Posted 20 hours ago

Toblerone Orange Twist, 360 g

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Finishing it is totally up to you – whip up a little orange buttercream if you fancy, or top with chocolate orange Toblerone… or do both, like I did! Gluten-free chocolate orange Toblerone tart recipe – 100% no-bake and super easy to make using just 6 simple ingredients. The ultimate dessert that even muggles will enjoy!

I’d recommending using digital cooking scales like these so you know you’re getting an accurate measurement and replicating my recipe as accurately as poss. Butter: Make sure yours is softened! This is needed for creating the icing – do not substitute for a spreadable margarine. Story Saved You can find this story in My Bookmarks. Or by navigating to the user icon in the top right. Most ReadWell, if you told me that, I’d think you were probably a teacher a Hogwarts School of Free From Witchcraft and Gluten-free Wizardry. Best of all, you’d never know it was gluten-free by tasting it or looking at it – it’s super soft, moist and NOT crumbly or dry at all. That’s right, both have no gluten-containing ingredients and no ‘may contain’ warning for gluten, wheat, barley etc. Here’s some more info from Coeliac UK on identifying safe gluten-free products. Can I make your gluten-free chocolate orange yule log recipe dairy free? In gluten-free self-raising flour, there’s usually even a little baking powder and xanthan gum in it too which always helps. So to replace it with just one specific type of flour… that’s not going to cut it at all. Definitely go for a gluten-free flour blend. Do I need weighing scales to bake your gluten-free chocolate orange swiss roll recipe?

I used my food processor to blitz the biscuits into a fine consistency so that it will be nice and easy to shape into my pastry tin. Can I make your gluten-free chocolate orange Toblerone tart without any kind of electric mixer/appliance at all? I’m guessing it’s because Terry’s chocolate orange is such a big thing during the festive season – is that why?! In gluten-free self-raising flour, there’s usually even a little baking powder and xanthan gum in it too which always helps.

Choose a sleeve, select your flavour and add a name to your 360g bar to truly make it a gift to remember. Toblerone Orange Twist is made of milk chocolate with honey, almond, nougat & gingery candied orange peel. Enjoy Toblerone, the iconic triangular chocolate from Switzerland, with a twist. The beloved Toblerone milk chocolate with honey and almond nougat combined with the addition of Orange peels covered with ginger. A perfect gift with a surprising twist. I wouldn’t recommend a food processor for this one – you really need a whisk attachment to get a lot of air into your eggs for this cake to work. Without gluten or xanthan gum to bind the cake together, you’ll be left with a very brittle, fragile sponge which won’t work for this recipe. In other words, you won’t have a hope in hell of being able to roll it up without xanthan gum! This isn’t a regular sponge recipe – there’s no butter! So definitely don’t throw all the sponge ingredients at once. Trust me, it won’t turn out ok and we need the sponge to be spot on so it can be rolled without breaking.

Orange Extract: Despite this recipe not needing an actual fresh orange, my yule log still has an intense orange flavour thanks to the magic of this ingredient. In a separate bowl, whisk your egg whites (using an electric hand whisk or stand mixer ideally) until they start to turn white and frothy. Gradually add the remaining caster sugar (50g), whisking until you have medium peaks. Nancy is most proud of her work live reporting on the funeral of Her Majesty Queen Elizabeth II for Entertainment Daily What if I told you that you could make the ULTIMATE dessert that gluten-free people could only dream of? Most of my recipes are really easy to make dairy free with a few simple swaps. But unfortunately, by the time I adapted everything to be dairy-free, it would basically be an entirely different recipe!

Whilst your sponge cools, make your icing for the inside and out. Place your butter in a stand mixer (or electric hand whisk if you don't have a stand mixer), mix on its own on a high speed for about 5 minutes. The butter should change from a more yellow colour to being a lot more pale. Personally, I haven’t tried this recipe without adding the icing sugar, so I can’t guarantee the end result will hold and set. Yep! But just make sure that when you whisk the sugar and eggs together, you use a hand whisk and gets lots and lots of air into the mixture until frothy. It’s super-important that the sponge mixture is really consistently mixed! Remove the sponge from the oven and very carefully invert it (turn it upside down!) onto another piece of baking paper on a flat surface. Carefully peel off the baking paper that was on the bottom of it in the oven.

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