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Summary: Legend has it that a long, long time ago, a young woman was madly in love with a Persian Prince, so she baked him a cake filled with magical love powers to make him fall in love with her. In one version of the tale, the cake works its magic and the Prince returns her love, but in another, he doesn't Either way, the Persian Love Cake is a symbol of undying love, with enchanting flavours of rosewater, cardamom and saffron. Perfect as a Valentine's Day celebratory cake, the Persian Love Cake has also become a popular choice for wedding cakes.
This is our take on the Persian Love Cake: first, we make it gluten-free by using a combination of ground almonds and ground pistachios with no flour at all, secondly we incorporate orange juice and zest into the cake, and finally, to make the cake just that little bit healthier, we skip the icing, and make a cake drizzle that has no added sugar, as the cake is sweet and lovely enough. The result is a moist, nutty, fruity, floral, enchanting, magical cake, fit for charming any Prince (or Princess).
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Summary: A wonderful fruit filled cake without wheat or gluten that will get better as you allow it to rest, but also a great recipe if making your Christmas cake at the last minute.
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Summary: Light and aerated, this is the simplest and the best chocolate mousse I have ever eaten, and the only chocolate mousse recipe I have been using for years. It is as easy to make as melting chocolate and whisking egg whites, yet it produces the most deliciously chocolatey chocolate mousse.
No added sugar, none of the fuss of using cream or milk, or the egg yolks.
Use 2 egg whites to 100g chocolate for a rich chocolate mousse, and 4 egg whites to 100g chocolate for a lighter mousse and a less intense chocolate flavour.
Make this when you have egg whites left from another recipe, or use the egg yolks to make custard, mayonnaise, ice cream, lemon curd, or another recipe.
You can make this using dark chocolate (anything from 60 to 80% cacao), milk chocolate or white chocolate. And for a creative and striking dessert, multiply the recipe quantities by 3 and alternate layers of dark, milk and white chocolate in tall and pretty glasses, topped with berries or fruits of your choice and cacao nibs.
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