In Their Footsteps

Greek Honey and Pine Nut Cake

Pine nuts are a real favourite, so this cake is a particular delight. Drenched in honey with a nutty texture, it happens to be both gluten and dairy-free. It’s delicious served warm with dairy-free ice cream; there are some great options available today.

You Will Need

• 1 tablespoon pine nuts
• 4oz/113g dairy-free spread
• 3oz/85g caster sugar
• 3oz/85g runny honey
• 1 orange, zested
• 2 large eggs, beaten
• 6oz/170g wheat and
• gluten-free plain flour
• 1 teaspoon gluten-free
• baking powder
• ¼ teaspoon bicarbonate
• of soda
• 1 teaspoon cinnamon
• 1 teaspoon xanthan gum
• 2½fl oz/74ml soya, rice, or
• almond milk
• 2oz/57g ground ric

For the orange syrup:

• 2 tablespoons runny honey
• 1 orange, juiced

Method

Preheat the oven to 170°C/150°C fan and line the bottom of an 8 inch/20cm cake tin with baking parchment.

Toast the pine nuts on a baking tray under the grill, keeping your eye on them as they burn easily. Leave to cool. Cream the dairyfree spread, caster sugar, honey, and orange zest together until light and fluffy. Gradually add the eggs one at a time, and don’t worry if the mixture curdles slightly. Sift the flour, baking powder, bicarbonate of soda, cinnamon and xanthan gum into the mixture then slowly fold in so you don’t knock the air out. Slowly fold in half of the milk, then the ground rice and the remaining half of the milk. Spoon the mixture into the prepared tin, levelling the surface with the back of the spoon and then making a dip in the middle to get a level rise. Scatter the toasted pine nuts over and bake the cake for 45 to 50 minutes until slightly risen, golden and firm to the touch.

For the orange syrup:

In a saucepan, mix the honey and fresh orange juice together and slowly bring to the boil. Simmer for 5 minutes without stirring, until the syrup coats the back of a wooden spoon.

As soon as the cake is out of the oven, pour the syrup over the top and leave the cake in the tin until the syrup has soaked in and the cake has cooled completely, before turning it out onto a cooling rack. This cake freezes well and is also lovely served warm with a scoop or two of dairy-free ice cream.

Lemony Treacle Tart

This tart is not only a real treat with a cup of tea in the afternoon, it doubles up as a pudding after Sunday lunch served warm with ice cream.

You Will Need

For the pastry:

• 6oz/170g self-raising fl our
• Pinch of salt
• 3oz/85g cold margarine
• 1 large egg, beaten
• Cold water (if needed)

For the filling:

• 1lb 12oz/794g golden
• syrup
• 4½oz/125g breadcrumbs
• 1½ lemons, zested
• 2oz/57g rolled oats
• 2 large eggs, whisked

Method

Preheat the oven to 170°C/150°C fan.

For the pastry:

Put the flour, salt and margarine in a large bowl and rub together until the mixture resembles breadcrumbs. Add the egg gradually while combining until you have a firm dough. If the mixture doesn’t come together easily, add a tiny splash of cold water. Wrap in cling fi lm and chill for 30 minutes. Roll out the pastry and line the tart tin, trimming off any excess that overhangs the sides. Store in the fridge until needed.

For the filling:

Warm the syrup in a pan, ensuring that it doesn’t boil, and then stir in the breadcrumbs, lemon zest, oats and eggs. Pour into the pastry case and bake the treacle tart in the preheated oven for 30 to 35 minutes. The filling may still be slightly wobbly after this time but it will set as it cools. Leave in the tin to cool before turning out.