Soft, fragrant and irresistibly indulgent: the mini almond and strawberry plumcakes are little delights perfect for starting the day sweetly or treating yourself to a special afternoon break. Their soft, light texture, enriched by the delicate taste of almonds and the freshness of strawberries, makes them truly unique. This simple, well-balanced recipe also has a little secret: the strawberries remain perfectly on the surface without sinking into the batter, giving a result that’s beautiful to look at as well as delicious to taste.
Below, let’s see together how to prepare these delicious mini almond and strawberry plumcakes:
Other strawberry dessert recipes:
- Difficulty: Easy
- Preparation time: 15 Minutes
- Cooking time: 25 Minutes
- Portions: 6
- Cooking methods: Oven
Ingredients
- 2 eggs
- 1/2 cup sugar
- 1.6 oz almonds (finely ground)
- 3.5 oz all-purpose flour
- 1/4 cup potato starch
- 1.5 tsp baking powder
- 1 pinch salt
- 4 tbsp butter
- grated zest of 1/2 lemon
- vanilla extract
- 1 cup strawberries
Preparation
Melt the butter in a bain-marie or in the microwave and let it cool slightly. Meanwhile, wash the strawberries thoroughly, remove the stems and dry them carefully so they don’t release too much moisture during baking.
Beat the eggs with the sugar using electric beaters until the mixture is pale, voluminous and frothy.
Add the melted butter, grated lemon zest, a pinch of salt and the vanilla extract, then gently mix to combine everything.
Sift the flour, potato starch and baking powder directly into the mixture, then fold in until you obtain a smooth, homogeneous batter.
Add the ground almonds and mix again to distribute them evenly.
Pour the batter into previously buttered mini plumcake molds, filling them about three quarters full and smoothing the surface gently.
Cut the strawberries into pieces and arrange them on each plumcake, pressing them lightly onto the batter without letting them sink.
Bake in a preheated conventional oven at 356°F for about 25 minutes, until the tops are golden.
Remove from the oven, let cool completely and serve, if you like, with a light dusting of powdered sugar.
Bon appétit and… see you at the next recipe!
If you try this recipe, be sure to tag #ipasticcinidinina on Instagram so I can see it and share it with the community.
