Berry cakes

Name: Berry cakes
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Ingredients: 150g ground almonds (almond meal); 1 1/4 cups pure icing sugar, sifted; 3/4 cup gluten-free plain flour; 1 lemon, rind finely grated; 5 eggwhites, at room temperature; 150g butter, melted, cooled; 150g punnet blueberries or raspberries

4.8

(40)

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Prep Time: 20 minutes

Cook Time: 20 minutes

Total: 40 minutes

Author : Alison Roberts

bake egg raspberry

Ingredients

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150 grams ground almonds (almond meal)1 1/4 cups pure icing sugar, sifted3/4 cup gluten-free plain flour1 lemon, rind finely grated5 eggwhites, at room temperature150 grams butter, melted, cooled150 grams punnet blueberries or raspberries

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Instructions

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Step 1

Preheat oven to 200°C. Grease a 12 x 1/3-cup capacity muffin pan or an 8 x 1/2-cup capacity mini loaf pan.

Step 2

Place almonds, sugar, flour and lemon rind into a bowl. Mix well to combine.

Step 3

In a separate bowl, whisk eggwhites with a fork until frothy. Add to flour mixture. Mix until just combined. Stir in melted butter. Gently fold through berries.

Step 4

Spoon mixture into holes so they are three-quarters full. Bake for 20 minutes or until a skewer inserted into the centre comes out clean. Stand in pan for 10 minutes. Transfer to a wire rack to cool.