Easy to make and wonderfully soft, these raspberry and almond teacakes are a perfect tea-time treat.
Ingredients
- 65g butter, softened
- 1/2 cup caster sugar
- 1 egg
- 2 teaspoons vanilla extract
- 1 cup self-raising flour, sifted
- 1/3 cup milk
- 1/2 cup almond meal (ground almonds)
- Extra 2 tablespoons milk
- 1 1/2 cups fresh or frozen raspberries
Topping
- 10g butter, melted
- 2 teaspoons caster sugar
Method
- Step 1Preheat oven to 180°C/160°C fan-forced oven. Line a 12-hole, 1/3 cup-capacity muffin pan with paper cases.
- Step 2Using an electric mixer, beat butter, sugar, egg and vanilla together for 2 minutes or until combined. Stir in half the flour, then half the milk. Repeat with remaining flour and milk, adding almond meal and extra milk. Spoon mixture into prepared cases. Top with raspberries.
- Step 3Bake for 15 to 20 minutes or until golden and firm to touch. Stand in pan for 5 minutes. Transfer to a wire rack.
- Step 4Brush hot cake with butter. Sprinkle with caster sugar. Cool. Serve.
- Vegetarian
Nutrition
735 kj
Energy
8.7g
Fat Total
3.9g
Saturated Fat
2.2g
Fibre
3.3g
Protein
33mg
Cholesterol
136mg
Sodium
20g
Carbs (total)
All nutrition values are per serve
Notes
Variation: You could use fresh or frozen blueberries instead of raspberries.
Cover the cakes loosely with foil during the cooking if over-browning.
The cakes are best made on the day they’re served. Serve warm or cold.
You can serve the cakes with pure cream, double cream, warmed custard or vanilla yoghurt.
- Author: Kim Coverdale
- Image credit: Mark O'Meara
- Publication: Super Food Ideas
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