Friday, 03 March 2017

Recipes: Moreish treats

Written by Doves Farm


FF Chocolate Raspberry Gateau 1

75 g Doves Farm Potato Flour
25 g Cocoa
2 tsps Baking Powder
3 Eggs
100 g Sugar
75 g White Chocolate
150 ml Double Cream
1 tbsp Sugar
75 g Plain Chocolate
15 g Butter
300 g Raspberries

1. Put the flour, cocoa and baking powder into a bowl. Set aside.
2. Separate the eggs and beat the whites until stiff.
3. Beat in the sugar a spoon at a time.
4. In another bowl beat the yolks until they thicken slightly.
5. Fold the yolk into the egg white with a metal spoon.
6. Sieve half the prepared flour into the bowl and mix using a cutting and folding action.
7. Sieve in the remaining flour and fold in.
8. Divide the mixture between two parchment lined 20cm/8" round loose bottom cake tins.
9. Smooth the tops and bake in a pre-heated oven for 35 minutes.
10. Cool for 10 minutes then remove the cakes from the tins.
11. Whip half the cream until thick.
12. Melt the white chocolate for 40 seconds in a microwave then stir this into the cream.
13. Spread over one half of the cake, sandwich the other half on top.
14. Heat the remaining cream, sugar and butter in a pan until just boiling.
15. Add the plain chocolate, stir until dissolved then leave to cool for 5 minutes.
16. Spread over the top of the cake.
17. Press the raspberries into the warm chocolate topping.

Temperature & cooking time:
180°C/Fan160°C/350°F/Gas 4 for 35 minutes



300g sugar
300g butter1
4 eggs2
50g cocoa
300g Doves Farm Self Raising Flour Free From Gluten
175ml milk3
2tsp vanilla extract

1. Mix together the sugar and butter until light and fluffy.
2. Beat in two eggs one at a time (or chickpea + water), followed by the cocoa.
3. Add the remaining eggs one at a time.
4. Stir in half the flour, then the milk and vanilla.
5. Beat in the remaining flour.
6. Divide the mixture between three parchment lined 20cm/8" round cake tins.
7. Bake in a pre-heated oven for 30/35 minutes.

250g butter1
300g icing sugar

1. Beat the butter until light and fluffy, beat in the icing sugar.
2. Divide the mixture between the top of two cold cakes and spread it evenly. Place one sponge on top of the other.
3. Place the final last sponge on top.

200g double cream4
200g milk chocolate5
25g mini marshmallows6
1tsp cocoa

1. Heat the cream until almost boiling, remove from the heat and stir in the chocolate.
2. Allow the mix to cool for 5 minutes then spread it over the top and sides of the cake.
3. Scatter marshmallows over the cake and dust lightly with cocoa.

Free From ingredient swaps
1 vegan butter
2 mix together 4tbsp chickpea flour + 8tbsp water
3vegan milk
4vegan cream
5dairy free chocolate
6vegan marshmallows

Temperature & cooking time:
Oven 190˚C/Fan 170˚/375˚F/Gas 5

Free From Hot Cross Buns


250 g Doves Farm White Bread Flour Free From Gluten
1 tsp Quick Yeast
50 g Caster Sugar
2 tsps Mixed Spice
200 ml Milk (or Vegan Milk)
1 Egg (or 1tbsp chickpea flour + 2tbsp water)
75 g Currants
25 g Mixed Peel, Chopped
3 tbsps Orange Juice
25 g Plain Flour Free From Gluten
15 g Butter (or vegan butter)
1 tbsp Oil
1 tbsp Water
2 tbsps Granulated Sugar

1. Put the bread flour, quick yeast, caster sugar and spice into a large bowl and mix well.
2. Mix together the milk and egg, stir this into the flour and mix to a thick batter.
3. Add the currants, peel and juice and mix until the fruit is well combined.
4. Cover and leave in a warm place to double in size (about 2 hours).
5. In another bowl mix together the plain flour and butter to form breadcrumbs then add enough water to make a soft pastry dough. Roll the pastry between two pieces of flour dusted cling film until 1mm thick and cut into 4mm/⅛" strips. Set aside.
6. Sprinkle the oil over the dough and gently spoon into 12 piles on a parchment lined oven tray.
7. Moisten the pastry strips with water, lay them across each pile of dough to form a cross and leave in a warm place to rise for 20 minutes.
8. Bake in a preheated oven for 25/30 minutes.
9. Heat the water and granulated sugar in a saucepan to make a thick syrup. As the buns come out of the oven, brush them with the syrup and leave to cool.

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