RASPBERRY AND ALMOND CAKES
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.