Mini Almond Clementine Bundt Cakes (Makes 6 mini bundts) Gluten-free
1 3/4 cup almond flour
1/4 cup sorghum flour
1 tablespoon tapioca flour
1 teaspoon baking powder
1/4 teaspoon salt
1/2 cup maple syrup
6 tablespoons coconut oil or butter (melted and cooled)
2 teaspoons vanilla extract
Zest of 3 clementines/mandarins
Preheat oven to 325 degrees. In a large mixing bowl, whisk together almond flour, brown rice flour, tapioca flour, baking soda and salt.
In another small bowl, whisk together maple syrup, eggs, vanilla, zest and coconut oil or butter. Slowly combine wet with dry, folding batter to combine well.
Add batter to well-greased bundt pan, making sure each is three-quarters full. Bake for 20-25 minutes or until browned around the edges. Let cool in pan for 10-15 minutes, then carefully remove cakes from the pan. Cool on a wire rack before glazing.
Creme Fraiche Glaze
1 cup confectioners sugar, sifted
1/3 cup creme fraiche
2 tablespoons clementine juice
In a medium-sized mixing bowl, whisk together sugar, creme fruit and mandarin juice.
NOTES: I used a mini bundt pan, but you can use any cake pan or even a muffin tin to make “mini cakes”. Also, feel free to use any citrus here - any mandarin, navel orange or meyer lemon would be great. Creme Fraiche can also be subbed for mascarpone or cream cheese.