Ingredients
-
3 Fresh figs
-
Dry ingredients:
-
125 g Almond flour
-
75 g Brown rice flour
-
15 g Tapioca starch
-
1/3 tsp Salt
-
1,5 tsp Baking powder
-
1 tsp Lemon zest
-
1 tbsp Rosemary
-
Wet ingredients:
-
2 Egg(s)
-
50 ml Lemon juice
-
100 g Honey
-
115 g Coconut oil
Directions
Quick to make and lovely almond fruit cakes. A light crumbly texture, with the contrast of rosemary and lemon aroma against the sweetness of honey and fruit.
In the photo I used figs, which look especially striking on these cakes. But in this recipe you can also use apples or pears.
These cakes can also be baked in muffin tins, medium cake pans, or one large cake pan. The larger the pan, the lower the baking temperature should be and the longer the baking time. For small muffin tins — 175°C (350°F) for 20 minutes; for medium and large cake pans — 170°C (340°F) for 25–30 minutes or longer. Go by how the bake looks — it should turn golden with slightly toasted edges, and a toothpick should come out dry.
Enjoy your meal!
Today's visits: 0.
Steps
|
1
Done
|
Preheat the oven to 175°C (350°F) (or 170°C/340°F if baking in one large pan). |
|
2
Done
|
Beat the eggs with a fork. Melt the coconut oil and let it cool to room temperature. Finely chop the fresh rosemary. Zest the lemon and squeeze the juice. Cut the figs in half. If using other fruit, cut it into wedges as needed. |
|
3
Done
|
In a medium bowl, mix the dry ingredients until combined. Add the wet ingredients and mix well until smooth. Grease the pans with coconut oil. Divide the batter among the pans, filling them just over halfway. The batter rises well, plus we're adding fruit. Arrange the fruit on top of the batter. |
|
4
Done
|
Bake for 20–35 minutes, depending on the size of the pan. The larger the pan, the lower the baking temperature should be and the longer the baking time. For small muffin tins — 175°C (350°F) for 20 minutes; for medium and large cake pans — 170°C (340°F) for 25–30 minutes or longer. Go by how the bake looks — it should turn golden with slightly toasted edges, and a toothpick should come out dry. |
|
5
Done
|
Once done, remove the cakes from the oven and let them cool in the pan for 5 minutes, then remove from the pan, transfer to a wire rack, and let cool completely. |
