Little raspberry cakes

Name: Little raspberry cakes
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Ingredients: 180g butter, chopped; 1 1/2 cups icing sugar, sifted; 1/2 cup White Wings Plain Flour; 1/4 cup cocoa powder; 1 1/4 cups ground almonds (almond meal); 5 eggwhites; 1 tsp vanilla extract; 36 fresh raspberries or frozen raspberries; icing sugar, to serve

5.0

(9)

www.taste.com.au

Your recipes

Prep Time: 20 minutes

Cook Time: 20 minutes

Total: 40 minutes

Servings: 36

Cost: $0.86 /serving

Author : Dixie Elliott

snack afternoon tea morning tea

Ingredients

Remove All · Remove Spices · Remove Staples

Export 7 ingredients for grocery delivery

Instructions

Helping creators monetize

Show ad-free recipes at the top of any site

Step 1

Preheat oven to 200°C. Lightly grease 3, 12 x 1 1/2-tablespoon (30ml) capacity mini muffin pans.

Step 2

Heat butter in a saucepan over medium heat for 3 to 5 minutes or until melted. Remove from heat. Stand for 5 minutes.

Step 3

Sift sugar, flour and cocoa into a bowl. Stir in almonds. Add eggwhites. Stir to combine.

Step 4

Add warm butter and vanilla. Mix well. Spoon mixture into prepared muffin holes so they are almost full. Press 1 raspberry into each muffin. Bake for 8 to 10 minutes or until firm to the touch. Stand in pans for 3 minutes. Transfer to a wire rack to cool. Dust with icing sugar. Serve.