Lemon & crystallized ginger mini cakes (gluten and dairy free) ♥

Photo credit: Almamat(t)ers

Baking is mostly about joy.

I love how sweets and pastries can lighten up someone’s face, bring comfort and create happy memories around something as simple as a shared dessert. (Cheesy but true !)

And I especially love people who have this ability to swoon over simple pleasures, like my dear friend Anne. She’s one of those unapologetically effusive hedonists whose taste buds seem to be some kind of magical portal leading straight to wonderland. And that’s also one of the zillion things that make her company so enjoyable.

Unfortunately, she’s been dealing with health issues that left her with no choice but to transition to a gluten-free, lactose-free diet since a few years. She’s taking it with grace but it can be a tough way of life for a gourmet like her –tough, like many gluten-free cookies out there.

That’s why I decided to create these super-moist lemony mini cakes, spiked with a touch of crystallized ginger –a flavor Anne absolutely adores.

After devouring one from the box I gave her, her first words were: “I’m gonna hide those so I don’t have to share them with anyone”. And then she proceeded to eat a second one.

What better gift to a baker? 🙂

 

For 12 mini cakes

 

Ingredients

3 eggs

120 g sugar

80 g gluten-free flour mix (I use an organic ready-made mix of rice flour, chickpea flour and corn flour)

70 g almond flour

70 g coconut oil

8 cl lemon juice + zest of 1 organic lemon

Cubes of crystallized ginger

 

Recipe

  1. Preheat oven to 375°F. Line a 12-cup muffin pan with paper liners.
  2. Mix egg yolks with sugar. (Put the whites aise, we’re going to need them soon). Add coconut oil, flour mix and almond flour.
  3. Add lemon juice and zest.
  4. Beat the egg whites until soft peaks form (not too much). Mix them in very carefully: they replace the baking powder in this recipe.
  5. Chop about 15-20 cubes of crystallized ginger and mix them in carefully.
  6. Pour the batter into the 12 lined cups and bake for 15 minutes.
  7. Let cool on a cooling rack and enjoy the mini cakes warm or at room temperature. You can sprinkle them with powdered sugar, more lemon zest, an additional cube of crystallized ginger or even fresh grated ginger.

 

 

 

 

 

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