Gluten Free Millionaire Cake
My spin on the classic Millionaire Shortbread - a light, fluffy sponge topped with deliciously rich caramel & lashings of your favourite chocolate. All gluten free (and dairy free too if you'd like!!)
Servings: 1 x 2lb loaf tin
Ingredients
Sponge Cake
- 2 eggs
- 115 grams gluten free self-raising flour
- 115 grams caster sugar
- 115 grams spread - I use Flora Original or Flora Dairy Free
Caramel
- 70 grams dark brown soft sugar
- 70 grams spread - I use Flora Original or Flora Dairy Free
- 200 ml condensed milk
Chocolate
- 85-120 grams your favourite chocolate - can be a mix of white, milk and dark - whatever you'd like!
Instructions
Make the Cake
- Preheat your oven to 180oC (fan). Line your loaf tin with baking paper.
- In a large bowl, whisk together the butter & sugar until fully combined.>You’re looking for the mix to be paler, smooth & creamy! I use an electric whisk for 1 min
- Crack all the eggs into a separate bowl & beat together until just starting to froth up, like the picture.> Takes 5 seconds. You can use the electric whisk for this too.
- Add the beaten eggs and flour to the butter/sugar and whisk together until JUST combined (20-30seconds).>Don’t over whisk, otherwise you’ll lose the air bubbles & it won’t be quite so fluffy!
- Scrape right around the sides of the bowl to pick up any excess flour.
- Give the mixture one final whisk, making sure you reach right to the bottom of the bowl and everything is fully combined.>Still try not to over whisk! 3 seconds at most.
- Pour the mix into your tin and gently spread so its roughly even.
- Bake for approx 23-25 mins. Then remove from the oven and leave to cool a little IN THE TIN. >Don't remove the cake from the tin or the baking paper until the very last step of this recipe (when the caramel and chocolate is on, and both have set!)>You’re looking for them to be firm on top but springy to touch and a knife/skewer poked into the middle of the cake should come out relatively clean!
- Leave the cake to cool to room temperature until moving onto the next step>Usually around 30-45 mins is perfect.
Caramel Layer
- Add the brown sugar and spread to a pan. Melt on a low temp, stirring constantly until the butter is fully melted and the sugar has dissolved.
- Add a little bit of the condensed milk and stir until fully mixed in. Add more, mix in. Repeat until all of your condensed milk is incorporated>Keep it on a low temperature to prevent it from burning>If you made your condensed milk in advance, do this in lots of steps! This is because of the difference in temperature of the cold milk and the warm sugar/butter. It will cease up if you try to go too quickly!!
- Bring to a boil for 30 seconds to thicken.
- Pour the mix straight onto the cake and place into the fridge to cool.
Chocolate Layer
- Once its firm to the touch, melt your chocolate over a bain-maire and pour over the caramel.>If you want to have a marble affect:*Pour one of the types of chocolate over the caramel and spread it out so it completely covers the caramel. *Drizzle the second type over in a random pattern. It'll look something like the picture here.*Next, use a knife to lightly swirl around both chocolates
- Give the tin a shake to make sure the chocolate has spread to the edges. Place in the fridge to set.
Notes
Top tip: when you're cutting it, place a knife in boiling hot water for a minute and then dry it off before using to make it easier to slice through the chocolate caramel layer.