Blackberry Almond Cakes
- 1/2 C of whole wheat flour
1/3 C of almonds (toasted in a pan then finely ground)
2/3 C of turbinado sugar (divided)
3 egg whites
1 T of canola oil
2 T of applesauce
1 tsp of lemon zest
pinch or two of salt
dash of almond extract
dash of vanilla extract
blackberries (enough for each cake)
4-5 T of blackberry preserves
- First, toast up your almonds in a pan then ground them down into almond meal. Take your 1/3 C of almond, 1/2 C of whole wheat flour, 1/3 C of turbinado sugar, lemon zest and salt, put them in a bowl and set aside.
- With a stand or hand mixer, beat the egg whites until they form soft peaks. Then slowly add in the other 1/3 C of sugar, vanilla, and almond extract into the egg whites. Continue mixing for another two minutes before adding in the whole fourth egg and mix for another few minutes until everything doubles in volume.
- With a spatula, slowly fold in the T oil.
- Slowly add the egg mixture into the dry ingredients. I did this in four batches, carefully folding the egg mix into the dry mix with a spatula. Be gentle with the eggs, they will thank you later by rising nicely in the oven.
- Add the final two T of applesauce last and fold in with a spatula.
- Using a tablespoon, scoop two tablespoons into the bottom of each muffin tin that are of course sprayed with cooking spray or lined with cupcake liners. Then spoon a dainty (yes, I said dainty) amount of preserves on top of each. Finally, top with a single blackberry. Both the preserves and blackberry will sink down into the middle of the cake as it bakes.
- Bake the cakes for 15-20 minutes or until you start to smell something incredible exuding from your oven.
- Let cool for 10 minutes before eating.