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
この記事は The Australian Women's Weekly Food の Issue 82 版に掲載されています。
7 日間の Magzter GOLD 無料トライアルを開始して、何千もの厳選されたプレミアム ストーリー、9,000 以上の雑誌や新聞にアクセスしてください。
すでに購読者です ? サインイン
この記事は The Australian Women's Weekly Food の Issue 82 版に掲載されています。
7 日間の Magzter GOLD 無料トライアルを開始して、何千もの厳選されたプレミアム ストーリー、9,000 以上の雑誌や新聞にアクセスしてください。
すでに購読者です? サインイン
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