These little cakes are good on their own, but even more delicious served with warm mixed-berry topping. The eggs are the key ingredient and must be used at room temperature. Either set out the eggs on the counter for 15 minutes beforehand, or submerge in a bowl of warm water for 5 minutes before using.
Ingredients
- Butter-flavored cooking oil spray
- 4 large eggs, at room temperature, separated
- ½ cup agave syrup
- 1 teaspoon vanilla extract
- ½ teaspoon baking soda
- ½ teaspoon salt
- 2 cups almond flour or almond meal
Topping
- 2 cups frozen mixed berries or 2 (10-ounce) boxes frozen mixed berries
- 2 tablespoons agave syrup
- 1½ teaspoons cornstarch
How to Make It
- Preheat the oven to 350°F. Spray one mini muffin pan with a light coating of cooking oil spray. You can also use individual ramekin baking cups, but the yield will be less.
- In a large bowl, combine the 4 egg yolks, agave syrup, vanilla, baking soda, and salt in a large bowl. Using an electric mixer, beat until the ingredients are well blended. Add the almond flour or meal and beat on low speed until combined, about 2 minutes.
- Place the 4 egg whites in a large, clean bowl. Use either a handheld mixer with clean beaters or the whisk attachment on a stand mixer and beat the whites on medium speed until opaque, doubled in volume with soft peaks.
- Using a rubber spatula, gently fold the egg whites into the batter until just combined. Scrape the batter evenly into the prepared muffin cups, filling each three-quarters full. Bake, rotating halfway through, until the edges are light brown and a dime-sized soft center remains, 18 to 20 minutes. If using larger baking cups, you'll need to increase the baking time by 5 to 10 minutes. Transfer the pan to a wire rack and let cool completely, at least 15 minutes.
- To make the berry topping, combine all the ingredients in a large microwaveable bowl and toss until combined. Microwave on high for 2 minutes, then stir and microwave again until slightly thickened and steaming, about 2½ minutes more.
- Unmold the cakes. To serve, spoon 1 tablespoon of the warm berry topping on each cake. Extra cakes may be stored in an airtight container at room temperature for up to 7 days.
Nutrition Facts |
Serving Size 1 |
Nutritional Value Per Serving | Calories 231 kcal Calories from Fat: 117 kcal |
% Daily Value*
|
Total Fat 13 g 37% |
Saturated Fat 1 g 5% |
Trans Fat 0.0 g |
Cholesterol 74 mg 25% |
Sodium 216 mg 4% |
carbohydrates 25 g 19% |
Dietary Fiber 3 g 8% |
Sugars 19 g 21% |
Protein 8 g 16% |
* Above mentioned %DVs (Percent Daily Values) are based on 2,000 calorie food intake.
DVs (Daily values) may be vary depending upon individuals daily calorie needs. Above nutritional values are estimates and should only be used as a guide for approximation. They are not allfoodchef.com recommendations. Calculations are based on average weight of 194 lbs. and ages of 19 to 50 years. |