Raspberry Lemon Little Loaves

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Raspberry Lemon Little Loaves with lemon zest, egg whites and ground almonds are delicious quick breads, small sized with fresh raspberries to enjoy with your favourite drink.


Raspberry Lemon Little Loaves with lemon zest, egg whites and ground almonds are delicious quick breads, small sized with fresh raspberries to enjoy with your favourite drink.

 

You need a baking pan with four little loaves shapes, each of one cup volume to make these addictive lemon raspberry breads. Their size makes them great to serve for afternoon snack or breakfast. My pan is of six mini loaves, so I used cooking spray for four, filled them and baked for 16 minutes. Two loaf shapes remained empty while baking.

Raspberry Lemon Little Loaves with lemon zest, egg whites and ground almonds are delicious quick breads, small sized with fresh raspberries to enjoy with your favourite drink.

 

If you decide to bake one raspberry lemon loaf in one large loaf pan, please adjust baking time. This bread is ready when a toothpick inserted in the middle comes out clean.

There is no fresh lemon juice and baking soda in them. Egg whites and butter are the only wet ingredients.Β  If you carefully plan your cooking, I guess you have four egg whites frozen since you made something using yolks only so this is the best possible way to use them. Except Pavlova, of course!

 

Raspberry lemon loaves are moist and tender, and it is very easy to cut the slices to serve.
There is one great trick to prevent small fruits to sink to the bottom of the baking dish: if you want to make them attractive when cutting, just gently roll / combine fresh raspberries with flour before you add them into the batter. Make sure they are dry before you combine them:

Raspberry Lemon Little Loaves with lemon zest, egg whites and ground almonds are delicious quick breads, small sized with fresh raspberries to enjoy with your favourite drink.

 

Love raspberries? Here are our favorite recipes:

Raspberry Fudge Brownies

Forest Fruits Hand Pies

Lemon Mini Bundt Cakes from Scratch

Simple Forest Fruits Bundles

Raspberry Agar Jam

Raspberry Lemon Little Loaves with lemon zest, egg whites and ground almonds are delicious quick breads, small sized with fresh raspberries to enjoy with your favourite drink.

5 from 8 votes
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Raspberry Lemon Little Loaves

Raspberry Lemon Little Loaves with lemon zest, egg whites and ground almonds are delicious quick breads, small sized with fresh raspberries to enjoy with your favourite drink.

Course Dessert
Cuisine Italian
Keyword Raspberry Lemon Little Loaves
Prep Time 15 minutes
Cook Time 16 minutes
Total Time 31 minutes
Servings 4 little loaves

Ingredients

  • 10 Tbsp melted butter + extra for the pans, if using
  • 3 Tbsp lemon zest ( 2 large fresh lemons )
  • 4 egg whites
  • Pinch of salt
  • 4 Tbsp sugar
  • 3/4 cup ground almonds
  • Pinch of baking powder
  • 6 Tbsp + 1 tsp all-purpose flour
  • 1 cup raspberries + 1 Tbsp flour
  • 1 cup raspberries + to serve with cake
  • Powdered sugar to dust before serving

Instructions

  1. Butter four mini loaves, each of 1 cup volume and leave aside.
  2. Preheat the oven to 180 C / 356 F.
  3. Gently combine raspberries and flour in a shallow bowl. Separate raspberries from flour

  4. In another bowl, combine almonds, baking powder and flour.
  5. In another,medium sized bowl, mix egg whites, salt, and sugar until stiff peaks form.

  6. Slowly add dry ingredients, butter, and lemon zest.

  7. Once the mixture is done, gently add flour coated raspberries and fill four mini loaves and bake for 16 mins.
  8. One finished, leave in the pan to cool before you take them out.

  9. Dust the loaves with powdered sugar before serving and arrange with fresh raspberries.

Raspberry Lemon Little Loaves : ground almonds combined with egg whites, lemon zest and raspberries make a perfect treat !

 

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