The 50th Anniversary Issue

Our 50th birthday issue is on sale now. We're celebrating five decades of great food and travel with our biggest issue yet.

Subscribe to Gourmet

Subscribe to Australian Gourmet Traveller before 27th November, 2016 and receive a Villeroy & Boch platter!

Gourmet on your iPad

Subscribe to Gourmet Traveller for your iPad.

Blueberry jelly, salted liquorice cream, almond cake and lime

"Albert Adrià of the legendary El Bulli was the first to develop the idea of cooking a light-as-a-feather cake in the microwave, a technique that works equally as well with this almond financier recipe - warm cake straight from the 'oven'," says Quade. "Salted liquorice is my preferred snack in the kitchen (I can thank my Danish genes for that) and pairing it with kaffir lime helps to balance the saltiness on the palate. Crystallising the blueberries is optional, but only takes a second and looks beautiful on the plate."

You'll need

120 gm blueberries ½ tsp lightly beaten eggwhite 150 gm white sugar To serve: thinly sliced kaffir lime leaves and finely grated lime rind   Salted iquorice cream 350 gm double cream 60 gm liquid glucose 15 gm soft salted liquorice, finely chopped   Blueberry jelly 150 gm blueberries 35 gm caster sugar 8 gm gelatine leaves, softened in cold water for 5 minutes (see note) Juice of ½ lime   Almond cake 125 gm chilled butter, diced 125 gm caster sugar 125 gm eggwhite (about 6) 2 tsp vanilla paste 50 gm (½ cup) plain flour, sifted 50 gm almond meal


  • 01
  • For salted liquorice cream, bring cream and glucose to the simmer in a saucepan over medium heat. Immediately pour into a blender, add liquorice and blend until only very small pieces of liquorice remain. Pour into a bowl and freeze until chilled, then refrigerate until required.
  • 02
  • For blueberry jelly, bring blueberries, sugar and 110ml water to the boil in a small saucepan over high heat, stirring to dissolve sugar. Squeeze excess water from gelatine, add to pan with lime juice, stir to dissolve gelatine, then transfer to a blender and process until smooth. Pour into a bowl placed over a bowl of iced water and refrigerate until set.
  • 03
  • For almond cake, heat butter in a small saucepan over high heat, whisking continuously, until foaming and nut-brown (4-5 minutes). Set aside. Whisk sugar, eggwhite, vanilla paste and a pinch of salt until fluffy (2-3 minutes). Add brown butter, flour and almond meal, whisk to combine. Fill 4 disposable paper cups to a third full and microwave on high until set (about 50 seconds, depending on your microwave), set aside.
  • 04
  • Shake blueberries with eggwhite and sugar in a bowl to coat. To serve, crumble cakes on serving plates, dollop with jelly and liquorice cream, then scatter with blueberries, lime leaves and rind.

Note We've increased the gelatine in the jelly for faster setting, but if you have more time you can make the jelly a day ahead using half the amount.

At A Glance

  • Serves 4 - 6 people
Signature Collection

Find out more about the Gourmet Traveller Signature Collection by Robert Gordon Australia, including where to buy it in store and online.

Read More
things to do this autumn

Whether it's foraging for wild mushrooms in a picturesque Victorian forest or watching a film by moonlight in Darwin, we've got you covered with 20 exciting autumn experiences from around Australia.

Read More
Gourmet TV

Check out our YouTube channel for our latest cover recipes, chef cooking demos, interviews and more.

Watch Now

At A Glance

  • Serves 4 - 6 people

Featured in

Feb 2015

You might also like...

Fuss-free summer recipes


Rigatoni with mushrooms pecorino and herb crumbs

Fast autumn recipes


Prawns with black beans, chorizo and chipotle

Fast summer recipes


Pan-fried John Dory agrodolce with endive and goat’s cheese

Fast seafood recipes


Sparkling cherry crush

Six fast noodle recipes



Tequila and sangrita


Spirulina Rush

conversion tool

get the latest news

Sign up to receive the latest food, travel and dining news direct from Gourmet Traveller headquarters.