Gluten-free Victoria sponge with raspberry chia jam

Gluten-free Victoria sponge with raspberry chia jam

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  • 10
  • Easy
  • 35 minutes
  • 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

Cooking Instructions

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.

Abigail Donnelly Recipe by: Abigail Donnelly
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Nothing excites Woolworths TASTE's Food Director quite as much as the challenge of dreaming up recipes with innovative new foods – or the thrill of creating deliciousness on a plate with the humblest of ingredients. With Abi by your side, you’ll be a cooking expert in no time at all.

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