Bite Size Almond Raspberry Spoon Cakes

Sep 5

Written By Erin McDowell

MAKES

20 - 25 bites

TAKES

Prep time: 15 minutes
Cook time: 15 minutes
Total: 30 minutes

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✻ ABOUT THIS RECIPE

The popularity of cake pops got me thinking of other, easier ways to share bite size cakes. One day, I opened my silverware drawer and instead of seeing dozens of spoons, I saw tiny cake pans on a handle! Thus, these little “spoon cakes” were born. Moist almond cake paired with a whole raspberry are baked right inside the spoon, then finished with powdered sugar. They’re cute, and so easy to serve to folks who want even the tiniest bite of something sweet.

INGREDIENTS

nonstick spray, as needed

49 g / ¼ cup neutral oil (such as vegetable, coconut, etc.)

50 g / ¼ cup granulated sugar

35 g / 1 large egg white

43 g / 3 tablespoons yogurt

1 g / ¼ teaspoon pure vanilla extract

1 g / ¼ teaspoon almond extract

64 g / ⅔ cup almond flour

2 g / ½ teaspoon baking powder

pinch of fine sea salt

20 to 25 raspberries

confectioners’ sugar, as needed for finishing

More Cake Tips + Tricks:

METHOD

1. Preheat the oven to 375°F / 190°C. Line a baking sheet with parchment paper.

2. Arrange 20 to 25 spoons on the baking sheet so they have at least ¼ inch / ⅔ cm between them. Lightly grease the bowls of the spoons with nonstick spray.

3. In a medium bowl, whisk together the oil, sugar, egg white, yogurt, vanilla extract, and almond extract.

4. Add the flour, almond flour, baking powder and salt; mix to combine.

5. Use a spoon to scoop the batter into the bowls of the spoons, filling them about three-quarters full (5-10 g / 1 to 2 teaspoons). Press a raspberry into the center of the batter in each spoon.

6. Bake until the cakes puff up around the raspberry and appear set, 12 to 15 minutes. Cool completely. Garnish with confectioners’ sugar just before serving.

NOTES