Gluten free chocolate and pecan spiral
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Photo: Lauren Marsh
Preparation: 20 minutes, plus rising 60 minutes
Cooking: 25-30 minutes
7g fast acting dried yeast
55g golden caster sugar
200g gram flour
200g gluten-free bread flour, plus more for kneading
½ tsp salt
55g salted butter
1 large egg, beaten
120ml milk, lukewarm
For the filling:
60g plain dark chocolate, finely chopped or grated
60g pecan nuts, roughly chopped
1 tbsp golden caster sugar
1 tsp cinnamon
Milk to glaze
1-2 tbsp icing sugar
Heat oven to 200°C.
Mix the yeast with the lukewarm milk to activate it.
Sift the flours and salt into a food processor with a dough hook or do this by hand. Rub in the butter then add the sugar.
Make a well in the centre of the flour and pour in the yeast mixture, together with the beaten egg.
Mix to a dough — the mixture will be quite dense. Add more milk if it feels too dry or flour, if too wet.
Tip onto a lightly floured surface and knead until smooth. Place in a clean bowl, cover and leave in a warm, draught-free place to rise for an hour, but it will only rise a little. Line a 2lb loaf tin with parchment.
Tip the risen dough onto a lightly floured surface. Flatten it with your hands like a large pizza.
Sprinkle the dough with a tablespoon of caster sugar and cinnamon and ¾ of the chocolate and nuts. Roll into a tight log. Trim the top and bottom edges.
Halve the roll lengthways down the middle, leaving a section at the top joined. The filling will be exposed. Carefully fold over the two dough lengths to create a twist.
Press the ends together, then carefully lift the twisted loaf into the tin.
Gently glaze with milk, sprinkle with the remaining chocolate and pecans and bake for 25-30 minutes.
Cool for 10 minutes in the tin then transfer to a wire rack.
In a small bowl mix the icing sugar with ½ a teaspoon of cold water, then drizzle over the cake.
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