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Lemon & almond cakes with raspberry
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Prep Time:
15 minutes
Cook Time:
20 minutes
Total Time:
35 minutes
Dairy-free cakes bursting with flavor for everyone to enjoy!
Ingredients:
  • 90g rice flour
  • 55g almond meal
  • 1 lemon, rind finely grated
  • 115g caster sugar
  • 4.40 gm vanilla extract or essence
  • 60ml oil
  • 60ml rice milk
  • 2 egg whites
  • 6.60 gm raspberry jam
  • Icing sugar, to dust
Instructions:
  • 1. Preheat the oven to 180°C. 2. Line 8 muffin pan cups with paper cases. 3. In a large bowl, mix rice flour, almond meal, lemon rind, and sugar. 4. Add vanilla, oil, soy or rice milk, and egg. 5. Stir until just combined.
  • Whisk egg whites with a balloon whisk until soft peaks form, then gently fold them into the flour mixture.
  • Fill paper cases halfway with the batter, then spoon raspberry jam on top. Cover with the rest of the batter. Bake for 18-20 minutes until golden. Allow to cool completely. Dust with icing sugar before serving. Store in an airtight container for up to 2 days.

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