Lemon & Almond Cakes With Raspberry

By Michelle Noerianto & Kim Coverdale

Cooking Lemon & almond cakes with raspberry step by step details? If you are looking cooking tips for Lemon & almond cakes with raspberry you've come to the right place. We have how to make, information, instruction, ingredients and including image, and video detail.

These cakes are a delicious option for those of us who cant have dairy.

All you have to do is throw all your ingredients of Lemon & Almond Cakes With Raspberry

  1. 1/2 cup (90g) rice flour
  2. 1/2 cup (55g) Lucky almond meal
  3. 1 lemon, rind finely grated
  4. 1/2 cup (115g) caster sugar
  5. 1 teaspoon vanilla extract or essence
  6. 1/4 cup (60ml) oil
  7. 1/4 cup (60ml) soy/rice milk
  8. 1 egg
  9. 2 egg whites
  10. 1 teaspoon raspberry jam
  11. Icing sugar, to dust

The instruction how to make Lemon & Almond Cakes With Raspberry

  1. Preheat oven to 180u00b0C. Line 8 x 1/2 cup (125ml) muffin pans with paper cases. Combine the rice flour, almond meal, lemon rind and sugar in a large bowl. Add the vanilla, oil, soy or rice milk and whole egg. Stir until just combined.
  2. Use a balloon whisk to whisk the egg whites until soft peaks form. Fold the egg whites into flour mixture.
  3. Half-fill the paper cases with the mixture, then add raspberry jam. Top with the remaining cake mixture. Bake 18-20 minutes or until lightly golden. Cool completely. Serve dusted with the icing sugar. Store in an airtight container for up to 2 days.

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