Ingredients:
Sponge
130g fresh raspberries
30g golden caster sugar
1 teaspoon cormflour
350g plain gluten free flour blend (I used blend A from this post)
80g ground almonds
1 tablespoon GF baking powder
1 teaspoon bicarbonate of soda
¼ teaspoon fine sea salt
1 teaspoon xanthan gum
300g soft light brown sugar
3 large eggs
375 ml plain yoghurt (use dairy free if required)
70g (80 ml) coconut oil – melted
zest 1 large firm-skinned orange (finely grated)
juice 1 large orange
3 teaspoons orange extract
White Chocolate Ganache
160g good quality white chocolate (I used Green & Blacks) – broken into small pieces.
130g double cream
Decoration (optional)
extra fresh raspberries
chopped pistachio nuts
sprinkle freeze-dried raspberry powder
edible glitter
Read more at glutenfreealchemist.com
