Description:

Miniature almond cakes topped with a mix of fresh berries, offering a delightful combination of nutty flavors and juicy fruit. Perfect for individual servings at brunch or as a sweet treat.

Cooking Equipment Needed:

  • Oven Muffin tin or individual cake molds Mixing bowls Electric mixer

Ingredients:

  • 1 cup almond flour
    1/2 cup all-purpose flour
    1 teaspoon baking powder
    1/4 teaspoon salt
    1/2 cup unsalted butter, softened
    3/4 cup granulated sugar
    2 large eggs
    1/2 teaspoon almond extract
    1/2 cup sour cream
    1 cup mixed berries (blueberries, raspberries, strawberries)

Cooking Time:

Prep Time: 20 minutes

Cook Time: 20 minutes

Total Time: 40 minutes

Cooking Steps:

Prepare Dry Ingredients: In a bowl, mix together almond flour, all-purpose flour, baking powder, and salt.

Cream Butter and Sugar: Using an electric mixer, beat butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Stir in almond extract.

Combine Mixtures: Alternately fold in the dry ingredients and sour cream into the butter mixture, starting and ending with the dry ingredients.

Fill and Top: Spoon batter into greased muffin tins or cake molds, filling each about two-thirds full. Top each with a spoonful of mixed berries.

Bake: Bake in a preheated 350～F (175～C) oven for 20 minutes, or until a toothpick inserted into the center comes out clean.

Cool and Serve: Let cool in the pans for a few minutes, then remove to cool completely on a wire rack.