Gluten Free Tosca

Published article Thursday 1st August 2013 I am featured in the August/September issue of the Magazine “Xcite” presenting my “Gluten Free Tosca Slice” and the cake is displayed below with story and recipe.

Gluten Free Tosca

This is an excellent gluten free almond slice with honey and is superb for an afternoon snack.

Ingredients 16 slices

125 g butter

125 g caster sugar

125 g eggs

125 g almond meal

Topping

30 g cream

50 g caster sugar

30 g glucose

20 g honey

45 g butter

65 g almond flakes

20 g finely chopped glazed cherries

Method

Preheat oven to 180ºC normal bake. Mix butter and sugar in a bowl until creamy. Add eggs gradually and mix until combined. Blend the almond meal in and mix evenly. Spread mixture uniformly into a greased and baking paper lined 28 x 18 cm cake tin. Bake in the oven for approx. 40 minutes.

For the topping place cream, caster sugar, glucose, honey and butter in a pot and mix evenly. Place on medium heat and bring to the boil while occasionally stirring. Cook for approx. 8 minutes and add almond flakes and chopped cherries. Thoroughly mix and spread evenly on the almond cake base. Bake in a preheated 200ºC oven for approx. 30 minutes. Allow cooling in the fridge approx. 60 minutes. Turn the cake upside down and cover the bottom with melted chocolate. Allow cooling before cutting into slices. Keep cakes stored in a closed container in the fridge.

Note: If you don’t have glucose substitute with honey.