Recipes from Les Toques Blanches Ottawa

Almond Coffee Cup Cakes (with Splenda)

Executive Chef Nelson Borges, The Westin Ottawa

Yields 24 mini cup cakes

Pre-heat oven to 350 degrees

150 g olive oil margarine
2 whole eggs
30 g Splenda granular
30 g all-purpose flour
150 g ground almonds
2 tbsp instant coffee
1 tbsp hot water

Preparation:

• Dissolve the coffee with the water in a small cup
• In a mixer beat the margarine, Splenda, coffee and eggs until it becomes creamy
• Continue mixing and sift in the flour and then add the ground almonds
• Spoon the batter into the mini cup cake moulds and bake for 10 minutes at 350 degrees