Gluten-free baking
The Australian Women's Weekly Food|Issue 85
No gluten, no worries - we have a sweet treat for everyone!
Gluten-free baking

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.

This story is from the Issue 85 edition of The Australian Women's Weekly Food.

Start your 7-day Magzter GOLD free trial to access thousands of curated premium stories, and 9,000+ magazines and newspapers.

This story is from the Issue 85 edition of The Australian Women's Weekly Food.

Start your 7-day Magzter GOLD free trial to access thousands of curated premium stories, and 9,000+ magazines and newspapers.

MORE STORIES FROM THE AUSTRALIAN WOMEN'S WEEKLY FOODView All
bake of the month
The Australian Women's Weekly Food

bake of the month

Crunchy coconut meringue and tangy rhubarb combine in a mouth-watering slice perfect for a crowd.

time-read
1 min  |
Issue 93
ADVANCED - Cooking class
The Australian Women's Weekly Food

ADVANCED - Cooking class

This recipe is fairly technical, and requires time resting the pastry at each stage, so break it over two days if you like. But perservere, it's worth it!

time-read
3 mins  |
Issue 93
slow cooker of the month
The Australian Women's Weekly Food

slow cooker of the month

Who knew you could make pizza in the slow cooker? We did! And we share our easier-than-ever spin using store-bought pizza dough and sauce.

time-read
1 min  |
Issue 93
4 ways with MUESLI BARS
The Australian Women's Weekly Food

4 ways with MUESLI BARS

sensational snack

time-read
1 min  |
Issue 93
AIR FRYER budget-busters
The Australian Women's Weekly Food

AIR FRYER budget-busters

Hearty and satisfying recipes that will save you time and money

time-read
2 mins  |
Issue 93
A table for one
The Australian Women's Weekly Food

A table for one

Cooking for one gives you complete freedom to please yourself.

time-read
1 min  |
Issue 93
BEGINNER - Cooking class
The Australian Women's Weekly Food

BEGINNER - Cooking class

The secret ingredient, lemon curd, coupled with a simple lemor glaze drizzle, makes this cake perfect for citrus lovers.

time-read
1 min  |
Issue 93
Tea party for Mum
The Australian Women's Weekly Food

Tea party for Mum

It's Mum's special day this month, so we're bringing back the tea party! Our dainty finger sandwiches, delicate pastries, and a pretty celebration cake are sure to impress.

time-read
4 mins  |
Issue 93
INTERMEDIATE - Cooking class
The Australian Women's Weekly Food

INTERMEDIATE - Cooking class

Have a crack at our classic meat pie - a buttery shortcrust pastry shell that gives way to a savoury filling of tender beef with a flaky, crispy puff pastry lid.

time-read
3 mins  |
Issue 93
Feast around the world
The Australian Women's Weekly Food

Feast around the world

We've got protein covered as we head into the cooler months with international flavours to excite.

time-read
5 mins  |
Issue 93