These Gluten free jam filled mini cakes are soft, moist and super delicious! Enjoy them slightly warm or cold with a sprinkle of icing sugar.
Ah, what a lovely smell. The aroma of vanilla, the hint of icing sugar, the pungent touch of wild berry jam and that slight tingle of lemon zest. So delicious, delicate and familiar aromas blend into a soft and creamy consistency.
These gluten free jam cakes are velvety, elegant, simply delicious: these lovely little cakes are ideal to serve with tea, but they are also delicious to be enjoyed at breakfast in a sweet morning treat.
You will need:
- 2 eggs
- 100g of sunflower oil
- 120g of gluten free all purpose flour
- 100g of sugar
- 6g of baking powder
- A teaspoon of vanilla extract
- The zest of one lemon
- Your favourite jam
Whisk the eggs with the sugar and the vanilla until fluffy and pale. Pour the oil, continuing to whisk. Add the sifted flour together with the baking powder and the lemon zest, stirring gently.
Transfer the mixture into paper tart cups are ideal, distributing it evenly. Do not fill them too much, because they will rise during baking.
Lay the jam on the surface in small heaps using a teaspoon. Bake in preheated oven at 180°C for about 20/25 minutes.