If you don’t find this one of the most delicious cakes you have ever eaten, if you cannot believe it is gluten free, please do get with the programme and make it for yourself. It is irresistibly moreish, and one slice will definitely not be enough. Top it with some Chantilly cream–as if it isn’t rich enough already–and go for it. A superb balance of tangy and sweet, smooth and silky, an absolute pleasure. Courtesy of my in-house genius.

 

Delicious

 

Ingredients

  • 1 3/4 cups all purpose gluten free flour, 230g
  • 4 tsp baking powder
  • 4 large eggs
  • 1 cup + 2 tbsp sugar, 230g
  • 1 cup dairy free margarine, or butter, 230g
  • 1 tsp xanthan gum
  • 1 tsp vanilla extract
  • 2-3 tablespoons milk,
  • BASE
  • 1/4 cup dairy free margarine, 60g
  • 1/2 cup packed light brown sugar,
  • 1 can sliced pineapple, 8-9 whole pieces.
  • 20 candied cherries or maraschino cherries

 

Resistance is futile!

Instructions

  1. PLEASE READ NOTES FIRST!
  2. Put the flour, baking powder, eggs, sugar, margarine, xanthan gum, vanilla and milk into a bowl and mix until well blended.
  3. Melt the remaining margarine and sugar together and pour into the bottom of a 9inch cake pan.
  4. Do not use a springform pan or the margarine sugar mixture will leak out.
  5. layer the pineapple and cherries like you see in the photograph in the post.
  6. Pour the batter over the top and spread out evenly.
  7. Bake for 40 – 50 minutes at 350, (180c) or until a toothpick comes out clean from the middle of the cake.

Recipe Notes

  1. Bake by weight as I find that gives the most consistent results, especially when baking gluten free.

One cup of your gluten free flour blend may not weigh the same in different brands.

I’ve weighed cups of different blends of flour and noted that a cup of gluten free flour can vary in weight from 125g up to as much as 170g depending on how you scoop it, and what type of mix you use. You can see how this could drastically alter the outcome of a recipe.

  1. If you can, avoid buying flour with gums already added. The reason for this is that you have no way of knowing how much gum is in there and that can alter the outcome of the recipe. So for example, too much gum can give you a stickier texture in a cupcake. And though the cupcake recipe will still work, it won’t be as nice as if you measured and added the gum yourself.

Going to get another slice!