CHERRY ALMOND MINI CAKES

makes 12

Cakes for breakfast are a thing. We just need to choose our cakes wisely. I tend to bake these little almond cakes with all kinds of fruit and berries, and then leave just enough for a couple of days, and the rest goes into the freezer. So whenever the need to have a dessert catches me - I always have something delicious at hand.

Amount of protein, good fats and different kinds of fibre in this recipe will make sure that your energy (and mood!) will remain stable till lunch, easy, without flying up and down. So it’s a keeper.

Ingredients:

• 125g ground almonds
• 30g ground flaxseeds (2 heaped Tbsp)
• 50g buckwheat flour (3 Tbsp)
• 3 large eggs
• 50g honey (4 Tbsp)
• 50g olive or coconut oil
• ½ tsp baking soda
• pinch of salt
• zest of 1 delicious lemon
• a generous cup of frozen berries of your choice (I really love cherries in this recipe)
• some sliced almonds for the top

Method:

Feel free to do any fruit you love. It works particularly well with juicy sharp tasting fruit (plums, berries fresh or frozen). 

1. Oven to 175C fan.
2. If your muffin tin is a bit tired, make sure to oil it a bit, otherwise leave as it is.
3. Just mix all ingredients together (except for cherries and sliced almonds) and evenly spoon into a muffin tin.
4. Top up with cherries and some almonds.
5. Bake for 15 minutes precisely, do NOT over bake, it’s a very delicate mix and turns into dry rusks (still delicious though) in a matter of extra minutes.
6. Enjoy warm straight out of the oven.