Raspberry and Sponge Flan Recipe
Cakes & Desserts
of 11 vote(s).
A simple sponge base topped with a luscious mix of juicy raspberries and cream whipped with Greek yoghurt and a bittersweet crunch of a sugar caramel. This is a dessert that will impress all those who indulge!
You will need:
Oven temperature: 180 C / Gas mark 4
75g/2½oz Glutafin Gluten Free Select Multipurpose White Mix
50g/2oz Soft margarine
1 Medium egg
2 x 5ml tsp Cold water
1/2 x 5ml tsp Natural vanilla essence
½ tsp gluten free baking powder
50g (2oz) caster sugar resume with
125ml/41/2fl oz Double cream
3 x 15ml tbsp Greek yogurt
1 x 5ml tsp Natural vanilla essence
125g/41/2oz Fresh raspberries
50g/2oz Demerara sugar
1.Beat all the sponge ingredients together in a medium size bowl for 2 minutes using an electric whisk to give a smooth soft dropping consistency.
2.Spoon the mixture into a greased and lined 18cm/7" sandwich tin and bake until the sponge is well risen and springs back when lightly touched. Turn out onto a cooling tray and leave to cool.
3.Prepare the topping. Whisk the cream, yoghurt and vanilla essence together until the mixture just begins to get thick. Fold in most of the raspberries, saving a few for decoration.
4.Place sponge, flattest side to the top, onto a serving plate and spoon on the whipped cream and raspberry mixture to cover the sponge top. Decorate with the reserved raspberries and sprinkle with the Demerara sugar. Chill until required. Best eaten on the day it is made.
Suitable for home freezing for up to 1 month.