These have become a bit of a hit in my household — one batch was made and another batch had to be made the following night! Feel free to pop the mixture into any mould you have. It would even work very well in an ovenproof mug for something very quick, easy and comforting. Enjoy this Raspberry and Lemon Mini Cakes Recipe.
Serves: 2
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Servings
2
Prep time
Cook time
Recipe
Ingredients
- 1 egg
- 2 tbsp olive oil
- 3 tbsp coconut palm sugar
- 1 cup blanched almond meal
- ¼ tsp baking powder
- Zest & juice ½ lemon
- 12 fresh raspberries
- 1 tbsp desiccated coconut
Method
- Preheat oven to 200°C. Grease 2 small baking moulds.
- Add egg, olive oil, coconut palm sugar and lemon zest to bowl. Whisk together until light in colour. Add blanched almond meal, baking powder, lemon juice and raspberries. Gently mix together until well combined.
- Divide mixture between 2 moulds. Bake for 15–20 mins, until golden-brown and firm to touch.
- Allow to cool before removing from moulds. Top with sprinkle of desiccated coconut.
Tried this recipe? Mention @wellbeing_magazine or tag #wbrecipe!
