Gluten Free

Gluten-free passionfruit cakes with raspberry icing

These sweet and fruity gluten-free cakes from Anneka Manning's cookbook 'Bake Class' combine tart raspberries and aromatic passionfruit – it’s where summer meets autumn.
12
20M
25M
1H
45M

Ingredients

Gluten-free baby passionfruit cakes
Raspberry icing

Method

1.Preheat the oven to 180°C (160°C fan-forced). Brush a 12-hole (1/3 cup/80ml) capacity muffin tin with melted butter to grease.
2.Combine the almond meal, polenta, baking powder, butter, sugar, passionfruit pulp and eggs in a large bowl. Use an electric mixer to beat on low speed until combined.
3.Scrape down the side of the bowl and then beat on high speed for 3 minutes or until the mixture is well combined and very pale in colour. Spoon the mixture into the prepared muffin holes, dividing evenly.
4.Bake in preheated oven for 20–25 minutes, or until the cakes are golden and a skewer inserted in the centre comes out clean. Remove from the oven and leave to stand in the tin for 5 minutes before turning out onto a wire rack, bottom sides up, to cool. This will take about 30 minutes.
5.Meanwhile, to make raspberry icing: Place the raspberries in a small saucepan and sprinkle with 2 tablespoons of the icing sugar. Heat over low heat, stirring occasionally, for 2 minutes or until the raspberries have broken down.
6.Pass the raspberry mixture through a sieve, pressing with the back of a spoon to extract as much juice as possible. Discard any seeds.
7.Stir the raspberry syrup with the water into the remaining icing sugar until smooth and well combined to make a thick, pourable icing.
8.Spoon 1 teaspoon of the raspberry icing on top of each cake, spreading if necessary and allowing it to run down the sides. Set aside for 30 minutes or until the icing sets.

These cakes will keep in an airtight container at room temperature for up to 2 days. Recipe and image from BakeClass by Anneka Manning (Murdoch Books) RRP $45 available now in all good bookstores and online.

Note

Related stories


Courgette, polenta and parmesan cakes
Gluten Free

Courgette, polenta and parmesan cakes

These courgette and polenta cakes are popular with everyone, especially as they’re loaded with gooey cheese. They are just wonderful for anyone wanting to branch out from potatoes as their go-to source of carbs!