Blueberry and Coconut Cakes
By: Kate
Published: Sunday, May 16, 2010 - 9:22am

Ingredients




125 grams Unsalted butter, melted
25 grams ground almonds
75 grams desiccated coconut
275 grams icing sugar, sifted (i used golden castor sugar)
75 grams brown rice flour
1/2 teaspoon baking powder
5 large egg whites
100 grams Blueberries (easily substituted with small strawberries, blackberries and 





Preparation

1 Line a muffin tin with 12 paper muffin cases 2 This is a really simple recipe to follow. Just mix everything apart from the blueberries. The dry ingridients first, then the wet. Mix till smooth. 3 Spoon into paper cases and divide the blueberries among the cakes, pressing them lightly on to the surface.Bake for 15 mins, until the cakes are golden and just springy to touch. Mine weren't ready within 15mins, so i kept checking every 5 mins after the allotted time. 


Tools










    .  





Place your ad here Loading...

Preparation

 1  Line a muffin tin with 12 paper muffin cases  2  This is a really simple recipe to follow. Just mix everything apart from the blueberries. The dry ingridients first, then the wet. Mix till smooth.  3  Spoon into paper cases and divide the blueberries among the cakes, pressing them lightly on to the surface.Bake for 15 mins, until the cakes are golden and just springy to touch. Mine weren't ready within 15mins, so i kept checking every 5 mins after the allotted time.