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.
Goodbye Gluten
This is an edited extract from Goodbye Gluten by Sally Holland, available in stores now.
Don’t forego your favourite foods. Goodbye Gluten is a mouth-watering collection of gourmet and everyday gluten-free recipes that you will want to share with family and friends.
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HOLIDAY
dish HOLIDAY is your go-to magazine for summer entertainment. Chock-full of recipes to share in the warmer weather dish HOLIDAY is a one-off special edition, designed for the beach, bach, boat or back yard. Different than a regular issue of dish, it is dedicated to making the most of warm-weather leisure time, including barbecue and salad recipes, Spotify playlists, a beach read, crosswords and puzzles, fish and chip and ice cream guides and much more.
This issue is not part of the 12-month subscription and is available only at retail in Aotearoa New Zealand.