red cherry currant, mint and almonds for a gluten free cake

I like to use corn meal other than to make the traditional polenta, by adding it to bread and cakes or biscuits. It gives a great crisp taste not to mention a beautiful sunshine color.

I used white almond puree and not complete as I usually prefer to maintain the savor of currants and fresh mint. The almond puree replaces fat.

I reinforced the fresh mint but a drop of essential oil of green mint.

cake aux groseilles, menthe et amande,
red cherry current, mint and almonds cake
gluten & dairy free

60 g cornmeal
60 g complete rice flour
1 pack of phosphate free baking powder
90 g cane sugar
2 large eggs
120 g soy yoghurt
100 g white almond puree
15 leaves of fresh mint
1 drop of green mint essential oil (mentha spicata) (option)
200 g of red cherry currants

Preheat oven to 180 ° (th. 6)
In a bowl, mix eggs and sugar and beat the mixture until it becomes white.
Add the yogurt and almond puree. Mix
Then add the cornmeal and rice flour with baking powder. Mix again
Chop the mint and add it to the preparation and the essential oil.
Then add the currants to the mix.
Pour into a loaf pan, small prints or small caissettes.
Bake the cake for 30 minutes

and 12 minutes for the little caissettes