Berry cakes

Recipe: Berry cakes


  • 150g ground almonds (almond meal)
  • 1 1/4 cups pure icing sugar, sifted
  • 3/4 cup gluten-free plain flour
  • 1 lemon, rind finely grated
  • 5 eggwhites, at room temperature
  • 150g butter, melted, cooled
  • 150g punnet blueberries or raspberries


  1. Preheat oven to 200°C. Grease a 12 x 1/3-cup capacity muffin pan or an 8 x 1/2-cup capacity mini loaf pan. Place almonds, sugar, flour and lemon rind into a bowl. Mix well to combine. In a separate bowl, whisk eggwhites with a fork until frothy. Add to flour mixture. Mix until just combined. Stir in melted butter. Gently fold through berries.
  2. Spoon mixture into holes so they are three-quarters full. Bake for 20 minutes or until a skewer inserted into the centre comes out clean. Stand in pan for 10 minutes. Transfer to a wire rack to cool.

Number of servings (yield): 3

Meal type: dessert

Culinary tradition: USA (General)

My rating: 4 stars:  ★★★★☆ 1 review(s)