Tuesday, June 12, 2012

Gluten Free Raspberry Cup Cakes

I remember when I first moved to Melbourne, everything seemed like an adventure. I was so excited to meet everyone, and do anything new. It was new, it was fresh, it was exciting. Some days now just getting out of bed feels like an effort. The walk to the supermarket is a grand ordeal at times, and meeting friends with coffee can feel like such a stretch.

The magic of this city has work off a little. At times the magic of life wears off too. Buying my morning coffee is no longer a treat, its just another step I have to go through to get to the next stage in my day. Somewhere along the way I stopped going to the pastry shop before collage to by croissants because I realised how much butter goes into them. I stopped eating chocolate for breakfast, and I stopped flirting with waiters (nothing good comes of it....ever!)

I think what I have realised lately.....is that I'm growing up, and I'm not so sure how much I like it. I feel like I'm facing the real world while all the 'peta pan's' I've ever dated are still back in never never land, doing as they please. At times this doesn't seem very fair. Finding the magic in life seems to come so easily for some, while the rest of us are forced to grapple with the reality of life.....such as bills, broken hearts, bathrooms that need cleaning, washing, stress, sensitive emotions, calories, and assignments about law.

What I'd like to know is.....can we get on with life, and have some magic? Can we have our cake, eat it too, and still fit into a little black dress? I hope so. I'm going to make more of an effort to look out for magic over the next few months. I'll start with these gluten free raspberry cakes.

Gluten free Raspberry Cup cakes

1 and 1/2 cups of icing sugar
1 cup of almond meal
1/2 cup of rice flour
6 egg whites
250 g melted butter

What to do:

  • Sift together icing sugar, almond meal and rice flour. Stir.
  • Melt butter and let cool
  • Fold butter into dry ingredients
  • With a hand whisk, whisk egg whites until bubbly and foamy.
  • Fold egg whites though cake batter
  • Spoon into patty pans
  • Poke in raspberries
  • Let sit for 20 minutes
  • Bake for 20 to 30 minutes or until set in a moderate oven. 
I used the buttercream icing that I used on the blueberry and rosewater cake in an earlier post to frost the cakes. 

1 comment:

  1. Just made these They are gorgeous. I doubled the mixture which was a bit scary when I had to combine the egg whites and batter, but with careful persistent folding all combined. The only thing I did not double was the icing sugar, I only used two cups to the doubled mixture, so reduced by a third - all good. My samples for eating were still scrumptiously sweet enough. I didn't have enough raspberries for all, so I grated the zest of two oranges and added it to the second half of the batter - a very nice simple change.