Almond and elderflower mini cakes
These almond and elderflower mini cakes are gluten-free, dairy-free, low-sugar so rather healthy. Most importantly, they are moist and delicious. Perfect for summer afternoon-teas, parties, picnics and celebrations. I made them using Stevia, which is a calorie-free sweetener but you can use soft muscovado sugar if you don’t have any. Butter can be used too, if dairy is not an issue. I made the cakes in mini loaf tins but you can use other shapes or silicon moulds too (such as heart, rose etc).
Ingredients
Method
- Preheat the oven to 170ºC.
- Place 6 mini loaf tins on a baking sheet.
- Mix the ground almond, rice flour, baking powder and salt in a bowl.
- Using an electric mixer, cream together the butter, sugar and lemon zest until pale and fluffy. Add the eggs gradually, alternating with a few spoonful’s of the almond mixture. Finally beat in any remaining almond mixture. Fold in the elderflower cordial and lemon juice.
- Divide the mixture evenly between the tins. Bake for 25 to 30 minutes until golden.
- Whilst the cakes are baking, mix the lemon juice, sugar and elderflower cordial in a small bowl.
- When the cakes are ready, take the tray out of the oven and prick the surface of the cakes with a stick, then spoon over the syrup. Scatter the almond flakes on top, allowing them to stick to the cake.
- Let the cakes cool completely in the tins then carefully remove them onto a plate.