BAKED WITH LOVE
With the Prince and Princess of Wales marking their 12th wedding anniversary shortly before Princess Charlotte turns eight, there’s no one better than Claire Ptak – who made the wedding cake for the Duke and Duchess of Sussex – to share some celebratory bakes
BUBBLE CAKE
Serves up to 20 Takes 1½ hours, plus cooling
“Originally created for a coeliac friend, the photographer Oliver Hadlee Pearch, for his 30th birthday, this cake has a pillowy, gluten-free almond sponge topped with soft marshmallow meringue. While she was photographing this recipe, the inimitable Pia Riverola named it the bubble cake because of the shape of the icing. It stuck.”
INGREDIENTS
• 300g/11oz sorghum flour• 300g/11oz brown rice flour• 80g/3¼oz tapioca flour• 2¼ tsp xanthan gum• 2½ tbsp baking powder• 75g/3oz ground almonds• 2¼ tsp fine sea salt• 225g/8oz unsalted butter• 750g/1lb 10oz• 8 tbsp oil• 6 eggs• 480ml/17¼floz whole milk• 1½ tbsp vanilla extract• 3 tsp almond extract
