Gluten-Free Recipes for Dessert

Gluten-Free Blueberry Cake & Blueberry Fruit Trifle

July 25, 2017

Two sweet gluten-free blueberry dessert recipes in one!

From Chef Oonagh Williams of Gluten-Free Cooking with Oonagh

As some of you know, I spoke and demoed at the Boston Celiac Symposium April this year. I also supervised the kitchens at Four Points Hotel for the Symposium to help ensure gluten-free safety. There, I watched the blueberry muffins being made–literally hundreds of mini muffins. Afterwards, I tweaked my gluten-free blueberry muffin recipe to use sour cream and whole milk as I’d seen the hotel do. While mixing the batter, I decided a single Bundt cake was easier than muffins. But a single Bundt cake is a lot when there’s only two of us at home, so I used half the blueberry Bundt cake to make a blueberry fruit trifle for a 4th July party! And my gluten-free dessert was the party dessert that vanished.

With butter, sour cream and whole milk, the texture of this cake is similar to a pound cake. I substituted almost melted coconut oil and plain Greek yogurt for lower fat and cholesterol. The taste wasn’t as rich, my husband thinks the butter version melts in the mouth, and with almost melted coconut oil, the batter wasn’t as fluffy. But it works and is tasty.

Gluten-Free Blueberry Cake


  • 2/3 cup (5 oz, 140g) sugar or same weight of light brown sugar for more flavor, browner color, but not such a fluffy texture
  • 1/2 cup (4 oz, 112 g) soft butter or coconut oil
  • 1/2 teaspoon salt
  • 2 teaspoons (10 ml) gluten-free baking powder
  • 1 teaspoon (5 ml) gluten-free vanilla extract
  • 2 large eggs
  • 1+1/4 c (7 oz, 198g) King Arthur Gluten-Free Multi-Purpose Flour (not their blends containing xanthan gum)
  • 2/3 c (2 oz) almond flour
  • 1/4 teaspoon xanthan gum, I have made this with only 1/8 tsp xanthan gum, it’s very tender when warm, but stays together when cool
  • 2/3 c 100% sour cream or plain Greek yogurt
  • 1/3 c whole milk (or cream (not sour cream) and fat free milk mixed) or fat free milk
  • Zest of at least one large lemon, blueberries on their own don’t have a strong flavor
  • 1+1/2 – 2 cups fresh or frozen blueberries. 1 cup ( 5oz) of blueberries is fluffier than 1+1/2 to 2 cups of blueberries. More blueberries really weigh down the batter
  • Sliced almonds, optional


  1. Preheat the oven to 350°F. Grease and gluten-free flour 10 ” Bundt pan. I like to sprinkle with sliced almonds on base of pan.
  2. Place the sugar, soft butter, salt, baking powder, vanilla, eggs, flour, almond flour, xanthan gum, sour cream, milk in a mixing bowl, and beat with an electric mixer until fluffy, at least 2-3 minutes. I find that beating longer does give a fluffier texture.
  3. Stir in the blueberries and lemon zest.
  4. Scoop the batter into the prepared pan. Note: the batter will be VERY thick.
  5. Let the pan rest for 10 minutes. Then bake the Bundt pan for 60-70 minutes till light golden brown, less time tastes undercooked. Longer for frozen fruit. Remove from the oven, and let sit for 5-10 minutes before removing from the pan. They are very tender when hot. Best served warm.

Gluten-Free Blueberry Fruit Trifle from Blueberry Cake

I had a lot of fruit in the fridge with the 4th of July coming up. The more fruit the better for this recipe, but just strawberries and blueberries are wonderful.


  • 1/2 of blueberry Bundt cake cut into about 1-1+1/2 inch cubes
  • 1 pint sweet strawberries, rinsed, dehulled, and sliced
  • 1/4 c sugar
  • 1/4 c water
  • 1-2 tbsp fruit liqueur, optional
  • 1 cup blueberries
  • 1 ripe sweet mango, skin removed and cut into small dice, I had one ready to eat, optional
  • 1 c sweet, seedless grapes,  had some of those left.


  • 1 x 4 portion box of Jello instant vanilla pudding
  • 1 c milk, I used fat free
  • 1+1/2 c heavy cream whipped with 3 tbsp sugar and 1-2 tbsps of same liqueur or teaspoon of gluten-free vanilla extract to make 3 cups
  • Toasted almonds
  • Chocolate curls

Note: For the 4th July, I had made some of my homemade lemon curd as presents. Then I added 1 cup of lemon curd to 2 cups of whipped cream and used that instead of vanilla pudding.


