Blueberry and Coconut Cakes

Photo: Kate

Ingredients

125 grams Unsalted butter, melted

25 grams ground almonds

75 grams desiccated coconut

275 grams icing sugar, sifted (i used golden castor sugar)

75 grams brown rice flour

1/2 teaspoon baking powder

5 large egg whites

100 grams Blueberries (easily substituted with small strawberries, blackberries and

Preparation

Line a muffin tin with 12 paper muffin cases

This is a really simple recipe to follow. Just mix everything apart from the blueberries. The dry ingridients first, then the wet. Mix till smooth.

Spoon into paper cases and divide the blueberries among the cakes, pressing them lightly on to the surface.Bake for 15 mins, until the cakes are golden and just springy to touch. Mine weren't ready within 15mins, so i kept checking every 5 mins after the allotted time.