Whenever I’m out with friends I often look in the cake cases at the cafe to see if there’s anything I can eat. I often see gluten-free and even gluten and dairy-free cake, but an eggless cake is something I’ve never found. I usually settle for a cup of tea and eat later. One of the cakes I often see is gluten-free friands. I’ve looked at recipes but they all use egg whites. I’ve had a go at using egg replacer instead of the egg whites but it hasn’t really worked for me as the cakes come out very dense. Instead I’ve taken the butter cake recipe and made adjustments to make it into almond muffins. This recipe does not use corn (except as noted below) so is good for those avoiding cornflour. Here it is:
120 g icing sugar (This is called ‘powdered sugar’ in North America. I use a gluten-free icing mixture which contains corn cornflour as the pure icing sugar is a pain to sift. If avoiding corn, just use the pure icing sugar but make sure you sift well to avoid a lumpy mixture.)
120 g butter
80 g sour cream
120 ml milk
120 g rice flour
120 g almond meal
4 teaspoons gluten-free baking powder
1. Mix the butter, icing mixture/sugar and sour cream well with electric mixers until well combined and there are no lumps.
2. Sift the rice flour, almond meal and baking powder together.
3. Mix 1/3 of the flour mixture into the mix, then 1/2 the milk, then 1/3 of the flour mix, then 1/2 the milk, then the last 1/3 of the flour mixture.
4. Place into muffin sized tins (fill to approximately half-full) and cook for 20 minutes at 160 C fan-forced or (180 C/350 F conventional oven) or until a skewer comes out clean.
The next time I make these I’m going to add some raspberries.