Go Back
Print

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.