Name: Almond berry sugar cakes
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 8
Ingredients: 185 gram butter, softened; 2 teaspoon vanilla bean paste or vanilla extract; 1 cup caster sugar; 3 eggs; 1/2 cup almond meal (ground almonds); 1 cup self-raising flour; 1/2 cup plain flour; 1/2 cup milk; 1 cup frozen raspberries; 1/3 cup (25g) flaked almonds; 1 tablespoon demerara sugar

Almond berry sugar cakes

Perfect accompanied with a pot of tea and the chatter of girlfriends, these little almond berry sugar cakes are absolutely divine.

Skip to Recipe

Serves 8

Makes 8 Piece

Prep

10M

Cook

35M

Total

45M

Ingredients

185 gram butter, softened

2 teaspoon vanilla bean paste or vanilla extract

1 cup caster sugar

3 eggs

1/2 cup almond meal (ground almonds)

1 cup self-raising flour

1/2 cup plain flour

1/2 cup milk

1 cup frozen raspberries

1/3 cup (25g) flaked almonds

1 tablespoon demerara sugar

Method

1.Preheat oven to moderate, 180°C (160°C fan-forced). Line 8 holes of texas muffin pans with paper cases.

2.Beat the butter, vanilla and sugar in a small bowl with an electric mixer until light and fluffy. Add eggs one at a time, beating until they are just combined between additions.

3.Fold in the almond meal, the combined sifted flours and milk in two batches. Gently fold in half of the raspberries.

4.Divide mixture among paper cases; top with remaining raspberries, almonds and sugar.

5.Bake in a moderate oven for about 35 minutes or until cooked when tested. Turn onto a wire rack to cool.

Not suitable to freeze or microwave.
Note

Woman's Weekly Food

From classic Kiwi favourites, quick weeknight dinners and elevated meals for special occasions, our recipes are local and delicious and thoroughly tested so you know you can trust them to work. Discover tips and tricks to enhance your cooking skills, learn about seasonal ingredients, and stay up-to-date with the latest food trends. We're more than just recipes; we're your trusted kitchen companion.

Ingredients

Method

Related stories

Subscribe and save up to 38%