Another sweet recipe, I know the sugar levels of this blog are too high, I will posts more savoury dishes in the future….”credighe”. Anyway, this is my first gluten free recipe. The other day my sister told me that in her office someone was asking for gluten free recipes, so I decided to accept the challenge and I have started a new category. The inspiration of this recipe comes from Aran and her lovely blog. We really liked this recipe, a soft and moist little cake with a sweet cherry on top. We used some buckwheat flour to add some flavour, Michele is a big admirer of buckwheat taste. As a lot of other flours we use, we bought this buckwheat flour from Shipton Mill which has a fantastic on-line shop, very handy, especially if you do not have a car.
To make these cakes a bit more interesting, we added some pinenuts and a small organic cherry on top. The cherry will be cooked in the oven for the last 15 minutes and will be soft and sweet adding color and fun to the small cake.
BUCKWHEAT PINENUT AND CHERRY MINI CAKE
150 g egg white (or 4)
115 g caster sugar
80 g almond flour
40 g buckwheat flour
30 g pinenuts
20 g linseeds
35 g butter
pinch of salt
Heat the oven at 180°C.
In a bowl whisk together the egg whites and the sugar to obtain an airy mixture. Add the almond flour, buckwheat flour and salt and mix until you have obtained a homogeneous mixture. Slightly grind the pinenuts, and add them with the soften butter to the mixture. Stir to incorporate.
Pour the mixture into the cupcake moulds filling 3/4 of them. Bake for 10 minutes at 180°C. Place a cherry on top of each mini cake and bake for another 16-18 minutes.