AS-HEALTHY-AS-THEY-ARE-EASYRASPBERRY CUPCAKES.

Sometimes, something a little sweet and unnecessarily dainty is just the thing we need. These little cakes are not only delicious but pretty damn healthy too, and will impress at any occasion.

Especially since my floral, rose-spiked Persian Love Cake, I've been really enjoying playing with cake and dessert recipes that are totally scrumptious but promise to be a little healthier for you, so today I wanted to share this recipe, adapted from my Nourish book, that really hits the spot. These cakes are nutty, sweet with fruit and full of nuts and fibre. They're an absolute doddle to whip up, and are gluten and refined-sugar free too!

Here's what you'll need for 12 little cakes and their pretty little toppings:

150g ground almonds
65g dessicated coconut
2 eggs
A medium banana
80g natural or greek yoghurt
6 medjool dates
2 tbsps butter
1 tsp baking powder
1tsp vanilla extract
2 tsps rosewater
Pinch of salt
Handful of fresh or frozen raspberries or raspberry jam
Freeze-dried raspberries (optional)
1 tub of double or whipping cream

Method

Preheat your oven to 190C and line 12 cupcake moulds with baking paper - I've cut mine into squares and folded them into my favourite silicone mould to get little tulip cases.

This is a simple all-in-one cake so take the the ground almonds, coconut, eggs, banana, yoghurt, dates, butter, baking powder, vanilla, rosewater and salt and blitz until well combined in a blender - I sometimes use my smoothie maker which is great for small quantities.

Pour the mixture evenly between the 12 cases and bake for 12-15 minutes. Check that a skewer inserted into the middles comes out clean, remove from the oven and transfer to a wire rack to cool fully.

In the meantime, prep your toppings. Whip up the cream to soft peaks in one bowl. Mash or blitz the raspberries (sieving to remove pips if you like, although I haven't bothered) before folding them through the cream to create delicious ripples. Once the cakes are fully cool, top with a splodge of raspberry jam and a dollop of the marbled cream before decorating with freeze-dried or fresh raspberries.

These cakes are so moreish, and 100% delicious! You can leave off the toppings and eat them as breakfast muffins, the dates really give them that sweet kick, and use a really ripe banana or add a couple more dates if you've got a real sweet tooth.

P.S Have you seen the rest of Milky Dots Summer 2016?

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xx

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