Gluten-free naked raspberry cake from the fabulous new Delicious cookbook, Feel Good Food by Valli Little
If you have two 18cm cake pans, you can speed up the baking process. But however you do it, you certainly won’t regret making this showstopper when you bring it to the table.
5 eggs, separated
150ml pure maple syrup
400g light sour cream
1 cup (150g) gluten-free flour
2 tsp gluten-free baking powder
250g raspberries, plus extra, to serve
Basil leaves, to serve
500g light sour cream
2 tbs pure maple syrup
1 tsp vanilla extract
Preheat the oven to 180°C. Grease an 18cm round springform
cake pan and line the base and side with baking paper.
Place the egg yolks and maple syrup in a large heatproof bowl
over a saucepan of gently simmering water and, using handheld
electric beaters, beat until light and fluffy. Remove from the heat
and stir in the sour cream. Sift over the flour and baking powder,
then fold until combined.
Place the eggwhites in a clean bowl and, using a balloon whisk,
whisk to stiff peaks. Fold one-third of the eggwhite into the egg
yolk mixture to loosen, then fold in the remainder. Spread the
base of the prepared pan with 2cm batter, then scatter over
50g raspberries. Bake for 15 minutes or until a skewer inserted
into the centre comes out clean. Turn out onto a wire rack to cool
completely. Repeat the process with the remaining batter and
raspberries, re-lining the pan each time, to make 5 cakes.
For the icing, place the sour cream, maple syrup and vanilla
in a bowl and beat until combined. Place one cake on a serving
plate and spread with icing, then top with a second cake. Repeat
process with the icing and cakes, then thinly spread the remaining
icing around the outside of the layered cake. Top with extra
raspberries and basil leaves to serve.