Name: Almond berry sugar cakes
Cook time: 45 min
Total time: 45 min
Ingredients: 185 gram (6 ounces) butter, softened; 2 teaspoon vanilla extract; 1 cup (220g) caster (superfine) sugar; 3 eggs; 1/2 cup (60g) ground almonds; 1 cup (150g) self-raising flour; 1/2 cup (75g) plain (all-purpose) flour; 1/2 cup (125ml) milk; 1 cup (150g) frozen raspberries; ⅓ cup (25g) flaked almonds; 1 tablespoon demerara sugar

Ingredients

185 gram (6 ounces) butter, softened

2 teaspoon vanilla extract

1 cup (220g) caster (superfine) sugar

3 eggs

1/2 cup (60g) ground almonds

1 cup (150g) self-raising flour

1/2 cup (75g) plain (all-purpose) flour

1/2 cup (125ml) milk

1 cup (150g) frozen raspberries

⅓ cup (25g) flaked almonds

1 tablespoon demerara sugar

Method

1.Preheat oven to 180°C/350°F. Line eight holes from two 6-hole (¾-cup/180ml) texas muffin pans with paper cases.

2.Beat butter, extract and sugar in a small bowl with an electric mixer until light and fluffy. Beat in eggs one at a time. Fold in ground almonds, combined sifted flours and milk, in two batches. Gently fold in half the raspberries.

3.Spoon mixture into paper cases; top with remaining raspberries, then flaked almonds and sugar.

4.Bake cakes 35 minutes or until a skewer inserted into the centre comes out clean. Turn onto a wire rack to cool.

Many domestic ovens brown unevenly so don’t be afraid to open the door (after halfway through the cooking time) to turn the pans around and avoid any of the oven’s hot spots.
Note

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Ingredients

Method

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