About this recipe:I love baking! This is a fab recipe for mini cakes flavoured with lemon zest and studded with blueberries. The cakes are very moist and especially delicious thanks to a combination of flour and ground almonds. If you want, you could swap the blueberries for raspberries or blackberries, and the lemon for vanilla.
60g plain flour
180g icing sugar
1 tablespoon lemon zest
150g ground almonds
5 egg whites, lightly beaten
200g melted and cooled butter
100ml whipping cream
4 tablespoons icing sugar
1 teaspoon vanilla extract
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Method Prep:20min › Cook:25min › Ready in:45min
Preheat the oven to 190 C / Gas 5. Lightly grease a 12 hole non-stick muffin tin.
Sift the flour and icing sugar into a large bowl, then add the lemon zest and almonds. Stir to combine evenly then make a well in the centre.
Add the egg whites and butter to the dry ingredients. Stir until just combined - don't overbeat. Fold through the blueberries.
Spoon mixture into prepared tin. Bake for 25 minutes. Leave to cool for five minutes then place on a wire rack.
To serve: Whip the cream with the 4 tablespoons of icing sugar. Add the vanilla. Place little cakes on a plate with a dollop of cream.