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Raspberry & Lime Mini Cakes


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Ingredients

12 portion(s)

Raspberry & Lime Friands

  • 5 egg, Separated and at room temperature
  • 150 g Butter
  • 125 g almond meal
  • 125 g plain flour, can be replaced with GF flour
  • 1 tsp vanilla extract
  • 130 g castor sugar
  • 1/2 tsp baking powder
  • 1 lime, zest & juice
  • 1 --- raspberries, punnet
  • 6
    40min
    Preparation 15min
    Baking/Cooking
  • 7
    easy
    Preparation
  • 8
    • Appliance TM 6 image
      Recipe is created for
      TM 6
      For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.
    • Appliance TM 5 image
      Recipe is created for
      TM 5
      If you are using a Thermomix® TM6 measuring cup with your Thermomix® TM5:
      For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.
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Recipe's preparation

  1. Preheat oven to 180°C and grease a friand bullion or muffin tin.
  2. Insert butterfly whisk attachment. Add egg whites into bowl and with no measuring cup, whisk egg whites on speed 3 without measuring cup until peaks form. Transfer into a bowl and set aside. Remove butterfly whisk.
  3. Add butter to bowl, place lid on with measuring cup, melt 2 minutes/45°C/ speed 1.
  4. Add almond meal, plain or GF flour, castor sugar, baking powder and vanilla extract and egg yolks.Place lid with measuring cup on and mix 20 seconds/ speed 6.
  5. Without measuring cup on, set speed to 1 and begin adding reserved whisked egg whites through the hole in lid until just combined. Then add lime and lime zest
  6. Pour mixture into prepared moulds, then place the fresh raspberries on top by gently pushing them in until they are just poking up from the mixture.
  7. Bake for 20-25 minutes or until golden & springy on top but still moist in the centre.
  8. Leave to cool for 10 minutes before placing onto a wire rack
  9. To serve, dust with icing sugar and/or add a dollop of double or whipped cream. Can be served hot or cold.
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Accessories you need

  • Butterfly
    Butterfly
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  • Spatula TM5/TM6
    Spatula TM5/TM6
    buy now
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Tip

Try adding a pistachio on top when adding the raspberries. Can be frozen. Great lunch box snacks for kids.


This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

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