Raisin stem ginger almond cake

Raisin stem ginger almond cake

Raisin stem ginger almond cake

 

Easy and fast to make individual cakes in Bruno multi-function plate, they are ready in half the time if using the oven, and in very presentable form.

 

2 eggs

90gm almond flour

30gm flour

80gm cream/milk

30gm sugar

 

1. Soak raisin and stem ginger in brandy/whisky to soften.

2. Make cake batter, adjust to pourable consistency.

3. Brush butter on plate, when hot, pour in batter to 2/3 full, add raisin, stem ginger with liquid into batter, cover with lid.

4. When solid, flip over to cook until golden.