Preparation time: 15 minutes
Cooking time: 20 minutes
2 1/4 cups pure confectioners’ or icing sugar, sifted, plus extra, to serve
1/2 cup amaranth flour
1/2 teaspoon baking powder (see tips)
1 cup ground almonds
1/2 cup shredded coconut
6 egg whites, lightly whisked
1/2 cup unsalted butter, melted and cooled
1 teaspoon finely grated lime zest
1/4 cup passion fruit pulp (see tips)
1 Preheat the oven to 350ºF. Line a 12-cup muffin tin with paper liners.
2 Sift the confectioners’ sugar, amaranth flour and baking powder together into a large bowl. Stir in the ground almonds and coconut.
3 Add the egg whites, butter, lime zest and passion fruit pulp and stir to combine. Divide the mixture among the lined muffin cups.
4 Bake for 20 minutes or until golden and cooked through (a skewer
inserted into the center of a cake should come out with a few moist
crumbs clinging to it). Remove from the oven and set aside for
5 minutes, then transfer to a wire rack to cool. Serve dusted with
extra confectioners’ sugar.
If you want these cakes to be gluten free, make sure you use gluten-free baking powder.
You will need about 3 passion fruit to get this amount of pulp.
The cakes will keep, in an airtight container, for up to 3 days.
Copyright © 2013 by Murdoch Books Pty Limited. Recipe and text by Chrissy Freer. Photography by Julie Renouf. All rights reserved.