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



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


150g dark chocolate, minimum 70% cocoa solids, broken into small pieces
125g unsalted butter
170g light brown sugar
175g ground almonds
5 eggs, separated
200ml amaretto
Pinch ground cinnamon
200ml double cream
Icing sugar, for dusting
Raspberries (optional), to serve
Preheat the oven to 150°C/300°F/Gas mark 2. Lightly butter a 23cm loose-bottomed round cake tin and line the base with non-stick baking paper.
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.

By Dhruv Baker

SPICE LAYERS OF FLAVOUR by Dhruv Baker is out now. Published in hardback by Weidenfeld & Nicolson £25/ eBook £12.99

 *** Earlsfield-based chef Dhruv Baker on life after MasterChef ***

*** Dhruv Baker’s Butternut squash with red onion, feta & coriander recipe ***

Gluten-free Gingerbread Bunny Cookies by Bunny Little

Bunny Little’s Gingerbread Bunny Cookies

  • Serves 40


250g of cold salted butter, diced
1 tsp bicarbonate of soda
560g plain flour
Place all the ingredients for the hot mix in a deep heavy saucepan and bring to the boil, stirring. Once boiled, removed the pan from the heat and, using a wooden spoon or plastic spatula, carefully stir in the diced butter
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.
Gluten-free lemon and raspberry biscuits by Bunny Little


Bunny Little’s Lemon & Raspberry Biscuits

  • Serves 25


200g 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
In the electric mixer with paddle attachment, cream the butter, sugar and any flavouring until well mixed and just becoming creamy in texture. Don’t overwork or the cookies will spread during baking
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.

Gluten free orange blossom cake by Bunny Little


Bunny Little’s Orange Blossom Cake with Cashew Cream – Grain, Gluten, Dairy, Processed Sugar Free


6 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
Preheat oven to 160C.
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

Vegan banana bread recipe by Bunny Little

Bunny Little’s Vegan Banana Bread with Fresh Strawberry Topping


600g of self-raising flour
600g sugar
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
Preheat the oven to 170C.
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.