A few days ago, to reward ourselves for eating salads 4 times in one week, I did a mini cake. After so much healthy food, we deserved a treat too. I made it mini because I hadn’t been that good, I had also made some muffins a few days before. And some crisps, and a lemon tart…
Ingredients:
- 3 eggs
- 3 tablespoons of raw sugar
- 3 tablespoons of rice flour
- 3 tablespoons of water
- A spoonful of coconut flakes
- A teaspoonful of powder of eight
- Half a teaspoon of cocoa
- A pinch each of salt, cinnamon, ginger powder
Method of preparation
The eggs are separated, and the yolks are mixed one by one with the sugar, water, coconut flakes, baking powder, spices and, finally, the flour. Whip the egg whites and incorporate them into the batter, slowly, mixing carefully. At the end, the batter should be fluid. I placed baking paper in a small yena dish, with a diameter of 18 cm and poured the batter inside. If you want to make a bigger cake, simply multiply the ingredients. I stopped about two tablespoons of the batter, which I mixed with cocoa and then poured on top. Put it in the preheated oven, first on high heat, for a few minutes, until it rises, then reduce the heat and leave it until it passes the toothpick test.