PREP+ COOK TIME 2 HOURS + REFRIGERATION) MAKES 18
You need to start this recipe at least 8 hours ahead.
375g unsalted butter, at room temperature
2 cups (440g) caster sugar
6 eggs
3 teaspoons vanilla bean paste
1 1/2 teaspoons almond extract
1/2 cups (180g) almond meal
3 cups (405g) gluten-free self-raising flour
1 teaspoon gluten-free baking powder
1 teaspoon fine sea salt
3/4 cup (180ml) milk
LEMON ICING
4 cups (640g) gluten-free icing sugar mixture
1/3 cup (80ml) lemon juice
TOPPINGS
Esta historia es de la edición Issue 82 de The Australian Women's Weekly Food.
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Esta historia es de la edición Issue 82 de The Australian Women's Weekly Food.
Comience su prueba gratuita de Magzter GOLD de 7 días para acceder a miles de historias premium seleccionadas y a más de 9,000 revistas y periódicos.
Ya eres suscriptor? Conectar
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