Tuesday, August 2, 2011

Gluten-Free Papaya Mini Cakes

This recipe originates from France, where these mini-cakes are called financiers because the rectangular tins they are baked in make them resemble bars of gold. These mini-cakes are baked round with papaya providing the look of gold.

1/2 cup unsalted butter
4 egg whites, at room temperature
1/3 cup almond meal
1/4 cup corn flour
1/4 cup shredded coconut
3/4 cup confectioners’ (powdered) sugar
36 small pieces Caribbean Red papaya, about 1 cup

Preheat oven to 325°. 
- Line muffin pans with cupcake liners or coat with nonstick spray.
- Melt the butter over low heat and then cool. 
- In a large bowl, whisk the egg whites until foamy. Stop short of making soft peaks. 
- In a food processor, combine the almond meal, corn flour, shredded coconut and sugar.
- Pulse until texture is fine.
- Fold the almond mixture into the egg whites. Drizzle the melted butter over the entire mixture and stir. 
- Spoon the batter into the muffin tins and put into the oven. 
- After 20 minutes, top each with 3 pieces of papaya. 
- Bake until golden, about 30 minutes. Cool on a wire rack.
- Serve at room temperature. Can be stored in an airtight container for 3 to 4 days.

Makes: 12 muffin-sized cakes
Prep time: 30 minutes (excluding baking and cooling time)

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