Description
Delicate almond and lemon mini cakes topped with a glossy raspberry glaze, perfect for elegant gatherings or a sweet treat.
Ingredients
Scale
For the Crust:
- 1 cup almond flour
- 1/2 cup granulated sugar
- 3 large eggs
- Zest of 1 lemon
- 2 tablespoons lemon juice
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup fresh raspberries
- 1/2 cup powdered sugar
- 1 tablespoon water
- 1 teaspoon gelatin powder
Instructions
1. Prepare the Crust:
- Preheat oven to 350°F (175°C) and grease a mini muffin tin.
- In a bowl, mix almond flour, granulated sugar, eggs, lemon zest, lemon juice, baking powder, and salt until smooth.
- Pour batter into mini muffin cups, filling each about 3/4 full, and bake for 12-15 minutes until golden. Let cool completely.
- For the glaze, blend raspberries until smooth, strain to remove seeds, then mix with powdered sugar, water, and gelatin dissolved in a little hot water.
- Heat the glaze mixture gently until smooth, then pour over cooled cake bites. Let set for 30 minutes before serving.
Notes
You can customize the seasonings to taste.