Mouthwateringly tasty Passion fruit and lemon slice from Cake Angels by Julia Thomas
If you have a food intolerance, you may feel deprived of delicious home-baked cakes and pastries. Many people think it's tricky to successfully bake without including dairy, gluten or wheat.
Not true! Cake Angels is an award-winning British bakery set up by Julia Thomas, whose delicious cakes taste so good you won't believe they are all free from butter, cream and wheat flour.
Julia has put her recipes into a mouthwatering new cookbook Cake Angels: Gluten Wheat & Dairy Free Cakes published by HarperCollins. More than 80 easy-to-follow recipes take you step-by-step through the secrets of successful free-from baking with information on ingredients, helpful tips and plenty of down-to-earth advice. All the recipes work really well using butter and normal plain and self-raising flours too.
Click here for a chance to win one of 10 copies of Cake Angels in a Zest online giveaway.
Julia shares one of her favourite recipes here:
Julia Thomas says, 'I just love these mouthwateringly good slices. They smell and taste divine, which means I never have any left for the next day!'
Makes 16 squares
Preparation: 30 minutes Baking: 40 minutes Cooling: 30 minutes Freeze? Yes
for the base
120g (4½oz) dairy-free spread
60g (2¼oz) sifted icing sugar
½ tsp vanilla extract
185g (6½oz) wheat- and gluten-free plain flour
1 tsp xanthan gum
1 tsp grated lemon zest
Icing sugar, for dusting
for the filling
90g (3oz) wheat- and gluten-free plain flour
½ tsp gluten-free baking powder
65g (2½oz) desiccated coconut
3 large eggs, beaten and at room temperature
225g (8oz) caster sugar
170g (6oz) passion fruit pulp
(approx. 7 passion fruit)
2 tbsp lemon juice
18 x 27cm (7 x 10½ inch) shallow baking tin
Tip: You need to persevere with folding the flour into the icing sugar and dairy-free spread mixture. It will eventually form a nice moist dough.
Posted: 03/04/2012 at 14:43
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