Ingredients
Cake Mixture:
-
½ cup all-purpose flour
-
1 ½ tablespoons all-purpose flour
-
½ cup crushed gingersnap cookies
-
1 ½ tablespoons crushed gingersnap cookies
-
6 ½ tablespoons almond flour
-
1 ½ teaspoons baking powder
-
½ cup unsalted butter, softened
-
2 tablespoons unsalted butter, softened
-
6 ½ tablespoons white sugar
-
3 ½ tablespoons brown sugar
-
2 large eggs
-
1 ½ teaspoons rum flavored extract
-
3 ½ tablespoons heavy cream
Filling:
-
3 tablespoons raspberry jam, or as needed
Icing:
-
6 ½ tablespoons icing sugar
-
3 teaspoons egg white
Directions
-
Preheat the oven to 400 degrees F (200 degrees C). Grease a muffin tin.
-
Mix flour, crushed gingersnaps, almond flour, and baking powder together in a medium bowl.
-
Beat butter, white sugar, and brown sugar in a separate bowl with an electric mixer until fluffy. Add eggs and beat until thoroughly combined. Mix in rum extract. Add dry ingredients and mix until combined. Add cream and beat until smooth.
-
Divide cake mixture evenly into the prepared muffin cups. Press a small hole in the middle of each cake and fill with a small amount of jam.
-
Bake in the preheated oven until tops spring back when lightly pressed, 15 to 20 minutes. Cool in the tin for 5 minutes, then transfer to a wire rack and let cool, about 20 minutes.
-
Meanwhile, sift icing sugar into a bowl. Add egg white and stir until smooth and shiny. Pipe icing onto the cooled cakes in a ring around the jam.
Cook's Note:
Be sure to use ovenproof jam.
Nutrition Facts (per serving)
| 257 | Calories |
| 15g | Fat |
| 28g | Carbs |
| 3g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 12 | |
| Calories 257 | |
| % Daily Value * | |
| Total Fat 15g | 19% |
| Saturated Fat 8g | 39% |
| Cholesterol 62mg | 21% |
| Sodium 101mg | 4% |
| Total Carbohydrate 28g | 10% |
| Dietary Fiber 1g | 3% |
| Total Sugars 20g | |
| Protein 3g | 6% |
| Calcium 50mg | 4% |
| Iron 1mg | 4% |
| Potassium 37mg | 1% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
