Small Batch Almond Raspberry Cakes

🧂 Ingredients

• ¼ cup (30 g) whole wheat pastry flour

  or unbleached all-purpose flour
• ¼ cup (30 g) almond flour or meal
• ¼ + ⅛ teaspoons baking powder
• ⅛ teaspoon kosher salt
• ¼ cup (50 g) granulated sugar
• zest of ½ orange
• 4 tablespoons (2 oz; 60 g) unsalted butter

  softened
• ⅛ teaspoon pure almond extract
• ⅛ teaspoon pure vanilla extract
• 1 large egg, lightly beaten

  room temperature
• 2 teaspoons whole or low-fat milk
• ½ cup (60 g) frozen raspberries

  see recipe notes
• ¼ cup (30 g) powdered sugar

  sifted
• 1-2 teaspoons fresh orange or blood orange juice
• pinch natural beet powder or drop of pink food coloring

  optional

Instructions

• 1 Prepare the cakes: Preheat the oven to 325°F (162°C) with a rack in the center
  position. Generously grease four center-positioned wells of a standard 12-cup
  muffin tin with baking spray (or line with paper liners).
• 2 In a small mixing bowl, whisk together the whole wheat pastry flour, almond
  flour, baking powder, and salt. Reserve one teaspoon of the flour mixture to
  toss with the frozen raspberries. Set aside.
• 3 In a medium mixing bowl, combine the sugar and orange zest. Using your
  fingertips, rub the zest into the granulated sugar until fragrant and moist. Add
  the softened butter, almond extract, and vanilla extract. Using a hand-held
  mixer (or a stand mixer fitted with a paddle attachment) cream the butter and
  sugar mixture over medium-high speed until light and fluffy, about 3 to 4
  minutes. Scrape down the bowl several times to ensure all of the ingredients are
  incorporated evenly. Reduce the speed to medium and add the egg. Beat until
  incorporated (it may look slightly broken). Over low speed, slowly add the flour
  mixture in two additions, alternating with the milk until just combined. The
  batter will be relatively thick.
• 4 Using a spatula, gently fold the flour-dusted frozen raspberries into the
  batter. Using a spoon, transfer the batter evenly into the four greased muffin
  wells, and smooth the top with the bottom of the spoon.
• 5 Bake for 26 to 28 minutes, or until the cake is golden brown and beginning to
  pull away from the sides. A toothpick inserted in the center should come out
  clean. Allow the cakes to cool in the pan on a wire rack for 3 to 5 minutes.
  Carefully invert the muffins onto the wire rack (*keep the cakes top-side down)
  and cool completely.
• 6 Prepare the Glaze: Whisk together the powdered sugar, orange juice, and beet
  powder/coloring (if using) in a small bowl. The glaze should be thick, but be
  able to drizzle from the end of a spoon. If it is too thin, add additional
  powdered sugar. If too thick, add another drop or two of orange juice. Spoon the
  glaze over the cakes, allow to set slightly, and serve.

Nutrition Info