If you're coeliac or following a gluten-free diet then you know how difficult it can be to find delicious cakes and bakes that don't end up tasting stodgy and soggy but fear not.
We've got you covered with our gluten-free recipes and this coconut, hazelnut and raspberry jam traybake cake is one of our favourites, and it also happens to be wheat-free too.
We've used rice flour as the main component (which is naturally gluten-free), and provides a light and tender crumb. Plus, we've added desiccated coconut, chopped hazelnuts and raspberry jam for a flavourful hit.
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Yields:
10 serving(s)
Prep Time:
10 mins
Cook Time:
35 mins
Total Time:
45 mins
Cal/Serv:
500
Ingredients
75g
butter, plus extra for greasing
200g
demerara sugar
175g
ground rice
2
eggs
pinch salt
1-2 drops vanilla essence
75g
desiccated coconut
75g
chopped hazelnuts
3Tbsp.
apricot or raspberry jam, plus extra to brush
Directions
Step 1
Grease a 28x18cm (11x7in) shallow cake tin.
Step 2
Cream together butter and 75g (3oz) of the sugar until light and fluffy. Stir in 150g (5oz) of the ground rice. Spread the mixture into the prepared tin and bake at 180°C (160°C fan) mark 4 for 15min. Leave in the tin to cool for a few minutes.
Step 3
Lightly beat eggs. Add the remaining sugar, rice and the next four ingredients. Mix well. Spread the jam over the base, followed by the egg mixture. Return to the oven for 20min.
Step 4
Allow to cool, then brush with a little warmed jam. Cut into squares. Leave in the tin to cool completely before serving (see tip).
An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).
