Blueberry and pistachio mini cakes
makes
12
This is an edited extract from
Natural Cakes by Giovanna Torrico,
published by Hardie Grant North
America, distributed by Hardie
Grant Australia, AUD$39.99,
“These little cakes are full of flavour, with a dense but chewy crumb.”
Ingredients (14)
- 250g unsalted butter, softened, plus extra, to grease
- 130g coconut sugar
- 4 eggs
- 1/4 cup (50g) rice flour
- 60g sorghum flour
- 2 1/2 tbs (40g) potato starch
- 4 tbs (40g) arrowroot
- 2 tsp baking powder
- 50g ground pistachios
- Grated zest and juice of 1 lemon
- 150g blueberries
- 1 tbs cornflour
To decorate
- 2 tbs honey
- 2 tbs ground pistachios
Don't forget you can add these ingredients to your Woolworths shopping list.
CloseMethod
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1.Preheat oven to 190°C/170°C fan-forced. Grease a 12-cup mini-cake silicone mould. In a mixing bowl, whisk the butter and sugar until light and creamy. Slowly add the eggs, whisking well after each addition.
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2.Sift the flours, starch, arrowroot, and baking powder together. Add the sifted mixture, pistachios, lemon zest and juice to the egg mixture. Toss the blueberries with the cornflour (this will stop them from sinking) and fold them gently into the batter.
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3.Pour the cake batter into the mini-cake moulds and bake for 15 minutes. Turn the mini cakes out onto a wire rack to cool down. Lightly brush with honey and decorate with pistachios.
Recipe Notes
Cakes will keep for 1-2 days in the refrigerator, stored in an airtight container. Allow to come to room temperature before serving.
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