These Gluten Free Sweet Treats can be served at a casual afternoon catch-up with coffee or jazzed up with some pulled sugar garnish for a high tea or after dinner petit four…Both recipes are super easy and can be made in advance too.
This is my favourite Nana slice…it’s a recipe that’s been around for ever for a good reason! We have just tarted it up a bit with some beautiful Passionfruit Flavour Pearls 🙂
Gluten Free Lemon Slice with Passionfruit Cream & Pearls
Orange polenta cake with Salted Caramel Pearls
1 large orange
Preheat oven to 180°C (160°C fan-forced). Grease a cake tin and line with baking paper. Place the whole orange in a small saucepan, cover with water and weigh down with a small saucer (to keep orange submerged). Simmer for 12-15 minutes until orange is very tender when tested with a skewer. Drain and cool for 10 minutes. Chop coarsely, reserving juice and discarding seeds. Place orange and any juice in a food processor and pulse briefly until finely chopped. Add butter, sugar, flour, polenta, almond meal, poppy seeds, baking powder and yolks. Pulse until just combined. In a separate clean bowl, whisk egg whites until soft peaks form. In 2 batches, fold egg-whites into orange mixture and pour into prepared cake tin.Bake 30 – 40 minutes until cooked when tested with a skewer.
To make the orange icing, use an electric beater or mixer to beat the butter until soft. Gradually add the icing sugar and beat until pale and creamy. Add the orange rind and orange juice and beat until just combined. Spread the icing over the cake and when set cut into your desired portions.
Until next time
Rodney & Fiona
Stressed spelled backwards is desserts. Coincidence? I think not! ~Author Unknown