Sally Holland's new book Goodbye Gluten is full of delicious gluten-free recipes – like this summery cake – that everyone will want to enjoy.
Serves: 10–12
INGREDIENTS
250 grams butter
1 cup sugar
6 large eggs, separated
2 cups ground almonds
4 teaspoons baking powder, gluten free
1½ cups desiccated coconut
1 x 430 gram tin crushed pineapple, well drained
½ cup passionfruit pulp
icing sugar for serving
25 cm round cake tin lined with baking paper
This is a lovely moist cake best served as a dessert. It has the fresh flavours of the tropics with pineapple, passionfruit and coconut. And yes, it does have four teaspoons of baking powder!
METHOD
Preheat oven to 190°C.
Cream butter and sugar until light and fluffy. Add yolks, one at a time, beating well.
Mix the ground almonds and baking powder together in a bowl. Add to the creamed mixture along with the coconut. Add the pineapple and passionfruit. Mix well.
Beat the eggs whites using clean, dry beaters, until soft peaks form.
Gently fold in to the cake mixture with a large metal spoon. Turn out in to the prepared cake tin and level the surface.
Bake for 10 minutes, then reduce the oven temperature to 160° C and bake for a further 40–45 minutes until the cake is golden on top and springs back when lightly pressed.
Leave in the tin for about 15 minutes before turning out on to a wire rack to cool.
Dust with icing sugar just before serving. Serve with whipped cream or yoghurt.
latest issue:
Issue #114
Autumn has arrived, and with it, the latest issue of dish, jam-packed with recipes that will have you fizzing to get in the kitchen! With a long Easter lunch featuring perfectly pink, blushing roast leg of lamb and wildly decadent baked mashed potatoes with caramelised onions, to simply scrumptious chocolate treats and sensational seasonal baking this issue has you covered - we reckon the Hot Cross Buns are our best yet! Salads make way for soothing soups, pies, puddings and our cover star beef cheek ragù with spaghetti – a must-make dinner for family and friends. With over 60 recipes in our latest issue there’s plenty of inspiration to keep you busy – and well-fed! Don’t forget to share your dish dishes with our Facebook community.