Christmas is coming! I love this simple, stir-together, gluten-free recipe that makes it easy to whip up a stunning dessert or morning tea. Top with cherries, blueberries, strawberries or a combination of your favourites.
Serves: 6–8
INGREDIENTS
⅓ cup flour, use gluten-free or regular plain flour
½ teaspoon baking powder
2 tablespoons cocoa (I used Valrhona)
100 grams ground almonds (almond meal)
¼ cup caster sugar
¼ cup brown sugar
2 large eggs, size 7
1 teaspoon vanilla extract
100 grams melted butter
To serve
1 tablespoon jam, warmed
2 punnets fresh raspberries
¼ cup sliced almonds, toasted
icing sugar for dusting
METHOD
Grease a 15cm x 35cm rectangular tart tin and fully line with baking paper.
Preheat the oven to 160˚C fan bake.
Put the flour, baking powder, cocoa, almonds and both the sugars in a large bowl.
Whisk the eggs, vanilla and butter together, then add to the dry ingredients and beat with a wooden spoon until combined.
Spoon into the tin and smooth the top.
Bake for 18 minutes until risen and the top is set but not too firm. Don’t overbake as you want a lovely moist cake. Cool.
To serve: Gently brush the top of the tart with the warm jam. This "glues" the raspberries to the cake.
Arrange the raspberries over the top, then scatter with the almonds and dust with icing sugar. Serve with softly whipped cream or mascarpone.
Cook's tip: The tart can be made 3 days ahead of serving. Wrap well in plastic wrap or store in an airtight container and decorate on the day of serving.
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In Dream Escape, we journey from Japan and Morocco to Italy, India and beyond, sharing recipes inspired by travel, heritage and comfort. We celebrate the champions of the Outstanding Food Producer Awards, explore the stories and recipes of chefs shaped by their cultural roots, and warm up with everything from West African soups and slow-braised lamb to porchetta, butter chicken and beef noodle soup. Alongside destination menus, Scandinavian sweets and cosy pub classics, Chrisanne Terblanche shares her favourite street-side dining spots in Bangkok, while Yvonne Lorkin explores red wine varietals. This issue, we invite you to slow down, turn the pages and escape through food.