a cake like this. Whisking ; always a winner. Scooping yogurt. Licking the yogurt spoon. Sneaking frozen raspberries. Scraping the chocolate off the melting plate. Yes they make a mess, but they make a mess regardless, and with baking there’s a chocolate cake fresh out of the oven at the end of it all.