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).

Print Recipe

Prep Time 10

Cook Time 30

Resting Time 4

Total Time 45

Servings: 6 people

Cuisine: Italian

Calories: 1234

Ingredients Method

Ingredients

150 g ground almonds
50 g brown rice flour
1.5 tsp gluten-free baking powder
½ tsp salt
100 g soft butter or dairy-free spread
75 g 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
50 g almond flakes lightly toasted

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.