The Irish Mail on Sunday - TV Week - - FOOD & DRINK -

200g (7oz) self-rais­ing gluten-free flour 100g (3½oz) ground al­monds

2tsp gluten-free bak­ing pow­der ½tsp ground cardamom Sea salt

5 large free-range eggs 2tbsp veg­etable oil 200g (7oz) sugar 3 gala ap­ples, cored and chopped Pre­heat the oven to 180°C/ gas 4 and line two 12-hole muffin trays with cup­cake cases. Com­bine the dry in­gre­di­ents and a pinch of salt in a bowl. To an­other bowl, add the eggs, veg­etable oil and sugar and whisk to­gether till light and fluffy. Stir in the dry in­gre­di­ents then stir in the ap­ple. Spoon the bat­ter into the cup­cake cases and bake for 20-30 min­utes un­til firm and lightly golden.

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