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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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.