After visiting the Roald Dahl museum last week, my mind was bursting with wonderful ideas; full of colours, flavours and fireworks. I decided to make a cake that would be worthy of Roald Dahl. It would be weird and wonderful, free from eggs, wheat and nuts so that Jumpy could eat it in spite of her allergies. It would contain “cado”, or “applecado” (avocado), her favourite food in the whole wide world.
The cake would be ‘free from’, but taste moreish enough for all of us to enjoy it. It would be colourful. It would be covered in sweets the children loved. He would be filled with the most scrumptious ganache.
I spent the whole forty minutes of the drive back home imagining what I could come up with for the cake challenge I had spotted earlier in the museum. The museum had really sparked my creativity. It was a big challenge to try and create a cake that would be worthy of Roald Dahl. I wanted to make it tasty (obviously) but also safe for Jumpy, whacky, fun and different.
I decided to make a Whacky Cakey with No Wheaty, Nutties or Eggies (to you and me, it’s a wheat, nut, gluten and egg-free chocolate cake) for a little gathering on Monday. I was so keen that I went to the supermarket to find suitable sweets that would be egg, wheat and nut-free so Jumpy could have any piece of cake she wanted. If you know me, you must be shocked that I willingly went to a supermarket. I know, crazy!
Last Sunday morning, Jumpy and I started working on our cake in the morning. A few weeks ago, my friend Vicki, The Free From Fairy, had made the ultimate ‘free from’ cake for Wriggly’s baptism. We used her recipe as the basis for our cake, but replaced some ingredients, added others and used my own ganache recipe. Jumpy was so happy but she was determined to eat all the dough and was reluctant to let me bake the cake: “I goin eat it all mama!” Check Vicki’s recipe if you are on a dairy-free diet or are trying to reduce your sugar intake.
On a practical note, the cake would look better if you had 15cm cake tins, but I only had 20cm tins so our layers were on the slim side. If you are a real chocoholic, you could double the ganache. We prefer a thin layer of icing, but I know most people would have loads more. Feel free to indulge as much as you want!
In my eyes, Roald Dahl was a genius. Although we are two generations apart, the author managed to turn both my son and I into avid readers. His writing is timeless; his stories moving, whacky and funny. We created this little beauty in his honour.
We really tried to be as open-minded as we could, and make it ‘free from’ so that the café, should they decide to make it, could provide exciting cake for their allergic, Coeliac or intolerant customers. Each portion has a different topping to please everyone.
Do you think Roald Dahl would have liked our Wangle Buzzing Cake?