  1. In advance, dissolve 1/4 c sugar in 1/4 cup water and add fruit liqueur–amaretto, orange liqueur, even brandy or rum. Add sliced strawberries, and refrigerate overnight. This helps sweeten strawberries that are not sweet enough and gives you some flavored sugar syrup to drizzle on cake.
  2. Put half the cake cubes in bottom of 8 cup bowl. Put strawberries, syrup, blueberries, mango, and grapes on top.
  3. Top with second half of cake cubes.
  4. Beat instant vanilla pudding with 1 cup milk, then fold in 1 c whipped cream. Spread on top of cake cubes.
  5. Spread another cup of whipped cream on top of pudding. Pipe remaining whipped cream on top of flat whipped cream.
  6. Sprinkle with toasted almonds and chocolate curls.

Chocolate curls: Award-winning baker Rose Levy Beranbaum calls them ‘snowflakes.’ To make them, take a regular bar of gluten-free milk- or semi-sweet chocolate. I used both. Break off a piece about 3 inches long and put it in a folded piece of paper towel so you can hold chocolate without heat of your hand melting it too much. Use a potato peeler with open hole to peel strips that will curl up. Either peel directly above dessert or onto a plate. You can see from the photo these are tiny curls of chocolate that will melt rapidly if you try to handle them. Don’t use chocolate bar that is cold from fridge, the chocolate won’t curl.


Mini Chocolate Chip Muffins with Kale

July 10, 2017


Courtesy of Enjoy Life Foods


A healthy and delicious gluten-free breakfast.

Makes 30 mini muffins


  • 1 box Enjoy Life Foods Muffin Mix
  • 1 C. Enjoy Life Foods Mini Chips
  • 1/2 C. + 2 T. cold water
  • 1/2 C. + 2 T. kale puree (2 C. fresh packed kale, steamed, and pureed, see note below directions)
  • 1 T. allergy-friendly oil (we recommend olive or grapeseed oil)
  • 2 t. vanilla extract


  1. Preheat the oven to 350° F. Line a mini muffin tin with liners or oil well.
  2. Add the Muffin Mix and Mini Chips in a large bowl. Mix to combine.
  3. Add the water, kale puree, oil, and vanilla extract in a separate bowl. Mix to combine. Pour the kale mixture into the Muffin Mix mixture, mix to combine.
  4. Divide the mixture into the prepared pan, filling each muffin tin about half full.
  5. Bake for 12 to 15 minutes, until golden brown on the edges and an inserted toothpick comes out clean.
  6. Let the muffins cool in the pan for 10 minutes, then transfer each one to a wire rack to cool completely.
  7. Serve, storing leftovers in an airtight container at room temperature for 2 days, moving any others to the freezer for up to 3 months.

Note: The kale puree should be about the texture of store bought applesauce: smooth, thick, but not a paste.


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Gluten-Free Lemon Poppy Seed Cake

June 27, 2017

Use this recipe for a Bundt or layer cake!


From Chef Oonagh Williams of Gluten-Free Cooking with OonaghAdapted from Bob’s Red Mill cornflour packet recipe 


This recipe is very similar to the original milk and oil batter for poppy seed cake we all knew from our wheat flour days.

Bob’s Red Mill version of this cake uses cornflour, cornstarch and tapioca flour. I subbed almond flour for the cornstarch and still used Bob’s Read Mill gluten-free cornflour and tapioca starch/flour, less xanthan gum, and baked in a Bundt pan with lemon juice and sugar glaze. How I always made it pre-gluten-free-diet. I find that I usually decrease the amount of xanthan gum in an online recipe.  The amount of xanthan gum needed in my opinion depends on which flours and starches are used, many flours and starches have been used for years in ethnic recipes without needing xanthan gum.  The amount of eggs also make a difference as the protein and binding power of an egg helps…


  • 2/3 c + 1 Tbsp (3 oz) cornflour (Bob’s Red Mill gluten-free fine cornmeal)
  • 3/4 c (2+3/4 oz) almond flour
  • 1/4 c (1oz, 28 g) tapioca starch
  • 2 tsp (10ml) gluten-free baking powder
  • 1/2 tsp (3ml) salt
  • 1/2 tsp (3 ml) xanthan gum
  • 1/2 c (120 ml, 4 fl oz) milk of choice at room temperature
  • 1/2 c oil (I use sunflower or avocado oil)
  • 1 cup (8 oz) sugar
  • 3 eggs at room temperature
  • 1 Tbsp (15 ml) lemon zest, at least one large lemon
  • 1 Tbsp (15 ml) poppy seeds
  • 1 tsp (5 ml) gluten-free vanilla extract
  • 2 tsp (10 ml) gluten-free almond extract
  • sliced almonds for pan

