Couscous and Blood Orange Mini Cakes
The recipe makes 24 mini cakes, almost like petit fours, using a mini muffin tin. If you'd like to make the cakes larger, use a regular muffin tin and bake for an extra 10 minutes. You will get 12 - great for an afternoon tea or the lunchbox. Since couscous contains gluten, if you are allergic, go with the original Lemon Polenta Cakes recipe - just use blood orange instead.
Prep Time10 minutes mins
Cook Time15 minutes mins
Total Time25 minutes mins
Servings: 24
For the Couscous:
- 1 cup couscous
- 1/2 cup blood orange juice
- 1/2 cup boiling water
For the Couscous and Blood Orange Mini Cakes:
- 50 g coconut oil or butter softened plus extra for greasing
- 1 blood orange, zested and juiced
- 1/4 cup blood orange juice
- 1 egg
- 1/4 cup desiccated coconut
- Couscous prepared as above
For the Blood Orange Icing:
- 1/2 cup blood orange juice
- 1 teaspoon arrowroot (tapioca) flour
- 2-3 tablespoons coconut flour
- 2 tablespoons powdered granulated stevia or 6-8 stevia drops
To prepare the Couscous and Blood Orange Mini Cakes:
Cream dairy-free spread or butter in a large bowl using a mixer. Add zest, juice and egg and continue mixing on a lower speed for another minute.
Add desiccated coconut and couscous and mix until the mixture is blended well. About 1 minute.
Grease muffin tray with extra dairy-free spread or butter.
Scoop mixture into muffin holes, pressing down gently to fill and even out the tops.
Bake in a preheated oven for 15 minutes for mini cakes, or 25 minutes if using a regular-size muffin tray.
When ready, remove from oven, invert onto a cutting board and cool.
In the meantime, prepare the Blood Orange Icing:
Place blood orange juice an arrowroot in a small pan and bring to a boil over medium heat. Reduce the heat to a simmer, and cook the juice down to about a quarter of the original volume. It will thicken and become slightly syrupy. Allow to cool.
Once cooled, add coconut flour and stevia, mix to make icing.