gluten free lemon, pistachio and millet cakes
3.10.2010
I’m not a person who keeps a special diet, but every once in a while I see a recipe that tempts me to convert. Like these lovely little gluten free cakes from Cannelle Et Vanille. As you may have noticed, I’m slightly obsessed with lemon flavored baked goods and these look absolutely incredible...
Gluten Free Lemon, Pistachio and Millet Cakes
Makes about 14 regular size cupcakes plus 20 mini tea cakes
115 grams butter (1/2 c)
180 grams sugar (3/4 c)
Zest 2 lemons
2 eggs
80 grams yogurt (1/3 c)
80 grams millet flour (1/3c)
70 grams pistachio meal (1/3c)
30 grams sweet rice flour (2 tbsp)
3/4 tsp baking powder
1/2 tsp xanthan gum
1/2 tsp salt
Cream the butter, sugar and lemon zest together until light. Add the eggs one at a time and scrape the bowl well. Add the yogurt and mix until all ingredients are well incorporated. Add all the dry ingredients and mix until it comes together.
Scoop the batter into the cupcake cups or pipe into mini tea cake pan. Bake at 350F until done.
Makes about 14 regular size cupcakes plus 20 mini tea cakes
115 grams butter (1/2 c)
180 grams sugar (3/4 c)
Zest 2 lemons
2 eggs
80 grams yogurt (1/3 c)
80 grams millet flour (1/3c)
70 grams pistachio meal (1/3c)
30 grams sweet rice flour (2 tbsp)
3/4 tsp baking powder
1/2 tsp xanthan gum
1/2 tsp salt
Cream the butter, sugar and lemon zest together until light. Add the eggs one at a time and scrape the bowl well. Add the yogurt and mix until all ingredients are well incorporated. Add all the dry ingredients and mix until it comes together.
Scoop the batter into the cupcake cups or pipe into mini tea cake pan. Bake at 350F until done.
