Gluten-Free Almond, Blueberry & Coconut Cakes
For a change, replace blueberries with raspberries. Apple sauce is available from the sauce and condiment section of supermarkets. Cakes can be made up to four days ahead, store in an airtight container.
Ingredients
Cooking oil spray
100g unsalted butter, chopped, at room temperature
½ cup caster sugar
1 teaspoon finely grated lemon rind
2 eggs, at room temperature
1 ¾ cups almond meal (200g)
½ cup desiccated coconut
2 teaspoons gluten-free baking powder
½ cup gluten-free apple sauce
½ cup milk
125g punnet fresh blueberries
¼ cup flaked almonds
Pure icing sugar, to decorate
Method
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Line a 12-hole muffin pan (1/3-cup capacity) with paper muffin cases. Lightly spray cases with cooking oil.
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Beat butter, sugar and rind in a small bowl of an electric mixer until light and fluffy. Beat in eggs, one at a time, until combined. Transfer to a large bowl.
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Stir in almond meal, coconut and sifted baking powder. Add sauce and milk. Stir until combined. Divide evenly among paper cases. Top with blueberries, pressing gently into mixture. Sprinkle with almonds.
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Cook in a moderately slow oven (160C) for about 30 minutes, or until golden brown. Remove. Stand cakes in pan for 5 minutes. Transfer to a wire rack to cool.
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Just before serving, dust with sifted sugar.
