Small raspberry and almonds cakes
INGREDIENTS
- 250 ml (1 cup) of unbleached all-purpose flour
- 180 ml (¾ cup) of almond powder
- 180 ml (¾ cup) of sugar
- 5 ml (1 teaspoon) of baking powder
- 0,5 ml (1/8 teaspoon) of baking soda
- 180 ml (¾ cup) of plain yogurt 0 or 2% M.F.
- 60 ml (¼ cup) of unsalted butter, melted
- 1 egg
- 310 ml (1 ¼ cup) of fresh or frozen raspberries
- 60 ml (¼ cup) of sliced almonds
PREPARATION
1. Place the grill in the center of the oven. Preheat the oven to 180 °C (350 °F). Place silicone or paper liners in 12 muffin molds.
2. In a large bowl, combine all dry ingredients. Save for later.
3. In another bowl, mix yogurt, butter and the egg with a whip. Using a spatula, add the dry ingredients and mix until the flour is moistened. Add 250 ml (1 cup) of raspberries and gently fold.
4. Using an ice cream scoop of 60 ml (¼ cup), divide the dough in the molds. Top with remaining raspberries and almonds. Bake for about 25 minutes or until a toothpick inserted in the center of the cake comes out clean. Cool.