Filling and topping:

  • 1 c (500 ml) heavy or whipping cream
  • 2 Tbsp sugar (30ml)
  • 1-2 Tbsp (15-30 ml) rum, brandy, amaretto – always optional
  • 1 lb (500g)  fresh strawberries, sliced and lightly sugared, preferably night before so strawberries give up their juice and are sweetened. If strawberries are wonderfully sweet, no need to add sugar. Keep some whole for garnish.

Almond Toffee

  • 1 c (4 oz, 125 g) sliced/flaked almonds, toasted for 10 minutes
  • 1/2 c (120 ml)  sugar
  • 2 Tbsp (30ml) water


  1. Grease and gluten-free flour 10″ bundt pan. I use Asian, extra fine white rice flour for dusting as far cheaper than gluten-free flours. I also cook this in 2 x 8″ (20 cm) cake pans.  If you don’t have 8″ cake pans, your local grocery store should have 8″ foil cake pans (not pie plates). I use and reuse them, spray and gluten-free flour and they turn out cleanly and easily, then handwash. They’re more stable if you place empty foil pan on cookie sheet, then pour in batter and bake foil pan resting on cookie sheet. Sprinkle base of pan with sliced almonds.
  2. Beat everything together for 2-3 minutes until you see plenty of air bubbles.
  3. Pour in batter. I sprinkle almonds on top of each of the 8″ cake pans.
  4. Bake in 350 degree oven for 45-55 minutes. About 25-30 minutes for foil pans. Cake should be light golden brown on top, set but soft to the touch. Remember every oven differs.

Lemon Glaze

Lemon Bundt Cake: slowly heat juice of 2 small lemons with 1 c sugar until sugar melts. If you don’t let sugar melt completely, then it crystallizes once it’s poured on cake. Let cake cool for 10 minutes. Loosen edges with thin spatula. I like to remove cake from pan, pour some lemon syrup mix in bottom of pan and replace cake adding rest of lemon syrup mix so that cake is soaked all around and not just on top. Leave for a few minutes, then turn out onto serving plate.

Layer Cake: juice of 1/2 lemon melted with 1/4 c sugar. I added 1 Tbsp rum (or brandy, amaretto). Remove cakes from foil pans, leave top side down and brush what will be inside of cake with lemon syrup.

Almond Toffee:

  1. Put a 12 ” (30 cm) square piece of foil on a cookie sheet. Slowly melt sugar and water in 4 c (1 ltr) pan until sugar is totally dissolved.
  2. Increase heat and boil until sugar goes a golden brown color. You can see this happening and this small quantity at high heat can brown and then burn in a few minutes. You can swirl sugar syrup in pan by holding it. Do not use a wooden spoon or spatula, sugar will crystallize. Also sugar often won’t caramelize on a humid or rainy day, so don’t try. Once caramel is golden brown, add hot toasted almonds, stir well and pour onto foil, spread out with wooden spoon.  Not your fingers. Sugar burns are very nasty, so be careful and don’t make toffee/caramel with kids around.
  3. Let almond toffee cool and go hard.  Break up to put on top of cake just before serving. The toffee will soften if left on whipped cream for too long.


Whip cream, sugar, and rum, etc. You can add a pinch of xanthan gum to stabilize cream.

Bundt pan: Smother with cream, fill center hole with strawberries and put some around outside of cake. Sprinkle with almond toffee before serving.

Layer cake: Put half sliced strawberries on bottom layer of cake on cake plate. Top with almost half the whipped cream. Place second layer cake on top. Add more sliced strawberries, cover with cream, and pipe some of the whipped cream on cake. Garnish with some strawberries and sprinkle with almond toffee pieces.

It does keep well in the fridge, but remove from fridge at least half an hour before serving, so cake can soften. I’ve even lightly nuked a slice to get fresh from oven softness to a slice without melting cream.


Baked S’mores Dip

June 19, 2017


Courtesy of Enjoy Life Foods

Serves 10-12


  1. Preheat oven to 400˚F.
  2. Drizzle oil into the bottom of a 9” cast iron pan or a glass 9” round baking dish.
  3. Pour the Mega Chunks into the bottom of the cast iron pan.
  4. Top with the bag of mini marshmallows.

