Gluten free raspberry cake with passionfruit glaze


You can use this recipe as a base for an orange and blueberry cake, substitute orange for lemon rind and blueberries for raspberries. For the glaze, you will need four small passionfruit.

  • Winter 2020
  • Lifestyle

Ingredients


PREP + COOK TIME 1 HOUR
15 MINUTES SERVES 8

  • 125g (4oz) dairy-free spread
  • ¾ cup (165g) caster (superfine) sugar
  • 1 tbsp finely grated lemon rind
  • 3 eggs
  • 1¾ cups (235g) gluten-free self-raising flour
  • ¼ cup (60ml) soy milk
  • ¾ cup (100g) frozen raspberries
PASSIONFRUIT GLAZE
  • 2 tsps (10g) dairy-free spread
  • 1 cup (160g) gluten-free icing (confectioners’) sugar
  • ¹⁄³ cup (60ml) passionfruit pulp

Method


  1. Preheat oven to 190°C/375°F. Grease a 21cm (8½in) baba or bundt pan well with dairyfree spread; dust with a little gluten-free flour, shake out excess.
  2. Beat dairy-free spread, sugar and rind in a medium bowl with an electric mixer until light and fluffy. Beat in eggs, one at a time, until just combined. Stir in sifted flour and the milk, alternately, in batches. Stir in raspberries. Spread mixture into pan.
  3. Bake for 45 minutes or until a skewer inserted into the centre of the cake comes out clean.
  4. Stand cake in pan for 5 minutes before turning onto a wire rack over an oven tray. Cool to room temperature.
  5. Make passionfruit glaze.
  6. Stir ingredients in a small bowl until smooth. Spoon passionfruit glaze over cake, allowing some to drip down the sides.

Keeping... cake is best eaten on the day it is made.


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Health and wellness - Winter 2020
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