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.
Keywords: almond, raspberry, cake, mini, dessert, easy, elegant, bake