Gluten Free Coconut and Elderflower Cakes with Ginger and Lime Curd Filling

This gluten free cake recipe comes from Katharine Eldridge at Quince House Cookery School and offers a great place to start for anyone wanting to try their hand at gluten-free baking

Ingredients

• 50 g ground almonds
• 50 g oat flour
• 25 g ground pistachios
• 1 tsp baking powder
• 120 g butter, softened
• 120 g caster sugar
• 1 tbsp elderflower cordial
• 2 large eggs
• For the ginger and citrus curd
• 1 medium lemon
• 1 medium lime
• 75 g caster sugar
• 1 tsp grated ginger
• 1 medium egg
• 25 g butter
• For the elderflower syrup
• 0.5 tbsp elderflower cordial
• 50 g icing sugar

Preparation

1. Begin by making the ginger and citrus curd. Grate the rind of the lemon and lime into a small bowl, then squeeze the juice and add this too. Add in the sugar, grated ginger and the butter. Place this bowl over a pan of boiling water, make sure the base doesn’t touch the water. Stir until the sugar and butter have melted.
2. Beat the egg and quickly mix into the citrus mixture. Stirring constantly until the egg is well mixed in and the mixture has thickened. Pour into a bowl and chill.
3. To make the cakes, grease 6 mini loaf tins. Pre heat the oven to 180°C/gas mark 4.
4. Put the almonds, pistachios, rice flour, coconut and baking powder in a bowl and mix well.
5. Place the caster sugar, softened butter and elderflower cordial to a mixing bowl and beat with an electric mixer until light and fluffy.
6. Beat in one egg at a time with a tablespoon of the dried ingredients. After both eggs have been added, fold in the rest of the dried mixture.
7. Place half of the cake mixture in the base of 6 of the tins, it should cover just under halfway up the side. Spoon over a teaspoon of the lime and ginger curd and then cover with the remaining cake mixture, slightly underfilling the mould on completion.
8. Transfer to the pre heated oven and cook for 25 minutes, or until golden and springy to the touch. Remove from the oven and leave to cool. When cool enough, remove from the tin and place on a cooling rack.
9. To make the icing, mix 1tbsp elderflower with 50g of icing sugar, stir well and then drizzle over the cakes. Decorate with a little toasted coconut.