This recipe is just like the traditional Louise Cake - crumbly and sweet and ever so tempting. I must admit that I used a little more jam than I have put here, simply because I love jam - I also warmed it in the microwave slightly so that I could spread it evenly.
- 75 grams softened butter
- 2 tablespoons of sugar
- 2 separated eggs
- 1 1/4 cup gluten free flour
- 1 teaspoon guar gum
- 1 teaspoon baking powder
- 1/4 cup milk (cows, almond or soy )
- 1/4 cup raspberry jam
- 1/2 cup caster sugar
- 1/2 cup coconut (plus a little extra)
- In a small bowl, beat the egg whites until they are stiff. Fold in the sugar and the coconut. Leave to stand while you prepare the base.
- In a large bowl, cream the butter and sugar. Beat in the egg yolks and the milk. Sift the dry ingredients and add. The mixture will be quite crumbly but it should form balls when pressed together. If it seems too crumbly add a little more milk a teaspoon at a time. Make sure you don't make it too wet or the cake will be too soft and crumble when it's cooked.
- Using lightly floured hands (to stop the mixture sticking to you), press the mixture into a lined swiss roll tin. It will appear that there isn't enough to cover the base but keep working it and it will cover. Spread the jam (slightly warmed if necessary) over the base.
- Evenly spread the egg white mixture over the top. Sprinkle lightly with coconut (optional) and bake at 180 degrees celsius for 30 minutes.
- Leave to cool for about 15 minutes in the tin. Carefully move it (using the baking paper) to a cutting board and cut into 18 pieces. Put on a rack to cool before storing in an airtight container.
Unlike most gluten free cakes, this one gets better with age and will last at least a week in an airtight container.