Looking for a teatime snack to make in advance? Look no further! I like to take a moment with a coffee and something sweet in the afternoon – it resets my day – and these always do the trick.
Pistachio and raspberry mini cakes
They’re also gluten-free, which makes them a winner with my coeliac mum, but switch gluten-free flour for plain if you like – the recipe works well with either.
Prep 20 min
Cook 20 min
Makes 9 cakes
65g ground pistachios
65g ground almonds
100g icing sugar, sieved
50g gluten-free plain flour
Salt
80g unsalted butter
120g egg whites (from 4 medium or 3 large eggs)
18 raspberries
20g flaked almonds
Heat the oven to 180C (160C fan)/350F/gas 4. Grease nine moulds for mini cakes, using a silicone mould with oval holes or a buttered muffin tin.
For the cake batter, combine the pistachios, almonds and sieved icing sugar in a large bowl. Add the flour and a pinch of salt, and stir until evenly distributed.
Melt the unsalted butter and leave it to cool a little.
Pour the still-warm melted butter into the dry ingredients, add the egg whites and whisk to combine, ensuring there are no lumps.
Divide the cake batter evenly between the greased moulds. Place two raspberries and a few flaked almonds on top of each cake, then bake for 18-20 minutes, until a skewer inserted into the centre of one cake comes out clean.
Remove from the oven and leave the cakes to cool in their moulds for a few minutes. Carefully remove them from the moulds and transfer to a wire rack to cool completely.
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