It’s almost winter here and I think I’ve been subconsciously hanging onto sunnier days. I’m not sure why but it could be due to the mild weather we’re having. I actually don’t mind winter in Melbourne. I like being able to be active cooking and not melt. I also love being able to light the fire on weekends and curl up with a hot chocolate. Or maybe its because I just love to cook with berries and summer fruits.
I have found myself cooking with berries over the last few days and had a few ingredients left over. With friends coming for dinner I wanted to make something that would use some of my leftover ingredients, that is easy to make and could either be served with cream or just with coffee. These little cakes met that criteria. They have a lovely delicate crumb and the perfect raspberry to cake ratio.
I had frozen some leftover raspberries last week which I used in this recipe however it would have been easier if they were fresh. Because frozen raspberries go soft it was hard to keep them neat when pushing them into the top of the batter. I ended up making an indentation and dropping the raspberry in. I had a little bit of white chocolate on hand so I chopped it up and sprinkled it on top for that little extra sweetness.
These are really good slightly warmed and served with custard which works well because you will have 3 egg yolks from the recipe.
Raspberry and Almond Muffin Bites
Delicate little cakes with just the right amount of sweetness to the tartness of raspberries. Perfect served with cream, custard or just as is with coffee.
3 egg whites
60g (1/2 cup) ground almonds
120g (3/4 cup) icing/powdered sugar, sifted
50g (1/3 cup) plain flour
40g white chocolate, finely chopped
24 fresh or frozen raspberries
- Preheat oven to 180°C. lightly grease a 24 hole mini muffin tin.
- Melt the butter, either on the stove top or in the microwave. set aside to cool for 5 minutes.
- In a medium bowl, beat the egg whites until frothy – just before they reache soft peak. Add the ground almonds, icing sugar, flour and butter and stir until combined.
- Spoon the atter into the mini muffin tray filling each hole approximately 3/4. Sprinkle the chopped chocolate over the top and then press a raspberry into the top of each one.
- Bake for 12-15 minutes or until they are lightly brown on the edges. Leave to cool in the tin for 5 minutes and then take them out and cool on a rack. You can let these cool completely or serve them while still warm.
Recipe from FlourAndAprons.com