Gluten-Free Almond Cakes

Me, my magi-mix and my kitchenaid are very close and we do a lot together. But sometimes I love just to be able to use a bowl and a wooden spoon. These mini cakes are so easy make and tasty and almost good for you. Just replace the millet flour with self-raising flour and omit the baking powder to make them non gluten free. I have these silicon cupcake moulds from when i worked in a kitchenware shop. They have lasted for years and although they have a slightly weird smell this is never transferred to the cakes. I do lightly grease them, just for ease of removal. The novelty of the star and heart shapes still hasn't worn off and the cakes or moulds make a great gift. I have also used hazelnut meal, but almond is nicer. The other week I made these in a real rush and forgot to add the egg. BIG mistake, they were all sunken and crusty and ultra sweet. I have even more respect for eggs now. I don't know where we'd be without them.    

Ingredients:

3/4 cup ground almonds

1/2 cup millet flour 

1 tsp gluten free baking powder

1/2 cup unrefined cane sugar

1 egg

2 tblsp milk 

75g unsalted butter, melted

jam of your choice (optional)

Method: 

Preheat the oven to 175*C and grease 10-12 silicon (or other) cupcake moulds. Sift the millet flour and baking powder together, add the ground almonds and sugar. Stir to combine. Make a well in the centre and add the butter, egg and milk. Stir until combined. Distribute evenly into cupcake moulds. If desired, spoon 1/4 to 1/2 a teaspoon of jam onto each cake. Bake for 10-15 minutes until golden.