Friday, May 25, 2012

Let's Celebrate with Sweet Liberty Cakes

I originally made these last summer while at Better Farm in Redwood, Ny.  My friend and I wanted to get away and try a bit o' farming.  It was only two weeks, but looking back now, I have so many wonderful memories.  As this summer approaches, my mind is swimming with new things to try and new places to go.

I like the square shape of these cakes- it's nice to change things up a bit.  They take longer to bake because they're all squished together in a baking dish.  You can easily use a muffin tray instead and reduce the baking time to 20-25 minutes.

Have a great weekend!

Sweet Liberty Cakes
makes 12

2 1/2 C blanched almond flour
3 eggs
1/4 C butter melted
1/2 C honey
1/2 tsp salt
1/2 tsp baking soda
1/2 C blueberries
1/2 C strawberries diced

Preheat the oven to 350
Line a baking dish with 12 red, white and blue muffin liners 
In a large bowl whisk the eggs, honey and cooled, melted butter
In a separate bowl mix the blanched almond flour, salt and baking soda
Blend the dry into the wet and mix thoroughly
Gently fold in the berries
Using a less than full 1/4 C measuring cup and a spoon, divide the batter into the 12 muffin liners
Bake 30-40 minutes until the tops of the cakes are a light golden brown

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