Tropical fruit gateau - wheat free recipe
dietary information: |
| wheat free |
|
| gluten free |
|
| nut free |
|
| dairy free |
|
| vegetarian |
|
| vegan |
|
serves 6
sponge
| 25 |
g |
butter |
| 25 |
g |
sugar |
| 2 |
medium |
eggs, beaten |
| 75 |
g |
all purpose wheat free flour (or gluten free flour) |
| 25 |
g |
cocoa powder, unsweetened |
| 1½ |
tsp |
baking powder |
filling
| 200 |
ml |
whipping cream |
| 1 |
|
ripe mango, sliced |
| 1 |
|
passion fruit |
preheat oven:220°C, fan 200°C, 425°F, Gas 7
| 1. |
Line a 275mm x 175mm (11" x 7") tin with non-stick baking paper. |
| |
| 2. |
Put the butter and sugar into a mixing bowl and beat together until the mixture is smooth and creamy. |
| |
| 3. |
Add the beaten eggs, half at a time, and beat well until the eggs are completely incorporated. The mixture may start
to look a bit curdled, but this won't be a problem once the dry ingredients are added. |
| |
| 4. |
Sieve the flour, cocoa and baking powder into the egg mixture and fold together thoroughly, taking care not to
lose too much of the air in the beaten eggs. |
| |
| 5. |
Spoon the mixture into the prepared baking tin and level to an even thickness with a spatula (it will end up quite
thin). Place immediately into the preheated oven for 6-8 minutes. |
| |
| 6. |
Remove sponge from oven and immediately turn out of the tin onto a clean, firm surface. Peel off the baking paper,
then lay the baking paper back on top and put aside to cool completely. |
| |
| 7. |
While the sponge is cooling whip the cream to a soft peak. Peel and slice the mango into strips. Halve the passion
fruit. |
| |
| 8. |
When sponge is cool, remove the baking paper and then cut in half so that you have two equal sized rectangles of
sponge. Spread half the whipped cream over one half of the sponge then top with the thin slices of mango (reserving some for
decorating the top of the gateau). Using a teaspoon
scoop out the flesh from one half of the passion fruit and drop small amounts all over the mango and cream mixture. |
| |
| 9. |
Put the other half of the sponge on top of the mango and cream, then top with the remaining whipped cream, the rest
of the mango slices, and then scoop out the other half of the passion fruit and put the flesh on top of the gateau. |
| |
| 10. |
Keep in the refrigerator until ready to serve, and eat on the same day of making. |
| |
This is quite a quick dessert to make, and does look impressive when completed. You could substitute
any other soft fruit for the mango and passion fruit, and for the healthier cooks if you wanted to lower the calorie value
substitute fat-free Greek yoghurt for the whipping cream.
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