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115g butter, plus extra
3 free-range organic egg whites
35g flour
pinch of salt
60g almond meal
115g icing sugar, plus extra
1 lemon, grated zest only
50g fresh raspberries
2 tablespoons pistachios, chopped
optional: whipped cream
We found a rdelicious recipe to bake for mum: lemon-raspberry cakes. A real Mother's Day recipe! The cakes look lovely and tasty, they are not difficult to make and exactly what mothers like. A not too sweet cake, with fresh fruit and whipped cream on the side.
The sting is in the tail of this recipe because it says: the cupcakes are best when you eat them straight from the oven. So that means getting up early on Mother's Day! ;))
How to make these lovely lemon-raspberry cakes for your Mum
Start with the preparations
Generously brush butter in the baking tin.
Melt the 115g butter on low heat.
Weigh and measure all ingredients.
Pour the melted butter into a large bowl.
Set the bowl aside until the melted butter has completely cooled
Wash, dry and grate the lemon peel finely.
Separate the eggs.
Beat the egg whites until frothy in a mixer.
How to make the batter
Preheat the oven to 180°C
Sift the flour into the butter. and fold it in lightly.
Add the icing sugar and fold it in lightly.
Beat the salt in lightly as well, until all is combined well.
Then add the almond flour and fold it in as well.
Now fold in the lemon zest.
Finally fold in the egg white foam lightly.
Fill the holes up to ¾ with batter .
Press raspberries into the batter.
Bake the cakes for +/- 25 minutes.
Put the baking tin on a wire rack.
Until the cakes can come out safely.
If - as stated in the recipe - you want to serve the cakes as soon as possible, because according to the chef they taste their best then, be careful, they are very hot!
Dust the cakes lightly with icing sugar.
Serve the friands with a lovely cup of tea.