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,Β thanks to the new series of The Great British Bake Off.

Then there was the creation of the gluten free β€˜double decker’ bar… home-made nougat….ummmm πŸ˜€

Now, the gluten free Paradise Slice. But without the coconut….it’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 glacΓ© 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 glacΓ© 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 Chocolate and Cherry Madeira Cake Recipe

Gluten free chocolate Madeira cake
Gluten free chocolate Madeira cake

I do like it when you get asked to use particular ingredient to try for free  😊😊 And so when I was contacted by Food Thoughts to try out a sample of their Finest Organic Fairtrade Cocoa, I jumped at the chance. Mostly to try a product I had not seen or tried before.

And where better I thought, than a Madeira cake. Recently seen on the Great British Bake Off, Series 6 on the BBC (with added crack). Here then is a Gluten Free version 😊

Pre heat the oven to Gas 3/160c and line a 2lb/900g Loaf Tin.

Ingredients

180g Soft Butter

180g Caster Sugar

3 Eggs, lightly beaten

80g Chopped GlacΓ© Cherries

60g Food Thoughts Finest Fairtrade Organic Cocoa

150g Dove Farm Gluten Free Self Raising Flour

60g Ground Almonds

50ml semi skimmed milk

Firstly sift the cocoa, gluten free flour and ground almonds together Β until well combined.

Then beat until soft and creamy, the butter and caster sugar. Then pour in the egg mix slowly and beat until well mixed.

Then pour in the rest of the ingredients and beat well. Remember the glacΓ© cherries need to be chopped otherwise they’ll sink!

The mix needs to fall off a spoon when lifted, so you may then extra milk to do this. Beat in well if required, but with care, as it will splatter πŸ˜‰.

Pour into the prepared loaf tin and bake on the middle shelf for 50 – 60 minutes. Use a skewer to check it’s cooked. If it comes out clean, it’s done.

Leave to cool before removing from the tin. And decorate accordingly if you want to. I decorated mine with some left over white chocolate ganache I had, but you could easily just melt some white chocolate for the same effect.

The result of using Food Thoughts Finest Organic Cocoa? A deep, rich and moist chocolate cake. Thoroughly enjoyed but us and the neighbours over the road πŸ˜‰

Would I buy Food Thoughts again? Yes, but it seems it’s currently only available in a few Sainsburys.

Enjoy πŸ˜‹πŸ˜‹

Gluten free Chocolate & Cherry Madeira Cake
Gluten free Chocolate & Cherry Madeira Cake