RASP­BERRY AND AL­MOND CAKES

Super Food Ideas - - THE SWEET LIFE -

MAKES 12 PREP 30 MIN­UTES (PLUS COOL­ING)

COOK 20 MIN­UTES

160g but­ter, melted and cooled 230g ic­ing sugar, sifted, plus ex­tra to dust 125g al­mond meal 100g plain flour, sifted ½ tea­spoon bak­ing pow­der 6 egg whites 1 tea­spoon vanilla ex­tract Rind of 1 small lemon, finely grated 12 tea­spoons rasp­berry jam 12 rasp­ber­ries

1 Pre­heat oven to 180°C/160°C fan-forced. Lightly grease a 12-hole (¹⁄³-cup-ca­pac­ity) muf­fin pan or ½-cup-ca­pac­ity friand pan with a lit­tle of the melted but­ter. 2 Place ic­ing sugar, al­mond meal, flour and bak­ing pow­der in a bowl. Mix to com­bine. Whisk egg whites in a sep­a­rate bowl un­til frothy. Fold egg whites into flour mix­ture. 3 Add the vanilla, lemon rind and re­main­ing melted but­ter. Stir un­til com­bined and smooth. Spoon a lit­tle of the bat­ter into each hole un­til ¹⁄³ full. Dol­lop with a tea­spoon of jam, then top evenly with re­main­ing bat­ter. (Don’t be heavy-handed with the jam as, if it leaks out dur­ing cook­ing, the cakes may be dif­fi­cult to re­move.) Ar­range the rasp­ber­ries on top of the bat­ter. 4 Bake for 20 min­utes or un­til slightly golden. Re­move and al­low to set­tle for 5 min­utes be­fore re­mov­ing from the pan and al­low­ing to cool on a wire rack. Serve dusted with ex­tra ic­ing sugar. NUTRI­TION: (each) 1219kj; 16.8g fat; 7.5g sat fat; 4.9g pro­tein; 30.7g carbs; 1.5g fi­bre; 22mg chol; 144mg sodium.

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