Mixed Berry Frocho Pops

June 12, 2017

Mixed Berry Frocho Pops

Courtesy of Chobani

Makes 4 servings

Prep time: 5 minutes



  1. Use a food processor to purée berries, Plain, Strawberry, Vanilla or Blueberry Chobani, lemon juice and honey until smooth.
  2. Divide mixture among freezer-pop molds, stopping about 1-inch from the top.
  3. Freeze until firm, about 6 hours. Dip molds briefly in hot water before unmolding.
  4. If you don’t have freezer pop molds, use small paper cups. After filling, place a sheet of plastic wrap over top, cut a slit in center and add a popsicle stick.

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Mini Lemon Cheesecakes

May 30, 2017


Courtesy of Schar


  • 1 package Schar Gluten Free Honeygrams
  • 6 Tablespoons melted butter or coconut oil
  • 2 x’s 8 ounce packages cream cheese, softened
  • 1 x 14 ounce can condensed milk
  • Grated lemon zest
  • 1/3 cup lemon juice
  • 1 1/2 teaspoon vanilla extract
  • 12 + more to garnish rasperries or blackberries
  • Sugar powder, to taste
  • Cooking spray


  1. Place the Honeygrams into the bowl of a food processor with the melted butter/coconut oil and blitz together until fine crumbs form.
  2. Generously spray the insides of each muffin tin so they are well greased, ensuring you spray it up to tippity top of each tin. This will help the cheesecakes to pop out after, so be sure to do this generously.
  3. Divvy up the crumb/crust mixture by among the 12 muffin tins, dividing it one tablespoon of mixture per tin.
  4. Cover the bottom of a small glass with saran wrap tightly. Using this as a press, press the crust/crumb mixture into the trays firmly.
  5. Place the filled muffin tin into the freezer for 30 minutes to allow the crust to set.
  6. Meanwhile in a large mixing bowl beat the remaining ingredients together with an electric hand mixer/beater until well combined and velvety smooth.
  7. After the 30 minutes setting time, remove the muffin tray from the freezer and pour the filling mixture into a large measuring cup or pitcher and fill the muffin tins distributing it as evenly as possible.
  8. Place one raspberry or blackberry into the center of each cheesecake
  9. Carefully cover the top of the muffin tray with saran wrap and freeze again for at least 45 minutes to 1 hour to allow the cheesecakes to set. The saran wrap will touch the tops of the cheesecakes.
  10. Once your ready to serve, remove the tray from the freezer. Unwrap and discard the saran wrap.
  11. Using either a mini rubber spatula or a butter knife warmed under a bit of hot water, run the spatula or knife around the cheesecakes to free all of the sides from the muffin tin. Then gently lift and pop each cheesecake out. You’ll want to do this about 10 minutes before serving to allow the cheesecakes to soften up to room temperature.
  12. To serve; plate the mini cheesecakes individually on a small plates or on a cake stand. Garnish with more raspberries or fresh fruit and a sprinkling of powdered sugar if desired.

Pumpkin Pie with Schär Honeygram Cracker Crust

May 23, 2017


Courtesy of Schar


  • 2 cups Schar Gluten Free Honeygrams
  • 1/4 cup butter, softened
  • 1 dash of cinnamon
  • 12 ounces pumpkin puree
  • 12 ounces evaporated skim milk
  • 2 eggs
  • 1/2 cup brown sugar
  • 1/2 cup granulated sugar
  • 1/2 teaspoon nutmeg
  • 1/2 teaspoon allspice
  • 1 teaspoon cinnamon


  1. Preheat oven to 350 degrees.
  2. Crush gramcrackers into a fine meal. Cut in the butter. Add cinnamon. Mix until dough forms a coarse meal
  3. Press into the bottom of a Cheesecake Spring Form Pan. Bake for 10 minutes.
  4. Remove from oven and let cool while mixing the pie filling.
  5. In large bowl beat eggs until frothy. Add remaining ingredients and mix well. Pour into pie crust.
  6. Bake for one hour.



