Mini lemon and raspberry cakes
Almost too pretty to eat... almost! These dainty cakes are the perfect afternoon treat to share with Mum.
Serves
10
Prep
10m
Note: + cooling time
Cooking
25m
Ingredients
- 3 eggs
- ½ cup (110g) caster sugar
- 1/3 cup (95g) Greek-style yoghurt
- 75g butter, melted
- 2 tsp finely grated lemon rind
- 1 cup (120g) almond meal
- ½ cup (75g) plain flour
- 1 tsp baking powder
- 250g fresh or frozen raspberries, halved
- 1 cup (160g) pure icing sugar, sifted
- 1 tbs lemon juice
- 1/3 cup (25g) flaked almonds, toasted
- Icing sugar, extra, to dust
Method
STEP 1
Preheat oven to 180°C. Grease 10 holes of two 6-hole, ½ cup (125ml) silicone muffin pans. Use an electric mixer to whisk eggs and sugar in a bowl until pale and thick. Add yoghurt, butter and lemon rind. Whisk to combine. Add the almond meal, flour, baking powder and three-quarters of raspberry. Use a large metal spoon to fold until just combined.
STEP 2
Divide the mixture evenly among the prepared pans. Bake for 25 mins or until a skewer inserted in the centres comes out clean. Set aside in the pans for 10 mins before transferring to a wire rack to cool completely.
STEP 3
Combine the icing sugar and enough lemon juice in a bowl to make a smooth paste. Spoon over the cakes. Top with flaked almonds and remaining raspberry. Dust with extra icing sugar.
Dietary Information
Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.
