I was published again this month in Vintage Life magazine, and while it's an utter thrill to see my articles and recipes in print, this time around I'm rather disappointed (and it's not the first time...) The article I wrote has been shortened without me being asked first and the recipe sadly has been misprinted. I am therefore providing both the full article (Read that here) and recipe here. I hope you enjoy it! INGREDIENTS Makes 25 Sponge: 200g gluten-free self-raising flour 25g cornflour 225g soft unsalted butter 225g caster sugar 1 large lemon, zest only 4 eggs 1-2 tsp lemon extract Buttercream: 250g soft unsalted butter 200g icing sugar, sieved (Optional) Marzipan: 3 tbsp apricot jam 200g ready-made marzipan Icing & decoration: 1kg white fondant icing 150ml water Food colouring of your choice (I would suggest yellow) 1-2 tsp Lemon extract 100g dark chocolate METHOD:
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