Tickle Your Tastebuds – A Trio of Flavours: The GFMBO 2015 Winning Recipe

The GFMBO 2015 Winning Recipe

This beautiful gluten free celebration cake was created by Jenny Swift, who fought off fierce competition to win our Gluten Free Magic Bake Off 2015! She won the competition (and our hearts!) with this beautiful masterpiece – comprising three layers of lemon & poppyseed, coffee & walnut and chocolate & berry, it is a celebration cake indeed!

Tickle Your Tastebuds – A Trio of Flavours: The GFMBO 2015 Winning Recipe

The basics

Preparation Time: 2 hours

Cooking Time: 25-30 mins per layer - 1 hr 30 mins in total

Serves/Makes: 40 people

Ingredients

Lemon and Poppyseed Layer

2 bags of Delicious Alchemy’s Vanilla Sponge Mix
360g of unsalted butter or dairy free alternative
40ml of water
6 medium eggs
The juice of 1 lemon/lemon extract
3 tablespoons of poppy seeds
Lemon and orange zest (as much as you prefer)
3 tablespoons of lemon curd
400g of lemon-flavoured buttercream icing (this recipe uses shop bought, but you could make your own)
Orange and lemon flavour jelly slice sweets

Coffee and Walnut Layer

2 bags of Delicious Alchemy’s Vanilla Sponge Mix
360g of unsalted butter or dairy free alternative
40ml of water
6 medium eggs
3 teaspoons of coffee granules
2 tablespoons of lukewarm water
400g of coffee-flavoured buttercream icing (this recipe uses shop bought, but you could make your own)
Walnuts (for decoration)

Chocolate and Berry Layer

1 bag of Delicious Alchemy’s Vanilla Sponge Mix
180g of unsalted butter or dairy free alternative
20ml of water
3 medium eggs
40g cocoa powder
400g of chocolate fudge-flavoured buttercream icing (this recipe uses shop bought, but you could make your own)
Handful of fresh blackberries, raspberries, blueberries and strawberries (for decoration)
Chocolate stars (for decoration)

You will also need:

Piping bag
Star nozzle
Dowels (for assembling)

Method

Step 1 – the Lemon and Poppyseed Layer

  1. Line your two round 10 inch cake tins and pre-heat your oven to 180°C (160°C for fan assisted ovens).
  2. Put two bags of the vanilla sponge mix into a large mixing bowl with the soft butter (or dairy free alternative), eggs and water, then add your lemon juice/flavouring, lemon and orange zest and poppy seeds. Beat together with an electric whisk for 20 seconds, then stop, scrape down the bowl and mix for a further 20 seconds until the mixture is lump free and smooth.
  3. Divide the mixture between your two lined tins and spread the mixture into an even layer. Bake each one for 25 minutes until lightly golden brown and springy to the touch. You can check if it’s done by putting a cocktail stick or skewer in the centre – if it comes out clean, you know it is cooked.
  4. Leave them to cool in their tins before transferring them to a cooling rack. Once they have cooled completely, trim the tops off each cake to make them completely flat and even, then spread your lemon curd over one of the cakes evenly before putting the other layer on top of it to form a sandwich cake. Set this aside to make your next layers.

Step 2 – the Coffee and Walnut Layer

  1. Line your two round 8 inch cake tins, pre-heat your oven to 180°C (160°C for fan assisted ovens).
  2. Put two bags of the vanilla sponge mix into a large mixing bowl with the soft butter (or dairy free alternative), eggs and water. In a separate jug, mix together your coffee granules and warm water and stir, then pour this into the mixing bowl with your other ingredients. Beat together with an electric whisk for 20 seconds, then stop, scrape down the bowl and mix for a further 20 seconds until the mixture is lump free and smooth.
  3. Make your coffee-flavoured buttercream (or soften if pre-bought) and follow step 4 from the lemon and poppyseed layer.

Step 3 – the Chocolate and Berry Layer

  1. Line your two round 6 inch cake tins, pre-heat your oven to 180°C/160°C for fan assisted ovens.
  2. Put two bags of the vanilla sponge mix into a large mixing bowl with the soft butter (or dairy free alternative), eggs and water. Add your cocoa powder into the mix using a sieve so that it has no lumps. Beat together with an electric whisk for 20 seconds, then stop, scrape down the bowl and mix for a further 20 seconds until the mixture is lump free and smooth.
  3. Make your chocolate fudge-flavoured buttercream (or soften if pre-bought) and follow step 4 from the lemon and poppyseed layer. You will now have 3 sandwich cakes.

Step 4 – Construct Your Cake!

Once you have completed the baking, cut some dowels to the correct width of the lemon cake and the coffee cake. I put 4 dowels in each cake to hold the weight of the cakes so that they didn’t sink into each other. Once the dowels are in place, stack the cakes so that the 10 inch lemon and poppyseed cake is at the bottom, the 8 inch coffee and walnut cake is in the middle and the chocolate and berry cake is at the top!

Step 5 – Decorate

Using a star nozzle and a piping bag, pipe your lemon-flavoured buttercream around the edge of the lemon and poppyseed layer, then add orange and lemon flavour jelly slices to decorate around the edge of the cake. Pipe your coffee-flavoured buttercream around the coffee layer, then decorate the edge of the cake with walnuts. Finally, pipe the chocolate fudge-flavoured buttercream around the edge of the chocolate layer, then decorate with chocolate stars and berries.