Tuesday 13 December 2011

Taste Bud Tuesday: Owl Cake


We stumbled across this little beauty and decided to make our own gluten-free version, what a hoot!

Ingredients (serves 10)
250g butter, softened
2/3 cup caster sugar
4 eggs
2 cups almond meal (ground almonds)
1/4 cup rice flour
1 tin betty crocker white icing
3/4 cup flaked almonds
2 pecan nuts
2 pitted prunes
1 tablespoon raw or brown sugar

Method
1. Preheat oven to 160°C/140°C fan-forced. Grease a 6cm deep, 22cm round cake pan and line with with baking paper.

2. Using an electric mixer, beat butter and sugar until light and fluffy. Add eggs one at a time, beating after each addition then stir in the almond meal and flour.

3. Spread mixture into the prepared pan and bake for 1 hour 15 minutes or until a skewer inserted into centre comes out clean. Stand in pan for about 10 minutes and then turn out onto a wire rack to cool completely.

4. Finally, decorate using the nuts, prunes and sugar. You can copy this design or get creative and design your own...

Bon appétit!

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