Almond butter cakes with whipped coconut and passionfruit icing
Passionfruit is a beguiling combination of the refreshingly tart and the exotically sweet. It adds a final flourish to Eleanor Ozich’s gluten-free sweet treats
- 25 mins cooking
- Makes 6
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Ingredients
Almond butter cakes with whipped coconut and passionfruit icing
- 1 large ripe banana
- 2 free-range eggs
- 2/3 cup almond butter
- 1 teaspoon baking soda
- 1 tablespoon apple cider vinegar
- 425 millilitre coconut cream, left in fridge overnight so it seperates
- 2 tablespoon honey
- 2 1/2 tablespoon passionfruit pulp, plus extra for decorating
- fresh fruit, for topping (optional)
Method
Almond butter cakes with whipped coconut and passionfruit icing
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1Preheat oven to 160°C fanbake. Line 6 muffin holes with muffin cases.
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2Place banana, eggs, almond butter, baking soda and vinegar in a food processor and process until a smooth batter is achieved. Divide mixture between muffin cases and bake in the oven for 25 minutes, or until an inserted skewer comes out clean. Leave in the muffin tin to cool completely.
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3When you remove the coconut cream from the fridge, be careful not to shake or tilt the can as you only want to use the thickest part of the coconut cream, which has now risen to the top.
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4Carefully open the can and scoop the thickened cream into a mixing bowl (this should be about half the contents of the can). Reserve remaining liquid for another use, such as for a smoothie.
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5Add the honey and passionfruit pulp, then beat well with an electric beater for 2-3 minutes or until the cream is lovely and thick and slightly fluffy.
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6Spread the coconut cream frosting on the top of each cake, then finish with a dollop of passionfruit pulp and a couple of slices of fresh fruit, if using.
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