Base:
- 1 egg
- 1 tsp vanilla essence
- pinch salt
- 1/2 tsp GF baking powder
- 40g honey
- 50g butter
- 180g almond meal
- 1/2 batch Raspberry Chia Jam
Frangipane Topping:
- 1 egg
- 20g honey
- 30g soft butter
- 100g almond meal
Coconut Cream Frosting:
- Whip 150g firm coconut cream (place the tin in the fridge overnight so you can scoop off the solid layer) with
- 1-2 tsps honey until smooth and creamy
Method:
1. Preheat oven to 160C and line patty tin with paper patty pans.
2. Place first 6 ingredients for the base in TM bowl and beat for 5 secs/speed 3.
3. Scrape down sides of the bowl, add almond meal and mix 5 secs/speed 4.
4. Spoon mixture into 8 patty pans and using a damp or oiled glass push the mixture into the pan and up the sides leaving a cavity n the middle when you remove the glass.
5. Bake 15 mins then fill the cavity with Raspberry Chia Jam. 6. Whip all the Frangipane ingredients together until smooth, 10 secs/speed 4.
7. Bake for 15 mins or until topping is cooked and slightly golden, then remove from oven and cool completely before icing with whipped coconut cream frosting if desired.