Small Batch Almond Raspberry Cakes
Small Batch Almond Raspberry Cakes. This small batch recipe makes four mini (muffin-size) cakes, perfect for Valentine’s Day or any occasion when you don’t need a massive cake lying around tempting you to eat it.
Equipment
Ingredients
Almond Raspberry Cakes
- ¼ cup (30 g) whole wheat pastry flour or unbleached all-purpose flour
- ¼ cup (30 g) almond flour or meal
- ¼ + ⅛ teaspoons baking powder
- ⅛ teaspoon kosher salt
- ¼ cup (50 g) granulated sugar
- zest of ½ orange
- 4 tablespoons (2 oz; 60 g) unsalted butter softened
- ⅛ teaspoon pure almond extract
- ⅛ teaspoon pure vanilla extract
- 1 large egg, lightly beaten room temperature
- 2 teaspoons whole or low-fat milk
- ½ cup (60 g) frozen raspberries see recipe notes
Pink Citrus Glaze
- ¼ cup (30 g) powdered sugar sifted
- 1-2 teaspoons fresh orange or blood orange juice
- pinch natural beet powder or drop of pink food coloring optional
Instructions
- Prepare the cakes: Preheat the oven to 325°F (162°C) with a rack in the center position. Generously grease four center-positioned wells of a standard 12-cup muffin tin with baking spray (or line with paper liners).
- In a small mixing bowl, whisk together the whole wheat pastry flour, almond flour, baking powder, and salt. Reserve one teaspoon of the flour mixture to toss with the frozen raspberries. Set aside.
- In a medium mixing bowl, combine the sugar and orange zest. Using your fingertips, rub the zest into the granulated sugar until fragrant and moist. Add the softened butter, almond extract, and vanilla extract. Using a hand-held mixer (or a stand mixer fitted with a paddle attachment) cream the butter and sugar mixture over medium-high speed until light and fluffy, about 3 to 4 minutes. Scrape down the bowl several times to ensure all of the ingredients are incorporated evenly. Reduce the speed to medium and add the egg. Beat until incorporated (it may look slightly broken). Over low speed, slowly add the flour mixture in two additions, alternating with the milk until just combined. The batter will be relatively thick.
- Using a spatula, gently fold the flour-dusted frozen raspberries into the batter. Using a spoon, transfer the batter evenly into the four greased muffin wells, and smooth the top with the bottom of the spoon.
- Bake for 26 to 28 minutes, or until the cake is golden brown and beginning to pull away from the sides. A toothpick inserted in the center should come out clean. Allow the cakes to cool in the pan on a wire rack for 3 to 5 minutes. Carefully invert the muffins onto the wire rack (*keep the cakes top-side down) and cool completely.
- Prepare the Glaze: Whisk together the powdered sugar, orange juice, and beet powder/coloring (if using) in a small bowl. The glaze should be thick, but be able to drizzle from the end of a spoon. If it is too thin, add additional powdered sugar. If too thick, add another drop or two of orange juice. Spoon the glaze over the cakes, allow to set slightly, and serve.
Tips for Success:
- If your frozen raspberries are very large in size, break them apart into slightly small pieces before folding them into the batter. They will distribute in the batter and help the cakes bake more evenly.
Serving: 1serving, Calories: 333kcal, Carbohydrates: 45g, Protein: 7g, Fat: 15g, Saturated Fat: 9g, Polyunsaturated Fat: 5g, Cholesterol: 59mg, Sodium: 87mg, Fiber: 5g, Sugar: 13g