These gorgeous little gluten- free cakes get layered with your favourite berry jam and lashings of mascarpone – simple and delicious.
INGREDIENTS
250 grams butter, very soft but not melted
1 cup caster sugar
1 cup gluten-free plain flour
½ cup cornflour
pinch sea salt
70 grams ground almonds (almond meal)
1 heaped tsp gluten-free baking powder
5 large eggs, size 7
finely grated zest 1 large lemon
1 teaspoon vanilla extract
To assemble
⅓ cup flaked almonds
dark berry jam for filling
250 grams mascarpone
METHOD
Grease a 10-hole mini loaf tin and line each with a long strip of baking paper, bringing it up the narrow ends. Preheat the oven to 160°C fan bake.
Beat the butter for 1 minute until creamy. Add all the remaining ingredients and beat on low speed for 1 minute until smooth and combined.
Divide equally between the tins and top with the almonds. Bake for 25 mins until golden and firm to touch.
Leave to cool in the tins before turning out. Slice the top third off each loaf and sandwich together with jam and mascarpone. Dust with icing sugar to serve. Makes 10 cakes.
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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!