My heart leaps at the sight of recipes that don’t need an electric mixer. While it can be argued that you can whip egg whites by hand, or worse, beat butter, I’m going to say no thanks, I would rather save my wrists.
These strawberry almond cakes use melted butter and are aerated by baking powder. It’s got a delightful flavor brought about by the mixture of almond, pistachio and strawberries. It’s super easy to make, essentially just mixing everything in by hand. You may also recognize that this recipe is inspired by friands and financiers.
Mini Strawberry Almond Cakes
- 4 eggs
- 70 ml milk
- 185 g butter, (melted)
- 90 g almond meal
- 30 g pistachio meal
- 200 g icing sugar
- 75 g plain flour
- 5 g baking powder
- 3 g salt
- 100 g strawberries, (chopped fresh or frozen)
Pre-heat oven to 200℃ (180℃ fan forced), 20 mins, mini cupcake tins
Generously grease a non-stick mini muffin pan using a cooking oil spray. Alternatively, you can line with cupcake/muffin liners to avoid sticking.
Melt butter and set aside.
Whisk together your dry ingredients: almond meal, pistachio meal, flour, baking powder, icing sugar and salt. Break any large clumps.
Whisk together your wet ingredients: eggs, milk and butter.
Pour wet ingredients over dry and mix until just combined.
Pour onto mini muffin pan up to 2/3 of the way up.
Evenly distribute strawberries on top of each mini cake.
Bake in preheated oven for 20 minutes or until tops are golden brown.
Feel free to change things up by replacing strawberries with raspberries, blueberries or another fruit. You can even change the ratios or the nut meals, or even use another nutmeal (hazelnut?). Unfortunately, I would not advice replacing the eggs with coke or pepsi as was suggested by my boyfriend.
Happy baking!
Anne Cortz 
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