Gluten Free Lolly Cake
Updated: Aug 29
Lolly Cake is another New Zealand Specialty. A staple at kid's parties, found in every single bakery in the country. So what is it? Well firstly, it's not really a cake at all. Usually made with only 5 ingredients, its a firm slice, (traditionally) made from malt biscuits, butter and condensed milk. The other two ingredients being the 'lollies' and coconut. Obviously in this recipe we won't be using malt biscuits, instead we will use regular gluten free digestives. Any brand is fine, as long as they are plain.
So what makes a good Lolly Cake? In my opinion - as many lollies as possible.
Just for reference, 'lollies' in New Zealand are called 'sweets' in the U.K. and 'candy' in America. This recipe requires a very specific type of lolly, one that unfortunately doesn't have a common global name. The closest description is a firm or foamy marshmallow. I have found them at poundland and M&S. At M&S they are called foam bananas and foam lobsters.
What makes it so good?
1) The texture of the slice and chewiness of the lollies.
2) The childhood nostalgia.
3) The process - it's fun, easy, and a very hands on thing to make. Plus you get to crush the biscuits and who doesn't love doing that.
I N G R E D I E N T S
280 grams of digestive biscuits
150 grams of butter (melted)
1/2 cup of condensed milk
1 1/2 cups of lollies
1 1/2 cups of desiccated coconut
M E T H O D
Crush the biscuits until they are a fine crumb. The finer the better.
Pour melted butter and condensed milk and mix to combine.
Break the lollies and add them to the mixture. Mix to combine.
Turn mixture out onto a bread board, and shape into a firm log. Pack densely.
Cover the log in desiccated coconut.
Wrap up the lolly cake and set in fridge for 4 hours or overnight.
When ready to eat, let it sit outside the fridge for 5 minutes before cutting into.