Almond and Raspberry Mini Cakes

Name: Almond and Raspberry Mini Cakes
Prep time: 20 min
Cook time: 20 min
Ingredients: Cooking spray; 1 cup almond meal; ½ cup Chelsea Icing Sugar; 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 Chelsea Icing Sugar for dusting

By Chelsea Sugar

Page views: 10511

These cakes are delicious served with a cup of coffee or tea. Keep in an airtight container 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.

These cakes are delicious served with a cup of coffee or tea. Keep in an airtight container 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.
0 hour 0 hour
24 servings

0 reviews
Difficulty
Prep time 20 mins
Cooking time 20 mins
Serves
24

Page views: 10511

Ingredients

Cooking spray
1 cup almond meal
½ cup Chelsea Icing Sugar
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 Chelsea Icing Sugar for dusting

Method

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, Chelsea 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 eggwhites 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 Chelsea Icing Sugar to serve.