Nutrition Facts
8 servings
8
Today I propose individual soft cakes made with raspberries and almonds. I baked them in tartlet pans, but if you don't have those, you can use muffin or mini cake pans.
Preheat the oven to 180°C, static heat.
Butter the tartlet molds if they are not silicone.
Mix the eggs with the sugar and vanilla.
Add the melted butter and blend again to incorporate.
Add the almond flour, regular flour, and baking powder, and mix at low speed to obtain a smooth texture.
Divide the dough among the molds (about 2 tablespoons per tart), filling them halfway.
Place raspberries on the surface. Then sprinkle with almonds.
Bake for about 25-30 minutes or until the cakes are golden.
Allow to cool slightly, then unmold onto the serving dish.
To finish, decorate with a fresh raspberry and sprinkle with powdered sugar. You can find the detailed recipe on my blog, as well as many other delicious recipes.
Preheat the oven to 180°C, static heat.
Butter the tartlet molds if they are not silicone.
Mix the eggs with the sugar and vanilla.
Add the melted butter and blend again to incorporate.
Add the almond flour, regular flour, and baking powder, and mix at low speed to obtain a smooth texture.
Divide the dough among the molds (about 2 tablespoons per tart), filling them halfway.
Place raspberries on the surface. Then sprinkle with almonds.
Bake for about 25-30 minutes or until the cakes are golden.
Allow to cool slightly, then unmold onto the serving dish.
To finish, decorate with a fresh raspberry and sprinkle with powdered sugar. You can find the detailed recipe on my blog, as well as many other delicious recipes.
8 servings
8
Register and get notified about all the news & updates before it gets too late.
All rights reserved. By Recipicious