Recipes Lemon & almond cakes with raspberry

Recipes Lemon & almond cakes with raspberry

Recipes Lemon & almond cakes with raspberry

Recipes Lemon & almond cakes with raspberry These cakes are a delicious option for those of us who can’t have dairy. Lemon & almond cakes with raspberry

Ingredients

  • 1/2 cup (90g) rice flour
  • 1/2 cup (55g) Fortunate almond dinner
  • 1 citrus, rind finely grated
  • 1/2 cup (115g) caster glucose
  • 1 tsp vanilla extract or heart and soul
  • 1/4 glass (60ml) essential oil
  • 1/4 glass (60ml) soy/rice milk
  • 1 egg
  • 2 egg white wines
  • 1 tsp raspberry quickly pull
  • Icing glucose, to dust

Method

  • Step 1

    Preheat range to 180�C. Series 8 x 1/2 cup (125ml) muffin pans with document cases. Combine the particular rice flour, cashew meal, lemon rind and sugar inside a large dish. Add the vanilla, oil, soy or even rice milk plus whole egg. Mix until just mixed.

  • Step two Use a go up whisk to beat the egg white wines until soft highs form. Fold the particular egg whites straight into flour mixture.
  • Step 3

    Half-fill the particular paper situations with the mixture, after that add raspberry jam. Top with the particular remaining dessert mixture. Bake 18-20 a few minutes or till lightly golden. Cool totally. Serve dusted with the icing glucose. Store within an airtight container for about 2 times.