Makes: 12
Ingredients:
1-1/2 cups icing sugar
1 cup almond meal
1/2 cup plain flour
185g butter, melted
6 egg whites
1 cup fresh raspberries, blueberries or mixed berries
Method:
1. PREHEAT oven to moderate. COMBINE icing sugar, almond meal and flour in a mixing bowl. BLEND in butter, stirring gently, until just combined.
2. LIGHTLY beat egg whites in a clean bowl until frothy and fold through almond mixture. FOLD in raspberries.
3. DIVIDE mixture evenly between a greased 6 or 12-hole friand tin.
4. BAKE for 20-25 minutes or until cooked when tested with a skewer. ALLOW to cool in tin for 5 minutes before turning onto a wire rack to cool completely.
NOTE: If you do not have a friand tin, use muffin tins or mini loaf tins.
Delicious "bite-size" cakes !
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