Almond and Raspberry Mini Cakes
These cakes are delicious served with a cup of coffee or tea. Keep in an airtight in the fridge for up to 4 days. Alternatively, wrap portions in plastic wrap and place in resealable freezer bags. Freeze for up to 3 months. Take a couple out in time to thaw at room temperature for that after school snack.
Preparation time: 15 minutes
Cooking time: 18-20 minutes
1 cup almond meal
½ cup soft icing mixture
¼ cup self-raising flour
1/3 cup skim milk
2 x 50g eggs, at room temperature, separated
1 cup frozen raspberries, broken into pieces
Extra soft icing mixture, for dusting (optional)
- Preheat oven to 200°C conventional or 180°C fan forced. Line 24 x 30ml (1 ½ tablespoon) mini muffin pans with paper cases. Spray the cases with cooking spray.
- Put the almond meal, icing sugar and flour in a medium bowl. Stir well. Put the milk and egg yolks in a small bowl. Whisk to combine. Add the wet ingredients to the dry ingredients with the raspberries and mix until combined. Using electric beaters whisk the egg whites until soft peaks form. Add to the almond mixture and fold in until just combined.
- Spoon the mixture evenly between the muffin pans. Bake for 18-20 mins or until a skewer inserted into the centre comes out clean. Transfer to a wire rack to cool completely. Dust with icing sugar to serve.
Energy 333kJ, Protein 1.7g, Fat 4.6g, Saturated fat 0.4g, Total carbohydrate 7.5g, Sugar 6.4g, Fibre 1.1g, Sodium 17mg.
GI estimation: 52
GL estimation: 4
Recipe and image kindly supplied by LogiCane low GI sugar. For more recipes go to www.csrsugar.com.au