I’m in good health; however, I’m afraid I have taken too much gluten and sugar because of my baking experiments…. You know, I don’t want to throw them away…, so now I am trying to cut down on some.
(for about 10 servings/5 cm diameter cups)
[for the cake]
80 g white rice flour
30 g chickpea flour
20 g buckwheat flour
20 g ground almond
1½ tsp gluten free baking powder
⅛ tsp gluten free bicarbonate of soda
a smidgen of salt (I used finely powdered salt)
1 tsp ground cinnamon
½ tsp ground mace
½ tsp ground allspice
¼ ground ginger powder
¼ tsp ground coriander powder
a pinch of clove
4 tbsp rice bran oil (or sunflower oil)
4 tbsp date syrup
4 tbsp maple syrup (I used Grade A: amber/rich flavour)
1 tbsp Cointreau
½ tsp vanilla extract
200 g coarsely grated carrot
40 g raisin, finely chopped
30 g walnut, chopped
[for the frosting]
140 g cream cheese
30 g sour cream
2 tbsp maple syrup
⅛ tsp vanilla extract
a little cinnamon
a little salt (possibly finely powdered salt)
[for the topping, optional]
chervil or chopped pistachio
candied orange peel or marmalade
- Preheat the oven to 180°C. Mix the dry ingredients and set aside.
- In a bowl, whisk the eggs. Add in the oil, syrups, Cointreau and vanilla, and beat well. Spoon in the flour mixture, then stir in the carrot, raisins and walnuts. Mix until well combined.
- Spoon the mixture into the cupcake cases. Bake for 25 minutes or until skewer comes out clean. Sit at least 24 hours at room temperature but don’t let them dry.
- For the frosting, beat the cheese, soured cream, syrup, vanilla, cinnamon and salt until smooth, then chill until required. Spread the cream on top of the cakes with a cutlery knife or pipe swirls. Decorate with the orange and chervil or pistachio.