Lemon Grass, Vanilla and Red Currant Cakes
- Course: Dessert, Snack
Summary:
The recipe for this moist, small cake is gluten-free, but all-purpose flour may be substituted for the white rice flour.
Mini-brioche tins make the best molds; that's what was used for the cakes shown in the accompanying photo.
Store the cakes in an airtight container for up to 4 days.
Makes 4 muffin-size cakes
Ingredients:
- Unsalted butter for greasing the molds or muffin tins, plus 5 tablespoons melted
- 1/4 cup white rice flour
- 1/2 cup almond flour, sifted
- 1/2 cup confectioners' sugar, sifted
- Pinch salt
- 1/4 teaspoon baking powder
- Scrapings from 1/2 vanilla bean
- 1 stick lemon grass, finely chopped (see TIP)
- 2 large egg whites, lightly beaten until foamy
- 1/3 cup red currants (may substitute red raspberries)
- 1/2 tablespoon poppy seeds
Directions:
Preheat the oven to 350 degrees. Use butter to lightly grease 4 muffin-size molds or 4 wells of a large-muffin tin; place the molds on a baking sheet.
Combine the rice and almond flours, confectioners' sugar, salt and baking powder in a medium bowl. Add the vanilla bean scrapings and the chopped lemon grass; mix well. Make a well in the middle of the mixture and add the egg whites. Use a spatula to mix well, until a smooth batter forms. Add the melted butter; stir to mix well. Add the red currants and poppy seeds, gently folding them into the batter. Divide the batter among the 4 molds. Bake for 30 minutes, until the cakes are golden brown around the edges and light brown in the center. Remove and let cool for a few minutes before turning out onto a wire rack to cool.
Note About Chopping Lemon Grass for This Recipe:Discard the tough outer layers, then cut the remaining lemon grass into small pieces. Process in a coffee grinder that you use just for spices. Or chop finely with a mezzaluna, removing any visible threads.
Recipe Source:
Adapted from LaTartineGourmande.com.
E-mail the Food Section with recipe questions.
(Beatrice Peltre)
