|There has been a bit of a glut of raspberries at my house recently, and I thought that, rather than piling copious quantities onto my cereal each morning, it might be nice to put some of them to better use - in some kind of free-from baking experiment!|
My first thought was to bake some raspberry chocolate brownies, which I've made before. But, unable to find a new brownie recipe I was happy with (after a whole 5 minutes scrolling through Google's suggestions), I 'invented' a recipe for a deliciously damp cake... flavoured with delicate orange blossom, orange zest and zingy fresh raspberries, and with a drizzle of tart raspberry and orange coulis over the top. The coulis, in the end, seemed rather unnecessary with such a moist dessert, but to paraphrase Nigella - when is cake ever about necessity? I will post the recipe for that one soon!
So after the initial fruitless (haha) quest for a gluten-free chocolate brownie recipe, I eventually (the next day) came up with this ever-so-slightly lighter, more pudding-y variation. It works well with the citrussy raspberry coulis, and is delicious served slightly warm, with lactose- or dairy-free ice cream.