Sally Holland's new book Goodbye Gluten is full of delicious gluten-free recipes – like this summery cake – that everyone will want to enjoy.
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!
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.