Food According to Bree GF Carob, Hazelnut and Raspberry cakes

4 large eggs – separated

1/4 cup Carob syrup – can be substituted for any other sweetener you have on hand

1 tsp Vanilla Extract

1/4 cup Roasted Carob powder

1/2 cup Hazelnut meal

1 heaped tsp Baking powder

150gm frozen Raspberries

1 tbs Roasted Carob powder – for dusting

Line a 12 hole muffin tin with patty cases and pre-heat your oven to 160c.
In a medium bowl, beat the egg whites until stiff peaks form. In another bowl, beat the yolks until they start to thicken, then beat in the carob syrup and vanilla.
Mix together the dry ingredients, then fold through the yolk mixture. Start to slowly fold in the egg whites until they are all just incorporated, don't over stir or you will lose the air from the whites. Evenly divide the mixture between the cases, then evenly divide the raspberries between the cakes.
Bake the cakes for approx. 20 minutes until a skewer comes out clean. They will sink slightly on cooling. Leave to cool, dust with a little extra Carob Powder and serve immediately to your unsuspecting victims...
Please note: If you are using fresh berries instead of frozen, make sure to adjust the cooking time accordingly as they won't take as long in the oven. Also, be generous with the berries, these cakes benefit from the natural sweetness and tartness of them as they have minimal syrup in the batter. Also, if you don't have Carob Syrup, you can use any other alternative sweetener you have on hand instead.

GF Carob, Hazelnut and Raspberry cakes