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Raspberry and almond teacake
Raspberry and almond teacake
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Prep Time:
20 minutes
Cook Time:
20 minutes
Total Time:
40 minutes
Delicious raspberry almond teacakes - soft and simple to make for a delightful tea snack.
Ingredients:
  • 65g butter, softened
  • 107.50 gm caster sugar
  • 8.80 gm vanilla extract
  • 150.00 gm self-raising flour, sifted
  • 84.98 gm milk
  • 50.00 gm almond meal (ground almonds)
  • Extra 41.20 gm milk
  • 375.00 ml fresh or frozen raspberries
  • 10g butter, melted
Instructions:
  • Preheat your oven to 180°C (160°C fan-forced). Line a 12-hole, 1/3 cup-capacity muffin pan with paper cases.
  • With an electric mixer, blend butter, sugar, egg, and vanilla for 2 minutes until well combined. Add half of the flour, then half of the milk. Repeat with the remaining flour and milk, incorporating almond meal and extra milk. Fill prepared cases with mixture and garnish with raspberries on top.
  • Bake until golden and firm to touch, for 15 to 20 minutes. Let it cool in the pan for 5 minutes before transferring to a wire rack.
  • Drizzle the warm cake with melted butter and generously dust with caster sugar. Allow it to cool before serving.

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