This page contains a Flash digital edition of a book.
There’s a story behind why Café Circa does so much of its menu Gluten Free...


It took until my daughter was 5 to get to the root of the sore tummies and constant sickness to discover she had an intolerance to gluten. Back in the 90s it was hard fi nding restaurants where the staff or chefs knew what wheat free or gluten intolerance was let alone having a choice, most soups were made with a fl our roux base, apart from baked potatoes, omelettes or salads that was about it - no cakes, puddings, pasta or bread!


Thankfully the last 5 years have seen a refreshing change in perception. All those people with IBS in the 80s perhaps discovered they too were gluten intolerant. They say one in 100 have allergies, the number could be higher. So a great big hug to all the companies, cafes and restaurants out there that are now enlightened providers of gluten free (gf) food. A gf diet is super healthy by the way, no processed food…


I’ve just fi nished making Gluten Free Chocolate Cola Cake with fudge icing. No transfats either so good for the waist line if eaten before 3.30 ( that’s my own rule by the way, to eating pudding and cake! I fi gure I’ve got a couple of hours to generally wander about, do housework, cook dinner, breathe, gently burn off the calories…) Its all really easy- the recipe I use makes two sponges that can either be layered or you can freeze one and eat one. Hope you enjoy it! Wendy@Café Circa


Café Circa Gluten Free Chocolate Cola Cake with Fudge Icing you will need 2 baking tins, greased and lined and an oven on to temp 175 fan assisted or 180 non fan.


Ingredients - weigh straight into a mixing bowl 200g SR glutenfree fl our (or normal sr fl our if not gf ) 200g ground almonds 1 cup of cocoa


1 tsp bicarb of soda 100ml full fat milk


4 fresh free range eggs 400g sugar


1 tsp vanilla extract 1 can of coke


Melt 350g of butter and add to the batter mix. It will be a wet mix but don’t worry. Divide into the two tins and bake in the middle of the oven for 43 mins. Check the cakes by using a toothpick skewer to test there’s no mix sticking to it. If there is leave in for 4 mins test again, repeat this if necessary. Cool then refrigerate ready for topping.


Fudge Icing - use a microwavable bowl & put all the ingredients in 1 can of condensed milk


Equal amount of dark chocolate 20g butter


microwave for 1 min stir then if still not mixing another 30 sec but don’t over cook this as you will burn the chocolate. Let it cool a little then spread over your cooled cake & refrigerate till set. Slice your cake using a hot knife, I run hot water over mine to get a clean cut every time.


48 To advertise in thewire t. 07720 429 613 e. the.wire@btinternet.com


Page 1  |  Page 2  |  Page 3  |  Page 4  |  Page 5  |  Page 6  |  Page 7  |  Page 8  |  Page 9  |  Page 10  |  Page 11  |  Page 12  |  Page 13  |  Page 14  |  Page 15  |  Page 16  |  Page 17  |  Page 18  |  Page 19  |  Page 20  |  Page 21  |  Page 22  |  Page 23  |  Page 24  |  Page 25  |  Page 26  |  Page 27  |  Page 28  |  Page 29  |  Page 30  |  Page 31  |  Page 32  |  Page 33  |  Page 34  |  Page 35  |  Page 36  |  Page 37  |  Page 38  |  Page 39  |  Page 40  |  Page 41  |  Page 42  |  Page 43  |  Page 44  |  Page 45  |  Page 46  |  Page 47  |  Page 48  |  Page 49  |  Page 50  |  Page 51  |  Page 52  |  Page 53  |  Page 54  |  Page 55  |  Page 56  |  Page 57  |  Page 58  |  Page 59  |  Page 60  |  Page 61  |  Page 62  |  Page 63  |  Page 64  |  Page 65  |  Page 66  |  Page 67  |  Page 68  |  Page 69  |  Page 70  |  Page 71  |  Page 72  |  Page 73  |  Page 74  |  Page 75  |  Page 76  |  Page 77  |  Page 78  |  Page 79  |  Page 80  |  Page 81  |  Page 82  |  Page 83  |  Page 84  |  Page 85  |  Page 86  |  Page 87  |  Page 88  |  Page 89  |  Page 90  |  Page 91  |  Page 92  |  Page 93  |  Page 94  |  Page 95  |  Page 96  |  Page 97  |  Page 98  |  Page 99  |  Page 100  |  Page 101