Cakes/ Gluten Free/ Low Carb/ Vegetarian

Almond Flour Mini Sponge Cakes

almond-flour-cakes

Soft and moist almond flour cakes that can be filled with any delicious filling.  Berries and cream are particularly delicious.

Cream and apple filling..mmm..

To be honest I am not sure if this is a cake or could be passed off as a soft cookie. They are soft and sponge-like but I wonder if I cooked them for longer to harden they would be more of a cookie. For the time being I am using them as mini sponges and sandwiching them with some cream and soft fruit. The ones that I used with cooked slices of apple did not last long at all.

This is a delicate mixture to handle though so be careful with it! I used ginger to flavour the sponges but you could play around and use cocoa or other spices. Go crazy, play around and make it to your liking!

almond-flour-cakes

Crushed raspberries and cream filling

INGREDIENTS

1/4 cup almond flour
2 eggs, separated
1 tblspn double/heavy cream
1/2 tspn ground ginger
4 tblspn sugar substitute (I used erthyritol)

Yum! Soft and sweet but no sugar! Yah!

Yum! Soft and sweet but no sugar! Yah!

METHOD

  • Preheat the oven to 180C/350F degrees.
  • Whip the egg whites until still.  Then add the sugar substitute and whisk again to keep thick peaks.
  • In a separate bowl, mix the almond flour, egg yolks, cream, ginger and erthyritol (sugar substitute).
  • Fold in the egg white mixture carefully (it will look like a meringue mixture).
  • Put tablespoons of the mixture onto a greaseproof lined tray (although I think waxed paper would be better.).
  • Bake in the oven for 10-12 minutes until golden and firm.
  • Leave to cool and carefully remove from the paper…a palette knife would be great here.  They are delicate! Be Warned!
  • Sandwich together with cream and your filling of choice.  Or just munch them on their own.
  • Eat and enjoy!
Cooked apple and cream filling..

Cooked apple and cream filling..

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