A light, irresistible mini-cake – perfect for spring entertaining and desserts! They are secretly gluten-free, too, so everyone can enjoy.
- Easy
- 50 mins
- 12 servings
Ingredients
For the topping
- 1 cup strawberries, quartered
- 2 cups cut rhubarb, fresh or frozen
- 6 tablespoons granulated sugar, divided
- 1 tablespoon water
- 1/4 teaspoon Rodelle Almond Extract
For the cake
- 6 tablespoons unsalted butter, melted and cooled
- 3/4 cup almond flour
- 3/4 cup powdered sugar
- 1/4 cup salt
- 1/4 teaspoon Rodelle Almond Extract
- 2 large eggs
- 2 large egg whites
- 3 tablespoons cornstarch
- 1 1/4 teaspoons baking powder
Uses
Directions
- Combine strawberries, rhubarb, 4 tablespoons of sugar, water, and Rodelle Almond extract in a medium heavy saucepan.
- Bring to a boil, reduce heat and simmer for 15 minutes. Remove from heat and cool.
- Preheat oven to 350°. Grease muffin tin cups with vegetable spray or butter.
- In a food processor, mix almond flour, powdered sugar, and salt until combined, about 30 seconds.
- Add eggs and almond extract and process until smooth, about 30 seconds.
- Pulse in the melted butter, cornstarch, and baking powder. Scrape mixture into a large bowl.
- Using an electric beater, whip egg whites until very foamy. Gradually add 2 tablespoons granulated sugar while beating egg whites until stiff peaks form.
- Using a rubber spatula, gently fold one third of the egg whites into the almond mixture to lighten it.
- Fold in the rest of the egg whites just until no streaks remain.
- Spoon batter into prepared muffin cups, and bake for 10 minutes.
- Remove from oven. Spoon 1 teaspoon rhubarb mixture on top of each cake. Return to oven, and bake until golden brown and until a toothpick inserted in cake (not the jam) comes out clean, about 8 to 10 minutes.
- Serve warm or at room temperature, preferably within 8 hours of baking.
- Note: Recipe inspired by NY Times.