Gluten-free Baby Passionfruit Cakes with Raspberry Icing

Makes 12

Melted butter, to grease

100g (3½oz/1 cup) almond meal

95g (3¼oz/½ cup) instant polenta

2 tsp gluten-free baking powder

125g (4½oz) unsalted butter, at room temperature, cubed

165g (5¾oz/¾ cup) caster (superfine) sugar

90g (3¼oz/1/3 cup) passionfruit pulp (about

4 medium passionfruit)

2 eggs, at room temperature Raspberry icing

30g (1oz) fresh or frozen raspberries

125g (4½oz/1 cup) pure icing (confectioners’) sugar, sifted

1½ teaspoons water

1. Preheat the oven to 180°C/350°F or 160°C/315°F Fan. Brush a 12-hole 80ml (2½fl oz/ 1/3 cup) capacity muffin tin with melted butter to grease.

2. Combine the almond meal, polenta, baking powder, butter, sugar, passionfruit pulp and eggs in a large bowl. Use an electric mixer to beat on low speed until combined. Scrape down the side of the bowl and then beat on high speed for 3 minutes or until the mixture is well combined and very pale in colour. Spoon the mixture into the prepared muffin holes, dividing evenly.

3. Bake in the preheated oven for 20–25 minutes or until the cakes are golden and a skewer inserted in the centre comes out clean. Remove from the oven and leave to stand in the tin for 5 minutes before turning out onto a wire rack, bottom sides up, to cool. This will take about 30 minutes.

4. Meanwhile, to make the raspberry icing, place the raspberries in a small saucepan and sprinkle with 2 tablespoons of the icing sugar. Heat over low heat, stirring occasionally, for 2 minutes or until the raspberries have broken down. Pass the raspberry mixture through a sieve, pressing with the back of a spoon to extract as much juice as possible. Discard any seeds. Stir the raspberry syrup with the water into the remaining icing sugar until smooth and well combined to make a thick, pourable icing.

5. Spoon 1 teaspoon of the raspberry icing on top of each cake, spreading if necessary and allowing it to run down the sides. Set aside for 30 minutes or until the icing sets.

Baker’s tip These cakes will keep in an airtight container at room temperature for up to 2 days.