I have been revising pretty constantly for my up-coming exams (hence the absence of posts recently) but it was my birthday on Thursday, so my parents, brother, my boyfriend and I went out in the evening for tapas at El Coto in Newcastle. The restaurant is amazing and has separate gluten-free and dairy-free menus with lots of choice, so that was great... unfortunately, like almost every eatery I've visited, the desert menu had nothing to offer me and my dietary issues - sob!
So, about 45 minutes before I was due to leave my revision notes for the restaurant, I decided to bake something sweet that everyone could enjoy after the meal - these moist, delicately-flavoured cakes were made in my speediest ever baking session!
And I still had time to change into my party outfit... for a girl that normally takes at least an hour faffing about getting ready, I was proud to say the least!
60g gluten free plain flour
25g ground almonds
1/2 tsp baking powder
1/2 tsp xantham gum
1/2 tsp ground ginger
2 eggs, separated
100g Pure (or other dairy free 'butter')
100g caster sugar
grated rind and juice of 1 lime
60g tinned coconut milk
Method (makes ~12)
- Combine flours, ground almonds, baking powder, xantham gum and ginger in a large bowl.
- Beat together the 'butter' and about 2/3 of the sugar. Add the egg yolks, then the coconut milk, lime juice and rind.
- Whisk the egg whites with an electric mixer in a clean bowl, then whisk in the remaining sugar until the egg whites form foamy peaks
- Mix together the dry ingredients with the egg yolk and butter mixture, until just combined, then carefully fold in the egg whites.
- Spoon into paper cases in a muffin tin and bake at 170°C for about 15 minutes, or until golden on top (My oven doesn't heat evenly in all places, so a few in the middle of the batch took almost 20 minutes!)
- Serve - I was short on time (also full of tapas and wine!) when we all descended on my flat after the meal, so I just sprinkled them with icing sugar and served a couple of strawberries on the side - but a zesty lime icing would be delicious!