The Big Cake Bake on August 31 is fast approaching.
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The day helps promote funds for Red Cross Australia by encouraging people to hold morning teas, afternoon teas and high teas in their homes, workplaces or community.
But Australia's queen of gluten free Rowie Dillon is determined to let them all eat cake - even those who are gluten intolerant. For this year's Big Cake Bake, she has developed a gluten free melting moments recipe.
"They're not just for the non-yeastie and non-Wheaties, they're for everyone. Indulge, enjoy and stay healthy," she said.
A number of prominent Australians have joined the Big Cake Bake with ambassadors including television journalist Chris Bath, actress Kate Ritchie, and celebrity chef Poh Ling Yeow. Ritchie plans to make her flourless chocolate hazelnut cake this year.
"The Big Cake Bake is a deliciously good reason to support Red Cross and raise vital funds for disadvantaged people," she said.
"It's as easy as pulling out your favourite recipes, getting together with friends and family and then eating cake."
Registering an event or making a donation can be done online. Resources and recipes are also available on the site.
www.bigcakebake.org.au
Rowie's melting moments
Makes 24
Ingredients
375g unsalted butter, chopped and softened
185g (1 1/2 cups) pure icing sugar
1/2 teaspoon vanilla extract
2 tablespoons of honey
500g rice flour, plus extra for coating
Icing
150g butter or dairy-free margarine, chopped and softened
1 tablespoon milk
250g (2 cups) pure icing sugar
1 tablespoon passionfruit pulp
Preheat the oven to 160 degrees Celsius
Line a baking tray with baking paper. Cream the butter, sugar, vanilla and honey in a large bowl with electric beaters until pale and fluffy. Add the rice flower and mix well. Using lightly floured hands, roll the mixture into walnut-sized balls and place on the prepared tray. Gently flatten eat ball with a work dipped in some extra rice flour. Bake for 15 minutes, or until just golden. Remove from the oven and leave on the tray to cool.
To make the icing, beat the butter and milk until pale and creamy. Add the icing sugar gradually until well combined, then add the passionfruit pulp and combine well.
When the biscuits are completely cooled, sandwich two 'moments' together with the passionfruit icing. These biscuits can be stored in an airtight container in your fridge for up to 5 days.
