Preheat the oven to 200°C.
Raspberry Almond Cakes
Raspberry Almond Cakes
- Makes12 servings
- Prep Time20 min
- Cook Time12 min
- Total Time32 min
- Calories122
- Made withSplenda Granulated Sweetener
Ingredients
- 3 egg whites
- 1 teaspoon vanilla extract
- 100 g ground almonds
- 25 g plain flour
- 75 g low fat spread, melted
- 100 g halved raspberries
- 25 g flaked almonds
- 4 tablespoons SPLENDA® Granulated
Nutrition Info Per Serving
- % Daily Value*
- Energy122 kcal156.41%
- Total Fat11.00 g14.1%
- of which saturates1.50 g0.55%
- Total Carbohydrate2.50 g0.91%
- of which sugars0.80 g0.29%
- Salt0.15 g0.05%
Instructions
1
2
Lightly grease a 12-hole mini muffin tin.
3
Place the egg whites in a bowl along with the vanilla and whisk until they hold soft peaks.
4
In a separate bowl stir together the almonds, flour and the Splenda Granulated. Mix in the butter.
5
Lastly, gently fold the whites in to the flour mixture until combined.
6
Spoon the mixture in to the tin then scatter over the raspberries and the almonds.
7
Bake for 12 minutes until springy and golden.
Tip
Sprinkle with Splenda Granulated.
Made with
Splenda Granulated Sweetener
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