Mini Malibu Cakes – Gluten Free

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Mini Malibu Cakes - Gluten Free
I made these cakes for the guys at Palms Properties in Brighton Marina www.palmsproperties.co.uk Estate agents have a bad rep, but these are hard working, great folks! These dainty little cakes are gluten free, I choose this recipe beacuse it is delicious not becaues it's GF. Please ensure that your baking powder is gluten free, somtimes they add flour to make it flow better.
Mini Malbu Cakes Featured image
Prep Time 15 Mins
Cook Time 25 Mins
Servings
Little cakes or 1 big one
Ingredients
For the Cake
For the Topping
Prep Time 15 Mins
Cook Time 25 Mins
Servings
Little cakes or 1 big one
Ingredients
For the Cake
For the Topping
Mini Malbu Cakes Featured image
Instructions
Make The Cakes
  1. For this recipe I have used very fine Polenta; corn milled to a fine flour, this is not quite as fine as the cornflour used in thickening a sauce.  (USA readers this is not Cornstarch.) Put the oven on at 170Fan/180C/350F/Gas 4
  2. Tip 30g Tbsp of Malibu rum into a saucepan and warm it until it just starts to bubble, don't boil it hard the booze bit will evaporate. Tip the 30g of desiccated coconut into the warm rum, mix and leave to cool; the coconut will absorb the fluid and become Malibuised. (that is a real word).
    Warm malibu and coconut
  3. Cream together the butter and sugar.  Keep whisking until it changes to a light creamy colour, and is also light and fluffy
  4. In another bowl mix together the Ground Almonds, Polenta and Baking Powder.  Add a big spoonful of this dry mix to the butter and sugar followed by an egg.  Carry on with the spoonful of dry mix and an egg until you added all 3 eggs.  Fold in the remaining dry mix along with the now cool coconut.
    blend dry ingredients
  5. Spoon out the mixtiure into individual cake cases (mine are from Waitrose). I'm using an ice cream scoup to make things equall. If you wanted to make this as a cake then line a springform cake tin measuring 23cm wide.
    scoup mix into cases
  6. Bake for 25 mins, but do check towards the end of the cooking time you want them a warm golden shade rather than caught at the sides.
Add some rum and make the topping
  1. Warm up the 6 Tbsp of Malibu in a pan. As soon as the cakes come out of the oven pierce them all over with a coctail stick or a cake tester. Spoon on the warm rum onto the warm cake - if they are both warm they absorb better and you will end up with a super moist cake. Allow the cakes to cool.
    spoon over warm malibu
  2. Cream together the soft butter and the icing sugar. This willnot make a lot of buttercream, but you only need it as a glue for the dessicated cocconut. Spread a thin layer on the cooled cales ad press in as much desiccated coconut as you can manage.
    press on coconut
Recipe Notes

As readers to my blog will know I have little time for the food faddies going for gluten free, with the exception of those friends with a real need.  However, if you want to be gluten free than I support your choices.   I have no need to be GF, I make these this way as they are bloomin fantastic.  Go Malibu, who knew?

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