30 July 2014
So many delicious soft fruits are abundant at this time of year, if you're not lucky enough to grow your own or know somebody who does then there are bargains to be had at your nearest market. What's great about soft fruits such as raspberries, blackcurrants and gooseberries is that they freeze well and can be used straight from the freezer in a recipe like this. So if you pick or shop a bumper crop simply pack into airtight containers straight into the freezer to use at a later date.
Raspberry & almond tea cakes
Makes 6-8 petite cakes
Preheat oven 170°C
6-8 small non-stick cake moulds (I used 10cm x 2cm) or cake/muffin tin lined with paper cases
140g softened butter
140g caster sugar
140g ground almonds
35g plain flour
2 large free range egg
Juice & zest of 1 lemon
100g fresh or frozen raspberries
Sliced almonds to decorate
If using individual cake moulds make sure they are greased well using butter or vegetable oil, if using a muffin tin or similar again grease well or line with paper cases.
Cream the butter and sugar until light and fluffy then add the eggs slowly one at a time until well combined.
Gently fold in the ground almonds then the flour, then add the lemon zest and juice and mix well.
Divide the mixture between the cake moulds or cases, leaving a little room for the mix to rise without spilling out over the edges.
Decorate the cakes with the raspberries and sprinkle with sliced almonds. Place in the oven for 15 to 20 minutes until lightly golden brown and firm.
Leave to cool before dusting with icing sugar and serve with clotted cream! Enjoy x