Name: Almond and Raspberry Small Cakes
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 12 serving(s)
Ingredients: 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.

Almond and Raspberry Small Cakes

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Ingredients

Preparation

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To help you with this recipe

RICARDO 12 Muffin Pan