Recipe
April 11, 2013
Passion Fruit & Coconut Cakes Recipe
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).
Directions
Yield:
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).
[img_assist|nid=2373606|title=|desc=|link=none|align=middle|width=225|height=280]Julie Renouf