Lets Go Nuts For Summer !!

Summer Berry and Nut Cake
Gluten Free and Vegan

I refuse to let summer go without a fight πŸ˜‚πŸ˜‚, you never know it may make another appearance very soon

So here this week we have a cake , soft and fruity using seasonal fruits with a hint of crunchiness as an added surprise

Its been adapted from The Great British Bake Off …. Big Book of Baking , one of my favourites and if you follow the blog there are quiet a few of the recipes adapted on it

Yes its adapted to Gluten Free and Vegan ……we have nuts this time and its an integral part of the bake , so I’ve not chosen to think out the box on this one….. so nut allergy folk, this one is not for you !!

I’ve used Crakd Egg replacer but I have given you one alternative should you not be able to obtain it …..so all is not lost !!

This cake is ‘moreish’ one slice may not be enough, but fear not it serves 10 😜

I’ve used shop bought marzipan ( I’m lucky we have an excellent product in the UK and almonds don’t come cheap ) , but you can make your own just google vegan marzipan there are plenty of recipes out there

So lets crack on…..you are going to love it !!!!😍😍😍

Top View to have you wanting

Summer Berry and Nut Cake GF, DF V

A walnut sponge topped with a medley of jammy seasonal fruits and nut topping


23 cm ( 9′ ) springform tin is required . This recipe has only been made using fresh fruit I cannot comment in the use of frozen fruit and its results


Ingredients

  • For The Topping
  • 75 g Marzipan ( I used Renshaws but you can make your own )
  • 25 g Unsalted Vegan Butter ( I used flora plant based )
  • 20 g Gluten Free Plain Flour ( if not using your own blend I recommend Dove Farms Free Plain UK or Pilsbury US )
  • 75 g Light brown sugar
  • 1/2 tsp cinnamon
  • 50 g walnut pieces
  • The Berry Mix
  • 150 g of Blackberries , raspberries ,blueberries and strawberries
  • The Sponge
  • 125 g Vegan unsalted butter softened ( I used flora plant based )
  • 145 g caster sugar
  • 120 g Crakd Egg Plant based Egg replacer ( Or 2 tbsp of chia seeds with 6 tbsp water and left to swell for 15 minutes )
  • 1/2 tsp vanilla extract
  • 250 g Gluten Free Plain Flour ( if not using your own blend I recommend Dove Farms Free Plain UK or Pilsbury US )
  • 1/2 tsp Xanthan Gum ( Omit if your blend includes it )
  • 1 1/2 tsp Baking Powder
  • 1/4 tsp Bicarbonate of Soda
  • 1/2 cinnamon
  • 60 ml Dairy Free Yogurt ( I used Alpro Soya )
  • 60 ml Dairy Free Milk ( I used Plamil Organic Soya )
  • 50 g Walnuts finely chopped
  • Icing Sugar /Confectioners to dust

Directions

  1. Pre heat your oven to to 17O C convection/ 180 c standard / 350 F
  2. Grease and line 23 cm ( 9′ ) springform tin with parchment
  3. Make the topping of the cake by putting all the topping ingredients listed in the ‘ Ingredients topping ‘ section above into the bowl of a food processor and pulse until the mixture looks like gravel , do not go any further or the mixture will turn to paste . Set to one side
  4. Put the fresh fruit into a mixing bowl, Hull the strawberries and cut any larger ones in half mix together
  5. Put the softened butter , and caster sugar into the stand mixer bowl fitted with the whisk attachment Or hand mixer )and mix on medium high until light and fluffy and aerated about 5 minutes
  6. Mix in a separate bowl add the yogurt , ‘ vanilla , milk and cracked egg and beat until frothy ( or soaked chia seeds ….they will not be frothy )
  7. 6.Gradually add the yogurt mixture a tablespoon at a time to the creamed butter and beat well after each addition

  8. Sift the flour ,xanthan gum ( If using ) baking powder , bicarbonate of soda and cinnamon into a bowl
  9. Chop the walnuts
  10. Then in 3 equal parts mixing on low ( or folding in with a spatula by hand ) mix the flour into the wet mixture until just combined , add the walnuts the mixture will be thick
  11. Spoon into the prepared tin and spread evenly
  12. Scatter the berries on the top in an even layer
  13. Sprinkle the topping mixture on top
  14. Bake in the oven on the middle shelf for 1 hour and 15 minutes until the topping is golden brown and the berry juices are bubbling through
  15. Test using a cake tester or cocktail stick in the middle of the cake it should come out clean
  16. Set the cake in its tin on a wire rack. Run a round bladed knife round the inside of the tin to loosen
  17. Leave to cook for 15 minutes before gently un clipping
  18. Dust with icing sugar , serve warm or at room temperature
  19. Will keep 3 days in the fridge , bring to room temperature or zap in microwave before eating

There’s very little more to say on this one !!

Just do you want cream or ice cream ??? or both 😜😜😜

This make an ideal cake for wowing visitors with a cuppa and a slice of cake or even as dessert after Sunday Lunch

So lets crack on with some more pictures before I mossy on down to think about decorating my own birthday cake !!!!

Look at that fruit 😍😍
The Perfect Slice
Eat it Plain ???
Pour on the Cream
Smother it well πŸ€ͺ
The Crumbporn !!

Hope you enjoyed the post

Please leave me a comment or a like, it does the world of good to keep me going and hopefully expand your knowledge.

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Feel free to let your fingers do the talking and share this amongst your family and friends, especially the intolerant ones πŸ’œπŸ’œ

Author: clarescauldron

UK first time blogger. Intolerance baking is my passion. Hobbiest but a tad obsessedπŸ˜‚πŸ˜‚

2 thoughts on “Lets Go Nuts For Summer !!”

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