Gluten-free coconut passionfruit slice
( SERVES 8 )
29/9/2011
Base
(You can click on ingredients to see more related recipes)
| 120 g | Desiccated coconut |
| 80 g | Rice flour |
| 4 tbsp | Caster sugar |
| ¼ tsp | Salt |
| 2 tsp | Gluten free baking powder |
| 100 g | Ground almonds |
| 2 | Eggs, (yolks, lightly beaten) |
| ½ cup | Passionfruit pulp, (plus extra to drizzle) |
| ⅓ cup | Milk |
| 1 tsp | Vanilla extract |
Topping
| 2 | Eggs, (whites) |
| ¼ cup | Caster sugar |
| 80 g | Desiccated coconut |
| 40 g | Rice flour |
| 1 to drizzle | Passionfruit pulp |
| 50 g | Ground almonds |
| 1 | Gluten-free icing sugar |
Directions
- Preheat the oven to 180 degC. Grease or line a baking tray.
- Combine all the base ingredients together the press gently into the baking tray.
- Whisk the egg whites until stiff. Add the caster sugar 1 Tbs at a time while continuing to beat - until the egg whites are glossy.
- Gently fold through the coconut, rice flour, passionfruit and almonds.
- Spoon the topping over the base and bake for 25 minutes. When cool, drizzle with the extra passionfruit pulp and dust with icing sugar.
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