Gluten-free Naked Raspberry Cake from Feel Good Food by Valli Little

Gluten-free Naked Raspberry Cake from Feel Good Food by Valli Little

GGluten Free naked raspberry cake-1[2]luten-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.

SERVES 6-8

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

ICING

500g light sour cream

2 tbs pure maple syrup

1 tsp vanilla extract

METHOD

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.

 

To find out more or purchase a copy of Feel Good Food click here

 

feel-good-food

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                      Publisher details

                      Feel Good Food
                      Author
                      Valli Little
                      Publisher
                      ABC Books
                      Genre
                      Cookbook
                      Released
                      01 November, 2015

                      Synopsis

                      An all-new collection of 180 recipes that will make you feel good everyday, from bestselling author Valli Little and leading food magazine delicious.There's a global movement towards growing, cooking and eating food that nourishes and sustains. In Feel Good Food, Valli Little brings her signature style to recipes that look and taste utterly indulgent, yet offer a balanced, more holistic approach to everyday eating and wellbeing. Add to this plenty of no-nonsense advice on essential pantry ingredients and cooking methods, and you have a cookbook that will inspire and delight, whether you're grabbing breakfast on the run or entertaining a crowd.Feel Good Food is the tenth book from bestselling author and food director Valli Little, with the team behind one of Australia's leading food magazines, delicious. Each recipe is brought to life with beautiful images shot by Jeremy Simons and acclaimed stylist David Morgan.
                      Valli Little
                      About the author

                      Valli Little

                      Valli Little is widely regarded as one of Australia's most exciting food writers. Her passion for food shines through in her recipes, which are imaginative, easy-to-follow and, most importantly, failsafe. Growing up in the United Kingdom in a family of food lovers, Valli was destined to work in the industry. After formal training in London, she embarked on a career as a caterer and food consultant before moving to Australia in the late 1970s. A return to the UK with husband Philip saw the two work as a cook-and-butler team in English country houses. Back in Australia, they owned highly successful gourmet food shop Gastronomes on Sydney's North Shore for eight years before Valli moved into publishing. After working on several food titles, such as Bill Granger's Sydney Food, and The Food of France and The Food of Italy series, Valli joined delicious. magazine as food director in 2001. Every month she creates recipes inspired by her travels and love of cooking and entertaining. When she's not working, Valli enjoys visiting farmers' markets, trying to grow things in her veggie garden and daydreaming about holidays to France.

                      Books by Valli Little

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