This recipe is for my adorable niece, Jana, who celebrates her 1st birthday only a few days after her cousin, Kasper.
Makes 12 regular cakes (but they are also really cute as mini-cupcakes)
Ingredients
120ml (about 1/2 cup) natural Greek-style yoghurt
2 organic eggs, lightly beaten
90g (110ml) coconut oil, melted over a very low heat
1 tsp vanilla extract
90ml agave syrup
150g spelt flour
1 tsp baking powder
1/2 tsp baking soda (or bicarbonate of soda)
60g almonds
finely ground pinch of salt
For the topping
2 organic egg whites
4 Tbsp caster (or superfine) sugar
2 organic eggs, lightly beaten
90g (110ml) coconut oil, melted over a very low heat
1 tsp vanilla extract
90ml agave syrup
150g spelt flour
1 tsp baking powder
1/2 tsp baking soda (or bicarbonate of soda)
60g almonds
finely ground pinch of salt
For the topping
2 organic egg whites
4 Tbsp caster (or superfine) sugar
1/4 tsp cream of tartar
1 tsp beetroot juiceplum or raspberry compote (or natural jam, like St Dalfour's, thinned with a little lemon juice)
Method
1. Pre-heat the oven to 170ºC/340ºF (or 160ºC/320ºF in a fan oven) and line your muffin tray with paper cases.
2. Whisk together the eggs, yoghurt, liquid coconut oil, vanilla extract and agave syrup until just combined. It is important not to over-mix cupcake batter.
3. Sift together the flour, baking powder and baking soda.
4. Gently fold the dry ingredients, together with the salt and ground almonds, into the batter.
5. Fill the paper cases almost to the rim. Allow a few minutes for the batter to settle, then bake for 15 to 20 minutes (or 10 to 15 minutes for the mini-cupcakes).
6. Remove the tray from the oven and allow to cool slightly. Then lift the cupcakes out of the tray and leave to cool off completely on a wire rack.
7. With a small knife, cut off the top of each cupcake in such a way that you are left with a shallow cavity. Spoon a small amount of fruit jam or compote into this cavity and then replace the tops (although, in my kitchen they always seem to disappear inexplicably...).
8. Next, whisk the egg whites in a clean, dry bowl. When they hold soft peaks, sprinkle 2 tablespoons of the sugar and the cream of tartar into the mixture while whisking. Just before you reach the "stiff peak" stage, sprinkle the remaining 2 tablespoons of sugar into the meringue and whisk. When the meringue is thick and glossy, fold in the beetroot juice. (Note: you can obtain a teaspoon of juice by grating some fresh beetroot and squeezing it over a cup)
9. Finally, divide the meringue mixture amongst the cupcakes and use a spatula to shape each one.
10. Bake for 15 to 20 minutes at 100ºC/200ºF. Do not be tempted to increase the heat, as the cakes look more attractive if they are pale pink, rather than golden.
Method
1. Pre-heat the oven to 170ºC/340ºF (or 160ºC/320ºF in a fan oven) and line your muffin tray with paper cases.
2. Whisk together the eggs, yoghurt, liquid coconut oil, vanilla extract and agave syrup until just combined. It is important not to over-mix cupcake batter.
3. Sift together the flour, baking powder and baking soda.
4. Gently fold the dry ingredients, together with the salt and ground almonds, into the batter.
5. Fill the paper cases almost to the rim. Allow a few minutes for the batter to settle, then bake for 15 to 20 minutes (or 10 to 15 minutes for the mini-cupcakes).
6. Remove the tray from the oven and allow to cool slightly. Then lift the cupcakes out of the tray and leave to cool off completely on a wire rack.
7. With a small knife, cut off the top of each cupcake in such a way that you are left with a shallow cavity. Spoon a small amount of fruit jam or compote into this cavity and then replace the tops (although, in my kitchen they always seem to disappear inexplicably...).
8. Next, whisk the egg whites in a clean, dry bowl. When they hold soft peaks, sprinkle 2 tablespoons of the sugar and the cream of tartar into the mixture while whisking. Just before you reach the "stiff peak" stage, sprinkle the remaining 2 tablespoons of sugar into the meringue and whisk. When the meringue is thick and glossy, fold in the beetroot juice. (Note: you can obtain a teaspoon of juice by grating some fresh beetroot and squeezing it over a cup)
9. Finally, divide the meringue mixture amongst the cupcakes and use a spatula to shape each one.
10. Bake for 15 to 20 minutes at 100ºC/200ºF. Do not be tempted to increase the heat, as the cakes look more attractive if they are pale pink, rather than golden.
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