Raspberry and Almond
Mini Cakes (from a recipe by The Fromagette)
INGREDIENTS
Cakes
1/2 cup sugar
2 Tablespoons butter, room temperature
2 eggs, room temperature
1/4 cup buttermilk
1 teaspoon vanilla
1/2 cup flour
1/2 cup almond meal
1 teaspoon baking powder
1/2 teaspoon baking soda
pinch of salt
1/2 cup halved fresh raspberries
Glaze
3/4 cup powdered sugar
1 Tablespoon milk
1/8 teaspoon vanilla
Garnish
1 square Ghiradelli white chocolate
several whole raspberries
DIRECTIONS
Preheat to 350. Lightly butter two 3-inch ramekins, sprinkle with flour
and set aside on a small cookie sheet.
In a medium bowl, mix butter, sugar and eggs together vigorously with
whisk until well blended (or in my case, mix until you get tired and then call
it done). Add vanilla and buttermilk. Mix remaining dry ingredients together in
separate bowl. Add to wet mixture, stirring until blended. Gently fold in the
raspberries (it is very tempting to put in more than 1/2 cup of raspberries.
don’t do it!). Spoon equal amounts of batter into each ramekin and bake for 40
minutes. Remove from oven and let cool.
When cool, transfer onto a serving plate. In a small bowl, mix the glaze
ingredients until well blended and immediately spread atop each cake allowing
it to drip down the sides. Garnish with a few fresh raspberries and white
chocolate – using a peeler to shave the white chocolate into decorative curls. Makes two mini cakes.
If you head to The Fromagette’s original recipe, you’ll see that this
was originally meant to make a 6-inch cake. I don’t have a 6-inch cake pan, so I made two 3-inch mini
cakes instead. And… for the most
part it worked. The result is
DELICIOUS, as confirmed by several friends. It is, however, very moist. Like a bread pudding consistency. And that is because of the deep-walled ramekins. If you make these in regular pans, plan
to cut the baking time and end up with a more cake-like result. But if you DO use ramekins, rest
assured that it still tastes lovely (and can look lovely, too!).
Recommended for: that tea party for two you’ve been meaning to host, a
delicious late spring treat, and a sweet raspberry dessert for either after
dinner or with your morning coffee.
Interested in other food-related posts? Check out Beth Fish Reads' Weekend Cooking.
13 comments:
Gorgeous.
Oh my ... so gorgeous. Almost too good to eat.
Looks so pretty! And delicious. I love it in the ramekins, great idea!
thanks, Cecilia for commenting on my simple chicken casserole which pales into insignificance beside your wonderful creation.
They look delicious. And perfect for summer, too. Thanks for sharing!
Also now following your recipe board on Pinterest since I'm a recipe collector as well. :]
I love raspberries and your cakes look so beautiful. I love the idea of making mini-cakes; fun afternoon tea party.
I love Pinterest too! I could spend all day on there if I did not tear myself away :D
These pictures are for sure pin-worthy!!
This looks great and you photographed it really well!
I love the combination of raspberry and white chocolate. So delicious!
You pinned and did it, too. I am still at the stage where I only pin. This looks lovely.
It looks so good!
Beautiful!! Just perfect for a tea party.
You always make me wish I was a sweets lover. I'm following you on pinterst now.
These cakes are beautiful! Now I am craving them... It's dangerous for a pregnant girl to browse the Weekend Cooking posts! :)
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