These and other delicious gluten-free recipes are available in our book Gluten Free Baking.
- 6 eggs
- ²⁄³ cup (150g) caster (superfine) sugar
- ¹⁄³ cup (50g) 100% corn (maize) cornflour (cornstarch)
- ½ cup (65g) gluten-free self-raising flour
- ¹⁄³ cup (45g) gluten-free plain (all-purpose) flour
- 2 cups (500ml) pouring cream
- 1 tablespoon gluten-free icing (confectioners') sugar
- 3 cups (300g) desiccated coconut
- 375 grams 12oz) blueberries
- 1 cup (220g) jam setting sugar
- 2 teaspoons finely grated lemon rind
- 1Make blueberry jam.
- 2Meanwhile, 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.
- 3Beat eggs and caster sugar in a large bowl with an electric mixer for 8 minutes or until mixture is thick and creamy.
- 4Triple-sift combined flours. Whisk flour mixture into egg mixture until just combined. Pour mixture into pan.
- 5Bake 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.
- 6Whisk cream and icing sugar in a bowl with an electric mixer until firm peaks form. Cover; refrigerate until required.
- 7Trim 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.
- 8Place 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.
For a dairy free option swap pouring cream for thick gluten-free coconut yoghurt. Sponge and jam can be made a day ahead. Store sponge in an airtight container and refrigerate jam. Assemble lamingtons up to 2 hours ahead of serving.
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