wellbeing-brand-logo

Journal of Inspired living

Raspberry and Lemon Mini Cakes Recipe


Gluten-free Raspberry and Lemon Mini Cakes Recipe

Credit: Danielle Minnebo

These have become a bit of a hit in my household — one batch was made and another batch had to be made the following night! Feel free to pop the mixture into any mould you have. It would even work very well in an ovenproof mug for something very quick, easy and comforting. Enjoy this Raspberry and Lemon Mini Cakes Recipe.

Serves: 2

Ingredients

Method

  • 1 egg
  • 2 tbsp olive oil
  • 3 tbsp coconut palm sugar
  • 1 cup blanched almond meal
  • ¼ tsp baking powder
  • Zest & juice ½ lemon
  • 12 fresh raspberries
  • 1 tbsp desiccated coconut
  1. Preheat oven to 200°C. Grease 2 small baking moulds.
  2. Add egg, olive oil, coconut palm sugar and lemon zest to bowl. Whisk together until light in colour. Add blanched almond meal, baking powder, lemon juice and raspberries. Gently mix together until well combined.
  3. Divide mixture between 2 moulds. Bake for 15–20 mins, until golden-brown and firm to touch.
  4. Allow to cool before removing from moulds. Top with sprinkle of desiccated coconut.



 

Danielle Minnebo

Danielle is a university-qualified nutritionist, a passionate home cook and founder of Food to Nourish. Danielle’s love affair with cooking started at a very young age in the kitchen where she was taught to cook by her mother. Danielle is passionate about helping people form a better understanding of nutrition and a healthier relationship with the food they eat. In fact, she’s on a mission to help spread the real food message to as many people as possible. Throughout her work as a nutritionist, Danielle’s basic principles have always come back to how we cook and prepare our food. She believes it really is as simple as combining wholefood ingredients in the right way to create tasty dishes that are nutrient-dense and full of flavour.