“Sharing food with another human being is an intimate act that should not be indulged in lightly”.
- M. F. K. Fisher
Here’s an amazing sounding dessert for your gluten-free loved ones just in time for Easter! I wanted a high protein recipe for Pisces season that was also a sweet treat!
I’ve simply played around a little with this Donna Hay recipe! D for Donna, delicious and decadent!
Ingredients
¾ CUP (90G) ALMOND MEAL (GROUND ALMONDS)
1 CUP (160G) RAPADURA or Coconut SUGAR
½ CUP (80G) GF PLAIN (ALL-PURPOSE) FLOUR
½ CUP (50G) RAW CACAO OR COCOA POWDER
½ TEASPOON BAKING POWDER
¼ TEASPOON BAKING SODA
125G UNSALTED BUTTER, MELTED
3 FREE RANGE EGGS
150ML BUTTERMILK
2 TEASPOONS VANILLA BEAN PASTE OR VANILLA EXTRACT
¼ TEASPOON FINE SEA SALT
Ricotta Maple Icing
1 CUP (240G) FRESH FIRM RICOTTA
¼ CUP (60ML) MAPLE SYRUP, PLUS EXTRA TO SERVE (OPTIONAL)
2 TEASPOONS VANILLA BEAN PASTE OR VANILLA EXTRACT
¼ CUP (25G) RAW CACAO OR COCOA POWDER
Method
1. Preheat oven to 160°C (325°F). Line 12 x ½-cup-capacity (125ml) cupcake tins with paper cases. 2. Place all cake ingredients in the bowl of an electric mixer and beat for 1–2 minutes or until smooth.
3. Spoon into the tins and bake for 22–25 minutes or until cooked when tested with a skewer.
4. Place on a wire rack to cool completely.
5. To make the ricotta maple frosting, place the ricotta, maple syrup, vanilla and cacao in a food processor and process for 1 minute, scraping down the sides of the bowl, until smooth and glossy. 6. Spread the frosting over the cooled cupcakes and refrigerate until ready to serve.
7. Drizzle with extra maple syrup to serve, as desired.
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