6 tablespoons soft unsalted butter + more for molds
2 eggs
1/3 cup almond meal
1/3 cup quinoa flour
1/3 cup white rice flour
1/2 cup blond cane sugar
1/3 cup plain yogurt
1 teaspoon baking powder
1/4 teaspoon Fleur de sel
1 teaspoon pure vanilla extract
* Confectioner’s sugar, to serve
* Preheat your oven at 350 F.
* Butter your molds generously.
* In a bowl, mix the flours, baking powder and Fleur de sel; set aside.
* In the bowl of a stand mixer fitted with the paddle, cream the butter with the sugar. Add the eggs, one after the other, waiting until the first one is well incorporated before adding the second.
* Stir in the yogurt and vanilla.
* Add the dry ingredients and mix until homogeneous.
* Fill the molds 3/4 full and bake the teacakes for about 20 to 25 minutes, or until the blade of a sharp knife inserted in the middle of the cakes comes out dry. Let cool for 10 minutes before unmolding, leaving them to completely cool on a rack.
* To serve, dust with confectioner’s sugar.