A few weeks ago my boyfriend took me to Kipling Gardens in Brighton for a picnic. He asked me what food I wanted for our picnic and although I had many requests, my main one was meringue baskets. I had been seeing these all over the supermarkets and wanted to try them out. I know I like meringue, so I wasn’t trying anything new, but I’d never eaten it in this style before. We got some blueberries, raspberries and cream to go with our meringues, and all together it was delicious. I will also have to give eton mess a try now. Being on the low fodmap diet has opened me up to trying lots of new foods, the meringue baskets were one, and eton mess will be the next. However, this post isn’t about my new found love of meringue, and the many different ways it can be eaten, it’s about the delicious raspberries I ate with that meringue, and how I was inspired to bake with them.
I headed to where I usually steal inspiration from, Pinterest. But I couldn’t find anything on Pinterest that made me want to bake with raspberries. Then I remembered that I had also wanted to bake something with coconut in it and A Volia! Inspiration had struck. A raspberry and coconut loaf with raspberry jam on top sprinkled with coconut made me instantly pulling out my mixing bowl and hand whisk. I searched Pinterest again and found this recipe which isn’t gluten free but I decided to swap the flour in it for gluten free flour.
225g Self Raising Flour
175g Unsalted Butter
175g Caster Sugar
3 Large Eggs
200g Fresh Raspberries
4tbsp raspberry jam (you can decide if you want more or less)
75g coconut (roughly, you can have as much or as little as you want
- Preheat the oven to 160 degrees/gas mark 3 and line a loaf tin.
- Mix all the ingredients (apart from the raspberries) together in a large bowl until fully combined, about two minutes with a handheld mixer. Mix in the raspberries very gently as you don’t want them to break. Pour the mixture into the tin and bake for an hour. You can tell if the mixture is done by sticking a skewer into the middle, if it comes out unclean, cover with foil and bake for another 15 minutes.
- Allow the loaf to cool completely before removing from the tin and spreading the jam on the top. Sprinkle with coconut. If your jam is coming out the fridge, spoon 4 tbsp into a bowl and keep mixing it around until it becomes more spreadable. I did this so that the loaf wouldn’t break when spreading the jam.
Kept in an airtight container the loaf should last three days, if it lasts that long.
Although this was delicious, and I discovered that Raspberry and coconut make a lovely summery combination, the loaf was very crumbly. I had this problem a few weeks ago when I made a lemon sponge cake, the cake worked, but once you cut a slice it was too crumbly to eat unless you had a fork.
Does anyone have any tips for gluten free baking when following a recipe that isn’t designed to be gluten free? Should I use Xantham Gum? I did try using it in the loaf, but it didn’t really help. Does anyone know how much you should use so that it acts as the elasticity gluten normally provides to keep cakes or loafs together? Does anyone have any other tips to help me with my problem? Like how to keep a cake moist when using gluten free flour? I really want to learn more about baking gluten free so any help anyone can pass on would be fantastic.
Yes, I know I should probably just use gluten free recipes. But I have some great cake recipes that I want to make gluten free, I just don’t know how.