Lovely lemony sponge cakes, studded with dried blueberries and topped with lemon icing - being intolerant/allergic to gluten and dairy doesn't seem so bad after all!
Makes 12
75g Caster Sugar
80g Rice Flour
50g Ground Almonds
2 Tsp Gluten Free Baking Powder
Finely Grated Zest of 2 Lemons
100g Olive, Rapeseed or Sunflower Oil
2 Medium Eggs
100ml Rice Milk
60g Dried Blueberries
Icing
250g Fondant Icing Sugar
Approx 30ml Lemon Juice
Food Colouring Paste
Sugar Flowers or Other Decorations
You will need 12 large cup cake cases and a 12 hole bun or muffin tin.
|
Preheat the oven to 180℃/Fan 160℃ and line the bun/muffin tin with the cup cake cases.
|
|
Place the caster sugar, rice flour, ground almonds, baking powder and lemon zest in a bowl and mix together. In a jug whisk together the oil, rice milk and eggs then pour onto the dry mixture. Mix until a soft batter forms then stir in the blueberries.
|
|
Divide the mixture equally between the 12 cup cake cases then bake in the preheated oven for 20 minutes or until pale golden and springy to the touch. Transfer to a cooling rack and leave to cool.
|
|
Decorate the cakes when they are cold. Sieve the icing sugar into a bowl and mix in the lemon juice. Add a little more lemon juice or water if necessary - the icing wants to be thick but spreadable consistency. Mix in a little food colouring paste, if using, then spoon the icing over the top of the cup cakes. Decorate each cake with a sugar flower and leave to set.
|
