These mini gluten-free pecan and maple syrup cakes are deliciously moist and light with a wonderful flavour combination of pecan nuts and maple syrup. They’re perfect for sharing at afternoon tea!
Mini Gluten-Free Pecan & Maple Syrup Cakes
Makes 10 | Preparation time 40 mins | Baking time 12-15 mins
For the cakes:
- 250g pecan nuts
- 4 large eggs, separated
- 150g caster sugar
- 4 tbsp breadcrumbs, from a gluten free loaf
- 1/2 tsp cream of tartar
For the maple syrup icing:
- 150g butter, softened
- 225g icing sugar, sifted
- 4 tbsp maple syrup
- Pecan halves to decorate
- Preheat the oven to 180°C/160°C fan/gas mark 4. Lightly grease 10 holes in a muffin tin (ideally with vertical sides rather than tapered) and line the base of each with baking paper.
- For the cakes, place the pecan nuts in a food processor and pulse until finely chopped. Whisk the egg yolks and sugar together in a large bowl with an electric whisk until pale and creamy. Stir in the pecans and breadcrumbs.
- Place the egg whites in a clean, grease free bowl along with the cream of tartar then whisk until stiff peaks form. Using a large metal spoon, fold 2 tbsp of the egg white mixture into the pecan mixture to loosen it up slightly. Gently fold in the rest of the egg white mixture.
- Spoon or pipe the cake mixture into the prepared muffin tin. Bake for 12-15 mins, until firm to the touch. Allow to cool in the tin for 10 mins then gently loosen the sides using a knife and turn out onto a cooling rack. When cold remove the baking paper which lined the tins.
- For the icing, beat the butter in a large bowl until smooth and soft. Gradually stir in the icing sugar and beat well. Beat in the maple syrup 1 tbsp at a time.
- Cut each cake horizontally in half then sandwich the halves together with some icing. Spread a little icing on the top of each cake and decorate with pecan halves.