It's St Patrick's Day this weekend and while most people will be raising a glass of Guinness, sipping a Black Velvet cocktail or digging into Guinness fondue this weekend, the gluten free amongst us won't.
For the cakes:
- 280g gluten free self raising flour mix
- 1 tsp bicarbonate of soda
- 1 tsp salt
- 20g cocoa powder (check it's gluten free)
- 340g demerara sugar
- 240ml vegetable oil
- 120ml hot coffee
- 240ml gluten free ale
- 1 tbsp treacle
- 1 tbsp black food colouring (optional)
- 1 tsp white wine or cider vinegar
- 2 large eggs
- 4 egg whites
- 200g caster sugar
- 60g golden syrup
- 1 tsp salt
- 1 vanilla pod, seeds scraped out with a knife (or 1 tsp vanilla bean paste)
- Preheat your oven to 165°C/325°F/Gas mark 3
- Sift the self raising flour mix, bicarbonate of soda, salt and cocoa powder into a bowl.
- In a another bowl, whisk the demerara sugar, oil and coffee together until the sugar starts to dissolve. Add the ale, treacle, food colouring (if using) and vinegar and keep mixing.
- Beat the eggs and add them to the bowl and whisk them into the liquids.
- Add the flour mix and stir well to incorporate.
- Spoon the mixture into muffin cases and bake for 25 minutes, until a skewer comes out cleanly from the middle of a cake.
- The cakes are very soft, especially when they're still warm, so take care when you transfer them to a cooling rack.
- Bring a saucepan of water to the boil and reduce the heat to a gentle simmer. Try to find a saucepan that fits your bowl quite snuggly and don't add too much water, you don't want the surface of the water to touch your bowl.
- Put the egg whites, sugar, syrup, salt and vanilla seeds into a bowl and sit it on top of your simmering pan.
- Whisk for about 8 minutes until the mixture is thick, like double cream.
- Spoon the marshmallow into a piping bag and pipe on to your cakes.
- Let the marshmallow set for about 30 minutes before EATING ALL OF THEM.