Sorghum flour mini-cakes

2 eggs

50 grams sugar

4 tablespoons (60 ml) vegetable oil

4 tablespoons (60 ml) milk

25 grams Cuisine Soleil Sorghum Flour

45 grams Cuisine Soleil All-Purpose Mix

5 grams baking powder

1 tablespoon honey

Some sliced almonds

Some raisins

1. Place the oven rack in the middle of the oven

2. Preheat oven to 180 °C (350 °F).

3. Beat sugar and eggs

4. Add oil and milk

5. Add the dry ingredients and mix well with a wooden spoon or spatula until you can’t see the flour anymore.

6. Add the honey

7. Using an ice cream spoon, fill mini-cake molds

8. Garnish with raisins and sliced almonds

9. Put in the oven for 20 minutes