Eric Lanlard shows us step by step, how to make these beautiful mini cakes. Whether you are having afternoon tea, or just fancy a delectable treat, these are the perfect little gluten free desserts.
So grab your apron and your wooden spoon and watch this video, to get tips and tricks on how to get the perfect Lemon, Vanilla and Cardamom cakes.
40g gluten free plain flour, sifted
¼ tsp baking powder
120g icing sugar, sifted, plus extra for dusting
45g ground almonds
4 medium free-range eggs, whites only
65g unsalted butter
2 tsp Nielsen-Massey Lemon Extract
2 tsp baking powder
2tsp ground cardamom
For the vanilla syrup:
1tsp Nielsen-Massey Lemon Extract
50g golden caster sugar
2tsp Nielsen-Massey Vanilla Bean Paste
12 – 24 raspberries, cut in half and gold leaf
1. Preheat the oven to 180°C.
2. Butter and line the bottom of 12 mini loaf tins.
3. Sift the flour and baking powder into a bowl and add the icing sugar and ground almonds, stir to mix. Add the egg whites and whisk everything thoroughly for one minute with a wire whisk. To create a batter.
4. In a small saucepan melt the butter until the solids just start to brown, then pour the butter into the batter mix through a tea strainer. Add the cardamom and Nielsen-Massey Lemon Extract and mix well.
5. Leave the mixture to rest for 5 – 10 minutes.
6. Transfer the mixture to a piping bag fitted with a 1cm plain nozzle. Pipe into your mini loaf tins, filling them three-quarters full. Bake for 10 – 15 minutes, until just golden-brown.
7. To make the syrup place in a saucepan the juice of 2 lemons with all the other ingredients and take to the boil for 2 minutes before setting to one side.
8. Remove your mini loaves from the oven and leave to cool for five minutes in the tin and then turn the mini cakes onto a cooling rack over a plate and drench with the warm syrup.
9. Decorate with raspberries, a dash of gold leaf and a sprinkling of icing sugar.
For more delicious recipes from both Eric Lanlard and Nielsen-Massey visit www.BakingMad.com