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Gluten-Free Recipes:
Raspberry Surprise Cakes

 pot
Makes 12 approx. This recipe was adapted from a traditional French recipe for a friond.

Ingredients:

185g icing sugar 150g cornflour
100g almond meal 5 egg whites
180g butter melted and cooled 150g fresh or frozen raspberries(thawed) (it's nicer with fresh raspberries!)
finely grated rind of 1 lemon (optional)

Method:

Pre-heat oven 200C. Grease and cornflour a muffin pan (I even do this to a non-stick pan! - there's a lot of sugar and they tend to stick).

Sift icing sugar and flour together. Stir in almond meal and lemon rind Beat egg whites until firm and frothy (not too stiff) and add to almond mix. Add melted butter and fold until just combined. Gently stir in 100g of raspberries . Spoon into muffin pans. Divide remaining raspberries amongst cakes pushing gently into mixture.

Bake 20 mins or until light golden and skewer inserted comes out clean. Leave in pan for 5 mins before turning out and dust with icing sugar

Note: This works really well with blackberries as well!

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Last updated :April, 2000