Lunchbox Legends: (Gluten Free) Mini Somerset Apple cakes

OK, so a little disclaimer here to start with - if your school has an across the board nut-free policy - best not send these to school, but send them along to work with hubby or of course YOURSELF.  These are deliciously moist and m-m-m-mmmm good.  They feel like they are spoiling yourself in the yummiest possible way.  They also look so cute!

I've adapted this from the Annie Bells' Book Delicous cakes - where she has made the traditional whole cake in springform pan.  So if you want to use the same recipe - do so with a springform pan, and leave it to cook for another 40 minutes.

Ingredients:
2 granny smith apples
1/2 lemon
175gr brown sugar
175gr butter, cubed
3 medium eggs, separated
175gr almond meal
1 tsp baking powder
icing sugar to dust (optional)

Method:
Preheat oven to 160 degrees c

Peel, core and quarter your apples.  With one half, slice into thin slices. Sprinkle with a tsp brown sugar and lemon juice and set aside:

The remaining apple, dice into small-ish pieces, sprinkle brown sugar and lemon juice and set aside

Beat your egg whites until they become firm and stiff, set aside and clean your mixing bowl.

Back in your mixing bowl, cream butter and remaining sugar until light and fluffy.  Add egg yoks gradually and mix until soft and smooth.

Take off the mixer and stir through with a spatula the almond meal, baking powder and chopped apple and then add the egg whites fold in gently until all combined.

Pour into cupcake/muffin papers - top with the sliced apple 

(these are from Paper Eskimo - mix made 15)

Bake for 15-20 minutes until apple is browned on top.  Dust with icing sugar when cooled (optional)

Suitable for freezing

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