Name: Almond and elderflower mini cakes
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Ingredients: 150g ground almonds; 50g brown rice flour; 1.5 tsp gluten-free baking powder; ½ tsp salt; 100g soft butter or dairy-free spread; 75g Stevia (or 100g soft brown cane sugar); 3 Tbsp Elderflower Cordial; juice of ½ lemon; Finely grated zest of 1 large lemon; 4 medium eggs, lightly beaten; Juice of ½ a lemon; 1 Tbsp stevia or 2 Tbsp brown icing sugar; 2 Tbsp elderflower cordial; 50g almond flakes, lightly toasted

Almond and elderflower mini cakes

15 Jul 2018

by Wholeness

Prep Time

10 minutes

Cook Time

30 minutes

Total Time

40 minutes

Background

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

150g ground almonds
50g brown rice flour
1.5 tsp gluten-free baking powder
½ tsp salt
100g soft butter or dairy-free spread
75g Stevia (or 100g soft brown cane sugar)
3 Tbsp Elderflower Cordial
juice of ½ lemon
Finely grated zest of 1 large lemon
4 medium eggs, lightly beaten
Juice of ½ a lemon
1 Tbsp stevia or 2 Tbsp brown icing sugar
2 Tbsp elderflower cordial
50g almond flakes, lightly toasted

Instructions

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.