Thursday, March 24, 2011

Berry Vanilla Cakes

Oh my how I love these little delicacies.  They really are cakes, not muffins.  I ate three the night I made them, enough said. 

Berry Vanilla Cakes with Vanilla Topping

3 eggs
1/2 C honey
1/2 C (1 stick) butter melted
1 T gf vanilla
1 tsp lemon juice
2 C mixed berries defrosted and smashed, makes 1 full cup
1 C blanched almond flour
1 C almond meal
1/2 tsp salt
1/2 tsp baking soda

Vanilla Topping
1 C homemade yogurt
3 T honey, adjust to desired sweetness
1 tsp gf vanilla

Preheat the oven to 350
Defrost the frozen berries and smash, pour out the extra juice
Whish the eggs, honey, melted and cooled butter, lemon juice, vanilla and berry mixture
Mix in the almond flours, salt and baking soda
Gently mix in the smashed berries
Line a muffin tin with paper liners
Using a large icecream scoop, fill each muffin cup until full (one large scoop)
Bake 15-18 minutes
Remove from heat and let cool on a rack
Gently remove the cakes and drizzle with the yogurt topping
Makes 12 cakes


Single PAP said...

mmmmm.. those look yummy!!

Sara said...

Yum! Perhaps I'll try these!

Sophie from Sophies Foodie Files said...

MMMMM,...these muffins with that special yoghurt topping look fantastic & wonderful too!

MMMMMM,...lovely delights! :)

Kisses from Brussels to you!

Jo said...

What almond flour & meal do you use?

Mollie Frances said...

Hi Jo,
I use almond meal from Trader Joe's, it's very convenient and affordable (as far as almond flour goes).
As for blanched almond flour, I use Honeyville brand which I order from Amazon in a 5 lb. bag.
I plan on doing a post on this very soon!