Gluten-Free Lemon And Almond Syrup Cakes

• 6 tbsp (3/4 stick) butter, softened
• 1 cup sugar
• 3 None eggs
• 1 3/4 cups ground almonds
• 1/2 cup rice flour
• 2 tbsp flaked almonds
• 1/2 cup lemon juice

1. Preheat the oven to 350u0b0F. Grease a 6-cup muffin pan.
2. Beat butter and 1/2 cup of the sugar in a medium bowl with electric mixer until light and fluffy. Beat in eggs, one at a time (mixture will curdle at this stage, but will come together later). Stir in ground almonds and flour. Divide mixture among muffin cups. Sprinkle with flaked almonds.
3. Bake about 25 mins until toothpick inserted into center comes out clean. Cool in pan 5 mins. Remove from pan; place on wire rack over a baking pan.
4. Meanwhile, for the lemon syrup, stir lemon juice, remaining 1/2 cup sugar and 1/2 cup water in a small saucepan on medium heat, without boiling, until sugar dissolves. Bring to a boil. Boil, uncovered, without stirring, about 10 mins or until syrup thickens.
5. Pour hot lemon syrup over hot cakes.

butter, sugar, eggs, ground almonds, rice flour, almonds, lemon juice

Taken from recipes-plus.com/api/v2.0/recipes/37045 (may not work)