The highlight of the night is a pile of light, fruity cakes that everyone can enjoy. Made with almond meal and gluten-free flour, these cakes taste delicious with a wicked dollop of lemon-flavoured cream.
| Energy 2670kJ | Fat saturated 21.00g |
| Fat Total 51.00g | Carbohydrate sugars g |
| Carbohydrate Total 38.00g | Dietary Fibre 3.00g |
| Protein 9.00g | Cholesterol mg |
| Sodium mg |
All nutrition values are per serve.
- Step 1
Preheat oven to 170°C. Brush six 100ml-capacity oval friand pans with spread to grease.
- Step 2
Use an electric beater to beat the spread and sugar in a large bowl until pale. Add eggs, 1 at a time, beating well after each addition.
- Step 3
Add the almond meal, flour, baking powder and pear puree to the egg mixture. Mix until well combined. Add two-thirds of the raspberries and stir until just combined.
- Step 4
Divide the mixture among the prepared pans. Top with the remaining raspberries. Bake in oven for 45 minutes or until the cakes spring back when lightly touched. Set aside for 5 minutes to cool before turning onto a wire rack.
- Step 5
Meanwhile, combine the mascarpone, cream, icing sugar and lemon rind in small bowl until smooth.
- Step 6
Dust cakes with icing sugar. Serve with mascarpone mixture.
Shopping tip: Find pear puree in the baby food aisle. To make your own, blend poached fresh pears or drained canned pears.
Make it ahead: Prepare to the end of step 5 up to 1 day ahead. Store the cakes in an airtight container. Cover the mascarpone mixture and store in the fridge. Continue from step 6 just before serving.
For recipes classified gluten free, please always check your ingredients to ensure they do not contain gluten.
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