Kirsten, from Upper Takaka...
Decadent Teachers Torte - Gluten & Dairy Free
I work at a primary school where there seems to be more and more gravitation towards gluten and dairy free food. And when you are on a sugar mission, cakes for everyone can be difficult.
This is a gorgeous cake, quick and easy to make, and looks fanastic - the only thing being that it can be a little expensive, however it can be made with only one or two of the added ingredients rather than all of the ingredients listed.
Even if you dont vote for this cake try it, it will never fail to impress.
- 6 egg whites
- 1 cup sugar
- 1 cup coconut
- 1 cup ground almonds
- *you can use either 1 cup of each of the coconut and almond meal or 2 cups of either coconut or almond meal.
- 1 Cup roughly chopped nuts - a mixture is good
- 1 Cup chopped dried fruit (peaches, apricots, prunes, figs etc)
- *you can use only one of the above fruit or a selection of all of the above
- 1 bar of dark (either dairy free or normal) chocolate chopped roughly
- 1 orange with skin zested and flesh chopped finely (optional)
- Preheat oven to 175 degrees
- Beat egg whites untill stiff, then add sugar a bit at a time untill the consitency of merangue.
- Fold all of the other ingredients into the merangue and pour into a large cake tin - spring bottom and lined with baking paper is best - or you can split the mixture in half and cook in two smaller tins.
- Bake for about 25mins or untill golden brown - this will depend on the size tins you use.
- If you make two smaller/thinner cakes they will cook much faster.
- This cake is best the next day but is still delicious warm.
- Dust with icing sugar and sprinkle with baby violets and serve with yoghurt (I like to use De Winkel thick and creamy greek honey yoghurt) or cream.
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