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How to make Raspberry and almond teacake

Yield = 12
Prep time: 0:20
Cook time: 0:20
Total time: 0:40

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 1 Preheat oven to 180°C/160°C fan-forced oven. Line a 12-hole, 1/3 cup-capacity muffin pan with paper cases.
  • Step 2 Using 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 3 Bake for 15 to 20 minutes or until golden and firm to touch. Stand in pan for 5 minutes. Transfer to a wire rack.
  • Step 4 Brush hot cake with butter. Sprinkle with caster sugar. Cool. Serve.