Aran Goyoaga’s Fig, Honey and Lemon Tea Cakes
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When you think “gluten-free baking,” you probably think lots of ingredients, complicated steps and fussy techniques. Not so—at least with Aran Goyoaga’s gorgeous new cookbook, Cannelle et Vanille Bakes Simple, in your hands. For example, these fig, honey and lemon tea cakes go from bowl to plate in about 30 minutes (and they’re even dairy-free optional).
“These little cakes are perfect to serve in the afternoon with a cup of tea or coffee,” Goyoaga writes. “They are sweetened only by the figs and a bit of honey. If figs are out of season, try topping the cakes with sliced peaches, nectarines, apricots, pears or berries. I use a friand mold, but you can bake them in a standard muffin pan.”
Snack time has never been dreamier.
©2021 by Aran Goyoaga. Excerpted from Cannelle et Vanille Bakes Simple: A New Way to Bake Gluten-Free by permission of Sasquatch Books.
1¼ cups (125g) almond flour
¾ cup (75g) gluten-free oat flour
2 tablespoons tapioca starch
2 tablespoons finely chopped fresh rosemary
1½ teaspoons baking powder
½ teaspoon kosher salt
2 large eggs, lightly beaten
½ cup (115g) unsalted butter, dairy-free butter or virgin coconut oil, melted, plus more for greasing
5 tablespoons honey
3 tablespoons freshly squeezed lemon juice
1 teaspoon finely grated lemon zest
6 fresh figs, stemmed and halved
1. Preheat the oven to 350°F. Grease the inside of a 12-muffin pan with melted butter.
2. In a large bowl, whisk together all the ingredients except for the figs. Pour the batter into the muffin cups, filling them only halfway. Let the batter sit for 5 minutes. This will activate the baking powder and thicken the batter so when the figs are added, they don’t sink. Top each muffin with half a fig.
3. Bake until the cakes are golden brown, puffed and a toothpick inserted in the center comes out clean, 20 to 22 minutes. Cool the cakes in the pan for 15 minutes, then invert onto a plate. The cakes will keep in an airtight container at room temperature for 2 days.