Blueberry and Lemon Little Cakes
45 minutes
I love baking! I found this recipe in a magazine and have adapted it slightly to the way I would cook it. I hope you enjoy it as much as I did! If you want, you could swap the blueberries for raspberries or blackberries, and the lemon for vanilla.
1 person made this
Ingredients
Serves: 12
- ½ cup plain flour
- 1½ cups icing sugar
- 1 tbsp lemon rind (if you prefer you can add one tbsp lemon juice)
- 150g almond meal
- 5 egg whites, lightly beaten
- 200g melted and cooled butter
- 150g blueberries
- TO SERVE
- 100ml whipped cream
- ¼ cup icing sugar
- 1tsp vanilla essence
Directions
Preparation:20min ›
Cook:25min ›
Ready in:45min
- Preheat the oven to 190degC.
- Lightly grease a 12 hole non-stick muffin tin.
- Sift the flour and icing sugar into a large bowl, then add the lemon rind and almond meal. Stir to combine evenly then make a well in the centre.
- Add the egg whites and butter to the dry ingredients. Stir until just combined - don't overbeat. Fold through the blueberries.
- Spoon mixture into prepared pans. Bake for 25 minutes. Leave to cool for five minutes then place on a wire rack.
- TO SERVE: Whip the cream with the 1/4 cup of icing sugar. Add the vanilla essence. Place little cakes on a plate with a dollop of cream.
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