A couple of Saturday nights ago, my husband and I had one of those rare Saturday nights where we had nothing on. I made him mussels for dinner (one of his favourite things, except this time I did them in a tamarind coconut cream broth and he wasn’t overly fussed on the tamarind flavour) and salmon for me (I don’t like mussels). Even though we don’t usually have dessert when it is just the two of us, I thought it would be nice to make something and I so I made us a little raspberry and almond cupcake each.
The recipe is in Donna Hay’s latest book and is actually for a full cake. I scaled the recipe back to 1/3 of the original and made two little cakes. The cake recipe is really a friand recipe – made with egg whites, ground nuts, melted butter and icing sugar. I like the idea of making little cakes from this recipe as the finished product is light and delicate and kind of suits little cakes, rather than one big one. I have given the recipe below for 6 little cakes, but the recipe does easily scale down.
Raspberry and Almond Cakes (adapted from Donna Hay)
1/3 c flour
2/3 c ground almonds
1 c icing sugar
90g butter, melted and cooled
3 egg whites, lightly beaten
1 tsp vanilla
1 c raspberries (I used frozen)
• Combine all ingredients other than the raspberries. Mix well, but do not beat
• Stir in raspberries and spoon into little cake moulds or cases
• Bake at 160c for 35-40 minutes or until the thin blade of a knife comes out clean
• Serve warm or at room temperature with extra raspberries and whipped cream
3 comments:
These look and sound delicious! I just bought the same cupcake papers - aren't they pretty??
Hello from Russia!
Can I quote a post "No teme" in your blog with the link to you?
I am always incredibly impressed at your ability to scale back recipes. Sounds like a lovely dinner.
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