Raspberry Almond Cakes
12 servings, ready in 32 minutes
Learn now how to make Raspberry Almond Cakes! This delightful recipe is surprisingly easy to make with our step-by-step instructions. Try it now with SPLENDA® Sugar Alternative, Granulated!
Preparation time: 20 minutes
Cooking time: 12 minutes
Preheat the oven to 200°C.
Lightly grease a 12-hole mini muffin tin.
Place the egg whites in a bowl along with the vanilla and whisk until they hold soft peaks.
In a separate bowl stir together the almonds, flour and the SPLENDA® Granulated. Mix in the butter.
Lastly, gently fold the whites in to the flour mixture until combined.
Spoon the mixture in to the tin then scatter over the raspberries and the almonds.
Bake for 12 minutes until springy and golden.
Tip: Sprinkle with SPLENDA® Granulated.
- 3 egg whites
- 1 tsp vanilla extract
- 100g ground almonds
- 25g plain flour
- 4 tbsp SPLENDA® Granulated
- 75g low fat spread, melted
- 100g halved raspberries
- 25g flaked almonds
|of which saturates||1.50g|
|of which sugars||0.80g|