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
75 g butter, plus extra for greasing
200 g demerara sugar
175 g ground rice
2 eggs
pinch salt
1-2 drops vanilla essence
75 g desiccated coconut
75 g chopped hazelnuts
3 Tbsp. 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).
The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time
