Name: Princess slice
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Ingredients: 125 gram unsalted butter, at room temperature; 1/3 cup (75g) caster sugar; 3 egg yolks; 1 teaspoon vanilla essence; 1 2/3 cup (250g) gluten-free plain flour; 1 teaspoon gluten-free baking powder; 1 teaspoon xanthan gum; 1/3 cup (110g) raspberry jam; 1/2 cup (50g) chopped walnuts; 1/4 cup (50g) red glace cherries, chopped; 1/4 cup (45g) gluten-free dark choc bits; Meringue topping; 3 egg whites; 1/2 cup (110g) caster sugar; 1/2 cup (25g) coconut flakes; 1 tablespoon finely grated orange rind

Ingredients

125 gram unsalted butter, at room temperature

1/3 cup (75g) caster sugar

3 egg yolks

1 teaspoon vanilla essence

1 2/3 cup (250g) gluten-free plain flour

1 teaspoon gluten-free baking powder

1 teaspoon xanthan gum

1/3 cup (110g) raspberry jam

1/2 cup (50g) chopped walnuts

1/4 cup (50g) red glace cherries, chopped

1/4 cup (45g) gluten-free dark choc bits

Meringue topping

3 egg whites

1/2 cup (110g) caster sugar

1/2 cup (25g) coconut flakes

1 tablespoon finely grated orange rind

Method

1.Preheat oven to 160 °C (140 °C fan-forced). Grease and line a 26 x 16cm slice pan, extending paper above rim on long sides for handles.

2.Beat butter, sugar, egg yolks and vanilla until pale and creamy. Stir in flour, baking powder and xanthan gum until combined. Bring mixture together with hands; press into prepared pan. Bake 10 minutes, until coloured slightly.

3.Meanwhile, to make meringue topping, beat egg whites until soft peaks form. Beat in sugar, 1 tbsp at a time, until thick and glossy. Fold through coconut and orange rind.

4.Spread jam over base. Scatter walnuts, cherries and choc bits over jam. Spread meringue over top.

5.Bake 25 minutes, until firm to touch. Remove from oven. Cool completely. Lift from pan and cut into 12 pieces to serve.

Xanthan gum is used in gluten-free baking to improve texture and minimise crumbling.
Note

Woman's Weekly Food

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