Blueberry-raspberry mini cakes

2013-04-17 POST MUST HAVE!!! 21.30.222013-04-17 POST MUST HAVE - 2 21.30.402013-04-17 POST MUST HAVE - 5 21.31.31-12013-04-17 POST MUST HAVE - 6 21.32.592013-04-17 POST MUST HAVE - 7 21.33.132013-04-17 POST MUST HAVE - 4 21.31.13

I always look for easy recipes, made from basic ingredients. Especially when they are about something delicious yet relatively healthy. And I think that these mini cakes just fit the bill.

You can make them for your afternoon tea or lazy Sunday with a glass of chilled bubbly champagne!


8 eggs

150 g. sugar

180 g. all-purpose flour

5 tablespoon fresh orange juice

200 g raspberry jam (you can chose any other berry if you like)

3 tablespoon grape juice

150 g. powdered sugar

berries for decoration

How to:

Preheat oven to 200 C.

Separate carefully egg whites from yolks. Let the whites stand for a few minutes. Whip them with a pinch of salt until stiff peaks form.

With an electric mixer beat yolks with sugar. Gradually add previously sifted flour. Add whipped whites and mix everything until combined.

Spoon batter into pan. Bake for 15 minutes or until the toothpick inserted in the middle comes out clean.

Cool the cake a little. In the meanwhile mix orange juice with raspberry jam.

Cut the cake in two parts. Spread the jam mixture over one part. Cover it with another (clean) part. Cut the cake into cubes or any other shape.

In a small bowl mix together powdered sugar and grape juice. Coat the tops of the cakes with glaze.

For a final touch decorate with fresh berries.

Bon appetit!


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