Raspberry and Sponge Flan Recipe

Cakes & Desserts

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Raspberry and Sponge Flan - Glutafin gluten free recipes

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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:

Glutafin Select Multipurpose White Mix

Preparation time:

15 minutes

Cooking time:

25 minutes

Oven temperature: 180 C / Gas mark 4

Makes:

8 Servings

Ingredients

Sponge:

75g/2½oz Glutafin 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

Topping:

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

Method

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.

To freeze
Suitable for home freezing for up to 1 month.