BRAZILIAN NUT CAKE GLUTEN FREE

 

tortina_di_noci_brasiliane_senza_glutine

A delicious cake without dairy products and cereals with double dough, one with slightly crunchy macadamia nuts and other soft mounted hot with almonds and coconut in the middle of two bodies the dried cranberries with their slight acidity creates a nice contrast flavors.

Ingredients for 15 cakes 8 cm in diameter:

  • 30 g almonds
  • 90 g coconut flakes
  • 100 g Brazil nuts
  • 120 g lemon marmalade with no sugar added
  • 60 g sugar coconut
  • 6 eggs
  • 15 g oil (1 tablespoon)
  • a pinch of salt
  • 90 dried cranberries
  • chopped pistachios and coconut flakes to decorate

How to prepare the brazilian nut cake

Blend in a food processor Brazil nuts with coconut sugar, egg yolk and three tablespoons of egg white (first mixture).

Whisk in the mixer almonds with coconut flakes.

Heat to 45° C lemon marmalade with the rest of the eggs stirring constantly with a spatula, then mount them with an electric whisk.

Stir in the whipped eggs oil then gradually add the almonds and coconut flakes chopped stirring gently with a spatula from the bottom to the top (second mixture).

Lightly grease the molds from the oven, cover the base with the first mixture:

Distribute the first batter the dried cranberries over the cranberries (you decide how much you want to put, I’ve put in 6 each cake) pour the second dough.

Bake at 180 ° C for about 20 minutes.

Cool the cakes before baking.

To decorate heat a tablespoon of lemon marmalade brush them on the surface of the cupcakes and sprinkle with chopped pistachios and coconut flakes.

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