Base
1 cup of plain flour
1/4 cup of sugar
140g butter
Blitz the ingredients in a food processor. You will get slightly damp sand like texture.
Pat it down onto a baking sheet over a slice pan.
Bake (180 degrees celsius) for 10-15 minutes.
Filling
Cream 60g
Butter 50g
Sugar 60g
Honey 60g
Boil the above together for a couple of minutes and add 125g of sliced almonds.
Pour over the baked base and put it back in the oven for 10-15 minutes till golden brown.
Gluten free Chiffon cake
Yolk mixture
3 egg yolks
65ml water
50ml olive oil (not ex v)
Gluten free flour 75g
Meringue
3 egg whites
65g sugar
a pinch of salt
Preheat the oven to 170 degrees centigrade.
Combine all the ingredients of the yolk mixture in a bowl.
In another bowl, beat egg whites, sugar and salt till stiff peak forms.
Put one third of the meringue into the yolk mixture to loosen.
Then add the remainder of the meringue and combine taking care not to flatten the meringue.
Pour into the chiffon cake pan and bake for approximately 30 minutes or until the surface is light brown in colour and the mixture does not wobble.
Chiffon cake pan comes in two parts.
You do not need grease or use baking paper for the mould.
Cool completely in the tin upside down.
Use a thin plastic spatula or a thin bladed knife and run it around the pan and lift the cake out by grabbing the middle part. Then run the blade under the cake and the middle part to release the cake.
You can decorate the cake just with icing sugar, drizzle melted chocolate or cover with whipped cream.
You can use the same recipe to bake a chiffon roll cake.
It would only take about 15 minutes in the oven.
