One of the most fun aspects about baking is experimentation. I love to try different cake tins and these are the best ones I’ve found recently. They are actually for Italian Pandoro or French Cannellé. They are made from silicone and are sold online through The Cook’s Kitchen.
Pandoro is a delicious light and sweet dough cake, not dissimilar to pannetone. Sadly, like any dough recipes, they are very hard to adapt to being gluten free. So, using the mould, I have come up with a delicious and easy version of French cannellé, which would be perfect at any time of the year, but particularly at Christmas.
I should add that the mould does come with a recipe for traditional Pandoro, which I have made, and is delicious.
150g butter or dairy-free spread
150g golden caster sugar
3 medium free-range eggs, beaten
1 tsp vanilla extract
2 tsp cinnamon
150g ground almonds
1 heaped tbsp. gluten free plain flour
4 tbsp honey, warmed until runny
Preheat the oven to 180C. Grease your moulds as best you can. Quick release spray is a godsend here. Set the mould aside.
Place the butter and sugar into a large mixing bowl and cream together until pale and fluffy.
Add the eggs gradually and beat well after each addition. Now, add the vanilla extract and cinnamon and beat well.
Finally, add the almonds and four and gently fold in. Carefully spoon the mixture into the moulds. Bake for 25-35 minutes until golden brown and risen.
Allow to cool in the mould for 20 minutes before removing and allowing to cool fully on a wire rack.
Drizzle with warmed honey and serve.