Masterchef winner Dhruv Baker and Katy Taylor of Tuffnell Park bakery Bunny Little share their ultimate and almost-healthy dessert recipes. So let the Great British Bake-Off inspire you and get baking these gluten-free dishes
DHRUV BAKER’S GLUTEN-FREE CHOCOLATE & CINNAMON TORTE
This torte works on so many levels: it’s not overly sweet and the addition of amaretto makes it a really good dinner party dessert. It’s also gluten-free but, more importantly, it tastes fantastic.
- Serves 6
Ingredients150g dark chocolate, minimum 70% cocoa solids, broken into small pieces
125g unsalted butter
170g light brown sugar
175g ground almonds
5 eggs, separated
Pinch ground cinnamon
200ml double cream
Icing sugar, for dusting
Raspberries (optional), to serve
Put the chocolate and butter in a heatproof bowl and place over a pan of just simmering water. Once melted, remove from the heat and allow to cool.
Add the sugar and ground almonds to the chocolate mixture and then stir in the egg yolks, 150ml of the amaretto and the cinnamon.
Whisk the egg whites until stiff peaks form and then fold into the chocolate mixture with a metal spoon.
Pour the mixture into your prepared tin and cook in the oven for 30 minutes. Remove from the oven and allow to cool in the tin for a few minutes before turning out.
Whip the cream into soft peaks and stir in the remaining amaretto.
To serve, place a slice of torte on a plate with a spoonful or two of the cream. Dust with icing sugar and serve with a few raspberries scattered over, if using.
Bunny Little’s Gingerbread Bunny Cookies
- Serves 40
Ingredients250g of cold salted butter, diced
1 tsp bicarbonate of soda
560g plain flour
Once well combined, add the bicarbonate of soda and whisk the mix through briefly
Pour into the bowl of the electric mixer and allow to cool until just slightly warm
Once the mixture has cooled, sieve the flour over the top and start combining the two on a low speed, using the paddle attachment, until it forms a dough
Wrap the dough in cling film and chill for a couple of hours or overnight
Place the chilled dough on a floured clean surface and knead it through briefly
Place the kneaded dough between two ¼ inch guide sticks and roll it out into an even thickness
Use the cookie cutters to cut out the desired shapes (in this case bunny’s!) and lay them on a baking tray lined with greaseproof paper
Chill again for about 30 minutes and pre-heat the oven to 200C.
Bake the cookies in the pre-heated oven for about 8-12 minutes, depending on the size of the cookies, until just firm to touch
Lift off the tray and allow to cool on a wire rack. Wrapped in foil or cling film, they will keep well in a cool, dry place for a up to a month.
Bunny Little’s Lemon & Raspberry Biscuits
- Serves 25
Ingredients200g unsalted soft butter
200g caster sugar
1 egg, lightly beaten
400g plain flour, plus more for dusting
Finely great zest of 1 lemon
10g of freeze dried raspberries
Beat in the egg until well combined.
Sieve in the Flour and then add the lemon zest and dried raspberries
Mix altogether on low speed until a dough forms. Gather the dough into a ball, wrap it in cling film and chill in the fridge for at least 1 hour
Place the dough on a floured surface and knead it briefly. Using two ¼ inch guide sticks, roll it out into an even thickness
Use cookie cutters to cut out the desired shapes and using a palette knife, lay these on a baking tray lined with greaseproof paper.
Chill the shapes again for at least 30 minutes and preheat the oven to 180C.
Bake for 6-10 minutes depending on size, until golden brown at the edges. Leave to cool on a wire rack. Wrapped in foil or cling film, they will keep well in a cool dry place for up to a month.
Bunny Little’s Orange Blossom Cake with Cashew Cream – Grain, Gluten, Dairy, Processed Sugar Free
Ingredients6 cups of almond flour
1 tsp salt
1 tsp baking soda
1/2 cup warmed coconut oil
1 cup honey
1 tbs orange blossom water
zest from 2 oranges
Combine dry ingredients together and in a separate bowl combine the wet ingredients.
Mix the dry and wet ingredients together until well incorporated.
Line two 8” tins and divide the mix between them.
Bake for 30-35 minutes or until golden brown and the skewer comes out clean.
Remove from tins and leave to cool on wire rack
Bunny Little’s Vegan Banana Bread with Fresh Strawberry Topping
Ingredients600g of self-raising flour
1 ½ tsp baking salt
1 ½ tsp bicarbonate of soda
20g baking powder
600ml soya milk
240ml oil (Sunflower or Rapeseed)
2tbsp vanilla extract
4 Bananas (mashed)
Fresh Strawberries sliced
Mix the flour, sugar, bicarbonate of soda, salt and baking powder together in a mixing bowl.
Mash the bananas and add to the mixing bowl with the dry ingredients along with the milk, oil and vanilla extract
Mix all the ingredients together by hand and tap the bowl to knock the air out of the mixture. Do not over-mix so that you get chunks of banana in the loaf.
Pour the mixture into four 5 inch circle tins and bake at 170C for 35-40 minutes.
Slice the Strawberry’s and place on top of the banana bread.