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.
