Berry cakes

Fill your home with the gorgeous aroma of freshly baked berry cakes. They make great lunchbox snacks too.

Makes

12

Ingredients

• 150g ground almonds (almond meal)
• 1 1/4 cups pure icing sugar, sifted
• 3/4 cup gluten-free plain flour
• 1 lemon, rind finely grated
• 5 eggwhites, at room temperature
• 150g butter, melted, cooled
• 150g punnet blueberries or raspberries

• Method

  1. Preheat oven to 200°C. Grease a 12 x 1/3-cup capacity muffin pan or an 8 x 1/2-cup capacity mini loaf pan.
  2. Place almonds, sugar, flour and lemon rind into a bowl. Mix well to combine.
  3. In a separate bowl, whisk eggwhites with a fork until frothy. Add to flour mixture. Mix until just combined. Stir in melted butter. Gently fold through berries.
  4. Spoon mixture into holes so they are three-quarters full. Bake for 20 minutes or until a skewer inserted into the centre comes out clean. Stand in pan for 10 minutes. Transfer to a wire rack to cool.