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Gluten free Florentine Slab recipe

Gluten free Florentine squares on red and white cloth

This gluten free recipe is a quick-and-easy take on florentines that thumbs its nose at formality. Just slide the whole florentine out of its baking tin on to a chunky wooden board and pop it in the centre of the table for guests to break bits off.

Suitable for: gluten free

Serves: 10+

Gluten free florentine slices on red gingham napkin

Melted butter, for brushing
300 g/10½ oz dark chocolate, chopped
1 tbsp almond oil
200 g/7 oz condensed milk
115 g/4 oz natural colour glace cherries, chopped
75 g/2¾ oz dried cranberries
50 g/1¾ oz raisins
50 g/1¾ oz mixed candied peel
½ tsp salt
50 g/1¾ oz almonds, toasted and roughly chopped
40 g/1½ oz whole peanuts, toasted
25 g/1 oz pistachios, toasted and roughly chopped
25 g/1 oz sunflower seeds, toasted

Cut a rectangle of baking parchment to line the bottom of a 30 x 23 x 4cm baking tin. Pop the parchment into the tin and brush it and the tin liberally with melted butter.

Melt the chocolate with the almond oil in a heatproof bowl set over a saucepan of gently simmering water, stirring until smooth (or in a microwave). Spread the melted chocolate evenly all over the bottom of the tin. Chill in the fridge for 1 hour, or until completely set.

Preheat the oven to 180°C/350°F/gas mark 4. Put the condensed milk into a mixing bowl and add the glace cherries, cranberries, raisins, mixed peel and salt. Mix together gently with a wooden spoon, then add the toasted almonds, peanuts, pistachios and sunflower seeds and mix well.

Spread the mixture over the set chocolate. Bake for 15–17 minutes, until firm to the touch and golden brown. Leave to cool, then return to the fridge for 2 hours to reset the chocolate.

To serve, turn out on to a board and peel off the baking parchment.

Honeybuns gluten free baking book front cover

Taken from Honeybuns Gluten-Free Baking by Emma Goss-Custard, published by Pavilion.  For further information about this and other gluten free recipes from our book, do take a look at our Book FAQ's



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