This recipe comes from the genius “ Yotam Ottolenghi” and “Helen Goh” from their book sweet.
I’m a big fan of Ottolenghi, each recipe is a pure happiness in your mouth. When I saw the pictures of these mini cakes so elegant and perfect for an afternoon tea, I immediately succumbed and frankly, how can you not fall in love with these little gems?
These gluten free cakes have everything that I love about cake, a crispy base topped with a moist cake, flavoured with almonds. It’s a real explosion of flavours.
6 Comments
Martin Conroy
19/04/2022 at 20:52
Step 2 days to add nutmeg, but this isn’t in the ingredients. Hopefully this isn’t key note I’m in the middle of making them though I great it will be!
4passionfood
20/04/2022 at 21:24
It’s 3/4 tsp of ground nutmeg.
Martin Conroy
19/04/2022 at 20:59
Oven temperature would help too
4passionfood
20/04/2022 at 21:20
You’re right I forgot to add the temperature: 180C / 160C Fan.
Thank you.
Hella
19/05/2022 at 11:58
Hi how long would i have to bake it if i want to make it in one piece like a cake in a 23 round cake pan? Thank you☺️
4passionfood
19/05/2022 at 13:02
Hi Hella, if you’ll keep same quantities for a 23 cake pan, I would advice you to keep same baking time 30 minutes, just insert a skewer (which should come out clean) to make sure that the cake is completely baked. If not prolong the baking for another 10 minutes but keep an eye on it (again if you’ll keep same quantities).