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.

    2 people made this

    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

    Preparation:20min  ›  Cook:25min  ›  Ready in:45min 

    1. Preheat the oven to 190degC.
    2. Lightly grease a 12 hole non-stick muffin tin.
    3. 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.
    4. Add the egg whites and butter to the dry ingredients. Stir until just combined - don't overbeat. Fold through the blueberries.
    5. Spoon mixture into prepared pans. Bake for 25 minutes. Leave to cool for five minutes then place on a wire rack.
    6. 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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