Berry cakes

Berry cakes

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Fill your home with the gorgeous aroma of freshly baked berry cakes. They make great lunchbox snacks too.

The ingredient of Berry cakes

  1. 150g ground almonds (almond meal)
  2. 1 1/4 cups pure icing sugar, sifted
  3. 3/4 cup gluten-free plain flour
  4. 1 lemon, rind finely grated
  5. 5 eggwhites, at room temperature
  6. 150g butter, melted, cooled
  7. 150g punnet blueberries or raspberries

The instruction how to make Berry cakes

  1. Preheat oven to 200u00b0C. Grease a 12 x 1/3-cup capacity muffin pan or an 8 x 1/2-cup capacity mini loaf pan.
  2. Place almonds, sugar, flour and lemon rind into a bowl. Mix well to combine.
  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.
  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.

Nutritions of Berry cakes

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

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