Raspberry And White Chocolate Almond Cakes

1. 1

   Preheat the oven to 350u00b0F. Grease eight 1/2 cup oval or round muffin cups and place on a baking pan.

2. 2

   Place the egg whites in a medium bowl and whisk lightly with a fork until combined. Add the butter, ground almonds, combined sifted powdered sugar and flour, and the chocolate. Using a wooden spoon, stir until just combined. Divide the mixture among the muffin cups.

3. 3

   Bake for 10 mins. Top with the raspberries. Bake for a further 15 mins. Turn, top-side up, onto a wire rack to cool.

4. 4

   Serve warm or at room temperature, dusted with the additional sifted powdered sugar.

* Per serving · 4 servings · Values may vary.

No additional tips available.