Wheat free Archives

Fruity dessert

Yellow plum compote

20–30 minutes

Gluten-free Victoria sponge with raspberry chia jam

Serves 10

Difficulty Easy

Prep Time 35 minutes

Cooking Time 1 1⁄2 hours

Ingredients

900 g firm plums, grated
180 g Woolworths potato flour
180 g Woolworths rice flour
300 g sugar
1 1⁄2 t bicarbonate of soda
6 free-range eggs
1 1⁄2 cups vegetable or coconut oil
1 1⁄2 t vanilla extract
Icing sugar, for dusting

For the raspberry chia jam:

460 g raspberries
4 T Woolworths chia seeds
4 T water

Method

Combine all the ingredients for the cake, except the icing sugar, in a large mixing bowl and mix using an electric hand-mixer.

Divide half the batter between 2 x 17 cm greased cake tins and bake for 45 minutes, or until a skewer inserted comes out clean.

Remove from the tins once slightly cooled, then allow to cool completely. Repeat with the remaining cake batter.

To make the raspberry chia jam, place all the ingredients in a small saucepan and blend using a hand-blender. Warm through over a medium heat for 3 minutes, then set aside for 15 minutes to thicken slightly.

To assemble the cake, sandwich the 4 layers using the raspberry chia jam and dust the top layer with icing sugar before serving.

Chef's note: “This cake is deliciously moist and a fantastic bake for tea-time visitors who are following a gluten-free diet. Halve the recipe to make a two-layer cake.”

Discover more gluten-free cakes here.

This recipe first appeared in the May 2015 issue of TASTE Magazine.

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Gluten-free Victoria sponge with raspberry chia jam

Gluten-free Victoria sponge with raspberry chia jam

Ingredients

Method