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Categories:
unsalted butter sugar eggs vanilla flour baking powder xanthan shredded coconut orange zest raspberry jam walnuts red candied cherries chocolate chips
Viewed: 1 - Published at: 4 years agoIngredients
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 3 None eggs, separated
- 1 tsp vanilla extract
- 1 3/4 cups gluten-free all-purpose flour
- 1 tsp gluten-free baking powder
- 1 tsp xanthan gum
- 1/4 cup shredded coconut
- 1 tbsp orange zest
- 1/2 cup raspberry jam
- 1/4 cup walnuts, chopped
- 2 oz red candied cherries, chopped
- 1.5 oz dark chocolate chips
Method
- Preheat oven to 325°F. Grease and line a 10x6 inch rimmed baking tray.
- Beat butter, 1/3 cup sugar, egg yolks and vanilla until pale and creamy. Mix in flour, baking powder and xanthan gum until combined. Bring mixture together with your hands then press into prepared pan. Bake for 10 mins, until lightly browned.
- Meanwhile, to make the meringue topping, whip egg whites to soft peaks. Beat in remaining sugar, 1 tbsp at a time, until thick and glossy. Fold in coconut and orange zest.
- Spread jam over cake base. Sprinkle walnuts, cherries and chocolate chips over top. Spread meringue over top and bake for 25 mins, until firm to the touch. Let cool completely. Remove from pan and cut into 12 pieces to serve.
