Sorghum flour mini-cakes

348 °F

Ingredients

  • 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

Preparation

  • 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