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SQUARE ALMOND MINI CAKES FOR EASTER
These cute little almond mini cakes and great for Easter or any party as they taste gorgeous and are bite – size.
Servings Prep Time
20 cakes 20 minutes
Cook Time Passive Time
20minutes 30minutes
Servings Prep Time
20 cakes 20 minutes
Cook Time Passive Time
20minutes 30minutes
Instructions
THE HOW TO BIT
  1. Preheat oven to 180 degrees C/ 350 degrees F. Butter a 12-by-17- inch rimmed baking sheet, and line with greaseproof paper. Butter greaseproof, and dust with flour tapping out excess; set to one side.
  2. Sift flour, baking powder, baking soda, and salt into a large bowl; set aside.
  3. Put the caster sugar and icing sugar and the almond flour into the bowl of an electric mixer fitted with the paddle attachment. Mix on medium-low speed until mixture resembles coarse meal, about 2 minutes. Raise speed to medium-high. Add butter; mix until pale and fluffy, about 2 minutes. Mix in egg yolks and vanilla. Add flour mixture in 2 batches, alternating with the milk. Transfer to a large bowl; set aside.
  4. Put egg whites into the clean bowl of an electric mixer fitted with whisk attachment; beat on medium-high speed until foamy. Gradually add in the granulated sugar, beating until soft peaks form. Fold one-third of egg-white mixture into batter with a rubber spatula. Gently fold in remaining egg-white mixture.
  5. Spread the light almond mixture evenly into prepared sheet. Bake until a cake tester inserted into the center, comes out clean, 15 to 20 minutes. Transfer sheet to wire rack; let cool completely.remove the greaseproof paper carefully
  6. Cut cake in half. Spread one-half with strawberry jam; top with remaining half. Refrigerate 1 hour. Trim cake, and cut into 1 1/2-inch squares.
To Decorate
  1. Brush the top of the cake square with a watered down strawberry jam
  2. Roll out the icing to 1/2 cm thick and cut into 1 1/2 inch squares
  3. Attach the icing squares with jam mix
  4. Smooth the edges of the icing and decorate with piping icing and mini eggs