These adorable little bite-sized delights are gluten free as they are made with polenta, almond meal and coconut, and they are so light and delicious you will want to make them over and over again ♥♥♥
Ingredients:–
- 115g unsalted butter at room temp
- 115g castor sugar
- 2 eggs, lightly beaten
- 55g almond meal
- 55g desiccated coconut
- 55g fine polenta
- zest 1 lemon, finely grated
- 1¼ tbsp lemon juice
- ½ tsp baking powder
- ½ tsp vanilla extract
Icing:-
- 110g icing sugar, sieved
- 1-2 tbsp lemon juice
- sugar flowers to decorate
Method:-
- Preheat the oven to 150°C, and grease mini muffin trays and place a little square of baking paper on the base to prevent sticking.
- Cream the butter and sugar in an electric mixer for 2 mins or until lump free (the mixture does not need to be light and fluffy).
- Slowly beat in the eggs, then fold in the ground almonds, polenta, lemon zest, lemon juice, baking powder and vanilla.
- Fill mini muffin trays 2/3 of the way up. Use the back of a spoon to flatten the top.
- Bake for 20 mins until they are just coming away from the sides of the tin.
- To make the icing, mix the sieved icing sugar and lemon juice in a bowl until smooth, spoon over the cakes letting the icing dribble down the sides a bit. Top with flowers while still wet and then leave to set.
Please leave a comment below and/or on the Instagram post if you have enjoyed my recipe so I know I’m making people happy ❤️
