Apple Coconut Cakes

I don't know what type these apples were but they were huge. We had 5-6 kilos of them and the problem was they were plane and tasteless if eaten raw but if cooked or baked all of their aromas evolve to a blissful perfection. After eating loads of apple tarts, crostatas, pies, it's time for something different. Grated apple makes these cakes moist and flavourful.

Note: These mini cakes are gluten free but if you wish you could substitute cake flour for rice and millet flour. 

Apple Coconut Cakes Recipe:
Makes 6 8,5-cm cakes

• 150 gr apple (grated);
• 15 gr freshly squeezed lemon juice; 

• 60 gr rice flour;
• 60 gr millet flour;
• 30 gr desiccated coconut;
• 8 gr baking powder;
• 5 gr gum arabica(optional);
• a pinch of salt;
• a pinch of ground cloves;
• 1 tsp ground cardamom;
• 60 gr butter(room temperature);
• 2 eggs (room temperature);
• 25 gr muscovado sugar;
• 65 gr granulated sugar;
• 15 gr rum; 

• 1 or 2 apples, peeled, cored and cut tino whatever pieces you like, then tossed in lemon juice.
• 1-2 Tbsp sugar to sprinkle over the apples.

Preheat oven to 180º C. Line a baking sheet with silpat. Butter and flour the inside side of 6 rings (8,5 cm in diameter) and place them on the silpat.

Toss grated apple in lemon juice. Set aside.

Sift together rice and millet flour, coconut, baking powder, gum arabica, salt, cloves, cardamom.

In a large bowl beat butter with the two types of sugar until light and fluffy. Add in eggs, one at a time. Beat in rum, then flour mixture and last – grated apple with lemon juice.

Divide the mixture between the prepared rings. Arrange apple pieces on top of the mixture and sprinkle lightly with sugar. Bake around 25 minutes or until a toothpick comes out clean.