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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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.