Gluten-free Cherry Bake
'A wonderful recipe adapted from Great British Chefs'
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
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.
We look forward to hearing how the recipe turns out. Thanks.
It looks good. I enjoy pretty much anything with coconut.
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.