Almond Mini Cakes With Mixed Berry Topping

Total Time: 35 mins Preparation Time: 15 mins Cook Time: 20 mins

Ingredients

• Servings: 16
• butter-flavored cooking spray
• 4 large eggs, at room temperature, separated
• 1/2 cup agave syrup
• 1 teaspoon vanilla extract
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 2 cups almond flour or 2 cups almond meal
• 2 cups frozen mixed berries
• 2 tablespoons agave syrup
• 1 1/2 teaspoons cornstarch

Recipe

• 1 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.
• 2 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.
• 3 add the almond flour or meal and beat on low speed until combined, about 2 minutes.
• 4 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.
• 5 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.
• 6 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 2 1/2; minutes more.
• 7 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.