Gluten-free apple, almond & cardamom cupcakes

Name: Gluten-free apple, almond & cardamom cupcakes
Total time: 30 min
Yield: 20-24
Ingredients: 200 g gluten-free flour; 100 g ground almonds; 1 pinch of salt; 2 tsp gluten-free baking powder; 1/2 tsp ground cardamom; 5 large free-range eggs; 2 tbsp vegetable oil; 200 g sugar; 2 gala apples cored and chopped

Easy to make, but super impressive

“These gluten-free cakes are so simple to knock up but rammed with flavours – the cardamom really makes them sing ”

Makes 20-24

Cooks In30 minutes

DifficultySuper easy

Afternoon tea, Christmas, Easter treats, Mother's day

Nutrition per serving

Calories

145

7%
Fat

5.7g

8%
Saturates

0.9g

5%
Protein

3.6g

7%
Carbs

20.4g

8%
Sugars

12.1g

13%
Salt

0.3g

5%
Fibre

0.7g

-

Of an adult's reference intake

Jamie Magazine

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Ingredients

200 g gluten-free flour
100 g ground almonds
1 pinch of salt
2 tsp gluten-free baking powder
1/2 tsp ground cardamom
5 large free-range eggs
2 tbsp vegetable oil
200 g sugar
2 gala apples , cored and chopped

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Jamie Magazine

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Method

Recipe by Cara Hobday
Preheat the oven to 180C/gas 4 and line two 12-hole muffin trays with cupcake cases.
Combine the dry ingredients in a bowl.
Beat the eggs, vegetable oil and sugar together till light and fluffy. Beat in the dry ingredients then stir in the apple. Spoon the batter into the cupcake cases and bake for 20–30 minutes till firm and lightly golden.

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