Kumara coffee praline cakes
( SERVES 12 )
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|150 g||Caster sugar, (plus extra for the praline)|
|100 g||Ground almonds|
|100 g||Rice flour|
|2 tsp||Baking powder|
|3 tbsp||Espresso coffee|
|200 g||Icing sugar|
|3 tsp||Espresso coffee|
|½ cup||Caster sugar|
|½ cup||Blanched almonds|
- Preheat oven to 170 degC. Grease a 12 hole muffin tray or line with paper cases.
- Beat the eggs and sugar together until pale. Fold in the kumara(peeled and grated) and ground almonds. Sift rice flour, baking powder and salt together and fold in with the espresso. Spoon in the tins, leaving a centimetre for rising then bake for approximately 20 minutes or until the tops spring back.
- To make the icing: whisk the butter(softened) until fluffy and pale then add half the icing sugar(sifted) with the mascarpone. Whisk then add the remaining icing sugar and espresso and beat until smooth. Ice the cooled cakes and top with praline.
- To make the praline; melt the sugar in a warm pan. When golden add the almonds, quickly stir, then tip on a lightly greased tray. Leave to set then either chop or pulse in a food processor.
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