For this recipe I have to thank the talented English Jo Pratt, in addition to having written a beautiful book entitled "In the Mood for Food," has worked with many chefs and high-level reviews of some importance.
The recipe that I propose today, from his book that I recommend you buy, it is very easy to make and you can also prepare a few hours of 'cool taste advance or opt to serve shortly after it baked and made it cool.
INGREDIENTS (for 12 cupcakes):
125 g unsalted butter, melted
25 g ground almonds 75 g of dried coconut
275 g
sifted icing sugar 75 g flour (no yeast)
1 / 2 teaspoon baking
5 large egg whites 100 g raspberries
PROCEEDINGS
1. Preheat the oven to 180 degrees and retrieved a muffin pan, preferably silicone.
2. Melt the butter in a saucepan.
3. Stir all the ingredients except the raspberries in a bowl that will be added later, stir until a dough without lumps.
4. Spread the mixture into molds and add the raspberries, pressing gently to the surface.
5. Bake the cakes for 15 minutes and once baked golden brown and soft in the middle. Remember them unmold and cool before dusting with icing sugar just before serving.
0 comments:
Post a Comment