These mini cakes keep fresh in the fridge up to 3 days and if you make a big batch of them (and are able not to eat them right away).
YIELDS
20
PREP TIME
COOK TIME
TOTAL TIME
- 150g Gluten free flour
- 75g Soy spread
- 2 ts Maple syrup
- 75 ml Cold water
- 3 tbs Agave nectar
- 30g Vegan butter
- 75g Almond flour
- 50g Ground almonds
- Cocktail or glace Cherries decoration
- 100g Roughly chopped almonds
- 80g Almond flour
- 80g Caster sugar
- 1 ts Baking powder
- 1 ts Vanilla essence
- 1 ts Almond essence
- 2 tbs Veggie oil
- 80ml Cold water
Directions
For the pastry:
Add the gluten free flour and the soya spread to a big bowl and mix by hand or a food processor until the mixture resembles bread crumbs. Then mix in the 2 tsp maple syrup and tiny amounts of water at a time until the pastry dough comes together smooth. Wrap the dough in a cling film and let it rest in the fridge for 15 minutes at least.
For the frangipane :
Cream the agave nectar and vegan butter together, then stir in almond flour and the ground almonds. Combine well.
Once the dough chilled enough, roll it out between 2 sheets of cling film to about 25mm thin. Use a cookie cutter or a glass upside down to cut the pastry into rounds that would fit into the muffin tin. Place them gently in the “muffin section.”
For the filling :
In a big bowl mix together almonds, flour, sugar, baking powder, vanilla and almond essence, veggie oil and cold water until a gloopy mixture forms.
Spoon a tablespoon of the filling in each pastry shell.
Bake in the preheated oven for 15 minutes on 180°C. When baked through keep them on a cooling rack to chill before serving.
Top the frangipane on each of them to cover the filling and decorate them with the cherries.
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Photo: Imola Toth
