Mini Lemon And Raspberry Cakes Recipe

Enjoy all things nice when these sweet little mini cakes, total for celebrating or just as a baking project.

The ingredient of Mini Lemon And Raspberry Cakes Recipe

• 3 coles australian exonerate range eggs
• 1 2 cup 110g caster sugar
• 1 3 cup 95g greek style yoghurt
• 75g butter melted
• 2 tsp finely grated lemon rind
• 1 cup 120g almond meal
• 1 2 cup 75g plain flour
• 1 tsp baking powder
• 250g buoyant or frozen raspberries halved
• 1 cup 160g final icing sugar sifted
• 1 tbsp lemon juice
• 1 3 cup 25g flaked almonds toasted
• icing sugar extra to dust

The Instruction of mini lemon and raspberry cakes recipe

• preheat oven to 180u00b0c grease 10 holes of two 6 hole 1 2 cup 125ml silicone muffin pans use an electric mixer to stir up opinion eggs and sugar in a bowl until anodyne and thick amass yoghurt butter and lemon rind stir toss around to combine add the almond meal flour baking powder and three quarters of raspberry use a large metal spoon to fold until just combined
• divide the blend evenly in the course of the prepared pans bake for 25 mins or until a skewer inserted in the centres comes out clean set aside in the pans for 10 mins before transferring to a wire rack to cool completely
• enlarge the icing sugar and tolerable lemon juice in a bowl to make a sleek slick paste spoon over the cakes pinnacle later than flaked almonds and remaining raspberry dust taking into account bearing in mind additional supplementary icing sugar

Nutritions of Mini Lemon And Raspberry Cakes Recipe

calories: 316 197 calories
calories: 16 grams fat
calories: 5 grams saturated fat
calories: 36 grams carbohydrates
calories: 31 grams sugar
calories: n a
calories: 7 grams protein
calories: n a
calories: 109 milligrams sodium
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calories: nutritioninformation