Lemon & almond cakes with raspberry

Lemon & almond cakes with raspberry

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These cakes are a delicious option for those of us who cant have dairy.

The ingredient of Lemon & almond cakes with raspberry

  1. 1/2 cup (90g) rice flour
  2. 1/2 cup (55g) Lucky almond meal
  3. 1 lemon, rind finely grated
  4. 1/2 cup (115g) caster sugar
  5. 1 tsp vanilla extract or essence
  6. 1/4 cup (60ml) oil
  7. 1/4 cup (60ml) soy/rice milk
  8. 1 egg
  9. 2 egg whites
  10. 1 tsp raspberry jam
  11. Icing sugar, to dust

The instruction how to make Lemon & almond cakes with raspberry

  1. Preheat oven to 180u00b0C. Line 8 x 1/2 cup (125ml) muffin pans with paper cases. Combine the rice flour, almond meal, lemon rind and sugar in a large bowl. Add the vanilla, oil, soy or rice milk and whole egg. Stir until just combined.
  2. Use a balloon whisk to whisk the egg whites until soft peaks form. Fold the egg whites into flour mixture.
  3. Half-fill the paper cases with the mixture, then add raspberry jam. Top with the remaining cake mixture. Bake 18-20 minutes or until lightly golden. Cool completely. Serve dusted with the icing sugar. Store in an airtight container for up to 2 days.

Nutritions of Lemon & almond cakes with raspberry

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calories: https://schema.org
calories: NutritionInformation

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