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 #115
Issue 115 is packed with inspiration for all kinds of cosy meals – whether you’re dining alone, as two or with a few. We start with our Plating Game interview with Jesse Mulligan which inspired a medley of curries and sides then move on to a round up of easy one-pan chicken dishes, a variety of pasta bakes and meatballs, and using one simple yet delicious tart base we whip up five fab filling options. Sarah’s wintry faves include a moreish chorizo (not) carbonara, lamb and spinach filo pie and we finish off with sweet treats and decadent puds. We love seeing what you create, don’t forget to share your dish dishes with our Facebook community. When it comes to winter cooking, make it SIMPLY YUM!