Gluten-free Cherry Bake

Gluten-free Cherry Bake

A wonderful recipe adapted from Great British Chefs

raspberry-coconut-squares-6

Ingredients:

75g of unsalted butter, soft

150g of caster sugar

2 large eggs

150g of rice flour

1 tsp baking powder

1 tbsp of milk

1 vanilla pod

Pinch salt

50g desiccated coconut plus 40g for sprinkling

5 tbsp cherry jam

Method:

Preheat the oven to 180°C/gas mark 4

Grease and line a 10 x 8″ cake tin

Cream together the butter and 50g of the sugar until pale and fluffy

Gradually add the egg yolks before sifting over the rice flour and baking powder

Whisk together until the mixture looks like breadcrumbs

Add the vanilla pod seeds and milk and continue to whisk into a creamy batter

Spread the mixture evenly over the base of the tin with a rubber spatula

Next, spread the jam evenly over the top

Whisk the egg whites and salt together until stiff

Continuing whisking while slowly adding the remaining 100g of caster sugar to make a glossy meringue

Fold in 50g of desiccated coconut and spread evenly over the jam layer Sprinkle over the remaining coconut and bake in the oven for 25-30 minutes

Leave to cool in the tin for 10 minutes before cutting into even squares

Leave to cool completely before removing the squares from the tin with a palette knife


23 Feb, 2016

4 thoughts on “Gluten-free Cherry Bake

  1. This does look a nice recipe. I like to try gluten free produce, as I try and cut down the amount of wheat I eat, so I’ll certainly give this a try.

    There is a range of delicious French jams that we can get in the UK that are sugar free and I would use that. You could even replace the rice flour with ground almonds too as another alternative.

    I’ll be sure to let you know how I get on.

    1. Thanks Maria. Me too. It reminds me of something similar that I used to have in school as a desert. Not very often, but something I always looked forward to.

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