In a bowl, beat the eggs with the sugar until you get a frothy mixture.
Add the seed oil, lime juice and grated zest, and the coconut milk. Mix well.
Sift together the rice flour, potato starch, all-purpose flour, and baking powder. Gradually add to the liquid mixture.
Pour the batter into mini plum-cake molds.
Sprinkle the surface with desiccated coconut.
Bake in a preheated static oven at 180°C for 20-30 minutes, until golden.
Mini plum-cake molds
Store in an airtight container for 2-3 days.
Recipe inspired by @chefmade_official using a high-quality mold.
Italia, Sicilia
| Energy (kcal) | 325.63 |
| Carbohydrates (g) | 42.21 |
| of which Sugars (g) | 13.89 |
| Fat (g) | 16.22 |
| of which Saturates (g) | 4.62 |
| Protein (g) | 4.86 |
| Fiber (g) | 1.02 |
| Sale (g) | 0.05 |
