Gluten-free muffin with nuts and dates
8 servings
120 minutes
Gluten-free cake with nuts and dates is a refined treat inspired by Russian culinary traditions and adapted for modern diets. Its base is a delicate blend of almond and rice flour, giving it an airy texture. Dates, raisins, and nuts create a rich flavor with caramel and nutty notes, while cinnamon adds warm spice. This cake is perfect for a cozy tea time or a healthy snack, combining the sweetness of fruits with crunchy nuts. It not only delights the taste buds but also serves as an excellent choice for those avoiding gluten while preserving the traditional spirit of baking in a new interpretation.
1
Mix eggs with sugar.
- Chicken egg: 3 pieces
- Caster sugar: 1 glass
2
Add almond and rice flour to the mixture and mix thoroughly.
- Almond flour: 1 glass
- Rice flour: 1 glass
3
Wash the raisins and pour boiling water over them.
- Raisins: 1 glass
4
Wash the dates and pour boiling water over them.
- Dates: 1 glass
5
Chop the cashews finely.
- Cashews: 2 tablespoons
6
Chop the almonds finely.
- Almond: 2 tablespoons
7
Remove the pits from the dates and chop them finely.
- Dates: 1 glass
8
Add nuts and dates to the dough.
- Cashews: 2 tablespoons
- Almond: 2 tablespoons
- Dates: 1 glass
9
Pour the dough into silicone molds.
10
Place the molds in a preheated oven at 180 degrees.
11
Remove from the oven after 30 minutes and let cool. Decorate with cinnamon for serving.
- Cinnamon: pinch
