This gluten free mini raspberry cake recipe is a yummy treat for a family gathering or a afternoon tea. These mini cakes are so delicious, your guests will be very happy and will definitely try and steal the recipe! We used our favourite crumbly almond cake in recipe to replicate a delicious sponge. If you want to put a twist on this recipe, add a squeeze of lemon juice to the frosting an to make a delicious lemony cream.
I hope you love these cakes as much as I do!
* If you want to make a bigger cake double the recipe. Split the cake batter evenly between 2 tins (23cm in diameter) and bake at the same temperature but for 35 minutes.