Ingredients
Equipment
Method
- Preheat the oven to 180 C/350 F.
- In a large mixing bowl, beat the butter, vanilla extract and lemon zest together for about 6 minutes, or until the mixture is pale and creamy.
- Add the egg yolks one at a time, beating well after each addition.
- Add the banana and lemon juice and mix until a smooth mash.
- Add the almond meal to the mixture and beat until combined.
- Gently fold the ricotta into the almond mixture until combined.
- In a clean bowl, beat the egg whites until soft peaks form.
- Mix one-third of the egg white mixture into the cake batter to lighten it.
- Gently fold the remaining egg whites into the batter until no white streaks remain.
- Place into a 12 hole silicone muffin tray and sprinkle with flaked almonds over cakes if toddlers or parents and bake in the oven for 15 minutes.
- Remove from the oven and place on the cooling racks to cool. If you are serving the mini cakes to a toddler you can dust icing sugar over the top before serving.
Notes
Age appropriate: From 6 months or one meal a day.
Note: For a toddler or adult version you could dust with icing sugar after baking. Just avoid adding flaked almonds to your baby’s cakes as the flakes are a potential choking risk.
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