Gluten-free baking

No gluten, no worries - we have a sweet treat for everyone!

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Berry lamingtons

PREP+COOK TIME I HOUR (+ STANDING) MAKES 24

• 6 eggs
• 2/3 cup (150g) caster sugar
• 1/3 cup (50g) 100% corn cornflour
• 1/2 cup (65g) gluten-free self-raising flour
• 1/3 cup (45g) gluten-free plain flour
• 2 cups (500ml) pouring cream
• 1 tablespoon gluten-free icing sugar
• 3 cups (300g) desiccated coconut

BLUEBERRY JAM

• 375g blueberries
• 1 cup (220g) jam setting sugar
• 2 teaspoons finely grated lemon rind

1 Make blueberry jam.

2 Meanwhile, preheat oven to 180°C/160°C fan. Grease a 20cm x 30cm slice pan; line base and long sides with baking paper, extending the paper 2cm over the sides.

3 Beat eggs and caster sugar in a large bowl with an electric mixer for 8 minutes or until mixture is thick and creamy.

4 Triple-sift combined flours. Whisk flour mixture into egg mixture until just combined. Pour mixture into pan.

5 Bake cake for 25 minutes or until cake is dry to the touch and edges are coming away from the sides of the pan. Stand cake in pan for 5 minutes before turning, top-side up, onto a wire rack to cool.

6 Whisk cream and icing sugar in a bowl with an electric mixer until firm peaks form. Cover; refrigerate until required.