Almond and White Chocolate Mini-Cakes
Difficulty Level
Low
Cooking Time
30 minutes
Cost
Low
Ingredients
eggs
2 large
honey
75g ( 3 oz)
sea salt
a pinch
white chocolate
125 g (4½ oz) high quality gluten-free
extra virgin olive oil
75 ml (3 fl oz) - or 100 ml (3½ fl oz) organic cold-pressed sunflower oil)
cornstarch
100 g (3½ oz) or (cornflour), sifted
brown rice flour
100 g (3½ oz), sifted
almond flour
100 g (3½ oz), sifted
organic baking powder
15 g (½ oz)
organic “Bourbon” vanilla powder
1 tsp
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Instructions
Preheat oven to 180°C (350°F).
Beat the eggs with honey and add a pinch of salt.
Melt the white chocolate in a double boiler and, once cooled, add the eggs and oil.
Add, but do it gradually, the dry ingredients and mix.
You'll want to oil and flour a cake pan (a silicon wedge mold would be preferable) and pour in the dough.
Bake for 15 minutes, allow to cool and serve sliced.
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