Ingredients

1. 150g Glutafin gluten free select multipurpose white mix or Glutafin gluten free white mix
2. 110g butter, melted
3. 2 medium eggs and 1 egg yolk
4. 110g caster sugar
5. 1 tsp gluten free baking powder
6. 1 tsp prosecco flavour

Drizzle

1. 75ml prosecco
2. 75g sugar

Vodka & passion fruit sauce

1. 6 passion fruit, pulp removed
2. 4 tbsp vodka
3. 100g sugar

To serve

1. Vanilla ice-cream
2. Passion fruit
3. Whipped cream

Method

Sponge

1. Pre-heat oven to 170°c/150°c fan/gas mark 4 and grease and line a 9″ square brownie pan.
2. Place the melted butter, sugar, eggs and egg yolk in a medium mixing bowl and beat to combine.
3. Add the baking powder, flour mix, and prosecco flavour and whisk to make a batter.
4. Bake for 18-20 minutes.
5. While the cake is baking, make the drizzle. Place the prosecco and sugar in a small pan and heat until the sugar is dissolved.
6. Once baked, prick the cake all over with a skewer and drizzle half the soak over, leave half an hour then drizzle again with the remaining soak.
7. Leave to cool completely in the tin before removing and cutting into 2cm squares.

Vodka & passion fruit sauce

1. Put all the ingredients in a small saucepan and heat for 5-8 minutes until the mixture becomes thick and syrupy.
2. Leave to cool completely.

To serve

1. Put a tablespoon of passion fruit sauce in the glass and layer up with cubes of prosecco sponge and vanilla ice-cream.
2. Spoon over more sauce, finish with whipped cream and a half passion fruit.
3. Serve immediately.

Alcohol free version

1. Omit the vodka from the sauce and use a prosecco flavour only in the sponge.