Gluten-free lamingtons

Make blueberry jam.

Meanwhile, preheat oven to 180°C/350°F. Grease a 20cm x 30cm (8in x 12in) slice pan; line base and long sides with baking paper, extending the paper 2cm (¾in) over the sides.

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

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

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.

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

Trim sponge then cut into 24 x 5cm (2in) squares using a serrated knife. Cut each square in half horizontally. Sandwich squares with 1 teaspoon each blueberry jam, then 2 teaspoons cream, spreading each evenly. Place half the coconut in a shallow bowl. Using a wide pastry brush, carefully brush remaining jam lightly onto a filled sponge square until completely covered. Place sponge into coconut, sprinkling coconut all over to evenly coat square. Repeat with remaining sponge squares, jam and coconut. Using a sharp knife, cut lamingtons in half; serve.

Place blueberries, sugar, rind and ¾ cup (180ml) water in a medium heavy-based saucepan; stir over medium heat, without boiling, until sugar dissolves. Bring to the boil; boil, without stirring, for 10 minutes (scrape the base of the pan occasionally to make sure jam is not sticking). Remove from heat; cool. Transfer jam to a tall jug; blend with a hand-held blender until smooth. Cover; stand at room temperature until required.