I really do love raspberry more than any type of berries out there. Its tartness with a little sweetness makes any baked goods taste good. Right now the price of raspberry is quite reasonable, so I am not at all looking forward to $7 a pack in the near future.
Anyway, to make this teacakes look much cuter, I use 8 cm Brioche mold instead of muffin pan. I am quite sure you can use any kind of mold you have on hand.
If you don’t eat them up on the same day, which I doubt, you can keep them wrapped in plastic and store in the fridge for a few days.
- 5 tablespoons unsalted butter, plus more for molds
- 1/4 cup brown rice flour OR all-purpose flour
- 1/2 cup almond meal
- 1/2 cup confectioners’ sugar
- 1/8 teaspoon sea salt
- 1/4 teaspoon baking powder
- 1 vanilla bean, split open and seeds scraped out
- 4 lemongrass stalks, finely chopped (I use ONLY the soft part inside) (optional)
- 2 large egg whites
- 2/3 cup (100g) raspberries
Preheat the oven to 350 ํF. Butter brioche molds (or muffin pan); set aside.
Melt the butter in a small pot and set aside.
In a bowl, sift & whisk together rice flour, almond meal, confectioners’ sugar, sea salt, and baking powder. Mix in the vanilla seeds and lemongrass.
Lightly beaten 2 large egg whites until foamy. Make a hole in the middle of the dry ingredients and pour the egg whites into it. Mix together until smooth. Stir in the melted butter, then gently fold in the raspberries. Divide the batter among the molds.
Place in the oven and bake, rotate half way, for 20-30 minutes, or until a cake tester inserted in centers comes out dry. Remove from the heat and let cool for a few minutes, then unmold the cakes onto a cooling rack.
Sprinkle with confectioners’ sugar once cool.
Reference: This recipe is adapted from “La Tartine Gourmande” by Beatrice Peltre.