Small Spice Cakes with Meringue and Raspberries
Small Spice Cakes with Meringue and Raspberries
Ingredients
- ⅔ cup (100 g) unbleached all-purpose flour
- 1 tsp baking powder
- ½ tsp ground cinnamon
- ½ tsp ground ginger
- 1/8 tsp ground nutmeg
- 1 pinch salt
- 1 egg
- ½ cup (105 g) brown sugar
- 3 tbsp (45 ml) vegetable oil
- 6 tbsp (90 ml) milk
- 1 tsp gelatin
- 2 tbsp (30 ml) cold water
- ⅓ cup (70 g) sugar
- 2 tbsp cornstarch
- 3 egg yolks
- ¾ cup (180 ml) milk
- ½ tsp (2.5 ml) sweet clover extract or vanilla (see note)
- 2 tbsp unsalted butter
- ¾ cup (160 g) sugar
- ¼ cup (60 ml) water
- 1 tbsp (15 ml) corn syrup
- 3 egg whites
- 1 ¼ cups (170 g) fresh raspberries
Instructions
- With the rack in the middle position, preheat the oven to 350°F (180°C). Butter an 8-inch (20 cm) square pan and line with a strip of parchment paper, letting it hang over two sides.
- In a bowl, combine the flour, baking powder, spices and salt.
- In another bowl, whisk together the egg and brown sugar until light and fluffy. Drizzle in the oil while whisking. Add the dry ingredients alternating with the milk. Spread out in the prepared pan.
- Bake for 20 minutes or until a toothpick inserted in the centre of the cake comes out clean. Let cool completely on a wire rack, about 1 hour.
Small Spice Cakes with Meringue and Raspberries