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"Gordita makes a splendid version of the Galician almond cake Tarta de Santiago, with its dramatic design. Would you please publish the recipe?" Michael MacDermott, Taringa, Qld REQUEST A RECIPE To request a recipe, email fareexchange@bauer-media.com.au or send us a message via Facebook. Please include the restaurant's name and address, as well as your name and address. Please note that because of the volume of requests we receive, we can only publish a selection in the magazine.

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Strawberry and almond shortcakes with cassis cream


You'll need

400 ml thickened cream 70 ml crème de cassis (see note) 60 gm pure icing sugar, sieved 500 gm strawberries (about 2 punnets), trimmed and cut into wedges To serve: baby basil (optional)   Almond shortcakes 70 gm almonds 300 gm (2 cups) plain flour 50 gm rice flour 120 gm raw caster sugar Finely grated rind of 1 orange 220 gm cold butter, coarsely grated For brushing: eggwash

Method

  • 01
  • For almond shortcakes, preheat oven to 160C. Spread almonds on an oven tray and roast, stirring occasionally, until browned (3-4 minutes), then coarsely chop and set aside. Combine flours, sugar, orange rind and a pinch of salt in a bowl, add butter and rub in with your fingertips until coarse crumbs form. Turn onto a work surface, bring together with the heel of your hand, then press into a 1cm-thick rectangle and place on a tray lined with baking paper. Refrigerate to rest (30 minutes), then cut into rounds with a 7cm-diameter cutter. Brush with eggwash, scatter with almonds and place on oven trays lined with baking paper. Bake until just golden (12-15 minutes), cool completely on trays, then store in an airtight container until required. Almond shortcakes will keep for 1 week.
  • 02
  • Whisk cream, half the crème de cassis and half the icing sugar in a bowl until soft peaks form, refrigerate until required.
  • 03
  • Combine strawberries with remaining crème de cassis and icing sugar in a bowl and toss to combine, refrigerate until required.
  • 04
  • To serve, spoon a little cream mixture onto shortcakes, pile strawberries on top, scatter with baby basil and serve.

Note Crème de cassis, a blackcurrant liqueur, is available from select bottle shops.


At A Glance

  • Serves 12 people
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At A Glance

  • Serves 12 people

Featured in

Dec 2011

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