Gluten Free Belgian Slice
A lightly spiced slice filled with raspberry jam and topped with pink icing and jelly crystals, this gluten free Belgian slice is a delicious twist on the classic Belgian biscuit.
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Makes: 18 pieces
Ingredients
For the slice
- 280 g gluten free flour
- 2 teaspoons cinnamon
- 2 teaspoons mixed spice
- 1 teaspoon xanthan gum, see notes
- 200 g butter, at room temperature
- 200 g brown sugar
- 2 large eggs, at room temperature
- ½ cup raspberry jam
For the icing
- 300 g icing sugar
- 25 g butter, melted
- 2 tablespoons water
- 1-2 drops pink food colouring, optional
- 1 tablespoon raspberry jelly crystals, or crushed freeze dried raspberries
Instructions
- Prepare an 8" (20cm) square cake pan by spraying with oil spray (or rubbing well with butter) and line with two criss-crossed strips of baking paper.
- Sift together the gluten free flour, cinnamon, mixed spice and xanthan gum, and whisk to combine well.
- With an electric mixer, beat together the butter and brown sugar until creamy (2-3 minutes). Add the eggs one at a time, and beat until combined.
- Add the combined dry ingredients in 2-3 additions. You may want to stir in the last addition by hand, as the mixture may be too stiff for the mixer.
- Spread half of the batter into the prepared cake pan. You can eyeball half, or weigh it.
- Spread the raspberry jam over the surface of the batter, leaving a 1cm-ish space around the edge. Freeze for 30 minutes or until the jam is firm.
- While the slice is freezing, heat oven to 160℃.
- Spoon the remaining batter on top, and gently spread it out evenly. Warming a spatula under hot water will help spread it more easily without disturbing the jam too much.
- Bake for 35-40 minutes or until risen and slightly golden on top, and a skewer inserted in the middle comes out mostly clean (it'll probably have a bit of jam on it). Leave to cool in the pan.
- Once the slice has cooled, make the icing.Sift the icing sugar, then add the melted butter and just enough water to make a thick icing (start with less water and add more if needed). You can add a couple of drops of pink or red food colouring if you like.
- Spread the icing over the slice, and sprinkle the top with jelly crystals. Allow the icing to set before cutting the slice into pieces.
- Store the slice in an airtight container. It will keep well for up to a week.
Notes
- Gluten-Free Flour - I used my homemade gluten free flour blend, but you can also use a store-bought gluten free flour blend.
Xanthan Gum - If you're using a store-bought flour blend that contains a gum ingredient, you can omit the xanthan gum from the recipe. - Raspberry jam - I prefer a thicker, commercial jam for this recipe, like Craigs.
- You could use crumbled freeze-dried raspberries or sifted freeze-dried raspberry powder to decorate the slice instead of the jelly crystals, if you like.
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