Forest Fruit Tiramisù

May 22, 2017

Forest Fruit Tiramisù

Courtesy of Schar


  • 1 package Schar Gluten Free Ladyfingers
  • 510 g mascarpone cheese
  • 4 eggs
  • 5 teaspoons sugar
  • 510 g forest fruits (blackberries, raspberris, strawberries)
  • 3 teaspoons unrefined sugar
  • 60-80 ml lemon juice


  1. Wash the forest fruits, put into a bowl with the unrefined sugar and lemon juice, cover and allow to steep for about half an hour in the fridge. Separate egg yolks and egg whites in two bowls.
  2. Whisk the egg yolks with 5 dessert spn. sugar until light and creamy and mix in the mascarpone.
  3. Beat the egg whites stiff and fold in carefully and thoroughly.
  4. Remove the forest fruits from the fridge and drain off the juice into a dish.
  5. Soak the Ladyfingers in the juice and lay on the bottom of an ovenproof dish.
  6. Then add layers of mascarpone and forest fruits until all the ingredients are gone.
  7. Finish with a layer of forest fruits and keep the tiramisu in the fridge for about 2 hours before serving.

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Margarita Cheesecake

May 11, 2017

From Chef Oonagh Williams of Gluten-Free Cooking with Oonagh

When we were in Mexico in January a few years ago,  I tried a Margarita cheesecake for dessert.  Unfortunately tasteless but I have a recipe for a Margarita ice cream cake that is unbelievable.  The recipe came from a student from her mother in May of 1998 with the comment ‘this is your kind of dessert, Oonagh! Two liquors!  So I took my refrigerated unbaked cheesecake recipe and made it into a Margarita cheesecake.  From this same basic recipe I have made chocolate peanut butter, white chocolate raspberry, white chocolate hazelnut, dark chocolate kahlua as well as ordinary cheesecake with fruit topping.  Unbaked is so simple and the cheesecake sets like a mousse.

Update: WMUR appearance 24 April, 2017.  I put just the cheesecake mousse in a martini glass with fresh mango on top and preferred it. Put just the cheesecake mousse into a decorative shallow bowl, top with fresh mango, strawberries, pineapple and/or other fruits. I also found that gf pretzels I used weren’t as salty as original wheat pretzels and went soft very quickly. And no crust is quicker to make, less calories.



  • ½ sleeve of gluten-free graham crackers crushed mixed with
  • same quantity of gluten-free salted pretzels (quantities for 100% pretzel crust at end)
  • ½ stick butter melted


  • 1lb softened cream cheese – lite is fine but the cheesecake is softer (I prefer it) than 100% cream cheese.
  • 1/2 c + 2 tbsp powdered sugar – start with 1/2 c sugar and add more sugar after you add liquids.
  • ¼ c and 1 tbsp frozen lemonade concentrate thawed (5 tbsp in total) – I used store brand.
  • ¼ c tequila – I have been told by CD owner of Mexican restaurant that not all tequilas are gf.
  • Juice of one lime
  • Zest of half to three quarters of fresh lime.
  • 2 tbsp Triple sec or Curacao – orange liqueur.  Grand Marnier will be more expensive and stronger tasting.
  • 1 c heavy or whipping cream
  • 1 tsp Knox gelatin sprinkled on 2 tbsp cold water, stirred in and left for 2 minutes.  Gelatin swells to look like rubber.
  • Additional whipped cream, lime zest and gluten-free pretzels to decorate.


1. Preheat oven to 350*. Mix together crushed grahams, pretzels and butter.  Turn into greased 9-10” spring form pan (10” pie plate works as well) and press into bottom of pan.  Bake in oven for 10 minutes, remove from oven and leave to cool, or place in freezer.

2. Beat together cream cheese and sugar until soft and creamy.  Do not start with cream cheese hard from the fridge or the cream cheese will remain as little lumps throughout cheesecake.

3. Beat in lemonade, lime rind, lime juice, tequila, and triple sec. Taste at this stage and decide how you like the combinations.

4. Gently heat gelatin/water mix in microwave for about 20 seconds (probably less with higher powered m/w now) until you can see the gelatin is dissolved and it forms a pale gold see through liquid with no grains visible.  It is important to totally dissolve the gelatin otherwise it will set into little chewy lumps. Set aside, while you whip cream, to allow to cool slightly otherwise it will set as it hits cold cream cheese.

5. Whip one cup of cream until stiff.

6. Slowly pour liquid gelatin into cream cheese mix while constantly whisking.  Beat in well scraping down the sides.

7. Add whipped cream and gently whisk it into cream cheese mix.  Most recipes tell you to fold in cream, I find that gently whisking cream in works just as well.  Taste mix and decide if you want that extra tablespoon of sugar or more lime, alcohol etc.  Gently whisk in extras.

