I'm a bit late posting this - summer has kicked off in all its glory with BBQs, drinks al fresco and cheering on Mr CB at his first 10km run. All these fun and games haven't left me with much time to bake let alone write about the end result. I did find some time on Saturday afternoon however to make these delicious individual cakes whose recipe came from the wonderful Redonline. It was another excuse to get out my cute mini loaf tins too. The sharpness of the raspberries works really well with the sweet macaroon centre. I served them up at the carb loaded pre-run dinner with a scoop of ice cream.
grated rind of 1/2 lemon
3 medium egg whites
100g icing sugar
40g plain flour
50g dessicated coconut
25g ground almonds
a few raspberries
1. Preheat the oven to 200c/gas mark 6. Lightly oil 6 individual metal friand or mini loaf tins and line the bases with greaseproof paper, then put the tins on a baking sheet. Warm the butter and lemon rind in a small saucepan until the butter has just melted then leave to cool.
2. Whisk the egg whites until stiff, then gradually whisk in the sugar, a bit at a time. Continue to whisk until smooth and glossy.
3. Sift the flour over the top. Add the coconut and ground almonds and gently fold together. Gradually fold in the melted butter until just mixed.
4. Divide the mixture between the tins and smooth the surface. Press a few raspberries into the cakes. Bake for 15-20 minutes until the tops are golden and a skewer comes out clean.
5. Leave to cool for 5 mins then loosen the edges with a knife, turn out on to a wire rack and dust the top with sifted icing sugar.