Raspberry and Almond Cakes Recipe. Delicate and moist, when you take a bite of these little cakes, not only do you get the fleshy roasted raspberry, but a sweet jam surprise inside.
• 160 g (5 ½ oz) butter, melted and cooled
• 230 g (8 oz) icing sugar, sifted
• 125 g (4 ½ oz) almond meal
• 100 g (3 ½ oz) plain flour, sifted
• ½ tsp baking powder
• 6 egg whites
• 1 tsp vanilla extract
• rind of 1 small lemon, finely grated
• 12 tsp raspberry jam
• 24 raspberries
• icing sugar, extra, for dusting
Preheat your oven to 180°C (350°F). Use a pastry brush to grease a 12 cavity muffin or friand tin with a little of the melted butter. Just enough to make a light coating.
Alternatively line with paper cases.
Place the icing sugar, almond meal, flour and baking powder into a bowl and mix to combine.
Put the egg whites into a clean, dry bowl and whisk until frothy. Add the egg whites to the flour mixture and fold through.
Add the remaining melted butter, vanilla and rind and stir everything together until smooth. Spoon a little of the batter into the cavity to fill to ⅓. Dollop a teaspoon of jam
on top, 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 from the tin. Place raspberries decoratively on top of the cake batter.
Bake for 20 minutes, or until slightly golden. Remove and allow to settle for 5 minutes before removing from the tin and allowing to cool on a wire rack.
Serve dusted with icing sugar.
This recipe comes from The Sweet Life: Home-Baking and Sweet Treats Italian Style by Liliana Battle.