makes 10 small cakes
6 tablespoons (90 g) unsalted butter
3 cardamom pods, cracked
1 vanilla bean, split lengthwise and seeds scraped
1 cup (100 g) almond flour
1/2 cup (60 g) GF oat flour or brown rice flour
1/2 teaspoon baking powder
1/4 teaspoon fine sea salt
1/3 cups (70 g) natural cane sugar
1/4 cup (60 ml) whole milk
2 lady apples, thinly sliced
Preheat oven to 350F (180C).
Melt the butter in a small saucepan and cook until milk solids are brown. The butter will boil for a few minutes before it starts to brown. Remove it from the heat once it starts to smell nutty. Set aside. Add the cardamom pods and vanilla seeds. Let steep for 10 minutes. Then remove the pods and pour into a clean bowl.
In a medium bowl, whisk together the almond flour, oat flour, baking powder and salt.
In a small bowl, whisk together the eggs, sugar and milk. Pour the wet ingredients into the dry ingredients. Whisk to combine. Fold in the cooled browed butter.
Pour the batter (3/4 of the way up) into silicone baking cups (or in a muffin tin!). Top with a couple of thin slices of apple.
Bake the cakes for 18 minutes or until golden brown on top. Cool and remove from molds.
These are awesome when they're still warm!