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.
Keep up to date with
dish weekly recipes,
food news, and events.
Related Content
latest issue:
126
We start by sharing what’s on the dish team’s radar, what we’re watching, listening to and reading. Harry Butterfield puts a twist on his Nonna’s agnolotti, Malissa Fedele reminds us of the importance of fibre, and Phoebe Holden fulfils a long-held dream, sitting down with Yotam Ottolenghi. Autumn is an abundant time, we make the most with pumpkin, kūmara, cabbage, cauliflower, feijoas, apples and pears. We’re dishing up dinners for two, including a Chicken Dumpling Lasagne, alongside easy weeknight meals. We honour our mums, revisit timeless classics, and add a little baking challenge. This issue, we encourage you to slow down, to enjoy writing your shopping list, and spending time in the kitchen. Because even when life feels relentless, there’s always space to share something delicious.