When you have lost your Mother, Mother Day takes on a new meaning. Raspberry Almond Mini Cakes are in honor of my Mother, who loved to bake and adored sweets.
Mothers Day was and will always be sad without my Mother. Nothing in the world prepares you for that loss. Brunch was our chosen celebration. I would make breakfast casseroles, fresh fruit, and of course, something sweet.
My Mom was an awesome baker. She made a coconut cream pie that was beyond delicious I tried to recreate her recipe, but nothing beats my Moms.
Raspberry Almond Mini Cakes are my version of Foodtasia recipe for Almond raspberry Financiers. Thank you to Kelly for this recipe.
When I first came across this recipe on Pinterest, I saved it just because I thought it was pretty and well it’s French, and anything French is right up my alley. A few days before Mother’s Day, I was looking at pinned foods, and this recipe popped out at me, and I thought about my Mom and our traditional brunch. It must have been a sign….
I didn’t vary from Kelly’s recipe except for adding almond extract, I love the extra almond kick that the extract brings. Just a touch though, almond extract can be overpowering if you use too much.
Raspberry Almond Mini Cakes are surprisingly easy to make. Only about 10 minutes to prep and 30 minutes to bake. No need for extra decorations or garnish. A simple dusting of powdered sugar is all they need. If you want to be extra fancy a mint leaf with add that elegant touch.
No matter the occasion you are preparing these pretty little cakes for your family and friends will love the delicious almond flavor with a hint of fresh raspberry.
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Raspberry Almond Mini Cakes
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 6 mini cakes 1x
- Category: Dessert
- Method: Bake
- Cuisine: French
Ingredients
¾ cup ground almonds ( you may use almond flour instead)
¾ cup all-purpose flour
¾ cup of sugar
Zest of 1 lemon
6 tablespoons butter room temperature
1 teaspoon vanilla
1/4 teaspoon almond extract
3 large egg whites
Fresh raspberries
½ cup sliced almonds for garnish
Powdered sugar, for garnish
6 – 4– inch nonstick tart molds sprayed with nonstick cooking spray
Instructions
Preheat oven to 350 F.
In the bowl of a stand mixer, mix ground almonds, flour, sugar, and lemon zest until combined.
Add butter and beat for 2 minutes.
Add vanilla and almond extract.
Add the egg whites, one by one, beating for 2 minutes scraping bowl as needed.
Divide the batter evenly between the prepared molds. Place raspberries on top of the batter and sprinkle with sliced almonds.
Bake until golden brown, about 30 minutes, but depending on the mold/pan used.
Unmold the cakes, let cool on a cooling rack.
Sprinkle with powdered sugar and serve.
