*from Australian Womens Weekly Website*

Rich Truffle Mud Cake

6 eggs
100g (1/2 cup firmly packed) brown sugar
400g dark cooking chocolate, melted
250ml (1 cup) thick cream
80 ml (1/3 cup) cointreau (or any other liqueur)


Preheat oven to 180°C. Grease deep 22cm round cake pan, line base and side with baking paper.

Beat eggs and sugar in large bowl with electric mixer about 5 minutes or until thick and creamy. With motor operating, gradually beat in barely warm chocolate, beat until combined.

Using metal spoon, gently fold in combined cream and liqueur. Pour mixture into prepared pan. Place pan in baking dish; pour enough boiling water into dish to come halfway up side of pan.

Bake cake at 180°C 30 minutes. Cover loosely with foil; bake about 30 minutes. Discard foil; cool cake in pan. Turn cake onto serving plate; cover; refrigerate overnight.

Can be served with cream/ice cream/strawberries.

Keeps up to 4 days in an airtight container in refrigerator.
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*From Wheat and Gluten Free Recipe Book - Jody Vassallo*

Middle Eastern Orange and Almond Cake

2 large oranges
6 eggs
2 ½ cups almond meal (250gms)
1 ½ cups caster sugar (375gms)
½ cup water (125mls)
zest of 1 orange

Wash the oranges and scrub skins. Put whole oranges into pan, cover with water and boil for 2 hours or until very soft. Drain the water and leave to cool.

Preheat oven to 190 degrees. Line a 22cm springform tin with baking paper.

Put cooled oranges into food processor and blend until smooth

Whisk the eggs into a large bowl. Add the oranges, almond meal and 1 cup (250gms) of the sugar and mix to combine. Spoon the mixture into the tin and bake for 1¼ hours. Leave to cool in tin for 5 minutes.

Put remaining sugar into pan with the water and orange zest and stir over low hear for 5 minutes until syrupy. Serve the wedges of cake with the sauce drizzled over the top.
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*from Donna Hay, unsure of printed source*

“Impossible” Lemon Pie

1 cup desiccated coconut
½ cup plain gluten free flour (can be found in most supermarkets in health isle)
1 ¼ cups caster sugar
1 tbsp finely grated lemon rind
4 eggs
1/3 cup lemon juice
1 ½ cups milk
40 gms butter melted
1 tsp vanilla extract

Preheat oven to 180 degrees.

Place coconut, flour, sugar and lemon rind in a large bowl. Add the eggs, lemon juice, milk and butter and stir until well combined.

Pour the mixture into a lightly greased 4 cup capacity baking dish and bake for 40 mins or until top is golden. Allow to cool slightly before serving. Serve with cream.
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*from New Idea magazine*

Chocolate Almond Brownies

2/3 cup margarine
1 cup firmly packed soft brown sugar
2/3 cup cooking chocolate chips
1/4 cup gluten free plain flour
1/3 cup cocoa powder
1/4 tsp gluten free baking powder
3 eggs, beaten
3/4 cup almond meal


Preheat oven to 180deg. Place margarine, sugar & chocolate into a heatproof bowl & melt over a pot of boiling water.

Add the flour & powders to the mixture & combine well, then add the eggs & beat in well. Now fold in the almond meal.

Using a 25cmx25cm paper lined & lightly greased baking tin, pour in the mixture & place in the oven for 35 - 40 minutes. Cool for 5 minutes before tipping onto a wire rack.

Decorate with fresh fruits or ice with melted chocolate and serve with cream