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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Issue #122
Our latest of dish is an absolute bumper issue, packed with over 70 recipes! We start by chatting with the MasterChef Australia judges and Kiwi contestant Ben Mcdonald before cooking up the very best of what’s in season. Then we make freezer meals easy and delicious with double-batch cooking. Next up we share some of our faves including Pretzel-crumbed Chicken Schnitty and French Onion Soup Mac and Cheese. Then we whip up warming curries, tempting dinners for two, epic sides like our Parmesan-crusted Roasted Potatoes, and crowd pleasers like our cover-star Miso French Onion Chicken. We finish up with irresistible sweet treats and a run-down of top Aussie shiraz!