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Refined-sugar Free Almond, Rosewater & Chocolate Donut Cakes

Refined-sugar Free Almond, Rosewater & Chocolate Donut Cakes

If rosewater is not your thing, leave it out and add a little more vanilla extract. Rosewater can vary in strength, so add it to taste, with some caution.

Makes 12

INGREDIENTS
melted butter, for greasing
4 eggs
115 g (4 oz/¹⁄³ cup) rice malt syrup
240 g (8½ oz/2 cups) almond meal
2 teaspoons baking powder
1 teaspoon natural vanilla extract
about 1 teaspoon rosewater
edible dried rose petals and slivered pistachios, to decorate

Chocolate glaze
100 g (3½ oz) dark chocolate (70–85% cocoa solids), chopped
125 ml (4 fl oz/½ cup) thickened (double/heavy) cream

METHOD
1 Preheat the oven to 160°C/320°F (fan-forced). Generously grease two 6-hole 80 ml (2½ fl oz/¹⁄³ cup) capacity donut tins with the melted butter. (If you don’t have two, don’t worry, they will be fine cooked in two batches.)
2 Whisk the eggs and rice malt syrup together until the syrup dissolves. Stir in the almond meal, baking powder, vanilla extract and rosewater to taste.
3 Put the batter in a piping bag fitted with a 1.5 cm (½ in) plain nozzle (or use a large sealable plastic bag with the corner snipped off) and pipe the mixture into the prepared donut holes (alternatively, you can spoon the batter in). Fill each hole about two-thirds full.
4 Bake for 10–12 minutes or until well-risen and just firm to touch. Remove from the oven and set aside to cool in the tin for 15 minutes. Carefully loosen the donuts and turn onto a wire rack to cool completely.
5 For the chocolate glaze, put the chocolate in a small heatproof bowl. Heat the cream in a small saucepan over medium heat and bring just to the boil. Pour over the chocolate and stir until melted and combined. Set aside to cool and thicken slightly, if necessary.
6 Dip the cooled donuts into the glaze and sprinkle with rose petals and slivered pistachios.

These donut cakes will keep for 2–3 days in an airtight container.

Gluten & Refined-sugar Free Baked Lemon Cheesecake book coverExtract from Incredible Bakes by Caroline Griffiths, published by Smith Street Books, RRP $39.99

Written by TheCarousel

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