Mini lemon and raspberry cakes

Almost too pretty to eat... almost! These dainty cakes are the perfect afternoon treat to share with Mum.

10

10m

Note: + cooling time

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

Vegetarian
Dairy-free
Peanut-free
Sesame-free
Soy-free
Yeast-free

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.