Last Saturday I got a gift. One of the new books in this series Luxury Books. Each time is a wonderful confirmation. They are books that I adore and collect with a passion. Always contain recipes described in a simple and precise and accompanied by beautiful pictures. In short, passionate for cooking and photography like me are really great!
Today for snack Daniel and I have tried the recipe for coconut cake and raspberries. The recipe is easy because the ingredients are only put into the food processor and mixed. Because of its simplicity is a perfect recipe to do with the kids. Daniel is obviously a fun world to put the raspberries in the dough, even if each put raspberry muffins in the three ended up in his tummy! :))
Not having all the ingredients provided for in the original recipe, I allowed myself to replace a few. The result, however, does not seem to have particularly affected. Indeed!
Ingredients:
125 grams of melted butter
25 grams of ground almonds (I used hazelnuts)
75 gr grated coconut
275 gr icing sugar (I used 200 grams of sugar and 75 grams of sugar normal)
75 grams of flour
1 / 2 c baking powder 5 egg whites
ca. 100 grams of raspberries (I put 3 on each muffin)
Procedure:
Simply put all ingredients (except the raspberries) into the food processor and knead to obtain a homogeneous mixture. Put the dough in the muffin tins and insert (crushed slightly) raspberries.
Bake in preheated oven at 180 ° C for about 20 minutes.
doses are about 12 muffins.
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