Almond and Raspberry Small Cakes
Almond and Raspberry Small Cakes
Rating: (1 rated)
  • 250 ml (1 cup) unbleached all-purpose flour
  • 180 ml (3/4 cup) almond powder
  • 180 ml (3/4 cup) sugar
  • 5 ml (1 tsp) baking powder
  • 0.5 ml (1/8 tsp) baking soda
  • A pinch salt
  • 180 ml (3/4 cup) plain 0 or 2 % yogurt
  • 60 ml (1/4 cup) unsalted butter, melted
  • 1 egg
  • 310 ml (11/4 cups) fresh or frozen raspberries
  • 60 ml (1/4 cup) sliced almonds
  • Preparation
  • With the rack in the middle position, preheat the oven to 180 °C (350 °F). Line 12 muffin cups with paper or silicone liners.
  • In a large bowl, combine all the dry ingredients. Set aside.
  • In another bowl, whisk together the yogurt, butter and egg. With a spatula, stir in the dry ingredients until the flour is just moistened. Gently fold in 250 ml (1 cup) of the raspberries.
  • With a 60 ml (1/4 cup) ice cream scoop, spoon the dough in the cups. Top with the remaining raspberries and the almonds. Bake for about 25 minutes or until a toothpick inserted in the centre of a cupcake comes out clean. Let cool.
  • Description
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