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
⅓ cup flaked almonds
dark berry jam for filling
250 grams mascarpone
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.