Recipe: Little raspberry cakes
How to Make:
- Preheat oven to 200°C. Lightly grease 3, 12 x 1 1/2-tablespoon (30ml) capacity mini muffin pans.
- Heat butter in a saucepan over medium heat for 3 to 5 minutes or until melted. Remove from heat. Stand for 5 minutes.
- Sift sugar, flour and cocoa into a bowl. Stir in almonds. Add eggwhites. Stir to combine.
- Add warm butter and vanilla. Mix well. Spoon mixture into prepared muffin holes so they are almost full. Press 1 raspberry into each muffin. Bake for 8 to 10 minutes or until firm to the touch. Stand in pans for 3 minutes. Transfer to a wire rack to cool. Dust with icing sugar. Serve.
Time for preparing:
20 min.
Servings:
36
Ingredients:
- 180g butter, chopped
- 1 1/2 cups icing sugar, sifted
- 1/2 cup White Wings Plain Flour
- 1/4 cup cocoa powder
- 1 1/4 cups ground almonds (almond meal)
- 5 eggwhites
- 1 teaspoon vanilla extract
- 36 fresh raspberries or frozen raspberries
- icing sugar, to serve