8. Pour into cooled crust and refrigerate for at least 2 hours.  Or freeze for shorter time, or put on the deck in snowy winter for faster setting.

9. When set, run a thin plastic spatula around side of pan, release sides of spring form pan and place on serving plate.  Decorate with more whipped cream, sprinkle with lime zest and some mini pretzels.


Notes:  Quantities for friends Cinco de Mayo party. It was too strong for me but student who increased the alcohol loved it this strong.

1lb cream cheese, ½ c powdered sugar, ½ c frozen limeade concentrate thawed and stirred, 6 tbsp Tequila, juice and rind of a lime, ¼ c Triple Sec, 2 tbsp Grand Marnier, complete sachet/envelope of gelatin sprinkled on 2 tbsp water, 1 cup heavy or whipping cream. Make as written above.  Finish/pipe with ¾ cup cream whipped with 2 tbsp powdered sugar and 1 tsp vanilla.  Lime zest and pretzels as garnish.

April 2017 –  I tried using 1/3 c lemonade concentrate, 1/3 c Titos corn vodka and 1/4 c orange liqueur and it was still too strong for us.  But if you are used to strong Margaritas, go for it.


Almond Cake for Easter and Passover

April 5, 2017

Almond Cake

From Chef Oonagh Williams of Gluten-Free Cooking with Oonagh

This Almond Cake is naturally gluten-free, no leavening, no extracts, easily dairy-free for Passover, but wonderful any time.


(No xanthan gum needed)

  • 1 stick (4 oz., 125 g) very soft butter – Earth Balance or coconut oil can be a butter substitute
  • 1 cup (8 oz., 250 g) ordinary sugar, divided in half
  • 4 large eggs, separated into yolks and whites.
  • Pinch of salt
  • 2+1/2 cups (8 oz., 230 g) of almond meal/flour slightly rounded

If you don’t use almond extract, you really do need to add the zest of 1-2 lemons or 1-2 oranges if you eat the cake plain. You can also add 1-2 Tbsp. poppy seeds and make a melted lemon juice/sugar glaze to drizzle on top of baked cake.

Note: A Bundt Cake is only about 1+1/2 inches deep at deepest point.


  1. Preheat oven to 350 degrees F/ 170 degrees C. Grease and gluten-free flour a 10” (25cm) Bundt pan. Beat the egg whites until stiff in an 8 cup (2 liter) spotlessly clean (meaning no grease at all) mixing bowl.  Add the ½ cup of sugar and beat until the egg white mixture is meringue-like, stiff, glossy, shiny.
  2. If you have a second 8 cup bowl, then you can make the rest of cake in a second bowl. Otherwise, scoop out meringue mix onto dinner plate, large cereal bowl and use the empty bowl for cake – no need to wash.
  3. Beat very soft butter (Earth Balance, coconut oil), the second ½ cup sugar, egg yolks and almond flour together until thick and creamy. Beat in lemon or orange zest.
  4. Scoop about ¼ of the meringue mix into egg yolk mix and beat to blend.
  5. Add rest of the meringue mix and carefully fold and gently stir into egg yolk mix. Make sure to get down to the very bottom of the mixing bowl (the mix will be quite stiff and it is hard work). Scrape any zest off the beaters as it tends to stick there.
  6. Scoop mix into Bundt pan and cook for about 45 minutes until well-risen, golden brown and set but still soft in the middle. There might be a dip in center of Bundt pan.
  7. Remove from oven, let cool in pan for about 5 minutes and then turn out onto cooling rack to finish cooling. The texture should be similar to rolls of almond paste when cut, but cooked throughout. It is quite a tender cake so be careful turning it out.  If it breaks just serve it as slices. Serve on its own, or with raspberry sauce, fresh berries or mango.

Raspberry Sauce – makes about 2 cups

  • 1 x 12 oz. (375 g) bag of frozen raspberries
  • ½ cup (4 oz., 125 g) ordinary sugar
  • 1/2 cup (120 ml, 4 fl oz) water
  • ½ cup (120 ml, 4 fl oz) seedless raspberry jam or jelly for extra oomph of flavor
  • Raspberry liqueur, Amaretto, brandy or rum for adults.


  1. Melt sugar and water together, add raspberries, and simmer for just a few minutes. Stir in raspberry jam until it melts. Depending on ripeness of raspberries and your personal taste you might want to add more sugar.