Amaranth flour has quite a herbaceous flavour, so it works well with the nuttiness of almond meal. Amaranth flour is gluten-free, so it is ideal to use in gluten-free baking.
2-1/4 cups pure confectioners or icing sugar, sifted, plus extra, to serve
1/2 cup amaranth flour
1/2 tsp baking powder*
1 cup ground almonds
1/2 cup shredded coconut
6 egg whites, lightly whisked
1/2 cup unsalted butter, melted and cooled
1 tsp finely grated lime zest
1/4 cup passion fruit pulp**
* If you want these cakes to be gluten-free, make sure you use gluten-free baking powder.
** You will need about 3 passion fruit to get this amount of pulp.
Step 1: Preheat the oven to 350°F. Line a 12-cup muffin tin with paper liners.
Step 2: Sift the confectioners sugar, amaranth flour and baking powder together into a large bowl. Stir in the ground almonds and coconut.
Step 3: Add the egg whites, butter, lime zest and passion fruit pulp and stir to combine. Divide the mixture among the lined muffin cups.
Step 4: Bake for 20 minutes or until golden and cooked through (a skewer inserted into the centre of a cake should come out with a few moist crumbs clinging to it). Remove from the oven and set aside for 5 minutes, then transfer to a wire rack to cool. Serve dusted with extra confectioners sugar. The cakes will keep, in an airtight container, for up to 3 days.
See more recipes from Chrissy Freer.
Reprinted with permission from Chrissy Freer's Supergrains (2013 Appetite by Random House).