Gluten Free Paradise Slice

And not a soggy bottom in sight.

I seem to be getting through my list of bakes to convert to gluten free. There was the chocolate mini rolls last year,ย thanks to the new series of The Great British Bake Off.

Then there was the creation of the gluten free โ€˜double deckerโ€™ bar… home-made nougat….ummmm ๐Ÿ˜€

Now, the gluten free Paradise Slice. But without the coconut….itโ€™s not my favourite. Currently found in a local high street coffee chain

This is a 2 part bake, so line a small cake tin (26x16x3cm) with greaseproof paper and Preheat the oven to Gas 4, 180c, 160c fan.

For the shortbread;

– 75g soft butter

– 40g caster sugar

– 80g rice flour

– 40g cornflour

Beat the butter and sugar until, light and fluffy. Sieve the two flours together onto the butter and mix until fully combined and bring together to form a dough.

Now this is a small amount of shortbread and I found it easier to roll this out, to the size of the tin, but placing the dough onto the greaseproof, covering with cling film and the rolling out to fit the size of the tin. Remove the cling film before baking, then bake the shortbread for 10 minutes. Remove from the oven and cool completely before spreading the jam.

For the next bit;

150g Raspberry jam (or other dependent on taste)

90g soft butter

90g caster sugar

2 eggs

60g ground almonds

30g gluten free oats

90g dried fruit

40g halved glacรฉ cherries

1 teaspoon almond essence

Once you have spread your jam, beat the butter and the sugar until light and fluffy, beat in the eggs one at a time, mix in the almonds, oats, rice flour and essence, then stir in the dried fruit and glacรฉ cherries. Pour onto the jam, shortbread and bake for 25 – 30 minutes. There should be a light bronzed top. Allow to completely cool in the tin before removing and slicing – as 9 big slices or 18 bite size pieces.

 

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Gluten free Marzipan Cake

There was a vision of writing up some recipes based on using up the cupboards of all their festive foods. But it seems there was a) little in the way of foods left over and b) what was left went into this recipe! ๐Ÿ˜€

This recipe and bake is loosely based around a Nigella Lawson recipe for Easy Almond Cake, but I have adapted it for gluten free and a couple of additions and different methodology. Mainly because I couldnโ€™t be bothered to get the food processor out. So I made this in the Kitchen Aid food mixer.

Youโ€™ll need a deep, lined 8โ€ cake tin with a loose base or you can use a springform cake tin.

Preheat the oven to gas 4, 180c, 160c fan.

220g soft Marzipan – can be microwaved for about 10 seconds if required. I used a mixture of Hotel Chocolat and Niederegger Marzipan. And yes these are chocolate coated, it just adds to the taste. And yes, we had a lot of Marzipan for Christmas ๐Ÿ˜€๐Ÿ˜€ there was also a chunk of ready to use Marzipan left in a tub too.

220g ย very soft butter

40g caster sugar

1 teaspoon almond essence

5 eggs

120g gluten free self raising flour

1/4 teaspoon baking powder

60g toasted nibbled almonds

60g icing sugar (to make into water icing when the cake has cooled and has been removed from the tin)

Extra Marzipan (and glacรฉ cherries if you have them) to decorate

Beat the marzipan and the butter in the mixer until soft mushed. Beat in the eggs one at a time then pour in the essence. ย Donโ€™t forget to scrape the sides of he mixing bowl.

Tip in the flour and baking powder and stir in until fully combined.

Place the cake mix into the prepared cake tin, sprinkle on the toasted nibbled almonds and bake for 40 – 50 minutes. Check with an inserted skewer. If it comes out clean itโ€™s done.

Allow to cool in the tin before removing and cooling on a rack.

Make the water icing by adding hot water to the icing sugar a tablespoon at a time until you have a smooth paste. Then using a spoon drizzle on the icing sugar and decorate with chocolate marzipan (and or glacรฉ cherries of you have them).