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ALMOND AND RASPBERRY MINI CAKES

Course Cakes, Cupcakes, Desserts
Prep Time 15 minutes
Cook Time 18 minutes
Total Time 1 hour 6 minutes
Servings 24

Ingredients

  • cooking spray
  • 1 cup almond flour
  • 1/2 cup CSR LogiCane™ Low GI Soft Icing Mixture Low Gi Suger
  • 1/4 cup flour self-raising
  • 1/3 cup skim milk
  • 2 50g eggs at room temperature, separated
  • 1 cup frozen raspberries broken into pieces
  • extra CSR LogiCane™ Low GI Soft Icing Mixture for dusting (optional)

Instructions

  • 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 center comes out clean. Transfer to a wire rack to cool completely. Dust with icing sugar to serve.

Notes

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.