A gluten-free nutty gateau with white chocolate ganache and rose icing
Yes yes, I know… What a cheesy name for a cake!
We had a baking competition at our university the other day, where we got in teams and could make anything we liked in 5 hours. We flicked through recipe books and articles, and found a couple of recipes that really took our fancy. We combined them, changed some of the ingredients, and came up with this!
We wanted to go for the wow factor, so added rose water and decorated the cake with rose petals. (We also wanted to make a lasting impression on the judges, hence the name!) It’s quite moist and you don’t feel too naughty eating it, with all those nuts!
For the cake
200g butter, plus extra for greasing
80g white chocolate
200g caster sugar
100g ground hazelnuts (I ground my own)
80g ground almonds
30g ground brown flax seeds (linseed)
Pinch of salt
Plain flour for dusting (Gluten-Free if required, I use Dove’s farm)
tsp rose water
For the ganache
200g white chocolate
200g double cream
For the icing
100g icing sugar
30ml (approx.) water
tsp rose water
Rose petals (Decoration)
Fresh rose petals (washed and patted dry)
Caster sugar to sprinkle
- Preheat oven to 180C
- Line a 23cm/ 9 inch round springform tin with a disc of baking parchment. Grease sides with butter and dust with flour
- Melt chocolate and butter on low temp. in microwave. Watch it and stir occasionally. Alternatively use a bain marie.
- Crack eggs into a large bowl. Add sugar, ground almonds, ground hazelnuts, ground flaxseed, rose water, salt, and melted chocolate-and-butter-mixture. Beat with electric mixer until thick and smooth.
- Spoon mixture into tin and bake for 25 mins, then cover with a dic of baking parchment and bake for a further 5 mins. A skewer will come out clean when ready.
- Remove cake from tin and place on rack until cool.Whilst cake is in the oven, make the ganache:
- Heat cream in a saucepan until just boiling, then remove from heat.
- Pour cream over chopped chocolate, and stir until chocolate has melted and mixture is smooth.
- Place in fridge to cool and thicken.
Rose water icing:
- Put icing sugar in a bowl, and slowly add water until reaches desired consistency.
- Add rose water and colour
Rose petals (decoration):
- Brush rose petals with the egg white.
- Sprinkle with caster sugar.
Once cake has cooled…
- Slice horizontally (like a Victoria Sandwich) and cover one half with the chocolate ganache.
- Place other half of cake on top, and cover the top with the rose icing.
Change it about a bit
Swap the rose water for vanilla essence, or leave it out completely.
Icing isn’t for everyone, so leave it out of put another layer of ganache on top, and sprinkle with icing sugar.
Don’t slice it down the middle, and put the ganache on top.
Make two cakes, instead of slicing one down the middle.
Experiment with the nut quantities, leave out the flaxseed, do whatever makes you happy.