Almond and Raspberry Small Cakes
Almond and Raspberry Small Cakes
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
Instructions
- 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