Michelle's Freefrom Egg-Free Kiwi Sponge with Egg-Free Coconut Custard
Egg, gluten, lactose, milk, nut, peanut, sesame, soya & wheat free
This was the original recipe for my egg-free kiwi and raisin cake but it was much too ‘wet’ for a cake. I was just about to throw it away when I thought that, although too wet for a cake, it would make a great warm pudding with custard… So here you go! This would be enough for 6 to 8 people but it reheats well so extra will not go amiss.
- juice 1 lemon
- 70g / 2½ oz green raisins or sultanas
- 150g / 6oz PURE or other dairy-free spread, softened or cut into small chunks
- 175g / 7oz pale muscovado sugar
- 2 ripe kiwi fruit, peeled and chopped
- 1 small eating apple, peeled and chopped
- 180g / 6½ oz self-raising gluten free flour or, equal quantities of rice flour, potato flour and cornflour with ½ tsp xanthan gum
- 1 heaped tsp gluten and wheat-free baking powder or, if you cannot get the self-raising flour, 2 tspn gluten free baking powder
- Heat the oven to 180C/350F/Gas mark 4.
- Soak the raisins or sultanas in the lemon juice.
- In a food processor, whiz the softened spread with the sugar, kiwi fruit and apple until all are creamed and light – do not worry if they separate, they will come together in the baking.
- Gradually fold in the flour with the baking powder followed by the raisins and the lemon juice.
- Oil a loose bottomed 15cm / 7inch cake tin (if you do not have a loose bottomed one, line the base of your cake tin with oiled foil or greaseproof paper) and spoon in the mixture.
- Smooth our the top and bake for 40 minutes or until a skewer comes out clean.
- Allow to cool partially in the tin, then loosen the sides and turn out onto a rack to cool completely.
Coconut Custard Ingredients
- 20g / scant 1 oz arrowroot
- 400ml / 14 floz coconut milk
- 50ml / 2floz clear liqueur such a Grand Marnier or Cointreau
- 20g / scant 1 oz dark muscovado sugar (to give the custard and little colour; if you would prefer it white, then use regular caster sugar)
- In a small saucepan, gradually add the coconut milk to the arrowroot.
- Bring slowly to the boil, stirring continuously to prevent it going lumpy – if it does, as it thickens, just keep stirring vigorously and the lumps will gradually dissolve.
- Add the liqueur and the sugar and continue to cook for a few further minutes then serves with your pudding or pie.
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