- 6 tbsp butter, room temp
2 eggs, room temp
1/4 cup buttermilk, room temp
1/2 cup almond flour or meal
1/4 cup white rice flour
1/4 cup arrowroot or cornstarch
1/3 cup + 2 tbsp sugar ( I used vanilla sugar)
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp cardamom
1/2 tsp orange zest
pinch of salt
This recipe makes 6-8 small cupcake size cakes.
Preheat oven to 350.
In a mixer cream the butter and sugar until light and fluffy. Add eggs one at a time making sure each is incorporated into the batter before adding the next. Add buttermilk, vanilla, and zest. Once wet ingredients have combined well set aside.
Combine flours, baking powder, baking soda, salt, and cardamom in a medium bowl. Fold wet ingredients into dry. Fill cups 2/3 full. Bake for about 15 minutes.
Toss about a pint or so of fresh strawberries cut into fourths, a squeeze of citrus, and a tbsp of vanilla sugar into a bowl. Stir to combine and set aside until ready to use.
Vanilla Bean Whipped Cream
Combine about a cup of heavy whipping cream, 2-3 tbsp of powder sugar ( or more!), and the seeds of half a vanilla bean. Whip with a hand mixer until desired consistency.