This will make 10 gluten-free blueberry cakes: 100g, 3½oz, 0.9 stick, unsalted butter - softened 100g, 3½oz, ½ cup, xylitol (or use caster/superfine sugar) 2 large eggs, organic or at least free-range 125g, 4½oz, 1.1 cups, ground almonds 1 teaspoon baking powder 4 tablespoons milk 100g, 7oz, 0.7 cup, blueberries 1. Pre-heat the oven to 180C/fan 160C/350F/gas mark 4. Line the holes of a muffin tin with medium-sized paper cases. 2. Place the butter and sugar in a bowl and using a whisk, cream together until light and fluffy. Add the eggs one at a time, whisking well after each egg. Mix together the ground almonds and baking powder and using a large spoon, fold it into the bowl with the butter, sugar and eggs. Stir in the milk, followed by the blueberries. 3. Divide the mixture between the paper cases and place the muffin tin in the oven. Bake for about 25 minutes. Leave the cakes to cool in the tin.
Posted on: Tue, 05 Nov 2013 20:36:17 +0000
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