Recipe Mini Pink Cakes (Roze Koeken)
Yields: 24 mini cakes
Tools: (mini) muffin tin, baking sheet, baking parchment
100 gr caster sugar
100 gr butter, softened, plus extra for greasing
zest of 1 lemon
80 gr plain flour
30 gr ground almonds
pinch of salt
100 gr icing sugar
2 tablespoons raspberry juice (handful of raspberries)
1. Preheat the oven to 160C/320F.
2. Grease and flour your (mini) muffin tin. Set aside.
3. Cream butter and sugar together until fluffy, for about 5 minutes. Mix in the lemon zest. Add the eggs one at a time, making sure each is fully incorporated before moving to the next addition. Scrape any unmixed ingredients from the side of the bowl after each addition. Sift flour and ground almonds into the bowl and beat until combined. Make sure not to overbeat. If you don’t have ground almonds at hand, use plain flour instead.
4. Fill each muffin cup half full using two (tea)spoons. Place a sheet of baking parchment over the muffin tin, then a baking sheet over that so that the cakes do not rise too much. We are not baking cupcakes here! Place tin in the oven and bake cakes for 16 minutes, then remove the baking sheet and parchment and bake for an additional 2-3 minutes. The cakes should be very pale.
5. Once baked, turn cakes out onto a wire rack and leave to cool.
6. While your cakes are cooling, make the glaze. Press raspberries through a sieve to obtain their juice. You could also use other (red) juicy fruits, such as cherries or strawberries. Sift icing sugar into a bowl, then add raspberry juice and mix until combined. Once cakes have cooled, ice the tops with about 1/4-1/2 teaspoon of the glaze using a small palette knife or two teaspoons. Leave to set, then enjoy!
Source: adapted from Nadine Bakes, who in turned adapted the recipe from Koken met Karin