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Author Notes: I came up with this cake for a friend's birthday. She has a medical condition and can't eat much sugar regardless of form (white sugar, honey even fruit) plus she's gluten free. I started with a cake recipe with only 1/2 cup of sugar and instead of a glaze, I added chai mix to the cake itself and served it with very lightly sweetened whipped cream and optional fresh strawberries for the other guests. If you can't do dairy, I recommend coconut or cashew cream instead (that's what my mum did with my earlier tests). If sugar isn't an issue for you, I bet it would be great with a chai glaze and some fresh mango or passion fruit.
Adapted from http://whatsgabycooking.com/gluten-free-almond-cake-strawberries/ —Mercy Victoria
Makes 10-12 cupcakes
- 1 1/2 cups Almond Meal
- 4 Eggs (separated)
- 1/2 cup Sugar (minus up to 2 TBLs)
- 2 teaspoons Vanilla
- A few Cardamum Pods (optional)
- 1 teaspoon Baking Powder
- 2 tablespoons Instant Chai
- 1 pinch Salt
- Preheat oven to 350 degrees
- Toast almond meal and cardamom in a large frying pan on low heat, remove cardamom pods, set aside to cool
- Beat egg yolks, half the sugar and the vanilla in a medium bowl until combined
- Add baking powder and chai to cooled almond meal, mix until combined
- Add almond meal mixture to egg yolk mixture and mix to combine, it should have the consistency of soft cookie dough
- Whip egg whites until foamy, then add salt and remaining sugar slowly while continuing to whip egg whites until they hold soft peaks
- Fold egg whites into yolk and almond meal mixture in six parts, by the end, batter will be light and fluffy
- Spoon batter carefully into lined muffin tins taking care not to tap muffin tins and pop air bubbles
- Bake for 12 minutes or until tops are golden brown
- Cool completely and enjoy with whipped cream and fresh fruit
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