Welcome to Danielle Oliver via Bloglovin.
Starting with Kate's recipe for Chocolate Kiss Cake from here, I adapted it to make a slightly less chocolately cake with some fruit powders added. Using half her recipe, my adpations are in italics:
140g Flour mix A (from this post), or a commercial gluten free blend
3/4 teaspoon bicarbonate of soda
1 teaspoon GF baking powder
3/4 teaspoon xanthan gum (1/4 teaspoon less if using bought flour with xanthan added)
1/4 teaspoon fine sea salt
50 ml hot water
180 ml milk
3/4 tablespoon white wine vinegar
80g unsalted butter (room temperature)
180g caster sugar
1 1/2 large eggs (room temperature)
80g ground almonds
10g freeze dried cherry powder (or freeze dried fruit powder of your choice).
Here are all the dry ingredients (deviating slightly from Kate's method), including the cherry powder:
For some reason, I couldn't get the butter and sugar to cream properly so whisked it once I had added some egg. Like Kate, I made 2 cup cakes with some of the mixture and baked my single layer sponge in the oven for about 40 minutes. Here it is cooling down:
Once cooled, I mixed together 100g mascapone, 50g plain yoghurt, 50g icing sugar - sifted and enough fruit powder to taste, maybe 1 to 1 1/2 teaspoons. Some was put onto the muffins and the rest used to top the single layer of chocolate and cherry sponge:
The cream taste wonderful, a subtle taste rather than full on. Thanks again Kate for another lovely recipe!