GLUTEN-FREE ALMOND AND POPPY SEED CAKES
High Tea began as a mid-afternoon ‘meal’ for working men and was usually taken, along with a cuppa, sitting up on tall stools, thus the expression ‘high’ tea.
High tea today seems to have become elevated to quite a special occasion affair and while our Almond and Poppy Seed Cakes would certainly hold their own on multi-tiered fine bone china, we’d like to think they’d be equally as happy at a picnic, in a lunchbox or any time you’re in need of a delicious, sweet treat.
They’re a doddle to make and can be topped with poached apple, jam or marmalade as we’ve done, or left plain, and they can be made in dainty proportions in mini-muffin tins or in larger versions for the hungry hordes.
Whichever size you choose to make, trust us, it will be hard to stop at one.
Rosie
ALMOND AND POPPY SEED CAKES
Makes 10 in 100ml muffin tins or patty cases or 30 in mini-muffin tins
120 gm almond meal
220 gm pure icing sugar, sifted
80 gm Revenge Gluten-free Plain Flour Mix
25 gm poppy seeds
Pinch salt
5 egg whites, lightly whisked
185 gm unsalted butter, melted and cooled
1 ½ tablespoons jam or marmalade, optional
Poached apple, optional (see below)
Preheat oven to 175°C. Generously grease the muffin or mini-muffin tins and line the bases with a round of baking paper. This should not be necessary if you’re using patty cases.
Place dry ingredients in a large bowl and mix well. Add the egg whites and cooled butter and mix until well combined.
Measure out ¼ cup of mixture into each muffin tin or patty case or 1 tablespoonful into each mini-muffin tin. If using, gently place a slice or two of poached apple or half a teaspoon of jam or marmalade (1/4 teaspoon for mini muffin tins) on top.
Bake for 25-30 minutes for muffin tins and patty cases or 15-20 minutes for mini-muffin tins or until a metal skewer inserted into the centre of a muffin comes out clean.
Allow to stand for 2 or 3 minutes then gently remove from the tins. If you leave them any longer, they will be difficult to remove from the tins as the sides become deliciously caramelly. You may have to run a knife around the sides to remove them. This step should not be necessary if you are using patty cases.
Transfer to a rack and allow to cool. Serve just as is or with a dusting of icing sugar, and a cuppa. Perfect.
Poached Apple
1 Granny Smith apple (or any tart apple)
1 tablespoon caster sugar
1 tablespoon water
Peel the apple, cut in half and remove the core. Slice into 2mm slices and gently toss in the sugar and water.
Place in a saucepan over a low heat. Cover and cook until the apple is soft but still holding its shape. With the lid off, cook until the liquid in the pan has evaporated.
Allow to cool before using.